Learn how to make quick homemade gnocchi with this easy recipe made with just 4-ingredients! It’s so pillow-y and delicious, you won’t go back to store-bought. Toss it with Sunday Gravy, pesto, bologenese sauce, or browned butter & sage.
Gnocchi may seem like a difficult recipe, but I’m here to hopefully show you that it’s really NOT!
This gnocchi recipe is basically foolproof and it requires just 4 simple ingredients and no fancy equipment! It turns out tender and delicious every time.
Plus, there’s the added benefit that making gnocchi is basically like playing with play doh. Which means it’s a great recipe for making with the kiddos. But even if you don’t have kids, it’s fun for adults too!
I’m thinking a big gnocchi pasta making party is definitely in order. Grab some wine, grab your friends, and get rolling.
Reader
Love
Love this recipe. They came out so fluffy. Thank you for sharing.
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Table of Contents
What is gnocchi?
- Gnocchi is an Italian homemade pasta shaped like a dumpling. The standard recipe combines potato, egg, and flour. However, there are other gnocchi recipes that incorporate ricotta cheese, parmesan cheese, spinach or fresh herbs. You can even make sweet potato gnocchi.
Ingredients needed
- Potatoes
- Flour
- Salt
- Egg
Which potato to use?
- I’ve found that russet potatoes work best for gnocchi because they cook up with less moisture. However, yukon gold potatoes will also work. You can even make sweet potato gnocchi.
No fancy equipment needed!
You don’t need any fancy equipment to make this gnocchi. That’s why I consider it the best gnocchi recipe.
Many recipes for gnocchi call for a potato ricer. I don’t have one. And you don’t need one for this recipe.
The first time I made this gnocchi, I simply used a potato masher, and the gnocchi were delicious. The second time, I used a method where you grate the potatoes using the small holes of a cheese grater. These gnocchi were delicious as well, and perhaps a bit lighter and less dense. It’s now my preferred method for making gnocchi.
Also, many recipes have an additional step of adding ridges to gnocchi, using a rolling board or the tines of a fork. My recipe skips this step.
It’s said that the ridges help sauces adhere to the gnocchi, but I’ve found that sauce coats the gnocchi really well without this additional step.
How to make easy homemade gnocchi
Step 1
Cook the Potatoes
- Fill a large pot with cold water. If using large potatoes, cut them in half. Place in pot and salt the water. Bring to a boil and cook 20-30 minutes, until they can easily be pierced with a paring knife.
- Remove from water and let cool slightly on towels to absorb excess moisture. Once cool enough to handle, use a paring knife to peel the potatoes.
Step 2
Grate the Potatoes
- Grate potatoes finely using a box grater or potato masher. Or use a potato ricer.
- Spread the potatoes out and let cool enough so that the egg won’t cook when it is incorporated into the potatoes.
- Sprinkle flour and salt over potatoes and, using your hands, make a well in the center. Pour egg into the well combine ingredients using your hands.
Step 3
Knead the Dough
- Lightly flour your surface and knead the dough, dusting with more flour as needed. Work the dough until it’s just smooth, being careful not to overwork it, about 2 minutes.
- Divide dough into 8 pieces.
Step 4
Cut Into Pieces
- Roll each piece into a 24″-long rope about ½” thick. Cut into ½” pieces, dust with flour, and arrange in a single layer on a baking sheet lined with parchment paper or wax paper.
Pro Tip: My best tip for making the lightest, most pillow-y gnocchi is to be sure to not overwork your dough. Combine the ingredients until they just come together. It should only take a couple minutes to knead the dough into a mass.
At this point, you can either cook the gnocchi right away, store them in the refrigerator for up to two days, or freeze them.
How to cook it
Recipe FAQs
Gnocchi can be made up to two days in advance, stored in the refrigerator, and covered so that they don’t absorb any odors from the fridge.
Gnocchi can be frozen for up to three months. To freeze fresh gnocchi without them sticking together, place them in the freezer spread out on baking sheets. Once they are frozen, transfer to a freezer bag. You can cook the gnocchi right from frozen in boiling water.
It’s not necessary to boil the gnocchi before pan frying. However, by boiling them first, you will guarantee that they are fully cooked throughout.
If your gnocchi are mushy, they were probably boiled for too long. To ensure that you don’t overcook them, remove the gnocchi with a slotted spoon as they float to the top of the pot. Once they float, they are fully cooked.
Nutritionally speaking, gnocchi and pasta very similar. While gnocchi is made with potatoes, and pasta is made with wheat, they are both high in carbohydrates, and low in protein.
What to serve with it
- Arugula Salad
- Radicchio Salad with Olives & Parmesan
- Kale Caesar Salad
- Cherry Tomato Salad with Roasted Lemons
- Fennel and Chickpea Salad
- Shaved Brussel Sprout Salad with Mustard & Parmesan
- MORE → 35+ amazing sides for gnocchi!
More pasta recipes
Did you make this quick gnocchi recipe?
If you loved this easy potato gnocchi recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
For more great Platings and Pairings recipes, be sure to follow me on Instagram, TikTok, Pinterest and Facebook.
Can’t get enough gnocchi? Be sure to try my Gnocchi with Blue Cheese and Frizzled Prosciutto, Cheesy Baked Gnocchi with Pumpkin & Kale and Sweet Potato Gnocchi with Browned Butter.
Full Recipe
Quick Homemade Gnocchi
Ingredients
- 2½ pounds russet potatoes (about 4 large or 8 small)
- 1¼ cups all-purpose flour (plus more for dusting)
- 2 teaspoons kosher salt
- 1 egg (whisked)
Instructions
- Fill a large pot with cold water. If using large potatoes, cut them in half. Place in pot and salt the water. Bring to a boil and cook 20-30 minutes, until they can easily be pierced with a paring knife.
- Remove from water and let cool slightly on towels to absorb excess moisture. Once cool enough to handle, use a paring knife to peel the potatoes.
- Grate potatoes finely using a box grater or potato masher. Or use a potato ricer.
- Spread the potatoes out and let cool enough so that the egg won't cook when it is incorporated into the potatoes.
- Sprinkle flour and salt over potatoes and, using your hands, make a well in the center. Pour egg into the well combine ingredients using your hands.
- Lightly flour your surface and knead the dough, dusting with more flour as needed. Work the dough until it's just smooth, being careful not to overwork it, about 2 minutes.
- Divide dough into 8 pieces.
- Roll each piece into a 24"-long rope about ½" thick. Cut into ½" pieces, dust with flour, and arrange in a single layer on a baking sheet lined with parchment paper or wax paper.
How to Cook Gnocchi:
- Bring a large pot of salted water to a boil.
- Add gnocchi and cook until they begin to float (meaning they are done). It should take about 90 seconds. Scoop them out with a slotted spoon.
- Toss with your favorite sauce.
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