Our homemade potato gnocchi recipe is ideal for novices. It is simple to follow and yields light, fluffy gnocchi you will enjoy. Continue reading for detailed pictures, make-ahead suggestions, and our easy-to-follow recipe.

Homemade Gnocchi

Related: We likewise enjoy this recipe for gnocchi made with ricotta cheese rather of potatoes.

What is Gnocchi?

Gnocchi (pronounced “nyoh-kee”) is a light and fluffy dumpling made with flour, eggs, and prepared potatoes (though it can likewise be made with other ingredients like squash or ricotta cheese). With roots in northern Italy, it is now enjoyed in numerous parts of the world. We enjoy gnocchi served with tomato sauce, tossed with pesto, and sautéed with butter, parmesan, and herbs.

A bowl of homemade potato gnocchi

Why Our Recipe is the very best

  1. We utilize the best kind of potatoes. Russet potatoes are best since of their high starch and low wetness material.
  2. Steaming the potatoes assists to avoid the potatoes from taking in excessive water.
  3. We utilize a food mill or potato ricer for a smooth, lump-free dough.
  4. We take care not to strain the dough, which can make gnocchi heavy.
  5. When preparing the gnocchi, we keep our water at a simmer, not a boil. By doing this, they prepare through without breaking down.

Gnocchi Recipe Ingredients

You just require 5 ingredients to make thisrecipe Here’s a description and suggestions:

  • Russet potatoes— For the very best gnocchi, opt for Russet potatoes. They have more starch and less wetness than waxy potatoes fresh potatoes and creamers. This starch makes the dough stick and offers the gnocchi a light and fluffy texture.
  • All-purpose flour— Select soft wheat flour with low protein material. While numerous genuine Italian recipes recommend “00” flour, all-purpose flour is an outstanding option. In reality, we typically utilize basic all-purpose flour in our recipe and accomplish remarkable outcomes.
  • Olive oil— A little bit of olive oil contributed to the dough includes taste and contributes some fat that binds the dough.
  • Salt— I like utilizing great sea salt since it liquifies more quickly in the dough.
  • Egg— We utilize one entire egg and an egg yolk to bind the dough together, include taste, and make the gnocchi more tender.

Discover the complete recipe with measurements listed below.

How to Make Gnocchi

Initially, prepare your potatoes. We have actually attempted this recipe with baked, boiled, and steamed potatoes. Eventually, we chose the outcomes when we utilized steamed potatoes The potatoes soaked up less water than when we boiled them, and steaming takes much less time than baking.

Peel the potatoes and position them into a cleaner basket over simmering water. Cover with a cover and cook up until they are fork tender.

Steaming russet potatoes

While the potatoes are still hot, we require to process them. We suggest utilizing a food mill or potato ricer for the very best outcomes. If you do not have either of those tools, you can utilize a fork to mash the potatoes separately. Prevent utilizing a potato masher as it can strain the potatoes. Keep in mind not to over-mash; the objective is to accomplish a smooth texture without obvious swellings. We understand it might appear nitpicky, however trust us– it will make all the distinction.

Using a food mill for the potatoes

Stir the potatoes with the olive oil, salt, egg, and egg yolk Dust over the flour and blend with a spoon up until a rough dough kinds. Then, utilize your hands to work the dough in the bowl up until the dough is good and smooth. After deserting the spoon, we invest around 2 minutes working the dough in the bowl.

The beginning stage of potato gnocchi dough

You have 2 choices to cut your gnocchi dumplings depending upon your choice and cooking strategy. Initially, you can roll the dough into long snakes, cut them into 3/4-inch areas, and put them directly into simmering water. This alternative is the simplest and ideal if you toast the prepared gnocchi in oil or butter prior to serving. It’s likewise the one we select when making gnocchi for ourselves.

Cutting gnocchi dumplings

Additionally, you can roll the dough into a snake and suffice into 3/4-inch areas. Then, roll them over a gnocchi board, which leaves little grooves and a little dimple beneath to assist the sauce stick. They likewise look quite! Utilizing a gnocchi board needs some practice to solve, however provide it a couple of shots and you’ll master it. If you prepare to scorch the gnocchi later on, I ‘d avoid the gnocchi board considering that the majority of grooves will be lost when scorching in a frying pan.

