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by Diana Rattray
If you’ve never made homemade gnocchi, you might be surprised by how easy—and satisfying—it is. With just a few simple ingredients and a bit of practice, you can make tender, pillowy potato dumplings that rival any restaurant version. This is a great weekend project or dinner party trick, especially if you’ve got a good sauce ready to go.
The key to success is using hot riced potatoes and not overworking the dough. The texture should be soft and light, not dense or chewy. Once you’ve shaped the gnocchi, they cook in just minutes, and any extras can be frozen for later. It’s a fantastic make-ahead option, whether you’re craving something cozy or cooking for a crowd.
What You’ll Like About This Dish
Just four ingredients. You only need potatoes, flour, egg, and salt to make homemade gnocchi from scratch.
Freezer-friendly. Make a batch, freeze on a tray, and cook from frozen whenever you’re ready.
Surprisingly simple. With a ricer or fork and a little practice, you’ll be rolling and shaping like a pro in no time.
Ingredient Notes
- Baking potatoes: Starchy potatoes like Russets are ideal—they’re dry and fluffy, which helps the dough hold together.
- Flour: All-purpose flour works well here; add just enough to make a soft dough.
- Egg: Helps bind the gnocchi and gives it a bit of richness.
- Salt: Use table salt for consistency in measuring.
Steps to Make Basic Gnocchi
- Bake the potatoes until tender, then peel and rice them while hot.
- Let the potatoes cool slightly, then mix in beaten egg, salt, and flour to form a soft dough.
- Divide the dough and roll into ropes; cut into small pieces.
- Shape the gnocchi by rolling over a fork or gnocchi board.
- Boil a few at a time in salted water until they float and cook for about 2 minutes.
- Freeze uncooked gnocchi in a single layer, then transfer to bags for later use.
Tips
- Don’t overwork the dough. Too much kneading will make the gnocchi tough.
- Flour lightly. Use just enough to keep the dough from sticking—too much will make the gnocchi dense.
- Cook in batches. Too many gnocchi at once will lower the water temperature and make them gummy.
- Use a ricer or food mill. It’s the best way to get fluffy, lump-free potatoes.
Recipe Variations
- Sweet potato gnocchi. Swap some or all of the russets for roasted sweet potatoes for a slightly sweet twist.
- Herb-infused. Add chopped fresh herbs like parsley or thyme to the dough.
- Cheesy gnocchi. Stir in a few tablespoons of grated Parmesan for added flavor.
- Pan-seared. After boiling, crisp the gnocchi in butter for a golden crust.
Serving Suggestions
- Toss with brown butter and sage for a classic pairing.
- Serve with marinara or meat sauce for a hearty meal.
- Pair with sausage, mushrooms, or greens for a rustic skillet dish.
- Add to creamy sauces with cheese or pesto for indulgence.
How to Store and Reheat
Refrigerate: Leftover cooked gnocchi can be stored in an airtight container in the fridge for up to 2 days.
Freeze: Freeze uncooked gnocchi in a single layer on a baking sheet. Once frozen, transfer to a zip-top bag and freeze for up to 2 months.
Reheat: Reheat cooked gnocchi gently in a skillet with butter or sauce. Frozen uncooked gnocchi should be boiled straight from the freezer.
Basic Gnocchi
Ingredients
- 1 ½ to 2 pounds russet potatoes, enough to yield 2 cups riced potatoes
- All-purpose flour for dusting
- 1 large egg
- 1 cup all-purpose flour, or as needed
- ½ tsp fine salt
- 1 tbsp kosher salt for the gnocchi cooking water
Recommended Equipment
- Potato ricer or food mill
Instructions
- Heat the oven to 400°F.
- Scrub the potatoes and pierce them in several places with a fork. Place the potatoes on the oven rack and bake for about 45 minutes or until they are tender when pierced with a fork.1 1/2 to 2 pounds russet potatoes, enough to yield 2 cups riced potatoes
- Meanwhile, flour a pastry mat or board or the countertop, and lightly flour a large baking sheet.All-purpose flour for dusting
- Beat the egg in a small bowl; set aside.1 large egg
- As soon as the potatoes are cool enough to handle but still hot, peel them and put them through a potato ricer or food mill. Measure 2 cups of potatoes and spread them out on the floured surface. Let them cool just slightly. They should be quite warm but not hot enough to cook the egg.
- Scoop the warm potatoes into a mound and drizzle the beaten egg over them. Sprinkle the potatoes with 1 cup of flour and 1/2 teaspoon of salt. With a pastry scraper or your hands, mix the dough, folding it over until a soft but slightly rough dough forms. If the dough is sticking, add more flour, but don't overwork the dough.1 cup all-purpose flour | 1/2 tsp fine salt
- Divide the dough into about six portions.
- Roll each portion to shape a rope about 1/2 inch thick.
- With a sharp knife, cut the rope into 3/4-inch lengths. Gently roll each piece of dough over a gnocchi board or the back of a fork to make the classic gnocchi ridges.
- Arrange the shaped gnocchi in a single layer on the lightly floured baking sheet while you work on the remaining dough.
- If you are cooking the gnocchi immediately, bring a large saucepan of water with 1 tablespoon of kosher salt to a boil. Add the gnocchi and cook for about 1 1/2 to 2 minutes after they float to the top.1 tbsp kosher salt for the gnocchi cooking water
- Drain well before serving.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
