Potato Gnocchi Recipe
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This Potato Gnocchi Recipe creates soft, pillowy gnocchi that melt in your mouth with every bite. This cherished Italian family recipe has been passed down and perfected to help you make an authentic dinner right at home.
We love this soft and light gnocchi served with an Easy Homemade Pesto and No Knead Bread. Try my Baked Gnocchi next!
Quick Look: Homemade Gnocchi
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Servings: 8 people
- Dietary Info: Vegetarian
- Method: Homemade dough rolled into gnocchi
- Technique: Rice baked potatoes, gently mix with flour and egg, then shape and boil
- Flavor & Texture: Pillowy soft, fresh, tender
Why You’ll Love This Family Recipe!
What I love most about this recipe is how minimal ingredients transform into something truly special. There’s a certain magic in making gnocchi by hand…rolling the dough, shaping each piece, and watching them float to the surface as they cook. It’s one of those recipes that connects you to generations of Italian home cooks, yet it’s surprisingly approachable for a weeknight dinner.
Whether you serve it with Creamy Red Pepper Sauce or Garlic and Brown Butter Sage Sauce, these pillowy gnocchi have a way of making any meal feel a little more memorable.
Made With Amore,
“These are delicious! Definitely a process (easy) but worth every step. The gnocchi are light and fluffy.”
– Shellie
Table of Contents
Simple Ingredients
Authentic Italian gnocchi only has a few ingredients, making them taste so fresh and delicious.
- Russet Potatoes: Create a light, fluffy, and pillowy texture
- All-Purpose Flour: Provides structure while keeping the gnocchi tender
- Egg: Helps bind the dough together and makes it easier to shape and handle
- Sea Salt: Enhances the flavor of the potatoes and balances the simple ingredients
- Parmigiano Reggiano: A classic finishing touch that adds savory, nutty richness when serving the gnocchi
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Herb Variation: Add finely chopped fresh parsley, basil, or chives to the dough for extra flavor. Try my Pesto Genovese or Creamy Pesto Sauce.
- Spicy Twist: Add a pinch of red pepper flakes to the sauce for gentle heat.
- Roasted Garlic: Mash roasted garlic into the potatoes before making the dough for added depth of flavor. Serve with Roasted Green Beans Recipe with Garlic.
How to Make Potato Gnocchi
These tender gnocchi are far better than anything store-bought. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
Bake the Potatoes
- Start by poking the potatoes all over using a fork. Place them in a preheated 400°F oven for about an hour. After this, the skins should be crisp and the interior should easily pierce with a knife. This process dries out the potato, so you have to use less flour!
- Remove the skin with a clean cloth. This will allow more steam to escape. Less steam means less moisture and less moisture means lighter, fluffier gnocchi.
Make the Gnocchi Dough
- Pass the potatoes through the fine holes of a cheese grater (or a potato ricer). Once the potatoes are grated down to fluffy little bits, they look like cauliflower rice. Weigh potatoes on a scale to get 450 grams or 1 pound. It is important to weigh your potatoes since they vary so much in size/weight.
- Sift (1/4 cup) at a time of all-purpose flour and salt across the potatoes. Gently toss with a fork to incorporate. Add more flour little by little. You may not need all the flour if the potatoes are drier, or you may need to add a little more if they retain more water. Before adding the egg, the dough will be crumbly.
- Add one beaten egg and the parmigiano cheese.
- Spread evenly across the potato and flour mixture (1 beaten egg for every 450 grams of potato).
- Bring the potatoes, flour, and egg into a ball of dough by using a bench scraper (or the desired tool- a fork works just as well). Mix gently to make sure the egg and flour are evenly distributed. Start using your hands to press it into one cohesive mass. Once the mass has formed, start kneading for about 90 seconds.
- A phrase to remember is “no need to over knead. If you are gentle, they will be tender. You still need to knead until it is a solid mass, but don’t go crazy. Once the dough is smooth and no egg or flour streaks remain, cover the dough with a cloth and let it rest for about 15 minutes.
