Gnocchi made from scratch is light, fluffy, a little bit chewy and so versatile, it will become one of your new favorite go-to pasta!
This traditional gnocchi potato pasta is delicious paired with a red sauce or fried up with some butter and herbs. Try making these with 40 clove garlic chicken or crock pot cube steak with no bake oreo cheesecake for dessert!
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Why you’ll love this recipe!
📌 Just 4 simple ingredients!
📌 Restaurant flavors right in your home.
📌 Delicious and versatile to serve to the whole family!
Homemade Gnocchi Ingredients
- Potatoes – Russet potatoes, washed.
- Flour – All purpose flour.
- Egg – Large.
- Salt – Kosher salt.
How do you make potato gnocchi? (step-by-step directions)
⭐ First, add potatoes to a large pot and cover with water. Bring to a boil and cook until potatoes are fork tender. Drain and allow to cool. Once cool, peel the skin of the potatoes. Cut into thirds and press through a potato ricer over a lightly floured surface.
⭐ Next, sprinkle the flour and salt over the potatoes, create a well and add the egg. Use a fork to gently bring everything together, being careful not to overwork the dough. Form the dough into a ball.
⭐ Then, cut the ball into 8 pieces, rolling each piece into a thick log. Cut the log into smaller pieces. If desired, roll the pieces over the tines of a fork or a gnocchi board to create ridges.
⭐ Finally, bring a pot of salted water to a boil. Working in batches, add the gnocchi to the boiling water and cook until they float to the top. Remove with a slotted spoon.
Scroll down to the printable recipe card toward the bottom of this article for ingredient measurements and detailed cooking instructions.
What kind of potatoes for homemade gnocchi?
For a light and fluffy gnocchi, you need to use a light and fluffy potato. Russet potatoes are your best bet because of their fluffy texture and limited moisture compared to other potato varieties. If you try a different potato, you may need more flour to combat the moisture.
Is boiling the only way to cook the potato for gnocchi?
Boiling the potato, then peeling is the method this recipe calls for but you can also bake your potato in the oven until just fork tender.
What can I use instead of a potato ricer for making gnocchi?
A potato ricer is the best way to go about making gnocchi but if you don’t have one, you can also use a grater or mash the potatoes with a fork to create the fluffy potato mixture.
Storage and leftovers
How do you store leftover gnocchi?
Homemade gnocchi can be stored in an airtight container in the fridge for up to 3 days.
Can I freeze homemade gnocchi?
Yes, but freezing works best if done before boiling the gnocchi. Place the uncooked gnocchi on a tray and place them in the freezer for about 20 mins. Then transfer them to an airtight container or freezer bag. Freeze for up to 2 months.
To cook the frozen gnocchi, you do not need to thaw them. Just add to a pot of boiling salted water.
Tips and tricks
✅ Make sure to boil the potatoes with the skin on to prevent extra moisture from entering the potato.
✅ Be sure not to overwork the dough as this will create tough and chewy gnocchi.
✅ Add the homemade gnocchi to the boiling water in batches so as not to crowd them. This will keep them from sticking together and allow them to cook evenly.
✅ Older potatoes make better gnocchi than fresh potatoes because they have less moisture.
✅ If you don’t have a gnocchi board, the tines of a fork will work just fine!
Frequently asked questions
My gnocchi turned out too sticky. What went wrong?
If your gnocchi dough is too sticky, it may be due to using too much moisture or not enough flour. Make sure to measure the ingredients accurately and add flour gradually until the dough reaches the right consistency. Additionally, avoid overworking the dough, as excessive kneading can make it stickier. Adjusting the amount of flour and handling the dough gently should help improve the texture.
How do I know when the gnocchi is cooked?
Gnocchi is cooked when it floats to the top of the boiling water. This usually takes about 2 to 3 minutes. However, it’s always a good idea to do a taste test to ensure the gnocchi is tender and cooked through. Overcooking can lead to mushy gnocchi, so be mindful of the cooking time.
Can I make gnocchi in advance?
Yes, you can prepare the gnocchi dough in advance and store it in the refrigerator for a few hours or overnight. Shape the dough into logs, wrap them tightly in plastic wrap, and refrigerate. When ready to cook, simply cut the logs into individual gnocchi and proceed with boiling. This can be a convenient option for meal prepping or saving time when cooking.
My gnocchi turned out dense and heavy. How can I make them lighter?
To achieve light and fluffy gnocchi, it’s essential to use the right amount of flour and avoid overworking the dough. Too much flour or excessive kneading can result in denser gnocchi. Make sure to follow the recipe measurements and handle the dough gently. Additionally, using Russet potatoes and cooking them until they are just fork-tender can help maintain a lighter texture.
What to eat with homemade gnocchi (serving suggestions)
Homemade gnocchi can be served in so many different ways. Try tossing them with our blender spaghetti sauce or slow cooker marinara, serve with chicken parmesan or fry them up and enjoy as appetizers with some toasted ravioli.
Try more delicious pasta recipes
- Homemade egg noodles
- Garlic noodles
- Peanut butter ramen
- Sesame noodles
- Lemon pasta
- See all our easy pasta recipes!
Check out our other awesome Italian inspired dishes
- Meatball casserole
- Pasta puttanesca
- Italian sausage soup
- Baked ravioli
- Antipasto salad
- Spaghetti carbonara
- See all our Italian recipes!
Tools we love
- Enameled dutch oven – I love that this can go from stove top to oven. And 6 quarts is the perfect size!
- Pre-seasoned cast iron skillet – I have six of these (not kidding).
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How to Make Gnocchi
- 2 pounds Russet potatoes washed (about 4 potatoes)
- 1½ cups all purpose flour
- 1 large egg
- 1 teaspoon salt
- Add the potatoes to a large pot and cover with water. Bring to a boil and cook until the potatoes are just fork tender, about 20 to 25 minutes. Drain and allow to cool.
- When the potatoes are cool enough to handle, peel the skin. Cut the potatoes into thirds and then press through a potato ricer over a lightly floured surface. If you don't have a potato ricer, you can grate them or mash them.
- Sprinkle the flour and salt over the top of the potatoes. Make a well, and add the egg. Use a fork to gently bring everything together, and then gently work into a dough, being careful not to over knead, as that will make the gnocchi tough. Form into a ball.
- Cut the ball into 8 pieces. Roll each of the pieces into a ¾" thick log, then cut the log into 1" pieces. If desired, roll the pieces over the tines of a fork or a gnocchi board to give it ridges. (If freezing or saving for later, do so at this point).
- Bring a pot of salted water to a boil. Working in batch so as not to overcrowd the gnocchi and cause it to stick to each other, add the gnocchi to the boiling water and cook until they float to the top, about 2 to 3 minutes. Remove with a slotted spoon and serve with your desired topping or sauce.
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