Deceptively easy gnocchi at home
Anytime I am eating at an Italian restaurant and I see gnocchi (pronounced “nyow-kee”) on the menu I HAVE to order it.
For one, those light and fluffy pillows of potato goodness are absolutely incredible.
And two, I’ve always known how challenging it is to make them!
But, it doesn’t have to be! I’ll show you a few tricks that make them come out with a better texture and a handy gadget to use that will save you a ton of time. You’ll also learn a few alternative methods for these tricks in case you don’t have the tools or utensils available.
And at the end of it? You’re going to be ROLLING in gnocchi, because this recipe makes enough to feed a hungry crowd. (I know because 4 very hungry men barely made a dent in it!)
Ingredients for Gnocchi
For the exact measurements and detailed instructions, please see the recipe card below.
- Salt. You won’t need a ton since most of the flavor will come from the sauce you add on when serving.
- Potatoes. Three to four medium-sized Russet potatoes are key. Do not try swapping these out for a waxy potato variety such as red or Yukon gold potatoes – you’ll end up with mushy instead of fluffy gnocchi. Also, avoid getting potatoes that are too large since they’ll take longer to boil.
- Flour. Either all-purpose flour or a gluten-free 1-to-1 blend will work. I’ve tried both and you can’t tell the difference! Avoid using a whole wheat flour.
- Egg. This is essential to ensure the gnocchi dough holds together. Avoid substituting this with a vegan alternative.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Boil and peel the potatoes.
Depending on how large the potatoes are, you’ll want to boil them for 25-30 minutes. If you slice them in half before adding them to the pot it will speed up the process.
Once tender, rinse the potatoes in a strainer under cold running water until they are cool to the touch. Remove the skin from the potatoes, they should peel off easily.
Pro Tip: Here is a good guide on how to boil potatoes. Salted water adds extra flavors to the potatoes, as well.
Rice the potatoes.
If you have one, it’s easiest to rice potatoes using a potato ricer. This will give you a super fine texture which will result in the lightest and fluffiest gnocchi.
However, you can also add them to a large bowl and mash with a fork or a pastry cutter. Do this until there are no clumps remaining.
Mix and knead the dough.
Add a whisked egg, salt, and flour to the bowl full of riced potatoes. Mix by hand until all ingredients are well combined, being careful not to overwork the dough.
Lightly flour a cutting board with an additional ¼ cup of flour and continue kneading the dough for another 20-30 seconds. Avoid using more flour than this to prevent the dough from falling apart.
Cut into squares.
Prepare a clean work surface on your counter. Carefully roll a handful of the dough into a rope shape about ½” thick. If it’s thicker than this, divide the rope into two and continue shaping it until it is no thicker than ½”.
Cut the rope into ½” squares of dough.
Pro Tip: Cover the remaining gnocchi dough with a damp paper towel to prevent it from drying out while you work.
Roll the gnocchi.
Roll the squares on the tines of a lightly floured fork or on a gnocchi board to create ridges.
For the gnocchi board: Place the flat end of a square of gnocchi onto a board that has been lightly floured to prevent sticking. Slowly roll it forward, applying firm but gentle pressure as you go. Round out the ends when finished to create a cylindrical shape.
Boil the gnocchi.
Bring a large pot of fresh water to a boil and add roughly 15-20 gnocchi at a time, being careful not to overcrowd the pot. Boil for 1-2 minutes, or until the gnocchi begins to float.
As soon as each one starts to float, wait 10-15 seconds and then remove from the pot. Repeat this process with the remaining gnocchi.
Best sauce for gnocchi.
My favorite sauce for gnocchi is a Lemon Garlic Sage Sauce! Melt butter in a skillet over medium heat and sauté half the gnocchi for 2–3 minutes per side until golden and crisp. Add garlic, sage, salt, and pepper during the last minute, then finish with lemon juice. Repeat with remaining gnocchi and serve with freshly grated Parmesan.
Pro Tip: Or, try Pesto Sauce or Garlic Herb Butter for a light and fresh option, or stick with Bolognese Sauce and Pomodoro Sauce for a hearty and delicious topping.
FAQs
Gnocchi is an Italian dumpling, considered by many a type of pasta. It is made with riced potato, flour and egg, then boiled into fluffy pillows.
