You might be surprised how easy it is to make Potato Gnocchi at home! It is simple to rice Russet potatoes, mix them with flour and egg, shape them into pillows, and then boil them to get that light and fluffy texture. A quick flour swap makes these gluten-free, and they’re so delicious with a lemon garlic butter sauce or keep it fresh with some pesto.
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 recently I had a friend over and we spent the evening boiling potatoes and rolling gnocchi on a board. Surprisingly, it wasn’t all that difficult!
A little time-intensive, yes. But rather simple to do! Especially when you follow the step-by-step instructions below.
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
The simple ingredients you need to make Potato Gnocchi include:
- 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.
- Salt. You won’t need a ton since most of the flavor will come from the sauce you add on when serving.
How to Make Potato Gnocchi
The process for making homemade gnocchi is pretty simple to follow:
Boil and Peel
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 cooked, use a slotted spoon to check the middle of the potato with a fork as this is the part that will take the longest to cook.
Here is a good guide on how to boil potatoes. Salted water adds extra flavors to the potatoes, as well.
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.
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”.
Cover the remaining gnocchi dough with a damp paper towel to prevent it from drying out while you work.
Cut the rope into ½” squares of dough.
How to Roll 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.
How Long to Boil Homemade 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
While gnocchi isn’t technically a pasta, it acts much like it in that it’s a wonderful canvas for a TON of sauces. A few of the best sauces to try include:
Both Pesto Sauce and Garlic Herb Butter are light and fresh if you’re looking for a delicious meal.
However, Bolognese Sauce and Pomodoro Sauce are hearty and perfect for gnocchi, as well.
Or, my favorite, Lemon Garlic Sage Sauce – see below for this one!
Lemon Garlic Butter Sauce for Gnocchi
If you want to keep it simple, this is the gnocchi sauce to use! In order to make it here’s what to do:
- Add 3 tablespoons butter to a large skillet over medium heat. Wait until it is melted and add in half of the gnocchi. Sauté for 2-3 minutes per side, or until the sides crisp up and turn golden.
- Add in half of the minced garlic, sage, salt, and black pepper during the last minute of cooking and continue sautéing for 1 minute, stirring occasionally so the sage doesn’t burn.
- Turn off the heat and stir in 1 tablespoon of fresh lemon juice. Repeat this process with the remaining gnocchi. Serve with freshly grated Parmesan cheese and enjoy!
Meal Prep and Storage
- To Prep-Ahead: Seal the uncooked dumplings in a single layer in an airtight container. Place pieces of wax paper between each layer to prevent sticking. These will last for up to 1 month in the fridge.
- 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.
- To Reheat: Return to a skillet with sauce until heated through.
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.
Slightly. Gnocchi contains more nutrients than pasta since it is made with potatoes. It also uses less flour than pasta, making it a lower-carb option.
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.
Expert Tips and Tricks
- Get really good gnocchi with Russets. Use a starchy potato variety, not a waxy type, for the best fluffy texture.
- Cut in half to speed it up. Potatoes will boil faster when cut in half.
- Keep a close eye. Pull out the gnocchi within 10-15 seconds of them floating to the top to prevent overcooking.
- Splurge on the right tools. A potato ricer makes the texture super fine while a gnocchi board makes rolling them a breeze!
- Boil then pan fry. This gives a lovely crispy exterior with a tender, soft middle.
What to Serve with Gnocchi
This homemade potato gnocchi recipe makes a great main dish to serve with these sides:
Healthy and 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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Ingredients
- 2 lbs. Russet potatoes about 3-4 medium
- 1 tsp. 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.
- 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.
- 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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Notes
- Nutritional Information is calculated without the Lemon Garlic Sage Sauce.
- 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.
6 Tbsp. butter
4 cloves garlic, finely minced
¼ cup sage, finely chopped
½ tsp. salt, to taste
¼ tsp. black pepper, to taste
2-3 Tbsp. lemon juice
Parmesan cheese, optional Add 3 tablespoons butter to a large skillet over medium heat. Wait until it is melted and add in half of the gnocchi. Sauté for 2-3 minutes per side, or until the sides crisp up and turn golden. Add in half of the minced garlic, sage, salt, and black pepper during the last minute of cooking and continue sautéing for 1 minute, stirring occasionally so the sage doesn’t burn.
Turn off the heat and stir in 1 tablespoon of fresh lemon juice. Repeat this process with the remaining gnocchi. Serve with freshly grated Parmesan cheese and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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