How To Make Gnocchi

how to make gnocchi

Making gnocchi from scratch is much less complicated than it seems. You only need 2 ingredients: potatoes and flour.

Would you like to know the secrets to make perfect gnocchi? 

1) It’s very important to choose the right type of potato. You need a potato that is starchy, with a floury texture and minimum water content like Russet and Désirée potatoes.

2) Boil the potatoes in their skin and don’t pierce them during cooking otherwise they will absorb too much water.

3) Use a potato ricer to mash them (do not use a food processor) when they are still hot. There is no need to peel them as the skin will remain inside the potato ricer. 

4) Use only enough flour to bring the dough together. It should be firm but slightly sticky.

5) Don’t overwork the dough or you will get dense and heavy gnocchi.

These little dumplings are very versatile and can be served with different sauces:  butter and sage, gorgonzola and walnuts, bolognese sauce, pesto or a classic tomato sauce.

Gnocchi freeze very well. Spread them in a single layer on a floured baking sheet so they don’t stick together. Put the baking sheet into the freezer for 1 hour. Once frozen, put the gnocchi into a freezer bag. To cook them, just drop the frozen gnocchi directly in the boiling water without defrosting. 

Gnocchi cook in a flash, be ready to scoop them out with a slotted spoon as soon as they float to the surface.

Now that you know my secrets, you are ready to make the most amazing gnocchi you have ever tasted!
how to make gnocchi
5 from 5 votes
How To Make Gnocchi
Prep Time:
1 hr
Cook Time:
2 mins
Total Time:
1 hr 2 mins
Author: As Easy As Apple Pie
Course: Main Dish

Making homemade potato gnocchi from scratch is very easy and they taste better than store-bought! 

  • 1 kg (2.2 pounds) russet or desiree potatoes
  • 350 grams (3 cups minus 1 tablespoon) all-purpose flour plus extra for the board
  • Your favorite sauce (pesto simple tomato, butter and sage, whatever takes your fancy)
  • Semolina flour to dust the trays/baking sheets
  1. Wash the potatoes (don't peel them!) and place them in a saucepan. Cover with cold water and bring to a boil.
  2. Cook for about 20 minutes after the water has come to a boil.
  3. Put the flour on a work surface.
  4. While the potatoes are still hot, mash them with a potato ricer and add them to the flour.
  5. Work the flour into the potato until it becomes a soft, pliable dough (if the dough is too soft add more flour).
  6. how to make gnocchi
  7. Roll out the dough into logs about 2 cm (3/4 inch) thick and cut them into pieces.
  8. how to make gnocchi
  9. You can either cook them this way or create the distinctive ridges.
  10. Place the gnocchi at the top of the fork tines and gently press down, rolling it across the fork with your thumb. It will be slightly curled with the indentations on the opposite side. (watch this video towards the end)
  11. Arrange the gnocchi on a tray dusted with semolina flour.
  12. To cook the gnocchi, bring a large pot of salted water to the boil and add the gnocchi. As soon as the gnocchi start floating, they are ready ( usually it takes 2 or 3 minutes).
  13. Remove them with a slotted spoon and put them in the pan with the sauce of your choice. Mix well and serve.
  14. Enjoy!
Nutrition Information
Amount per serving (270 g) — Calories: 393, Fat: 0.9g, Sodium: 13mg, Carbohydrates: 84.8g, Fiber: 6.7g, Sugar: 2.5g, Protein: 10.6g

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how to make gnocchi

40 comments on “How To Make Gnocchi”

  1. I love making gnocchi but never have success! Definitely need to follow your recipe.. hopefully mine look as perfect as yours!

  2. Potatoes make such a difference!!! Try again and let me know πŸ™‚

  3. What if you don’t have a potato ricer?

  4. Can I use gluten free flour? Which do you recommend?

  5. I’M from Italy, So I used to do this often with my mom and family as a child in Italy.I love gnocchi.I need to try this again soon. When my sister and family came to MIAMI Florida’s to visit me a few years back,she made gnocchi and taught my oldest daughter how to make them. I didn’t teach here yet by then!! Shame on me…Fantastic recipe, Just like the original!!

  6. Would roasted potatoes work? Less moisture that way.

  7. Fantastic blog/website.. Would this recipe work with Sweet Potato

    • Thank you Chris! πŸ™‚
      Yes, you can use sweet potatoes (although I haven’t tried yet).
      From what I read on Italian blogs, you might need less flour (for 1.3 Kg/2.8 lb of potatoes 360 grams/3 cups of flour). Start with 3/4 of the flour, and add more only if you need it, until you have a soft, slightly sticky dough. Let me know if you try it!

  8. If I mash potatoes with a potatoe masher do I peel them?

  9. So we shouldn’t peel the potatoes after they’re cooked? I’m going to make this recipe today so hopefully you’ll get this comment! πŸ™‚

  10. I am so excited to try this recipe. Do I have to buy the Semolina flour?

  11. Can these be frozen? If so at what point?

    • Form the gnocchi then put them on a tray thinly coated with flour. Transfer the tray to the freezer, for about 45 minutes. Once the gnocchi are frozen, place them in a zip lock bag and store in the freezer. When you want to use them, put the frozen gnocchi in the boiling water, no need to let them defrost first.

  12. Do I try to peel the skin off before I mash them if I don’t have a ricer?Β 

  13. Can you make these ahead of time, maybe about 3 hours before I want to use them

  14. Hi all these comments are good but no one tells you that the potatoes have to be very cold before you put the flour or the flour will start the yeast and when you put them in the boiling water they will fall apartΒ 

    • Hi Roberto!

      I don’t understand what yeast the flour will start… there is no yeast in this recipe…. πŸ™‚

      Gnocchi fall apart when you don’t add enough flour.

  15. Hi Elena!

    Can these be added straight into a soup/hotpot to cook there (ie. if I use store bought gnocchi, I don’t boil it first, I just add it straight to the hotpot, and it cooks in that – can I do that with these, or should I boil them first?)

    Thank you πŸ™‚

  16. Just tried it and it worked out great. I will get a potato ricer though. There are some chunks remaining using a potato masher. Regardless, we just cooked them in butter with herbs and salt and they were amazing.Β 
    They have nothing to do with the ones you find in stores and that are super dry and contain more flour. These are soft and sweet and just perfect. Will make more!

  17. Made this today, my first time making gnocchi and they came out very well! Thanks for the recipe.

  18. Am I able to peel my potatoes before boiling as I need to squash them with a fork and it’ll be easier to peel before rather then after?Β 

  19. Can I use normal white potatoes for this recipe as I have not got any other ones?

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