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Easy Homemade Potato Gnocchi

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45min

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4 servings

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These Easy Homemade Potato Gnocchi are light, pillowy dumplings made with just a few simple ingredients. The potatoes create a tender base while minimal flour keeps them from becoming dense or heavy. Each bite offers the perfect balance of potato flavor and delicate texture that's far superior to store-bought versions. While homemade pasta may seem intimidating, this simplified recipe breaks the process into manageable steps anyone can follow. Perfect tossed with your favorite sauce, these versatile gnocchi deliver authentic Italian flavor with the satisfaction of making them from scratch.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
3 g
1 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

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Ingredients

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Steps

Read instructions and get ready to cook

1
Cook the potatoes

Wash potatoes thoroughly. Place whole, unpeeled potatoes in a large pot. Cover with cold water. Bring to a boil and cook until tender when pierced with a fork, about 20-25 minutes.

2
Prepare the potatoes

Drain potatoes well. While still hot, peel potatoes (use a towel to protect hands). Pass potatoes through a ricer or food mill into a large bowl. If you don't have a ricer, mash very thoroughly until no lumps remain. Spread out on a clean surface and allow to cool slightly and release steam.

3
Make the dough

Make a well in the center of the potatoes. Add egg, salt, and most of the flour. Mix gently with your hands until a soft dough forms. Add remaining flour only if needed - dough should be soft but not sticky.

4
Knead briefly

Knead dough gently for 1-2 minutes until smooth. Do not overwork or gnocchi will be tough.

5
Shape the gnocchi

Divide dough into 4 equal pieces. Roll each piece into a rope about 1/2-inch thick. Cut ropes into 1-inch pieces.

6
Create ridges (optional)

Lightly flour a fork. Roll each piece down the tines of the fork with your thumb to create ridges. This helps sauce cling to the gnocchi.

7
Arrange for cooking

Place shaped gnocchi on a lightly floured surface or baking sheet. Make sure they don't touch each other.

8
Cook the gnocchi

Bring a large pot of salted water to a gentle boil. Add gnocchi in batches, being careful not to overcrowd. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon.

9
Serve

Toss with your favorite sauce. Serve immediately.

10
Storage (optional)

To freeze: Place uncooked gnocchi on a baking sheet, freeze until solid, then transfer to a freezer bag. Cook frozen gnocchi directly from frozen, adding 1-2 minutes to cooking time.

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