How to Make Homemade Gnocchi
Homemade gnocchi are easier to make than you might think. This recipe walks you through every step, from choosing the right potatoes to deciding whether to add eggs and how much flour to use to get light, fluffy gnocchi.
Gnocchi are Italian dumplings made with potatoes, flour, salt, and sometimes eggs. They are tender and light and go well with many sauces, from marinara to pesto and hearty meat sauces, or even stirred into creamy soups.
My favorite way to serve them is pan-fried in olive oil or baked into gnocchi alla Sorrentina with tomato sauce and mozzarella.
Recipe Highlights
- Ready in minutes: Potato gnocchi take only a few minutes to cook once dropped into boiling water.
- Make ahead: Freeze uncooked gnocchi for quick weeknight dinners.
- Diet-friendly: Easily make vegan by skipping the egg.
- Fun for the family: Shaping gnocchi is a great hands-on activity with kids or guests.
Gnocchi: With or Without Eggs
Eggs help the dough hold together and make the gnocchi firmer, so they are less likely to fall apart. Eggless gnocchi are lighter and more delicate, but they need gentler handling.
If you’re new to making gnocchi, starting with an egg is easier. Once you’re comfortable, try making them without eggs to see which you prefer.
Key Ingredients & Easy Swaps
- Potatoes: Starchy types like Russets or Yukon Golds work best. Avoid waxy potatoes, as they hold too much moisture.
- Flour: All-purpose flour or Tipo 00 are both great options.
- Egg: Helps the dough hold together and makes it easier to shape. Leave it out for a vegan version.
- Semolina flour: Use it to dust the gnocchi, your workspace, and the trays to prevent sticking.
See the recipe card below for a detailed ingredient list and step-by-step instructions.
Equipment You’ll Need
- Potato ricer: Gives smooth, lump-free gnocchi. A food mill works too.
- Gnocchi board: Also called a “rigagnocchi,” it creates ridges that help sauces stick. If you don’t have one, use a fork.
How to Make Homemade Gnocchi
- Cook and rice the potatoes: Boil the potatoes with their skins on in salted water until fork-tender, then peel and rice them while still warm.
- Make the dough: Let the riced potatoes cool briefly, then add an egg in the center and beat it with a fork. Sprinkle over salt and flour, and gently knead until the dough comes together. It should be soft and slightly tacky but not sticky. Add extra flour only if needed.
- Shape the gnocchi: Roll the dough into ropes, cut into small pieces, and use a fork or gnocchi board to create ridges.
- Cook the gnocchi: Boil in salted water until they float. Drain and toss with your favorite sauce.
How to Cook Potatoes for Gnocchi
While boiling is the traditional method, you can also microwave or roast them.
- Microwave: Prick the potatoes with a fork and microwave on high for 10-15 minutes, turning halfway through.
- Oven: Roast at 400°F (200°C) for 45-60 minutes until tender.
Elena’s Tips
- Potato selection: Russet potatoes are the best for gnocchi. Yukon Golds are a good alternative. Avoid waxy varieties, as they hold too much moisture. Pick similar-sized potatoes so they cook evenly.
- Potato preparation: Boil with the skin on, then peel and rice them. Don’t use a blender, it makes them gummy. Let them cool slightly before adding the other ingredients.
- Flour: Add enough flour to make a firm but slightly sticky dough. About 25-30% of the potato weight.
- Dough handling: Knead gently so the gnocchi stay light and fluffy.
- Cook immediately: Cook the gnocchi within an hour of shaping.
- Sauce: Have your sauce ready, as they cook very fast.
- Cooking technique: Don’t overcrowd the pot. Scoop out gnocchi with a slotted spoon as soon as they float.
How to Store & Freeze
Fresh gnocchi: Keep covered at room temperature for up to 1 hour. After that, they may get sticky.
Leftovers: Store cooked gnocchi in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave in 30-second intervals.
