Homemade Potato Gnocchi

Homemade Potato Gnocchi is soft, pillowy, and irresistibly light—an authentic Italian classic that’s surprisingly easy to make from scratch. With just four simple ingredients, you can create fresh gnocchi that pairs perfectly with your favorite sauces, from rich tomato to creamy butter-based options.

Why You’ll Love This Recipe

• Soft and Fluffy Texture – Made with russet potatoes for light, airy gnocchi.
• Simple Ingredients – Just potatoes, flour, egg, and salt—no special equipment needed.
• Versatile – Enjoy with marinara, pesto, browned butter, or creamy Alfredo.
• Fresh and Homemade – A satisfying alternative to store-bought gnocchi.
• Freezer-Friendly – Make a big batch and store for future meals.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 large russet potatoes
• 1 ½ cups all-purpose flour
• 1 egg, lightly beaten
• ½ teaspoon salt

Directions

1. Boil the Potatoes: Place potatoes (with skin on) in a large pot of water. Bring to a boil and cook until fork-tender, about 20 minutes. Drain and let cool slightly.
2. Mash the Potatoes: Peel the potatoes and mash them until smooth. Spread them out on a work surface and let cool completely.
3. Make the Dough: Sprinkle the mashed potatoes with salt, add the beaten egg, and gradually mix in the flour. Knead gently until a soft dough forms, being careful not to overwork it.
4. Shape the Gnocchi: Divide the dough into small portions. Roll each into a long rope (about ½ inch thick) and cut into 1-inch pieces. Press each piece with a fork to create ridges.
5. Cook the Gnocchi: Bring a pot of salted water to a boil. Drop in the gnocchi and cook for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and serve immediately with your favorite sauce.

Servings and Timing

• Servings: 4
• Prep Time: 30 minutes
• Cooking Time: 3 minutes
• Total Time: 33 minutes
• Calories: 180 kcal per serving

Variations

• Gluten-Free Gnocchi – Substitute all-purpose flour with a gluten-free flour blend.
• Sweet Potato Gnocchi – Replace russet potatoes with sweet potatoes for a slightly sweeter, more vibrant version.
• Herbed Gnocchi – Mix in finely chopped basil, rosemary, or thyme for extra flavor.
• Cheese-Infused – Add ¼ cup of grated Parmesan to the dough for a richer taste.
• Whole Wheat Option – Use whole wheat flour for a nuttier, heartier texture.

Storage/Reheating

• Storage: Keep uncooked gnocchi in an airtight container in the fridge for up to 2 days.
• Freezing: Arrange uncooked gnocchi on a baking sheet, freeze until solid, then transfer to a freezer bag. Cook directly from frozen (no need to thaw).
• Reheating: Reheat cooked gnocchi in a pan with butter or sauce for best results.

FAQs

Why is my gnocchi tough instead of soft?

Overworking the dough or adding too much flour can make gnocchi dense. Knead gently and use as little flour as possible.

Can I use instant mashed potatoes?

Freshly mashed potatoes work best, as instant mash may have extra moisture or additives that change the texture.

How do I prevent sticky dough?

Make sure the mashed potatoes are completely cool before adding flour. Sticky dough means too much moisture—add flour gradually until the dough is workable.

What sauces go well with homemade gnocchi?

Classic options include marinara, pesto, brown butter with sage, creamy Alfredo, or a garlic Parmesan sauce.

Can I pan-fry gnocchi instead of boiling?

Yes! After boiling, sauté gnocchi in butter for a crispy, golden crust.

Do I have to shape the gnocchi with a fork?

No, but the ridges help the sauce cling better. You can also leave them plain or roll them with a gnocchi board.

What’s the best type of potato for gnocchi?

Russet potatoes are best due to their dry, starchy texture, which helps create light and fluffy gnocchi.

Can I make the dough ahead of time?

It’s best to shape the gnocchi right after making the dough, but you can refrigerate the dough for a few hours before rolling and cutting.

How do I keep my gnocchi from falling apart in water?

If gnocchi disintegrates, the dough is too wet. Add a little more flour and ensure the water is at a rolling boil before adding them.

Can I use a food processor to mash the potatoes?

It’s not recommended, as over-processing can make the potatoes gummy. Use a potato masher or ricer for the best results.

Conclusion

Homemade Potato Gnocchi is a simple yet satisfying dish that brings the comforting flavors of Italy to your kitchen. Light, pillowy, and perfect with any sauce, this recipe is an essential addition to any pasta lover’s collection. Try making it from scratch today for a truly authentic experience!