This Gnocchi recipe is a fun project, and the results are positively perfect! Soft pillowy potato pasta, this needs just a few ingredients you likely have on hand like potato, egg, and flour.

Simply make a dough, roll and boil!

Cooking Homemade Gnocchi in a pan

Potato gnocchi has just a few easy to find ingredients and, while it takes a bit of time, it’s not difficult to make. This particular gnocchi recipe is one I learned attending classes at our local culinary school and have made it ever since.

What Is Gnocchi?

Gnocchi is an Italian homemade pasta that resembles a little dumpling. At its most basic level, it’s made with potato, egg, and flour. Several regions in Italy have their own variations with combinations of ricotta cheese, herbs, or spinach, the possibilities are endless.

Dough for Homemade Gnocchi in a glass bowl

Shaping Gnocchi

The dough is rolled into ropes and cut into pieces. Each rope of dough is about 1/2″ to 3/4″ thick and then cut into 1/2″ pieces. The gnocchi dough is soft and delicate, so be gentle when working with it.

Homemade Gnocchi dough being cut into pieces

Once cut into pieces, roll each gnocchi along the back of a fork to create ridges (you can purchase a gnocchi board but unless you make gnocchi frequently, a fork works just fine).

The purpose of creating ridges is to help the gnocchi “grab” the sauce it is mixed with.

Homemade Gnocchi with a fork

How To Make Gnocchi

It’s really simple to make these pillowy little dumplings.

  1. Mix all the ingredients together except flour. Add flour a little at a time, until dough forms.
  2. After “resting” the dough, roll it out into long “ropes,” and cut per recipe instructions.
  3. Use a gnocchi board or even just a fork to create ridged pasta!

Tips for Perfection

  • Boil your potatoes but drain them very well. Baked potatoes work in this recipe too.
  • Leftover mashed potatoes aren’t ideal as they have other additives such as cream etc that will affect the consistency of your dough.
  • Ensure the potatoes are perfectly smooth once mashed
  • Add just enough flour to make a dough, excess flour can make tough gnocchi
  • Don’t overwork the dough, these should be soft and pillowy. Use a delicate touch.

Gnocchi on a baking sheet and in a strainer

How To Cook Gnocchi

It takes just a few minutes to cook potato gnocchi!

  1. Bring a pot of salted water to a rolling boil.
  2. Gently add pasta and wait until it floats to the top (about 90 seconds).
  3. Transfer to a skillet with a bit of butter/olive oil and sauce if you’re using one. Toss the gnocchi and serve.

It’s that simple!

How To Serve It

It can be served as a soup, side dish, or as the first course in a full Italian-style meal! For a very special experience, gnocchi can be served as the primo, or first course, in a full Italian meal consisting of several courses.

Sauces for Gnocchi:

Of course, it’s always a treat to have homemade pasta as a side dish with chicken, beef, or fish!

More Perfect Pasta

You can’t go wrong with homemade potato gnocchi! No matter how you choose to serve it up, there is one thing you can count on: you won’t have any leftovers!

Cooking Homemade Gnocchi in a pan
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Homemade Potato Gnocchi Recipe

This easy pasta recipe is made with just 4 simple ingredients!
Prep Time 15 minutes
Cook Time 5 minutes
Resting Time 30 minutes
Total Time 50 minutes
Servings 4 servings

Equipment

Ingredients  

  • 1 ½ lbs potatoes cooked and riced
  • 2 tablespoons butter melted
  • 2 egg yolks
  • ¾- 1 cup flour
  • ¼ teaspoon salt

Instructions 

  • Combine riced potatoes, butter, and eggs in a bowl. Slowly mix in ¾ cup flour and knead until dough forms adding additional flour as required until the dough holds together (it will still be slighlty sticky). You may not need all of the flour.
  • Dust counter with flour and roll out a ½" to ¾" thick rope of dough. Cut into ½" slices.
  • Gently roll gnocchi pieces on a gnocchi board or the back of a fork to create ridges.
  • Cook in boiling salted water, about 3 minutes, or until it begins to float.
  • Remove from boiling water and transfer to an ice bath for about 1 min.
  • Toss with oil and refrigerate until ready to serve.

Notes

A potato ricer is a tool that will produce perfectly fluffy lump-free potatoes. If you don't have a ricer, be sure to mash your potatoes well so they are very smooth.
Recipe updated 3/8/2021
5 from 20 votes↑ Click stars to rate now!
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Nutrition Information

Calories: 413 | Carbohydrates: 73g | Protein: 11g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 209mg | Potassium: 779mg | Fiber: 4g | Sugar: 1g | Vitamin A: 306IU | Vitamin C: 10mg | Calcium: 44mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course, Pasta
Cuisine Italian

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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