Homemade potato gnocchi is easier than you think! With just 5 simple ingredients , you can make soft, pillowy gnocchi at home. I’ll walk you through each step with clear instructions so you can master this classic Italian recipe on your first try.
A Reader’s Review
These were delicious! My son made them over the holidays. He added lemon zest to the dough.
You Don’t Need an Italian Grandma to Nail This
- Simple Ingredients, Pro Results : With just 5 ingredients and the right potato (russet or Yukon gold), you’ll get light, fluffy gnocchi every time.
- Perfect Texture : I’ll show you exactly how to avoid chewy or sticky dough and get that perfect pillowy bite.
- Versatile & Fun : Boil until they float, crisp them in butter, or toss them with your favorite sauce. Like pesto with Parmesan cheese!
Homemade Potato Gnocchi Ingredients
- Picking Your Potatoes: Use starchy, dry potatoes like russet potatoes or Yukon gold. Moisture is the enemy of fluffy gnocchi.
How to Make Homemade Potato Gnocchi
Making these 5-ingredient homemade potato gnocchi recipe isn’t hard, but you do need to follow a few steps. I love to drench mine in browned butter!
- Boil: Place whole potatoes with skins on in a pot, cover with water, and boil until just fork-tender but still firm. Leaving the skins on prevents excess water absorption . Drain well.
- Mash with Potato Ricer: When the potatoes are cool enough to handle, peel and press the warm potatoes through a potato ricer for the best texture. A potato ricer gives the best results, but you can also use a food mill or fork.
- Mix & Knead: Make a well in the riced potatoes and add salt, melted butter, and egg. Sprinkle flour on top and gently stir with a fork, then switch to your hands and knead just until it forms a soft dough. Use just enough flour, too much makes gnocchi dense, not fluffy .
- Rest Dough: Cover the dough with plastic wrap and let it rest for 20 minutes.
- Roll & Cut Dough: Cut the gnocchi dough into strips, then roll each strip into a rope of dough that is about ¾ inch wide, then cut into ½ inch pieces.
- Shape & Flour Gnocchi: Use a fork, or a gnocchi roller if you have one, to gently press and roll the pieces to create ridges. Toss the pieces in flour to prevent them from sticking together. Fork marks are optional; if not, just cut into bite-sized pieces.
- Cook in Batches: Boil homemade potato gnocchi in salted water for about 3 minutes, until they float to the surface. Once floating, they’re done. Don’t overcook . Drain, then toss homemade gnocchi with your favorite sauce. Prefer a crispy gnocchi? Sauté in butter over medium-high heat until browned, then toss with sauce.
Alyssa’s Pro Tip
Avoid Oxidation: If you choose to make your homemade potato gnocchi ahead of time, it must be frozen or cooked right away to prevent oxidation. The potato in the dough could turn gray if made too far in advance.
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Ingredients1x2x3x
- ▢ 2 pounds whole potatoes russet or yukon gold
- ▢ 2 cups all-purpose flour
- ▢ 2 teaspoons salt
- ▢ 2 tablespoons melted butter
- ▢ 1 large beaten egg
Instructions
- Place 2 pounds whole potatoes with the skins on in a large pot and fill with just enough water to cover the potatoes. Boil until the potatoes are tender when pierced but still firm. Drain potatoes well.
- When the potatoes are cool enough to handle, remove the skins and press through a potato ricer. You want to do this when the potatoes are still warm, they will be easier to rice and leave the gnocchi with a better texture.
- Make a well in the center of the riced potatoes, then add 2 teaspoons salt , 2 tablespoons melted butter , and 1 large beaten egg . Sprinkle 2 cups all-purpose flour over the top and gently mix with a fork until the ingredients begin to come together. Once mostly combined, switch to your hands and knead the mixture just enough for it to come together into a soft dough.
- Cover the dough with plastic wrap and allow to rest for 20 minutes.
- Cut the dough into strips, then roll the strips into ropes of dough that are about ¾-inch wide. Cut into ½ inch pieces.
- Use a fork, or a gnocchi roller if you have one, to gently press and roll the pieces to create grooves on the pieces. Toss the pieces with a little flour to prevent them from sticking.
- Cook in boiling salted water for about 3 minutes, or until they begin to float. Drain and toss with the pasta sauce of your choice.
Notes
Make Ahead & Storage Instructions
- Freezing (Uncooked): Arrange floured gnocchi on a parchment-lined sheet so they don’t touch. Wrap well and freeze for 24 hours, then transfer to a zip-top bag or container for up to 3 months. Cook from frozen. Just drop them into boiling water until they float.
- Immediate Use: Cook freshly rolled gnocchi right away, then toss with sauce and enjoy.
- Reheating (Cooked): Store cooked gnocchi in the fridge up to 2 days. Reheat gently in the microwave in 30-second intervals.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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Homemade Potato Gnocchi
Ingredients
- 2 pounds whole potatoes russet or yukon gold
- 2 cups all-purpose flour
- 2 teaspoons salt
- 2 tablespoons melted butter
- 1 large beaten egg
Instructions
- Place 2 pounds whole potatoes with the skins on in a large pot and fill with just enough water to cover the potatoes. Boil until the potatoes are tender when pierced but still firm. Drain potatoes well.
- When the potatoes are cool enough to handle, remove the skins and press through a potato ricer. You want to do this when the potatoes are still warm, they will be easier to rice and leave the gnocchi with a better texture.
- Make a well in the center of the riced potatoes, then add 2 teaspoons salt , 2 tablespoons melted butter , and 1 large beaten egg . Sprinkle 2 cups all-purpose flour over the top and gently mix with a fork until the ingredients begin to come together. Once mostly combined, switch to your hands and knead the mixture just enough for it to come together into a soft dough.
- Cover the dough with plastic wrap and allow to rest for 20 minutes.
- Cut the dough into strips, then roll the strips into ropes of dough that are about ¾-inch wide. Cut into ½ inch pieces.
- Use a fork, or a gnocchi roller if you have one, to gently press and roll the pieces to create grooves on the pieces. Toss the pieces with a little flour to prevent them from sticking.
- Cook in boiling salted water for about 3 minutes, or until they begin to float. Drain and toss with the pasta sauce of your choice.
Notes
Make Ahead & Storage Instructions
- Freezing (Uncooked): Arrange floured gnocchi on a parchment-lined sheet so they don’t touch. Wrap well and freeze for 24 hours, then transfer to a zip-top bag or container for up to 3 months. Cook from frozen. Just drop them into boiling water until they float.
- Immediate Use: Cook freshly rolled gnocchi right away, then toss with sauce and enjoy.
- Reheating (Cooked): Store cooked gnocchi in the fridge up to 2 days. Reheat gently in the microwave in 30-second intervals.
Nutrition
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Homemade Potato Gnocchi https://therecipecritic.com/homemade-gnocchi/
