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+ servings
Gnocchi is made using a gnocchi board.
5 from 1 vote

Homemade Potato Gnocchi Recipe

Homemade Potato Gnocchi is easy to make with this foolproof recipe. Serve these Italian dumplings with a lemon garlic and sage butter sauce, or fancy it up with some fresh pesto or bolognese.

Course Dinner
Cuisine Italian
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 6 servings
Calories 230 kcal
London Brazil


  • 2 lbs. Russet potatoes about 3-4 medium
  • 1 tsp. salt
  • 1 egg whisked
  • 1 ½ cups flour divided, plus more for rolling


  1. 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. Once cooked, rinse potatoes in a strainer under cold running water until cool to the touch. Remove the skin from the potatoes.
  3. 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.

  4. Add the whisked egg, salt, and 1 ¼ cups of flour. Mix by hand until all ingredients are well combined.
  5. Lightly flour a cutting board with the remaining ¼ cup of flour and continue kneading the dough for an additional 20-30 seconds.
  6. 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”.
  7. 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.

  8. 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.

  9. 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.

  10. Serve immediately with homemade pesto or toss in a Lemon Garlic Sage Sauce.

Recipe Video

Recipe 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.

Lemon Garlic Sage Sauce
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 Facts
Homemade Potato Gnocchi Recipe
Amount Per Serving
Calories 230 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 27mg9%
Sodium 336mg15%
Potassium 641mg18%
Carbohydrates 49g16%
Fiber 5g21%
Sugar 2g2%
Protein 7g14%
Vitamin A 41IU1%
Vitamin C 9mg11%
Calcium 44mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.