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Today, we’re talking about Gnocchi! I know making homemade pasta (or dumplings) can feel scary, but trust me, homemade gnocchi isn’t rocket science.
Gnocchi is more like fun kitchen arts-and-crafts for your dinner. You just need a few ingredients, a bit of practice, and maybe a potato ricer or a food mill if you want that super smooth consistency.
In my house, homemade gnocchi is a treat that always gets the family excited. Lily loves it sooo much. The best part is, you don’t need a bunch of fancy stuff.
It’s mostly about cooking the russet potatoes correctly (they’re the best potatoes for this job) and not kneading the dough too heavily.
Too much time mashing them or adding flour can turn them into a dense lump. But do it right, and you’ll have fluffy gnocchi that practically melt in your mouth.
Plus, you can serve them with any favorite sauce you love—tomato sauce, pesto, or even a creamy soup if you’re feeling adventurous.
Seriously, once you see how quick it is to shape them (using a gnocchi board or just the back of a fork), you’ll love it!
Let’s dive into what makes this recipe shine, how to put it together, and how to store any gnocchi for future use. Let’s do this!
Some of our other favorite pasta recipes we have on our site include: Bacon Pesto Pasta Recipe, Homemade Steak Pasta Alfredo Recipe, and Best Easy Orzo Pasta Salad with Feta.
WHY THIS RECIPE WORKS:
- Russet Potatoes for the Win: Starchy russet potatoes are the best way to get a fluffy dough.
- Minimal Ingredients, Big Flavor: With just potatoes, a bit of flour, an egg (or egg yolks), and salt, you can create a simple recipe that tastes like a gourmet dish—no complicated steps required.
- Easy Ways to Serve: Once they are ready, you can throw them in chicken gnocchi soup, toss them with some italian seasonings and olive oil, or top them with your favourite sauce.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Russet potatoes
- All-purpose flour
- Egg (or 1-2 egg yolks)
- Salt
HOW TO MAKE GNOCCHI:
Bake the Potatoes
- Preheat the oven to 375°F.
- Rinse the russet potatoes with water and pat dry with a paper towel.
- Poke several holes in each potato with a fork to allow steam to escape during baking.
- Place directly on the oven rack and bake for 1 hour, until very tender.
- Let them cool for 5-10 minutes, until they are warm but easy to handle.
- To peel the potatoes, wrap in a clean kitchen towel for a better grip. The warmth will help loosen the skin, making it easier to remove. Alternatively, gently squeeze the potato with your fingers. Start peeling from one end, pulling the skin away as it separates from the flesh.
Make the Fluffy Gnocchi
- Cut potatoes in half and press through a potato ricer.
- Allow them to cool a few minutes before mixing in the flour.
- Add the flour, salt, and egg to the bowl with the riced potatoes.
- Mix gently with a fork until the ingredients just come together.
- Turn the mixture out onto a lightly floured surface.
- Use a bench scraper to fold and press the dough together until it forms a cohesive mass. Be careful not to over-knead. The goal is to keep the dough light and pillowy.
- Divide the dough into two portions. Roll each portion into long ropes about ¾ inch thick.
- Cut the ropes into bite-sized pieces using a bench scraper or a knife.
- To shape the potato gnocchi, use a gnocchi board to create ridges by rolling each piece down the board with your thumb. If you don’t have a gnocchi board, you can use the tines of a fork in the same way.
- After shaping, dust the fluffy gnocchi lightly with flour to prevent them from sticking together.
Finish and Serve
- Bring a large pot of salted water to boil.
- Cook homemade potato gnocchi in small batches until they float, about 1-2 minutes.
- Remove with a slotted spoon, use as desired.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT KIND OF POTATOES ARE THE BEST TO USE?
Russet (or Idaho) potatoes, hands down.
Their high starch content makes for light and airy homemade gnocchi.
Waxy potatoes have too much moisture and can lead to gummy results.
So definitely aim for those floury, starchy russets!
WHAT TO SERVE THESE WITH?
You can serve them with a tomato sauce (like a simple marinara), a lemony butter sauce, or even toss them in some chicken broth for a cozy soup.
They also go amazing with fresh herbs, a drizzle of olive oil, or shaved Parmesan cheese.
ANY ADDITIONS?
Yes! Mix and match to get the flavor that you love most.
- Parmesan cheese in the dough: A small handful added to the dough can give a salty, cheesy note.
- Herbs: Chop up fresh herbs like basil or parsley and knead a little into the dough.
- Garlic powder: If you crave a subtle garlicky taste, sprinkle a bit in.
- Spinach puree: Blend spinach with a bit of water, then add to your dough for green gnocchi.
- Chipotle chili powder: If you’re adventurous, add a tiny pinch for a spicy, smoky twist.
- Whole wheat flour: Replace a portion of the all-purpose flour for a nuttier flavor, though the gnocchi dough might be denser.
- Bacon bits: Cook them crisp, then toss them with the finished gnocchi recipe for a smoky topping.
- Sautéed mushrooms: Fold these in along with your favourite sauce for an earthy spin.
