Easy Homemade Potato Gnocchi

Overhead close up of gnocchi in grey bowl tossed with tomato sauce.

Potato Gnocchi is fun & easy to make at home! This homemade gnocchi is made with just 4-ingredients! It’s so pillow-y and delicious, you won’t go back to store-bought gnocchi. Toss it with Sunday gravy, pesto, or browned butter & sage.

We’ve all been spending more and more time in the kitchen lately. And I’ve been playing around with lots of new recipes. In particular, recipes that require minimal ingredients. Recipes that can be made from pantry staples. And recipes that freeze easily.

This homemade gnocchi pasta is just that.

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! In fact, when we’re all able to get together with friends again, I’m thinking a big gnocchi pasta making party is definitely in order. Grab some wine, grab your friends, and get rolling.

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.

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!

Homemade Gnocchi Ingredients

  • Potatoes
  • Flour
  • Salt
  • Egg

Bowl of potatoes next to egg, flour and salt.

Which Potato to Use for Gnocchi?

  • 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 use sweet potatoes in this recipe.

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.

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.

Tray of prepared gnocchi next to small bowl of flour.

Then, divide the dough into 8 pieces. Roll each piece into a 24″-long rope about ½” thick, and cut into ½” pieces. I then like to sprinkle them with flour, and roll them around a bit to get them nicely coated, and arrange them on a baking sheet lined with wax paper or parchment paper. 

At this point, you can either cook the gnocchi right away, store them in the refrigerator for up to two days, or freeze them.

Can Gnocchi be Made in Advance?

  • 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.

Can You Freeze Gnocchi?

  • 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.

Hand holding tray of prepared gnocchi.

Close up of prepared gnocchi before cooking.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.

How to Serve Gnocchi

Overhead close up of gnocchi in grey bowl tossed with tomato sauce.

Pasta Recipes:

Homemade Gnocchi Recipe

Overhead close up of gnocchi in grey bowl tossed with tomato sauce.

Homemade Gnocchi Recipe

Potato Gnocchi is fun & easy to make at home! This homemade gnocchi is made with just 4-ingredients! It's so pillow-y and delicious, you won't go back to store-bought gnocchi. Toss it with Sunday gravy, pesto, or browned butter & sage. 
4.63 from 8 votes
Print Pin
Prep Time: 25 minutes
Cook Time: 2 minutes
Total Time: 22 minutes
Servings: 6 people

Ingredients

  • pounds russet potatoes (about 4 large or 8 small)
  • 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.
    Ingredients for homemade gnocchi laid out on baking sheet.
  • 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.
    Mound of potatoes and flour with egg in center.
  • 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.
    Gnocchi dough cut into 8 sections.
  • 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.
    Tray of prepared gnocchi next to small bowl of flour.

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.

Notes

Uncooked gnocchi can be stored in the refrigerator for up to two days. 
To freeze, place baking sheet of gnocchi in freezer until frozen (about 1 hour). Once frozen, transfer to a freezer bag and store for up to three months. 
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Nutrition

Calories: 255kcal | Carbohydrates: 54g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 796mg | Potassium: 826mg | Fiber: 3g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 11mg | Calcium: 33mg | Iron: 3mg

4 comments

  1. Marlynn

    5 stars
    I haven’t made homemade gnocchi yet but I adore gnocchi and this has inspired me to try to make it at home! Thanks, Erin!

    Reply

    1. Erin

      I hope you love it Marlynn!

      Reply

  2. Sharon

    The instructions go through the steps for making the Gnocchi dough, but stop short of cooking them. I’ve made gnocchi before and can make an educated guess about what to do next after rolling the dough out and placing on parchment paper, but you might want to elaborate?

    Reply

    1. Erin

      Thanks for pointing that out Sharon! I just adjusted the recipe card to show the cooking instructions!

      Reply

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