Homemade potato gnocchi doesn’t have to be intimidating or difficult. This step-by-step guide will have you making perfect, pillowy gnocchi in no time!
Jump to Recipe
A great alternative to pasta, this homemade potato gnocchi recipe is easier to make than you think. Gnocchi has been around since Ancient Roman times. Gnocchi began as a semolina-based dumpling (semolina is a flour made from durum wheat), but today, the most popular version is made from potatoes. There are, however, many different ways to make this Italian dumpling. Gnocchi truly is a blank canvas for endless possibilities. You can swap the regular potatoes for ricotta cheese, pumpkin, or other root vegetables. You can also switch up the flour – I’ve used chestnut flour which makes a great winter gnocchi that goes perfectly with earthy mushrooms. Here, we will be making the classic potato version.
Ingredient Notes
With only 3 basic ingredients plus kosher salt, you may already have everything you need to make these delightful dumplings.
Potatoes: When it comes to making potato gnocchi you can’t go wrong with russet potatoes. They are starchy and have a low moisture content which is key to getting light, fluffy gnocchi. Extra moisture or liquid in the dough can lead to heavy, stodgy gnocchi, so using russets helps keep the moisture level as low as possible. This is also why I boil the potatoes whole – they absorb less water than when cut up.
Flour: Flour provides the body and structure to the gnocchi. The trick is to use only as much as you need to create that structure. Too much flour can make the gnocchi heavy and tough. All-purpose flour works just fine.
Eggs: Add an egg to help bind the dough and to keep the gnocchi from falling apart and disintegrating in the water.
And that’s it!
How to Make Homemade Potato Gnocchi
Place the potatoes into a large pot and cover completely with water. Bring the water to a boil then turn down to a simmer. Cook the potatoes until they are tender all the way through when poked with a knife. When the potatoes are fully cooked, carefully drain the water. It’s best to work with the potatoes soon after they are cooked – if they cool too much they can become gummy and require more flour to make a dough. I usually let the potatoes cool for about 5 to 10 minutes before continuing. Carefully use a spoon or paring knife to peel the skin from the warm potatoes.
The best way to mash the potatoes is with a potato ricer which forces the potato through tiny holes and reduces the chance for lumps. However, if you don’t have a ricer, then just use a potato masher and try to work out as many lumps as you can.
Once the potato has been mashed, scoop it onto a clean counter and make a well in the centre. Add the egg, whisking to break up the yolk. Then use a fork to work the egg into the mashed potato.
Sprinkle the flour and kosher salt over the potatoes and begin working it into the dough. Knead the dough lightly until you have a smooth soft ball – try not to overwork the dough.
To shape the homemade gnocchi, divide the dough into small portions and cover the pieces you aren’t using with a towel. On a lightly floured surface, roll the dough out into a long rope half an inch thick. Cut the rope into half inch pieces. I like to dust the pieces with flour, rolling them around to coat, so the cut edges don’t stick together.
Spread the dumplings on a parchment lined baking sheet. Try to separate the gnocchi so they aren’t touching as they can stick together.
If you aren’t cooking the gnocchi right away, then you will need to put them in the freezer. Leaving them out at room temperature for longer than a couple of hours can cause them to soften and become sticky making them hard to handle. To freeze, simply freeze them on the baking sheets and then transfer to freezer bags when frozen.
To cook potato gnocchi, bring a large pot of salted water to a boil. Add the fresh or frozen gnocchi to the boiling water. Gently stir the gnocchi with a wooden spoon to prevent them from sticking to the bottom of the pot. Cook the gnocchi until they begin to float – this means they are done. Fresh homemade potato gnocchi will cook in only a couple of minutes, while frozen potato gnocchi could take a little longer.
Use a slotted spoon to scoop them out and add to your favourite sauce!
Pairing & Serving Suggestions
This homemade potato gnocchi really is a blank canvas, and you can serve it with any kind of sauce you prefer. Pesto cream sauce is a favourite of mine, but a tomato based Marinara would also be great. For a simple preparation, sauté the gnocchi in melted butter with sage leaves until the dumplings are lightly browned and the sage leaves crispy. And of course, whatever your choice of sauce, be sure to top it with a big grating of parmesan cheese!
More Gnocchi Recipes
My favourite way to use this homemade potato gnocchi is cooked in my dandelion pesto cream sauce. If you just want pesto without the cream, my dandelion pesto recipe can be found here.
Homemade Potato Gnocchi
Ingredients
- 1 ½ lbs russet potatoes about 2 large
- 1 ¼ cups all-purpose flour
- 1 egg
- 1 tsp kosher salt
Instructions
- Wash and scrub the potatoes but do not peel. Place the whole potatoes into a large pot and cover with plenty of water. Turn the heat on to high and bring the water to a boil then turn down the heat and simmer until the potatoes are fully cooked. This will take about 25 to 30 minutes. Check that the potatoes are cooked all the way through by poking with a paring knife.
- Carefully drain the potatoes or use a pair of tongs to lift the potatoes out of the water and set aside on a plate. Let cool for 5 to 10 minutes.
- Use a paring knife or spoon to carefully peel the warm potatoes. Try to remove just the skin and save as much of the flesh as possible. Cut the potatoes in half and pass through a ricer to mash. If you don't have a ricer then use a potato masher to mash the potatoes as finely as possible.
- Turn the mashed potato onto a clean counter and make a hole in the centre. Crack the egg into the centre of the potatoes and use a fork to lightly beat the egg. Work the beaten egg into the mashed potatoes and roughly mix together.
- Sprinkle the flour over top of the potatoes along with the kosher salt. Use a bench cutter or a spatula to start cutting the flour into the potato mixture. Once the flour is partially mixed switch to using your hands to work the flour into the dough. Knead lightly until the dough forms a smooth ball.
- Cut the dough into quarters. Cover the pieces you aren't using with a towel or cling film. Lightly flour the dough you are going to be shaping. Start rolling the dough into a long rope. Continue to roll the rope of dough until it is a ½ inch in diameter.
- Using the bench cutter or a kinfe cut the rope of dough into small ½ inch pieces. Lightly dust the gnocchi with flour and gently roll the pieces around on the counter or between your hands to smooth the edges and cover with flour. This will help the gnocchi not stick together. Transfer the gnocchi to a parchment lined baking sheet, spreading them out so they aren't touching.
- If not using right away transfer the baking sheet to a freezer until the gnocchi are frozen. Transfer the frozen gnocchi to a freezer bag and store in the freezer. The gnocchi can be stored in the freezer for several months.
- To cook the gnocchi, bring a large pot of salted water to a boil. Add the fresh or frozen gnocchi all at once. Gently stir with a wooden spoon to prevent the gnocchi from sticking or clumping together. Continue to cook, stirring occasionally, until the gnocchi begin to float. Cook for another minute. Use a slotted spoon to remove the gnocchi from the water or carefully drain in a colander. Finish the gnocchi by adding your favourite sauce!
Did you make this recipe? I would love to see!
Tag @rhubarbandlavender on Instagram.