Shape the Gnocchi
- Divide the dough ball into 8-10 sections. Sift some all-purpose flour onto a work surface and roll each piece of dough into a 1” thick rope. Press down any uneven spots until it is an even rope.
- Using a bench scraper or sharp knife, cut into little 1-inch dumplings or into the desired size.
- For a classic gnocchi shape, press down against the tines of a fork using your thumb down and across the fork, or use a gnocchi board.
- Once all of the dough has been cut and shaped into the desired gnocchi shape, place it onto a rimmed baking sheet and cover it with a light dusting of all-purpose flour.
How to Shape Gnocchi with a Fork (Video)
Cook the Gnocchi
- Cooking is just like fresh pasta. Bring a large pot of water to boil, salt it well, then scoot in your fresh gnocchi. Occasionally give them a gentle stir, but otherwise, let them boil. I recommend cooking 5 tester gnocchi before baking the whole batch. These are your testers to make sure the consistency is right. RESCUE METHOD: If for some reason they melt into the water you can gather the dough into a ball again and incorporate more flour to firm them.
- The gnocchi has a short cooking time. Once they float to the surface of the water, you know they’re ready. Use a slotted spoon and lift them out of the water and onto a serving dish then top with your favorite sauce!
Potato Gnocchi Recipe FAQs
Gnocchi is not a form of pasta. It is actually an Italian potato dumpling made out of potatoes, flour, and egg. The word gnocchi is thought to come from nocca, which means knuckles, or from the Lombard word knohha, which means knot (such as wood knot) or walnut—all words that imply the small, tight, rounded shape of gnocchi that we know today.
If the gnocchi fall apart or appear to be dissolving around the edges, it can mean one of two things: You let them cook for too long or, even worse, you didn’t combine the potato and flour into true dough.
Yes! Over-kneading the dough creates too much gluten and will leave your gnocchi rubbery and tough. Work the dough so it comes together in a workable ball and you’re able to roll it out, then stop. See the recipe post for details.
I recommend Yukon Gold or Idaho Russet potatoes. Yukon Golds have more of the nutty flavor of the yellow-fleshed boiling potatoes used by the Italian and Provençal cooks who have mastered gnocchi. When I am in Italy these are the kind of potatoes we buy for most of our dishes that use potatoes. I love the taste and they produce great gnocchi!
For non-immediate cooking, place the uncooked gnocchi in the freezer to solidify for 1 hour, then place them in an airtight container or freezer bag and back into the freezer. They freeze great and last up to three months.
Serving Suggestions
These homemade gnocchi are delicious tossed with classic sauces like Arrabbiata Sauce, Quick Tomato Paste Pasta Sauce, or Pink Sauce for a simple Italian meal. For a complete dinner, serve them alongside Italian Flat Green Beans or a Shaved Brussels Sprouts Salad. Finish the meal with a slice of Italian Cream Cake for an Italian-inspired dessert.
My Pro Tips
Recipe Tips
- I recommend cooking 5 tester gnocchi before baking the whole batch. These are your testers to make sure the consistency is right. RESCUE METHOD: If for some reason they melt into the water you can gather the dough into a ball again and incorporate more flour to firm them.
- Always work with warm potatoes – they absorb flour better.
- Weigh the potatoes after grating for the most accurate dough.
- Add flour gradually. Too much flour makes gnocchi heavy.
- Knead gently and briefly. Tender dough equals tender gnocchi.
More Classic Italian Recipes
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Homemade Gnocchi
Equipment
Ingredients
- 4 medium potatoes , recommended potato variety Yukon Gold or Idaho Russet
- 1 egg, beaten
- 120 grams "00" flour, about 1 cup, or all-purpose flour (you may need less)
- 2 tablespoons freshly grated parmigiano cheese
- 1 teaspoon salt
Instructions
Bake the Potatoes
- Preheat oven to 400°F (200°C).
