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How to make super soft, light and delicious Homemade Potato Gnocchi from scratch with this easy step by step guide. This guide will take you through the whole process from making the gnocchi to what sauce to pair it with and it couldn’t be easier.
Gnocchi in Italy are traditionally served in small portions as a primo or first course instead of pasta.
They are super soft and light little potato dumplings that can be served with a whole array of sauces from meat sauces, tomato sauce or simple butter and sage.
Just like pasta, making gnocchi from scratch takes a little effort but the rewards are so worth it. Homemade gnocchi are just a step above anything you’ll ever buy in a supermarket and make the most comforting Italian meal.
I mean there are not many things more comforting in life than a big bowl of soft and light gnocchi in a beautiful sauce.
And don’t worry they are not hard to make but you do need to be aware of some key tips when it comes to the ingredients and the making process all of which are detailed below.
Ingredients you need
The ingredients for making potato gnocchi are super simple all you need is; potatoes, flour, egg and salt. See the important notes on each ingredients below.
- Potatoes – they must be floury potatoes such as Yukon Gold, Russet or Maris Pipers waxy potatoes will not work.
- Flour – I find Italian Tipo 00 Flour works best but you can also use all-purpose.
- Egg – use a medium-sized egg for best results.
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Pin ItHow to make Potato Gnocchi – step by step
Clean the potatoes but do not peel them and place them in a large pot of cold water. Bring it to a boil and boil the potatoes until tender, about 30 minutes.
To check the potatoes are cooked try inserting a knife into the centre of the largest one, if it enters with ease it’s cooked. Try not to do this too often as the incisions will let water in.
Once cooked, drain the potatoes. Peel the potatoes when they are cool enough to touch. The skin should just rub off easily.
When the peeled potatoes are still warm place them through a potato ricer.
How to make potato gnocchi dough
Tip the flour onto a clean work surface and place the potatoes on top. Start to incorporate the flour into the potatoes then add the beaten egg and salt.
Knead the mixture until the dough is smooth and soft to touch without being sticky. Be careful not to overwork the dough or it’ll become tough. Leave out any extra flour that doesn’t incorporate, if you need more flour add a little at a time until the dough is no longer sticky.
How to cut and shape the gnocchi
Cut the dough into 4 then working with one quarter of dough at a time, shape it into 2cm / 1 inch thick logs. Cut each log into 1 inch / 2 cm pieces.
You can use the gnocchi as they are or you can shape them using a gnocchi board or cheese grater.
To shape the gnocchi, sprinkle some flour or semolina onto a gnocchi board. Place one piece of dough on the board and roll the dough over the board away from you whilst pressing firmly with your thumb.
Cooking the gnocchi
Bring a large pot of water to a boil and salt it generously. Add the gnocchi to the boiling water, once they float on the surface of the water they are cooked.
Remove from the water with a slotted spoon straight into your prepared sauce, toss the gnocchi to coat in the sauce and serve.
Choosing the right sauce
You can serve your homemade gnocchi with whatever sauce you like whether it’s a rich meat ragu, fresh tomato sauce or creamy and luxurious brown butter. Check out our full collection of gnocchi recipes or see some of our favourites below:
- Baked Gnocchi alla Sorrentina
- Sausage ragu
- Classic beef ragu
- Brown butter and sage
- Walnut sauce or Salsa di Noci
- Basil pesto
Top tips and recipe FAQs
- Potato type – As already mentioned you must use a floury potato such as Yukon Gold, Russet or Maris Piper. New or waxy potatoes will just not work and the dough won’t come together.
- Peeling the potatoes – DO NOT peel the potatoes before boiling or they will absorb too much water which will affect your gnocchi dough.
- Boiling Potatoes – add the potatoes to a pot of cold water and bring to a boil. If you add them to already boiling water it can shock the potatoes causing the skin to split and let in too much water.
- Flour – Using Italian 00 Flour will give you a lighter texture but you can also use all-purpose (plain) white flour.
No, traditionally gnocchi are made without egg but the dough is much harder to work with. If you want to can leave it out.
Gnocchi dough doesn’t last well for long because it becomes very sticky. You can prepare the gnocchi around 1 hour in advance but store them on a tray with semolina, covered and in the fridge.
Yes, cut and shape the gnocchi then lay on a tray in an even layer covered with plastic wrap. Once frozen you can add them to a freezer bag to save room. The first stage of freezing stops them sticking together. Cook straight from frozen.
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Potato Gnocchi
Ingredients
- 2 lbs floury potatoes , Yuokon Gold, Russet or Maris Piper (1 kg)
- 2 cups flour, Italian 00 flour or all-purpose (plain) (250g)
- 1 medium egg
- Salt
Instructions
How to prepare the potatoes
- Clean the potatoes but do not peel them and place them in a large pot of cold water. Bring it to a boil and boil the potatoes until tender, about 30 minutes.
