Homemade gnocchi are soft, pillowy potato dumplings that are easy to make and incredibly satisfying. Made with just a few simple ingredients, they’re a comforting classic that pairs beautifully with a variety of sauces, from tomato and pesto to brown butter and sage.
Why You’ll Love This Recipe
- Minimal ingredients and easy-to-follow steps
- Customizable with herbs, cheese, or vegetables
- A fun and hands-on cooking experience
- Freezer-friendly for future meals
- Light, tender texture unlike store-bought versions
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
russet potatoes
egg
salt
all-purpose flour (plus extra for dusting)
Directions
- Bake Potatoes: Preheat oven to 425°F. Prick potatoes and bake until tender, about 45–60 minutes. Let cool slightly.
- Mash: Peel and mash or rice the potatoes while still warm. Spread out to cool.
- Form Dough: On a floured surface, combine mashed potatoes with egg and salt. Gradually mix in flour, kneading gently into a soft dough.
- Shape Gnocchi: Divide dough into sections. Roll each into ropes and cut into 1-inch pieces. Optionally, roll over fork tines for texture.
- Cook Gnocchi: Bring salted water to a boil. Add gnocchi in batches. When they float, cook 1–2 more minutes. Remove with a slotted spoon and serve.
Servings and Timing
Servings: 4–6
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Variations
- Add finely chopped herbs like parsley or basil to the dough
- Mix in grated Parmesan for added flavor
- Substitute sweet potato for a colorful twist
- Use gluten-free flour for a gluten-free version
Storage/Reheating
Storage: Refrigerate uncooked gnocchi for up to 2 hours, or freeze on a tray, then transfer to a bag for up to 2 months.
Reheating: Cook frozen gnocchi directly in boiling water without thawing. Cook until they float and are tender.
FAQs
Can I use leftover mashed potatoes?
It’s not recommended; mashed potatoes may have added ingredients that affect the dough.
Do I need a potato ricer?
It helps with a smoother texture, but a masher can work if used thoroughly.
Why is my gnocchi dense?
Over-kneading or too much flour can make gnocchi tough.
Can I freeze gnocchi?
Yes, freeze uncooked gnocchi on a baking sheet before transferring to a bag.
What sauce goes best with gnocchi?
Try marinara, pesto, brown butter and sage, or a creamy cheese sauce.
Can I pan-fry gnocchi?
Yes, after boiling, sauté in butter for a crispy texture.
How do I keep gnocchi from sticking?
Dust lightly with flour and cook in batches in boiling water.
Can I make this recipe gluten-free?
Yes, use a gluten-free all-purpose flour blend.
Can I skip the egg?
Yes, for a vegan version, omit the egg and adjust flour as needed.
What’s the best type of potato to use?
Russet potatoes are best due to their starchy texture.
Conclusion
Homemade gnocchi offers a delicious, hands-on cooking experience with incredibly tasty results. Light, fluffy, and endlessly customizable, this classic dish is a must-try for any home cook looking to master a comforting Italian favorite.
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Homemade Gnocchi
- Prep Time: 45 minutes
- Cook Time: 1 minute
- Total Time: 46 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
- Diet: Vegetarian
Description
Homemade gnocchi are soft, pillowy Italian dumplings made from potatoes, flour, and egg yolk. This simple yet delicious dish is a staple in Italian cuisine and can be paired with a variety of sauces for a comforting meal.
Ingredients
- 1 lb (450g) Yukon Gold potatoes
- 1 egg yolk
- 1/4 tsp fine sea salt
- 85g (approximately 2/3 cup) Tipo 00 flour, plus more as needed
- Semolina or rice flour, for dusting
Instructions
- Boil the potatoes, skin on, until tender, about 25 minutes. Drain and dry thoroughly.
- Once cool enough to handle but still warm, remove the skin. Rice the potatoes directly over a large, wide bowl.
- Form a well in the center of the potatoes. Add the egg yolk, salt, and sprinkle some of the flour on top. Gently mix a few times with a fork, gradually adding the rest of the flour as you go.
- With your hands, gently bring the dough together to form a cohesive ball. The texture should feel soft, warm, and smooth. If it’s notably sticky, add a sprinkle of flour. Cover and let rest for 10 minutes.
- Divide the dough into 4 equal pieces. Roll each piece into a rope about 1/2 inch in diameter. Cut the ropes into 3/4-inch pieces.
- Optional: Roll each piece against the tines of a fork or a gnocchi board to make ridges.
- Bring a large pot of salted water to a boil. Add the gnocchi in batches. Once they float to the surface, cook for an additional 30 seconds, then remove with a slotted spoon.
- Serve immediately with your choice of sauce.
Notes
- For best results, use a potato ricer to achieve a smooth texture.
- Do not overwork the dough to keep the gnocchi light and tender.
- Gnocchi can be frozen after shaping. Freeze in a single layer on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding a minute to the cooking time.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg