Homemade Potato Gnocchi

Why You’ll Love This Recipe

Homemade Potato Gnocchi are soft, pillowy dumplings made from just a few simple ingredients—potatoes, flour, egg, and salt. These Italian classics are incredibly satisfying to make from scratch and pair beautifully with a variety of sauces, from rich ragùs to light herb butters. Their tender texture and rustic charm make them a beloved comfort food that’s perfect for family dinners or special occasions.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

russet potatoesall-purpose floureggsalt

directions

Boil the potatoes with the skins on until fork-tender, about 20-25 minutes.

Drain and let cool slightly, then peel and mash or rice the potatoes until smooth.

Spread the mashed potatoes out slightly to allow steam to escape and let them cool completely.

Form a mound with the potatoes on a clean surface and sprinkle with salt.

Make a well in the center and add the egg.

Begin to incorporate the flour a little at a time, kneading gently until a soft, pliable dough forms. Avoid overworking the dough.

Divide the dough into manageable portions and roll each into long ropes, about ½-inch thick.

Cut the ropes into 1-inch pieces and, if desired, roll each piece over the tines of a fork or a gnocchi board for ridges.

Place the shaped gnocchi on a floured tray in a single layer.

To cook, bring a large pot of salted water to a boil and add the gnocchi in batches. When they float to the top, cook for 1-2 minutes more, then remove with a slotted spoon.

Serve immediately with your favorite sauce.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 30 minutesCooking time: 25 minutesShaping time: 20 minutesTotal time: 1 hour 15 minutes

Variations

Use sweet potatoes instead of russets for a colorful twist.

Add finely grated Parmesan cheese or nutmeg to the dough for extra flavor.

Toss cooked gnocchi in browned butter with sage for a classic Italian touch.

Serve with tomato sauce, pesto, or creamy Alfredo depending on your preference.

storage/reheating

Uncooked gnocchi can be frozen on a tray, then transferred to a bag and stored for up to 2 months.Boil directly from frozen without thawing.Cooked gnocchi can be stored in an airtight container in the fridge for up to 2 days.To reheat, sauté in a pan with a bit of butter or oil until warmed through and slightly crispy.

FAQs

Can I use a different type of potato?

Russet potatoes are best for their dry texture, but Yukon Golds can also work.

Why is my dough sticky?

Too much moisture—make sure the potatoes are dry before mixing and add flour gradually.

Can I make the dough ahead of time?

Yes, but it’s best to shape and cook the gnocchi soon after making the dough to maintain texture.

How do I know if I’ve kneaded the dough enough?

It should be smooth but not tough—stop as soon as it comes together and is no longer sticky.

Can I skip the egg?

Yes, but the dough will be more delicate and may require more careful handling.

What sauces go well with gnocchi?

Tomato-based sauces, cream sauces, or simple butter and herb sauces are all great choices.

Should gnocchi be chewy or soft?

They should be tender and pillowy, not overly chewy or dense.

What’s the best way to shape gnocchi?

Use a fork or gnocchi board to add ridges, which help sauces cling better.

Can I pan-fry gnocchi?

Yes, after boiling, they can be pan-fried for a crispy exterior.

How do I prevent gnocchi from sticking together?

Keep them floured and spaced out on a tray before cooking.

Conclusion

Homemade Potato Gnocchi are a rewarding culinary project that brings traditional Italian flavors to your kitchen. With their delicate texture and versatile serving options, they make a hearty, comforting dish that’s sure to impress. Mastering this recipe means you’ll always have a crowd-pleasing meal at your fingertips—simple, satisfying, and full of homemade goodness.

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