Freezing: Place shaped gnocchi on a tray and freeze for 1–2 hours. Once firm, transfer to a container or freezer bag. They keep for up to 3 months. Cook directly from frozen; no need to thaw.
Recipe FAQs
Yes, eggless gnocchi are lighter and just as delicious.
If the dough is too sticky, add a little more flour at a time until it’s easy to handle.
Traditional gnocchi are made with wheat flour and they are not gluten-free. You can use gluten-free flour if needed.
Overworking the dough or adding too much flour can make gnocchi dense and chewy.
A typical serving is about 160 grams (approximately 5.6 ounces).
More Italian Recipes
- Mushroom Risotto with Blue Cheese
- Simple Italian Sponge Cake
- Creamy Italian Hot Chocolate
- Baci di Dama Cookies
If you’ve made these homemade gnocchi, leave a comment and rating below. I’d love to know how they turned out for you.
How To Make It: How to Make Homemade Gnocchi
Ingredients
- 2.2 lbs (1 kg) potatoes Russets or Yukon Golds
- 1 egg
- 2½ cups (300 g) all-purpose flour
- ½ teaspoon salt
- semolina flour for dusting
- your favorite sauce for serving
Instructions
Cook the potatoes
- Wash the unpeeled potatoes and place them in a saucepan. Cover with cold water and bring to a boil.Cook for 20–25 minutes after the water starts boiling, or until the potatoes are fork-tender.Drain and let them cool slightly. Peel and rice the potatoes into a large bowl or directly onto the countertop.
Make the dough
- Let the riced potatoes cool for about 10 minutes. Make a well in the center and add the egg. Beat it with a fork.Sprinkle the salt and flour around the potatoes. Gradually mix in the flour, kneading gently until the dough comes together.The dough should feel slightly tacky but hold its shape. If it’s too soft or sticky, add a bit more flour.
Prepare the workspace
- Dust a baking sheet with semolina flour.Have a fork or gnocchi board ready for shaping.
Shape the gnocchi
- Divide the dough into 4 portions. Roll each into a rope about ¾ inch thick.Cut into ½-inch pieces. You can leave them as is or shape them: press each piece against the tines of a fork or a gnocchi board with your thumb to create ridges.Place shaped gnocchi on the floured baking sheet.
Cook the gnocchi
- Bring a large pot of salted water to a boil. Shake off any excess flour from the gnocchi.Cook in batches for 3–4 minutes, or until they float to the surface.Remove with a slotted spoon and toss with your favorite sauce. Serve right away for the best texture.
Notes
- Potatoes: Use starchy potatoes like Russets or Yukon Golds. Avoid waxy varieties, they hold too much moisture.
- Texture: A potato ricer gives you smooth, fluffy gnocchi.
- Dough: Don’t overwork the dough or add too much flour. This helps keep the gnocchi light.
- Yield: Makes about 7 servings. Cook what you need and freeze the rest, or halve the recipe for a smaller batch.
- Storing: Fresh gnocchi should be cooked within an hour of shaping. Store cooked gnocchi in the fridge for up to 2 days. Freeze uncooked gnocchi on a floured tray, then transfer to an airtight container for up to 3 months.
- Egg-free option: For eggless or vegan gnocchi, just leave out the egg. The method stays the same.
Nutrition
‘
I put my potatoes in the oven and bake them Nice and dry …I love this recipe Thankyou. So good, I often freeze them on a tray then put them into a closed container, if I want a quick meal I take them straight out the freezer and fry quick … Delicious
I’m so glad you enjoyed my gnocchi recipe! Baking the potatoes until they’re dry is a great tip, and I love the idea of frying them. I’m definitely going to try that next time!
Made this. So easy and great !
Yes, you can
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?
Hi Alyssa! As I wrote in the post, if you boil unpeeled potatoes they will absorb too much water.
Made this today, my first time making gnocchi and they came out very well! Thanks for the recipe.
So glad to hear that, Lee! Thank you for the feedback!