- Pierce the potatoes all over with a fork and place directly on the oven rack or a baking sheet. Bake for about 1 hour, or until the potatoes are very tender and the skins feel crisp.
- While still warm, carefully peel away the skins using a clean kitchen towel. Letting the steam escape helps dry out the potatoes, which makes lighter gnocchi.
Make the Dough
- Pass the warm potatoes through a potato ricer or grate them using the fine holes of a cheese grater. The texture should look light and fluffy, almost like cauliflower rice.
- Weigh the shredded potatoes. You need 450 grams (1 pound) of potato for the correct dough ratio. Potatoes vary in size, so this step is important for consistent gnocchi.
- Spread the potatoes onto a clean work surface. Sprinkle over the salt and sift the flour on top, starting with about ¼ cup at a time.
- Gently toss the flour into the potatoes with a fork. The mixture will look crumbly at first.
- Drizzle the beaten egg evenly over the mixture, then add the Parmigiano cheese.
- Using a bench scraper or your hands, gently bring the dough together into one soft mass. Once combined, knead lightly for about 1 minute, just until smooth.
- The dough should feel soft and slightly tacky, but not sticky. Avoid overworking the dough or the gnocchi can become dense.
- Cover the dough with a kitchen towel and let it rest for 15 minutes.
Shape the Gnocchi
- Divide the dough into 8-10 pieces.
- Lightly flour your work surface and roll each piece into a rope about 1-inch thick.
- Cut the ropes into 1-inch pieces using a bench scraper or knife.
- For the classic gnocchi shape, gently roll each piece down the back of a fork with your thumb or use a gnocchi board.
- Place shaped gnocchi on a lightly floured baking sheet in a single layer.
Cook the Gnocchi
- Bring a large pot of salted water to a gentle boil.
- Add the gnocchi and stir once gently so they don’t stick.
- Cook until the gnocchi float to the surface, about 2-3 minutes. Once they float, let them cook about 30 seconds longer.
- Remove with a slotted spoon and transfer directly to your favorite sauce.
- Serve with brown butter and sage, pomodoro sauce, pesto, or a simple drizzle of olive oil and Parmigiano.
Notes
- I recommend cooking 5 tester gnocchi before baking the whole batch. These are your testers to make sure the consistency is right. RESCUE METHOD: If for some reason they melt into the water you can gather the dough into a ball again and incorporate more flour to firm them.
- Always work with warm potatoes – they absorb flour better.
- Weigh the potatoes after grating for the most accurate dough.
- Add flour gradually. Too much flour makes gnocchi heavy.
- Knead gently and briefly. Tender dough equals tender gnocchi.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are delicious! Definitely a process (easy) but worth every step. The gnocchi are light and fluffy.
YES!! So worth the time and it is a fun acticity!
I attended the Gnocchi class with Elena. It was so much fun. We were able to taste the gnocchi at the class and then I took mine home to freeze it. I made it tonight for my mom and I and it was delicious. I would definitely make these again. I think I can do it on my own. 😁
Hi Calene, you can absolutely make these on your own! You did an amazing job in the class. I hope you try them again soon. All the best, Elena.
I love this recipe! This is how gnocchi is supposed to taste! it was so easy to make and hands down the gnocchi I have ever had!
The best gnocchi I’ve ever had! So soft, yet they stay together! Perfect recipe.
If this is your first time making gnocchi this is the recipe for you!
Our family recipe that we adore! It is a no fail potato gnocchi recipe that you can make too!
YUM!!!! Our family loves fresh restaurant gnocchi which seemed too intimidating to tackle. When Elena offered a gnocchi making class I jumped on it and am soooo happy I did. Her recipe and class break down how to make tender delicious gnocchi step by step. I took the class last week and made it for my family on Sunday, and it was a huge hit. Thank you Elena for another fun class and delectable recipe. This one is a keeper and will be made time and time again in our kitchen.
So happy you loved the class and the recipe, Joyce! It is a super yummy recipe to serve with a variety of different sauces. Enjoy for years to come :).