Homemade potato gnocchi are a classic Italian comfort food-soft, pillowy dumplings that pair perfectly with so many sauces. Making gnocchi from scratch may seem intimidating, but it's surprisingly simple with the right tips, step-by-step instructions, and a bit of practice!
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Check out also this How to make perfect handmade Ravioli (complete step-by-step guide) this Ultimate Guide on how to cook the Perfect Risotto, and this Ultimate Guide on How to Make Fresh Pasta without a Pasta Machine
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Why You'll Love This Homemade Gnocchi Recipe
- Just 2 main ingredients: Potatoes, and flour.
- No special tools needed-just a fork and your hands.
- Light, fluffy, and melt-in-your-mouth texture.
- Endless ways to serve: Pair with pesto, tomato sauce, brown butter, and more.
- Freezer-friendly-make a big batch and enjoy gnocchi anytime!
What are Gnocchi
Gnocchi (pronounced "NYO-kee") are small, soft dumplings that are a beloved comfort food all over Italy. Traditionally made with just potatoes, flour, and sometimes egg, gnocchi have a pillowy, melt-in-your-mouth texture that makes them completely different from pasta.
While most people think of potato gnocchi, there are actually many types of gnocchi in Italian cuisine-some made with ricotta cheese, semolina, pumpkin, or spinach. The most popular version, and the one you'll find in this recipe, is potato gnocchi (gnocchi di patate).
Ingredients
- Starchy potatoes: The secret to fluffy gnocchi is using the right potatoes! Starchy potatoes (like Russet or Yukon Gold) are best because they're dry and mash easily, meaning you'll need less flour (which keeps the gnocchi light). Avoid waxy potatoes-they're too moist and result in heavy gnocchi.
- All-purpose flour: Regular all-purpose flour works great. You can also use whole wheat flour, spelt flour, or gluten-free flour.
- Egg (optional, for binding): In some recipes, you'll see an egg added to the dough. My grandma taught me to make gnocchi without eggs, but if you want to be 100% sure they keep their shape, you can add 1 egg every 2 pounds of potatoes.
- Salt
See recipe card for quantities.
Instructions with photos
Step 1. Boil whole, unpeeled potatoes in salted water until fork-tender (about 30-40 minutes).
Tip: Boiling with the skin on prevents the potatoes from absorbing too much water.
Step 2. Drain, peel while still warm (careful-use a towel if needed), and mash the potatoes using a potato ricer or masher. Spread the mashed potato on your work surface and let cool to room temperature.
Step 3. Sprinkle the potatoes with salt and about two-thirds of the flour. Add the egg (optional), and gently mix together. Add the remaining flour, a little at a time, until a soft dough forms.
Tip: Don't overwork the dough-mix just until it comes together. Too much kneading makes gnocchi tough.
Step 4. Cut off a portion of dough and roll it into a long rope, about 2 cm (¾ inch) thick.
Cut the rope into bite-sized pieces.
Step 5. Roll each piece gently over a fork or gnocchi board to create ridges. This helps the sauce cling better, but is optional!
Step 6. Bring a large pot of salted water to a boil. Drop in the gnocchi in batches. When they float to the surface, cook for another 30 seconds, then scoop out with a slotted spoon.
Step-by-Step Video
Tools You'll Need
- Large pot (for boiling potatoes and gnocchi)
- Potato ricer or masher
- Clean countertop or large wooden board
- Fork (for shaping)
- Knife or dough cutter
Optional: Gnocchi board for classic ridges.
Tips for Perfect Potato Gnocchi
- Use starchy potatoes and cook them whole, with skin.
- Let potatoes cool before adding flour to prevent a sticky dough.
- Don't add too much flour. The less you use, the lighter the gnocchi.
- Work quickly and don't over-knead!
- Test a few gnocchi first before shaping the whole batch.
How to Serve Gnocchi
Homemade gnocchi are delicious with a variety of sauces. Try one of these favorites:
- Classic Butter Sage Sauce
- Pesto Genovese
- Gorgonzola Cream Sauce
- Bolognese Sauce
- Four Cheese Sauce
- Sorrentina Sauce
Or explore my collection of Easy Gnocchi Recipes!
For a complete meal, check out also What to Serve with Gnocchi.
