This homemade potato gnocchi recipe is made with just 5 simple ingredients and makes ultra soft and pillowy dumplings. It’s the perfect addition to any sauce and with my easy step-by-step instructions, pro cooking skills aren’t needed!
Making homemade pasta and gnocchi may seem overwhelming, but once you get the hang of it, it’s really fun! While it does take a couple of hours to do, the taste is so much better than store-bought gnocchi and you can freeze it for later to make future dinners easier. Plus, it’s perfect for a family Italian night or date night in. Some of my favorite cooking experiences are when my girls and husband join in and make pasta or gnocchi with me.
There are so many different ways to cook with gnocchi, but I recommend trying it with this Basil Pesto Recipe, Alfredo sauce, or add it as an ingredient to bulk up a recipe such as my Tomato Bisque. This Chicken Gnocchi Soup is a personal favorite and tastes even better than the OG!
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🥔 Ingredients:
- Potatoes – I’ve used medium Russet potatoes since russet potatoes have a good amount of starch which helps to hold the shape of the gnocchi.
- Salt
- Egg – Some gnocchi recipes exclude eggs but I find that it helps to prevent the gnocchi from losing shape or falling apart while cooking.
- Ricotta – Use full-fat ricotta cheese for the best flavor and texture.
- Flour – I’ve used all-purpose flour which is sturdy. You could use gluten-free flour instead.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Potato ricer – this gets the potatoes ultra smooth for the best gnocchi.
Substitutions and Variations
- Sweet potatoes: to make fluffy gnocchi from sweet potatoes, follow the same process.
- Without ricotta: Ricotta cheese is an optional ingredient and can be omitted. I prefer including the full-fat ricotta as it makes the dough more pliable which is easier for cutting and shaping the gnocchi.
- Herbed gnocchi: add fresh herbs to the egg mixture to give these little dumplings more flavor.
🔪 Instructions:
Step 1: Peel and dice potatoes. Cook in salted, boiling water until fork tender. Remove the cooked potatoes and allow them to cool enough to handle.
Step 2: Mash the potato chunks through the ricer on a clean work surface, cutting board, or gnocchi board.
Step 3: Mound the riced potatoes and create a deep well in the center. In a large bowl, whisk the egg yolk, ricotta cheese, and salt and pour them into the center of the mound and work it into the mashed potato mixture.
Step 4: Dump 1 cup of flour onto a flat surface, and place the dough ball on top. Work the flour into the potato gnocchi dough using your hands. Continue incorporating the flour into the potato until it’s smooth and soft.
Pro Tip:While some recipes don’t call for the addition of beaten egg into the gnocchi dough mixture, I highly recommend it as it helps to bind the dough so that it retains its shape while cooking.
Step 5: Shape the dough into a ball, using a sharp knife or bench scraper; cut into 8 pieces.
Step 6: On a lightly floured surface, roll each section into a rope of dough so it’s as thick as your finger.
Step 7: Cut each long rope into ¾ inch pieces.
Step 8: Use the back of a fork to press into each piece to make the indentions. Wrap around the back so the indentions are on the outside. Repeat the process for all of the remaining dough.
SERVE: Cook the gnocchi immediately or freeze for easy meals in the future. To cook, bring a pot of salted water to a boil. Sprinkle the gnocchi into the water and boil for 3-5 minutes. Lift from the water with a strainer and toss with your favorite warmed sauce. We love gnocchi tossed in homemade lemon pesto or brown butter, with a sprinkle of fresh herbs.
Recipe Tips for Homemade Gnocchi Recipe
- Frozen gnocchi can be added directly to your large pot of water once it comes to a rolling boil. No defrosting is required, making it super convenient. You can also add frozen, “raw” gnocchi directly to soups and allow it to cook while simmering in the soup.
- Parchment paper used to divide the gnocchi layers in your container for storage will prevent fresh gnocchi from sticking together. Do this for freezing in containers as well as for refrigeration storage. You can also spread prepared gnocchi on a parchment-lined baking sheet and freeze. Then transfer the frozen pieces to a more compact storage container or Ziploc bag.
- Cooked gnocchi will float to the top of your pot – that’s completely normal and shouldn’t raise any concern. You can then scoop them out with a slotted spoon and add them to the sauce of your choice.
- Using a potato ricer is a must to achieve a smooth consistency. You are likely to still get a few lumps from using a potato masher and even the smallest of lumps will affect the consistency of the dough.
- Gnocchi dough starts to turn a greyish color if left out which is why you should either freeze your freshly made gnocchi or cook it immediately. While this doesn’t affect the flavor, it is definitely less aesthetically pleasing.
- If you don’t have a gnocchi board or gnocchi paddle, the tines of a fork work just fine.
Fun Fact
While the gnocchi is made from potato, many people mistake it for a type of pasta, especially since it originates from Northern Italy – the homeland of pasta! While it may feel, taste, and cook the same way as pasta, it’s not pasta in the strictest sense.
Recipe FAQs
Uncooked gnocchi should be frozen in a single layer overnight, then transferred to an airtight container or freezer bag where it can remain frozen for up to 1 month.
The best potatoes are those that are higher in starch, such as Russets and Yukon Gold. These potatoes hold their shape better when being formed into a dough. You will notice that these potatoes are dryer and do not hold as much water after cooking.
Gnocchi is a type of Italian dumpling made primarily from potatoes, flour, and eggs (depending on the recipe). While it is often categorized with pasta and served with similar sauces, it is technically not a pasta. Instead, it falls under the category of dumplings due to its ingredients and preparation. The most common variety is made with potatoes, but there are also variations made with other ingredients like ricotta cheese, spinach, and cauliflower.
More Favorite Recipes That Are Italian Inspired
If you tried this Homemade Gnocchi Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Homemade Gnocchi Recipe
Ingredients
- 2 medium Russet potatoes about 2 pounds
- 1 teaspoon salt
- 1 large beaten egg
- ⅛ cup ricotta full fat
- 1 cup all-purpose flour
Instructions
- Peel two pounds of potatoes and cut in half. Bring to a boil in a pot of salted water and cook until softened all the way through when pricked with a fork.
- Drain potatoes and allow to cool until you are able to handle.
- Squeeze the cooked potato chunks through a ricer to make completely smooth potato mash.
- Mound the potatoes and form a deep well in the center.
- Whisk together egg, ricotta, and salt in a small bowl and then pour into the well in the potatoes.
- Use your hands to mix the potato and egg mixture together until combined.
- Scoop up the potato mixture and dump 1 cup of flour onto the work surface. Place the potato mixture on top of the flour.
- Use your hands again to work the flour into the potatoes, just enough to form a smooth and soft dough. The mixture should be soft and not overly sticky. Work the dough just enough that it is not longer sticky and feels just a bit pliable.
- Shape the dough into a ball and cut into 8 equal pieces.
- On a floured surface, roll out each piece of dough into a rope until it is about the thickness of your finger.
- Cut the rope into even pieces about ¾” wide.
- Press a fork against each piece to indent and wrap the piece of dough in half, fork indents on the outside, to form the gnocchi.
- Continue rolling, cutting, and shaping the gnocchi for all the pieces.
- Spread gnocchi in a single layer on a parchment lined baking sheet and place in the freezer or cook immediately in a pot of salted, boiling water.
- Cook gnocchi a handful at a time. They will float to the top of the water when they are done cooking (about 2-3 minutes). Lift from the boiling water to drain.
- Toss cooked gnocchi with butter, salt, and chopped herbs.
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