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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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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.
Jamie, I can't even begin to tell you how much I LOVE gnocchi 🙂 I had no idea how easy they are to make… I will never buy the again. I would love for you to share this on my Friday T.G.I.F. linky party @ mamasblogcentral.com 🙂 Have a great weekend!!
I just pinned this and thank you..my daughter is picky but she loves her some gnochi! I saw you on the link up!
I love gnocchi, but I am really intimidated by them.
Madonna
MakeMIneLemon
I LOVE gnocchi… this is now pinned, thanks for sharing at Wake Up Wednesday! ~ MamaGing.com
Jamie, I absolutely love gnocchi! You are singing my song, my friend…my nights, I wake up in a cold sweat because I just know there are a least a dozen things I've missed! 🙂 I am the last person to come up with the way to keep it all together but I know that my dear bloggy friendships help keep me sane! Thanks for sharing the recipe and hugs!!!!
I love what you said about things always happen when you have something else to do! Ha! The only way I get everything [excuse me, SOME things done] is using my calendar and sticking by it! If you have time to make gnocchi, you are definitely getting back on track! It looks fabulous!
Jenna
This looks great!!!! Pinned!
– Brooke –
Life is weird, indeed, Jamie 🙂 I thought things come in 3 and then goes back to normal.. Ha ! Maybe 3 buckets full yes 😉 I can not remember that ever you took "off" any time from the blogging world? Anyway, we only had Gnocchi once before and it was store-bought, so I am glad to have your recipe safely pinned now ! {any idea whether I can use wholewheat flour?}
I just had to hop over and see these babies!! I am scared to try to make them!! You may have given me courage!!
Hugs
My daughter loves chicken gnocchi soup. Can these be used in soup?
Yes! Just add it near the end of the cooking time and cook until the gnocchi are cooked through! 🙂
I'm making crockpot chicken n' dumplings but instead of dumpling am going to try your gnocchi recipe. Fingers crossed that it works and turns out good.
Making chicken n' dumplings in the crockpot tonight. Going to sub the dumplings for gnocchi. Fingers crossed it turns out good.