How to Make Homemade Gnocchi

Perfectly shaped potato gnocchi on a wooden board.

Homemade gnocchi are soft, fluffy, and easy to make. They are perfect for quick weeknight meals, family dinners, or for making ahead and freezing for busy nights.

Course Main Dish

Cuisine Italian

Prep Time 1

Cook Time 3

Total Time 1 3

Servings

Calories 279

Author Elena Tomasi

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.

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