More Gnocchi Recipes to Try
- Spicy & Smoky Pumpkin Gnocchi Soup
- Butternut Squash Gnocchi
- Creamy Gnocchetti Gorgonzola
- Gnocchi alla Sorrentina (Authentic Italian Baked Gnocchi)
- Creamy Basil Pesto Gnocchi (from scratch)
- Gnocchi alla Romana (Baked Semolina Gnocchi)
- Gnocchi ai Quattro Formaggi (Four Cheese Gnocchi)
- Gnudi (Tuscan Spinach and Ricotta Gnocchi) with Tomato sauce
Storage & Freezing
Uncooked gnocchi can only be stored at room temperature for a few hours. Keep them separated on a clean tea towel. If you place them in containers or in the fridge, they'll most likely stick together.
If you have leftover cooked gnocchi, Let them cool completely before storing. Place in an airtight container and refrigerate for up to 2 days. To reheat, sauté gently in a nonstick pan with a bit of butter or sauce until warmed through. Avoid boiling them again, as they may fall apart.
How to Freeze Gnocchi
Freezing is the best way to store raw homemade gnocchi for longer periods.
- Arrange freshly made, uncooked gnocchi in a single layer on a floured or parchment-lined tray.
- Make sure the gnocchi pieces are not touching each other (otherwise they'll freeze in a clump).
- Place the tray in the freezer for 2-3 hours, or until the gnocchi are completely frozen and firm.
- Once frozen, transfer the gnocchi into a freezer-safe zip bag or airtight container.
- Label with the date. They'll keep well for up to 2 months.
To cook from frozen:
- Don't thaw! Boil a large pot of salted water and add the frozen gnocchi directly.
- Cook as usual: when they float to the surface, let them cook another 30-60 seconds, then scoop out and toss with your favorite sauce.
FAQ & Tips
Yes, you can make gnocchi without eggs! In fact, traditional gnocchi from Northern Italy are often made with just potatoes and flour. Eggs are sometimes added for extra binding, especially if your potatoes are a bit watery or your dough isn't coming together.
Gummy or chewy gnocchi usually happen when there's too much flour in the dough or the potatoes have absorbed too much water. The key to light, fluffy gnocchi is using as little flour as possible and choosing starchy potatoes (like Russet or Yukon Gold) that are low in moisture.
Gnocchi can stick together if they're left sitting or if the dough is too moist. To prevent this, dust your work surface, hands, and the gnocchi themselves generously with flour or semolina. When storing uncooked gnocchi, spread them out in a single layer, making sure the pieces don't touch. If freezing, freeze them in a single layer before transferring to a bag or container.
Yes! You can make gnocchi in advance. Uncooked gnocchi can be kept in the fridge for up to 1 day, spread out on a floured tray and loosely covered. For longer storage, freeze them as described above-they'll keep for about 2 months. You can also cook gnocchi ahead and refrigerate them for up to 2 days; to reheat, simply sauté in a pan with butter or sauce until warmed through.
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📖 RECIPE
Ingredients
Equipment
Method
- Boil the potatoes until they become really soft (about 20-40 minutes, depending on their size).
- Drain, peel and mash the potatoes evenly, then add the flour while they are still warm (otherwise they'll become sticky).
- When you have an even soft non-sticky dough, cut it in smaller parts and roll them with your palms to get a long rope about ⅔ inch thick (2 cm). Keep the surface and the dough smooth with flour to prevent stickiness.
- Now with a dough scraper or knife, cut the gnocchi about 1 inch long (2-3 cm).
- With a fork or gnocchi board, roll the iconic stripes on the gnocchi. These will help the sauce adhere more. Let them rest on a clean towel until ready to cook.
- In a large pot bring to boil salted water and toss the gnocchi one by one so they won't stick. It will take 1-2 minutes to cook.
- As soon as the gnocchi float to the surface, it means they are ready. Take them out with a skimmer and toss them in the pan with the chosen sauce.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Video
Notes
- The main trick in making perfect pillows is getting the potato and flour ratio right. If you add too much flour, they're going to be tough and chewy. If you add too little flour, they're going to melt in the boiling water. Follow the recipe exactly, for the perfect fail-proof gnocchi.
- Knead the dough while the potatoes are still warm. This will ensure the perfect consistency and firmness.
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Steph says
My nana used to always add an egg but I tried this recipe and it worked so well. Even easier than I remember
Jessica Montanelli says
I'm glad you liked it! The egg can help but it's often not necessary. 🙂