- To check the potatoes are cooked try inserting a knife into the centre of the largest one, if it enters with ease it’s cooked. Try not to do this too often as the incisions will let water in.
- Once cooked, drain the potatoes. Peel the potatoes when they are cool enough to touch. The skin should just rub off easily.
- When the peeled potatoes are still warm place them through a potato ricer.
How to make potato gnocchi dough
- Tip the flour onto a clean work surface and place the potatoes on top. Start to incorporate the flour into the potatoes then add the beaten egg and salt.
- Knead the mixture until the dough is smooth and soft to touch without being sticky. Be careful not to overwork the dough or it’ll become tough. Leave out any extra flour that doesn’t incorporate, if you need more flour add a little at a time until the dough is no longer sticky.
How to cut and shape the gnocchi
- Cut the dough into 4 then working with one quarter of dough at a time, shape it into 2cm / 1 inch thick logs. Cut each log into 1 inch / 2 cm pieces.
- You can use the gnocchi as they are or you can shape them using a gnocchi board or cheese grater.
- To shape the gnocchi, sprinkle some flour or semolina onto a gnocchi board. Place one piece of dough on the board and roll the dough over the board away from you whilst pressing firmly with your thumb.
Cooking the gnocchi
- Bring a large pot of water to a boil and salt it generously. Add the gnocchi to the boiling water, once they float on the surface of the water they are cooked.
- Remove from the water with a slotted spoon straight into your prepared sauce, toss the gnocchi to coat in the sauce and serve.
Video
Notes
- Potato type – As already mentioned you must use a floury potato such as Yukon Gold, Russet or Maris Piper. New or waxy potatoes will just not work and the dough won’t come together.
- Peeling the potatoes – DO NOT peel the potatoes before boiling or they will absorb too much water which will affect your gnocchi dough.
- Boiling Potatoes – add the potatoes to a pot of cold water and bring to a boil. If you add them to already boiling water it can shock the potatoes causing the skin to split and let in too much water.
- Flour – Using Italian 00 Flour will give you a lighter texture but you can also use all-purpose (plain) white flour
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you freeze the gnocchi before you cook them and cook a few days later ?
Yes, no problem just cook straight from frozen 🙂
This looks delicious and I’d like to try making it, however, I am gluten free. What gluten free flour would you recommend as a replacement to the wheat based flour in the recipe? And, would replacing the flour give similar results?
Hi Julie, I have to say, I’ve never made gnocchi with gluten free flour before but I’ve heard Caputo gluten free flour is really good. Let me know how it goes! Emily 🙂
I boiled the potatoes for 25 minutes but it wasn’t enough- there was still a slight crunch in them once the dough was incorporated. Also I didn’t have a ricer just a food processor. But after I boiled them I deep fried some just to try – and rolled them in cinnamon and sugar – my kid called them churro bites lol. Also some I kept savory for dipping in ketchup. They were yummy but this became a multi step every surface of the kitchen type of project.
Moral of the story: make sure your potatoes are soft enough!
Have used this recipe time and again … thank you so much for sharing. I cant foresee ever buying pre-packaged ever again.
What are the ratios? How much flour
Hi Ann, you can find the full written recipe at the bottom of each post (you can also click the jump to recipe button which will take you directly there). You need 1kg (2 lbs) potatoes, 250g (2 cups) flour and 1 medium egg and salt. Enjoy!
I’ve made this gnocchi in our restaurant for special coursed dinners that we do and I absolutely love it! It turns out so light and fluffy, my fiancee said it’s the only thing he’s had in the US that reminded him of Italy.
Using this recipe to make chicken gnocchi soup, at what point would I add the gnocchi? How long does it need to cook once added?
Gnocchi take seconds to cook so add them at the very end just before serving. Once they float to the top (about 1 minute or so) the soup will be ready. Only add the amount of gnocchi you’re actually going to eat because they’ll toughen up if they’re sitting in the soup for a long time. Hope this helps 🙂
Made the best Gnocchi I have ever made…so very light and fluffy…made up extra to freeze and enjoy later. Thank you for the recipe.
Thanks so much for the review Lyn I’m so happy you enjoyed them!
Thanks for the great instructions, gnocchi turned out great. So delicate and fresh.
I just love gnocchi! But I’ve tried to make them several times with results that ranged from bullets to moosh! But! You might just have tempted me to give it another go because these look SO yummy!!
Aw that’s a shame, using the right kind of potato and not over-kneading are essential for light and delicious gnocchi. Hope you can give this recipe a go! 🙂
Quick question, by egg does this mean egg yolk or the hole egg. I looked up if you can use egg white in gnocchi and it says absolutely do not, thank you.
Hi Aidan, yes, use the whole egg!