Yes, it is possible to overcook and end up with mushy gnocchi. Make sure to remove the dumplings within 10-15 seconds of them floating to the top of a pot of boiling water.
It is optional but totally recommended. Pan frying gives the gnocchi a nice crisp outside, sealing in the pillowy center.
Boil the gnocchi for 1-2 minutes or until it begins to float to the top.
Once cooked, gnocchi will last for 2 days in the refrigerator before the texture starts to get gummy. To freeze, place gnocchi on a large baking sheet lined with wax paper and freeze for 4 hours. Remove from pan and add to a ziplock bag or a freezer safe container.
What to serve with it?
This homemade potato gnocchi recipe makes a great main dish to serve with these sides:
Easy vegetables like Air Fryer Broccoli and Italian Oven-Roasted Vegetables are perfect.
But don’t be scared to try Roasted Eggplant or Garlic & Herb Whole Roasted Cauliflower
Gnocchi could also be a side dish to serve with these mains:
Mozzarella Stuffed Meatloaf and Baked Eggplant Parmesan are delicious Italian dishes.
Easy Lemon Chicken Piccata and Spinach Artichoke Stuffed Chicken are surprisingly simple to make.
Make up this Gnocchi Bolognese for a real treat.
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Homemade Potato Gnocchi Recipe
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Ingredients
- 2 pounds Russet potatoes about 3-4 medium
- 1 teaspoon salt
- 1 egg whisked
- 1 ½ cups flour divided, plus more for rolling
Instructions
- Bring a large pot of water to a boil. Cut potatoes in half and add them to the pot of boiling water. Boil for 25-30 minutes or until fork tender.2 pounds Russet potatoes
- Once cooked, rinse potatoes in a strainer under cold running water until cool to the touch. Remove the skin from the potatoes.
- Rice peeled potatoes using a potato ricer into a large bowl or add to a large bowl and rice with a fork or a pastry cutter. Do this until no large clumps are remaining.
- Add the whisked egg, salt, and 1 ¼ cups of flour. Mix by hand until all ingredients are well combined.1 teaspoon salt, 1 egg
- Lightly flour a cutting board with the remaining ¼ cup of flour and continue kneading the dough for an additional 20-30 seconds.
- Grab a handful of the gnocchi dough and cover the remaining with a damp paper towel to prevent it from drying out. Carefully roll the dough into a rope shape about ½” thick. If it’s thicker than this, divide the rope into two and continue shaping it until it is no thicker than ½”.
- Cut the rope into ½” squares of dough. Roll the squares on the tines of a lightly floured fork or on a gnocchi board to create ridges.
- For the gnocchi board: Place the flat end of a square of gnocchi onto a board that has been lightly floured to prevent sticking. Slowly roll it forward, applying firm but gentle pressure as you go. Round out the ends when finished to create a cylindrical shape.
- Bring another large pot of water to a boil (with fresh water) and add roughly 15-20 gnocchi at a time, being careful not to overcrowd the pot. Boil for 1-2 minutes, or until the gnocchi begins to float. As soon as each one starts to float, wait 10-15 seconds and then remove from the pot. Repeat this process with the remaining gnocchi.
- Serve immediately with homemade pesto or toss in a Lemon Garlic Sage Sauce.
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Video
Notes
- Nutritional Information is calculated without the Lemon Garlic Sage Sauce.
- Potato: Use a starchy potato variety, not a waxy type, for the best fluffy texture.
- Cooking: Pull out the gnocchi within 10-15 seconds of them floating to the top to prevent overcooking.
- Tools: A potato ricer makes the texture super fine while a gnocchi board makes rolling them a breeze!
- To Store: Once cooked, gnocchi will last for 2 days in the refrigerator before the texture starts to get gummy.
- To Freeze: Place on a large baking sheet lined with wax paper and freeze for 4 hours. Remove from pan and add to a ziplock bag or a freezer safe container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Simple recipe, simply delicious! Used up 5 lbs of potatoes and turned them into an amazing bag of frozen gnocchi that I’ll make with several sauces. Yum
Yay! So happy to hear you enjoyed the recipe, Donna! That’s a great idea! Thanks so much for taking the time to leave a comment!
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Useful blog. Thank you for sharing with us.
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