Name: Homemade Potato Gnocchi Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 2 pounds russet potatoes (3 to 4 medium-large); 1 large egg (beaten); 1 teaspoon sea salt; 1 cup all-purpose flour (spooned and leveled, plus more as needed)

Jump to Recipe

Introduction

Homemade potato gnocchi is a delightful, pillowy pasta that’s surprisingly easy to make at home. With simple ingredients and a bit of patience, you can create soft, tender gnocchi perfect for pairing with your favorite sauces.

A woman's hand is shaping small, pale yellow gnocchi pieces on a white marbled surface scattered with flour. The gnocchi pieces have clear ridged textures on one side, created by pressing them with a silver fork held nearby. A white plate is filled with many more soft, doughy gnocchi shapes dusted with flour, all resting near the center of the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds russet potatoes (3 to 4 medium-large)
1 large egg (beaten)
1 teaspoon sea salt
1 cup all-purpose flour (spooned and leveled, plus more as needed)

Instructions

Step 1: Preheat the oven to 425°F. Use a fork to poke holes in the potatoes, then place them on a baking sheet.
Step 2: Bake the potatoes for 45 to 60 minutes, or until tender when pierced with a fork.
Step 3: When the potatoes are cool enough to handle but still warm, peel off the skins. Pass the peeled potatoes through a ricer or mash with a fork until smooth.
Step 4: Transfer the potatoes to a lightly floured surface and form a wide, thin mound. Drizzle the beaten egg over the potatoes and sprinkle with salt and one-third of the flour. Fold the mixture gently to incorporate.
Step 5: Sprinkle another third of the flour over the dough and fold in gently, kneading lightly. Continue adding flour bit by bit, folding and kneading until the dough is soft, pillowy, and no longer sticky. Avoid overworking the dough.
Step 6: Shape the dough into a ball and divide into 8 equal pieces. Dust your surface and hands with flour. Roll one piece into a rope about 1 inch in diameter, then cut into ¾-inch pieces. Place the pieces on a floured plate or baking sheet. Repeat with remaining dough.
Step 7 (Optional): To shape the gnocchi, dip a fork’s tines in flour, hold it parallel to your work surface, and press each gnocco along the tines with your finger. This creates ridges and an indentation that helps sauces cling.
Step 8: Bring a large pot of salted water to a boil. Working in batches, add about a third of the gnocchi to the water and cook for about 2 minutes, or until they float to the surface. Use a slotted spoon to transfer them to a colander set over a bowl. Repeat with remaining gnocchi.
Step 9: Serve immediately with marinara sauce, pesto, or your favorite accompaniment.

Tips & Variations

Use russet potatoes as they are starchy and dry, producing lighter gnocchi.
Do not over-knead the dough to avoid dense gnocchi.
For a richer flavor, substitute half the all-purpose flour with semolina flour.
Try tossing cooked gnocchi in browned butter and sage for a simple variation.

Storage

Store uncooked gnocchi on a floured baking sheet covered loosely with plastic wrap in the refrigerator for up to 24 hours. Cooked gnocchi can be refrigerated in an airtight container for up to 3 days. Reheat by gently sautéing in a little butter or simmering briefly in boiling water until heated through.

How to Serve

A white plate filled with small, pillow-shaped gnocchi pieces coated in a green herb sauce, with visible bits of chopped herbs scattered evenly across the soft, textured pasta. A silver fork rests on the right side of the plate, slightly digging into the gnocchi. Nearby there is a white bowl also containing more gnocchi with the same green sauce. A glass with a light-colored drink is placed on the white marbled surface beside the plate, and a deep red cloth is partially visible under the plate, adding color contrast to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze homemade gnocchi?

Yes, arrange freshly formed gnocchi in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag and store for up to 1 month. Cook them directly from frozen by adding a minute or two to the boiling time.

What if my dough is too sticky?

Add a little more flour, a tablespoon at a time, until the dough is soft but not sticky. Be careful not to add too much flour, or the gnocchi will become dense.