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Homemade Potato Gnocchi – an Italian potato dumpling that is easy to make at home and tastes great in your favorite Italian recipes!
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Potato Gnocchi
Let’s talk about gnocchi. Y’all know, I don’t do crazy recipes. I like easy because my life is crazy enough! Gnocchi is so easy to make at home, and it is so much better than that stuff you buy at the store. You can even make it ahead and freeze it in a single layer, then cook it when you need it!
The grooves are not mandatory, but they look cool, and they help hold some of the yummy sauce. It’s a totally optional step! But I suggest doing it if you have the time and energy! 😊
These little pillows of potato goodness are so addicting! You will be looking for all sorts of ways to use them in recipes!
How to store Homemade Gnocchi
If you aren’t using your gnocchi immediately, you can lightly dust them with flour and lay a tea towel over them for up to 2 hours at room temperature.
You can also refrigerate them for 1-2 days. Lightly dust the gnocchi with flour and place them on a baking sheet in a single layer without them touching. You don’t want them to stick together. Cover them well with plastic wrap, so they don’t absorb any odors.
How to freeze Homemade Gnocchi
Lightly dust the uncooked gnocchi with flour and arrange them in a single layer without them touching on a baking sheet. Place the baking sheet in the freezer in a level spot for about 3 hours or until the gnocchi are completely frozen. Transfer the gnocchi to resealable freezer bags for up to 2 months.
To use frozen gnocchi – do not thaw them! Add them frozen directly into boiling water or use as directed in the recipe, allowing a little bit of extra cooking time.
How to serve Potato Gnocchi
Some of my favorite ways are with a jar of spaghetti sauce, with pesto cream sauce, or with browned butter and sage. I also like to serve them in a creamy chicken and mushroom sauce.
You can also use them in casserole in place of pasta. Or drop them in soup. You can even fry them in a skillet!
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Is Potato Gnocchi gluten-free
Because this recipe uses all-purpose flour, it is not gluten-free. I have not experimented with any other kind of flour, so I cannot answer if this recipe can be made any other way.
Why did my gnocchi fall apart
Usually, it is because of one of two reasons. They are overcooked or the dough wasn’t combined well enough.
Potato Gnocchi recipe
- medium potatoes
- all-purpose flour
- large egg
- salt
How to make Homemade Gnocchi
Time needed: 35 minutes
How to make Homemade Gnocchi
- Cook and mash the potatoes.
Place the potatoes in a medium saucepan. Cover with water. Bring the water to a boil over high heat. Cook the potatoes until tender, but still firm – about 15 minutes. Drain the water and mash the potatoes with a potato masher.
- Prepare the dough and form the gnocchi.
Remove 1 cup of the mashed potatoes into a medium bowl. Reserve any remaining potatoes for another use or discard leftover potatoes. Add the flour, egg, and pinch of salt to the bowl. Knead until the mixture forms a ball. Divide the ball into 4 equal portions. Roll each portion into long snakes on a floured surface. Cut into ½-in. pieces. If desired, use the back of a fork and roll each piece of gnocchi off the tines, making groves.
- Cook and drain.
Bring a large pot of salted water to a boil. Carefully place the gnocchi into the boiling water and cook until the gnocchi float to the top, about 3-5 minutes. Drain.
- Serve.
Serve with your favorite marinara sauce, pesto, butter with sage, or your favorite Italian recipe!
Recipe Tips
- Russets are the perfect potato for the job.
- Be cautious with the flour – don’t add too much, or your gnocchi may turn out tough.
- Don’t be heavy-handed when rolling the dough.
Other recipes you may enjoy
Homemade Potato Gnocchi
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Equipment
Ingredients
- 2 medium potatoes, peeled
- 2 cups all-purpose flour
- 1 large egg, slightly beaten
- pinch of salt
Instructions
- Place the potatoes in a medium saucepan. Cover with water. Bring the water to a boil over high heat. Cook the potatoes until tender, but still firm – about 15 minutes. Drain the water and mash the potatoes with a potato masher.
- Remove 1 cup of the mashed potatoes into a medium bowl. Reserve any remaining potatoes for another use or discard leftover potatoes. Add the flour, egg, and pinch of salt to the bowl. Knead until the mixture forms a ball. Divide the ball into 4 equal portions. Roll each portion into long snakes on a floured surface. Cut into 1/2-in. pieces. If desired, use the back of a fork and roll each piece of gnocchi off the tines, making groves.
- Bring a large pot of salted water to a boil. Carefully place the gnocchi into the boiling water and cook until the gnocchi float to the top, about 3-5 minutes. Drain.
- Serve with your favorite marinara sauce, pesto, butter with sage, or your favorite Italian recipe!
Notes
- Russets are the perfect potato for the job.
- Be cautious with the flour – don’t add too much, or your gnocchi may turn out tough.
- Don’t be heavy-handed when rolling the dough.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on April 9, 2014. Updated on May 1, 2021.
Much easier to make than I imagined. And they tasted much better than the ones I’ve had from the grocery store. Doubled recipe so I could freeze half. Definitely got faster as I went along. Now imaging all kinds of variations—adding herbes, using sweet potatoes. Thank you for this great recipe.
I watched my gram make these 100 times but she never measured! U no like a tad of this n a shake of that buying loved watching her n eating them of course. No recipes from her . It was all in her head. Miss her tond
Does it matter what kind of potatoes you use ? White. Yellow ,etc
Love this recipe, Jamie! There is nothing better than homemade gnocchi. Years ago, we made them with my husband's Italian grandmother. Sadly, I haven't made them since and honestly, I've forgotten how so your recipe is perfect. And I hear you on the craziness…I feel like I am always flying by the seat of my pants and I need to get myself organized!
Thanks for the great recipe! We tried it out and had a great time making it. I'm linking to it from my blog, http://www.diydanielle.com on Tuesday March 24 if that's okay!
Can I make it up and freeze it and cook it another day?
I have never tried freezing them, but I think it should be ok to freeze them in a single layer (like you would berries). You would probably need to cook them straight from the freezer without unthawing. If you try freezing them, I would love to know how it turns out! Enjoy!
Yes just like grandma's. Love this I eat gluten free now but I bet I could make them using oatmeal flour. I might have to try it I miss this meal.. Thanks for the inspiration.Carole
I adore gnocchi and have only tried to make it once….in college. Let's just say it didn't go so well! Can't wait to try your recipe….I'm guessing it will be a little (A LOT) better!!! 🙂
Fall is coming and I can't wait to try some soup with this gnocchi recipe! Thanks, Jamie!
My roommate loves gnocchi; all the times I've seen him make it though have been from a bag. I'm curious to see he would like them made from scratch, hopefully so! Thanks for the recipe~