- Creamy soup approach: Drop your homemade gnocchi into a creamy soup after boiling for a hearty meal.
ANY SUBSTITUTIONS?
Let me know in the comments how it turns out!
- Ricotta cheese for half the potato if you want a “gnudi”-style homemade gnocchi that’s extra soft and slightly tangy.
- Wheat flour or a gluten-free blend if you need to avoid white flour—though the texture might differ.
- Egg yolks instead of a whole egg for those who want less egg-white structure (common in some good gnocchi recipes).
- Instant potato flakes (reconstituted) if you’re in a bind—yes, it’s not the same, but it can work in a pinch.
- Sea salt or kosher salt in place of table salt if that’s what you have (just keep an eye on quantity).
HOW TO STORE:
Refrigerator
Raw gnocchi dough or shaped homemade gnocchi can be placed on a parchment-lined baking sheet in a single layer and chilled for a day.
Cooked potato gnocchi can go into an airtight container for about 2 days.
Reheat gently in a warm sauce or a skillet with a dab of butter.
Freezer
Spread uncooked homemade gnocchi on a parchment-lined baking sheet, freeze until solid, then transfer them to a freezer bag.
They keep for about 2 months.
Cook them right from frozen in boiling water; just add an extra minute or so of boiling time.
DANA’S TIPS AND TRICKS:
- Weigh your flour: If you can, use a kitchen scale. Too much flour leads to dense gnocchi dough. Start small and add more if needed for the right consistency.
- Keep the potatoes hot: Ricing or mashing them while hot allows steam to escape, reducing moisture and leading to fluffier dough.
- Handle the dough lightly: Overworking the dough can make it sticky and tough. Fold it together, but don’t knead a bunch.
- Cook small batches: When boiling, do a couple of minutes for each batch. They’re done when they float. Use a slotted spoon to scoop them out gently.
- Taste-test one: If the first time you drop a piece in the water it falls apart, add a touch more flour. That’s your sign you didn’t add enough flour.
- Serve immediately: Homemade potato gnocchi is best eaten fresh; let them hang out too long and they can get gummy. So toss them with sauce ASAP, or freeze them for future use.
Making gnocchi is easier than it seems—and once you try it, you might not want to buy the store-bought stuff again.
Buon appetito!
If you like this recipe, you might also like:
Homemade Potato Gnocchi Recipe
Ingredients
- 1 pound russet potatoes about 2 medium
- ¾ cup ’00’ flour plus more for dusting
- 1 large egg
- ½ teaspoon salt
Instructions
Bake the Potatoes
- Preheat the oven to 375°F.
- Rinse the russet potatoes with water and pat dry with a paper towel.1 pound russet potatoes
- Poke several holes in each potato with a fork to allow steam to escape during baking.
- Place directly on the oven rack and bake for 1 hour, until very tender.
- Let them cool for 5-10 minutes, until they are warm but easy to handle.
- To peel the potatoes, wrap in a clean kitchen towel for a better grip. The warmth will help loosen the skin, making it easier to remove. Alternatively, gently squeeze the potato with your fingers. Start peeling from one end, pulling the skin away as it separates from the flesh.
Make the Fluffy Gnocchi
- Cut potatoes in half and press through a potato ricer.
- Allow them to cool a few minutes before mixing in the flour.
- Add the flour, salt, and egg to the bowl with the riced potatoes.¾ cup ’00’ flour, 1 large egg, ½ teaspoon salt
- Mix gently with a fork until the ingredients just come together.
- Turn the mixture out onto a lightly floured surface.
- Use a bench scraper to fold and press the dough together until it forms a cohesive mass. Be careful not to over-knead. The goal is to keep the dough light and pillowy.
- Divide the dough into two portions. Roll each portion into long ropes about ¾ inch thick.
- Cut the ropes into bite-sized pieces using a bench scraper or a knife.
- To shape the potato gnocchi, use a gnocchi board to create ridges by rolling each piece down the board with your thumb. If you don’t have a gnocchi board, you can use the tines of a fork in the same way.
- After shaping, dust the fluffy gnocchi lightly with flour to prevent them from sticking together.
Finish and Serve
- Bring a large pot of salted water to boil.
- Cook homemade potato gnocchi in small batches until they float, about 1-2 minutes.
- Remove with a slotted spoon, use as desired.
Notes
- Weigh your flour: If you can, use a kitchen scale. Too much flour leads to dense gnocchi dough. Start small and add more if needed for the right consistency.
- Keep the potatoes hot: Ricing or mashing them while hot allows steam to escape, reducing moisture and leading to fluffier dough.
- Handle the dough lightly: Overworking the dough can make it sticky and tough. Fold it together, but don’t knead a bunch.
- Cook small batches: When boiling, do a couple of minutes for each batch. They’re done when they float. Use a slotted spoon to scoop them out gently.
- Taste-test one: If the first time you drop a piece in the water it falls apart, add a touch more flour. That’s your sign you didn’t add enough flour.
- Serve immediately: Homemade potato gnocchi is best eaten fresh; let them hang out too long and they can get gummy. So toss them with sauce ASAP, or freeze them for future use.
Nutrition
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