Rolling gnocchi on a gnocchi board

To prepare gnocchi, drop them into simmering water. When they start to drift, prepare for 1 to 2 minutes, scoop them out with a slotted spoon, and lay them on a foil-lined pan to cool or go directly into some warmed sauce.

If you prepare to sauté the poached gnocchi in some oil or butter, enable them to cool for a couple of minutes on the foil-lined pan, and after that toss them around a hot frying pan up until they are heated up through and get some color.

Make-Ahead Tips

Make the dough ahead of time: You can make the dough as much as 4 hours beforehand and shop it in the refrigerator. When you’re all set to prepare, merely take the dough out of the fridge and enable it to come to space temperature level prior to rolling it out and sufficing into dumplings. Make sure to cover the dough firmly to avoid it from drying in the fridge.

Poach the gnocchi ahead of time: Just prepare the gnocchi in simmering water up until they drift to the top. Leave them in the water for 1 to 2 minutes and after that move them to a foil-lined baking sheet to cool. As soon as the gnocchi are cool, you can keep them in the fridge for as much as 2 days

To freeze them, spread out the poached gnocchi on a flat pan and location it into the freezer up until tough (about thirty minutes). Transfer the frozen dumplings to a freezer-safe container or bag and freeze for as much as 3 months When you’re all set to utilize the frozen gnocchi, thaw them overnight in the fridge. Gnocchi can likewise be prepared straight from frozen; nevertheless, they might take a couple of minutes longer to prepare.

Homemade Potato Gnocchi

Serving Recommendations

Here are some concepts for serving homemade gnocchi:

  • With tomato sauce: This is a traditional mix. You can utilize any tomato sauce you enjoy, such as marinara, arrabbiata, or puttanesca sauce. We particularly enjoy this red sauce (really pizza sauce, however it is so excellent with gnocchi, believe me!).
  • With pesto: Pesto is made with basil, pine nuts, Parmesan cheese, and olive oil. It sets well with gnocchi. You can likewise utilize a fall-inspired pesto like this kale pesto.
  • With butter and herbs: This basic however scrumptious mix is ideal for a fast weeknight meal. Sauté the poached gnocchi in butter (or olive oil), then toss with Parmesan cheese and fresh herbs like chives or sage.
  • With a cheese sauce: Cheese sauces are another exceptional alternative for gnocchi. Attempt the sauce we produce this stovetop mac and cheese.
  • Baked in a gratin: Gnocchi can likewise be baked, believe macaroni and cheese, however made with gnocchi.

We developed this gnocchi recipe in partnership with our good friend, Chef Richard Hattaway and might not be better with the outcomes. We hope that you attempt it quickly !!

Light Fluffy Gnocchi

  • COOK

Our homemade potato gnocchi recipe is ideal for novices. It is simple to follow and yields light, fluffy gnocchi you will enjoy. A food mill or potato ricer is best. If you do not have one, you can utilize a fork to mash the potatoes separately. Prevent utilizing a potato masher as it can strain the potatoes. Keep in mind not to over-mash; the objective is to accomplish a smooth texture without obvious swellings.

A gnocchi board is not needed, however it does assist include small grooves and a little dimple beneath the dumpling. The grooves and dimples assist the sauce to stick. See our pictures and video revealing us utilizing the board. I typically do not utilize the board and cut my gnocchi into little rectangular shapes rather.

* Keep in mind that russet potatoes differ substantially in size, so we extremely suggest weighing your potatoes for this recipe.

Makes 6 portions

You Will Require

1 pound (453 grams) Russet potato, 2 medium-sized potatoes

1 3/4 cup + 2 tablespoons (250 grams) versatile flour or Italian ” 00″ flour

1 teaspoon (6 grams) great sea salt

1 tablespoon olive oil

1 big egg

1 big egg yolk


  • Make Gnocchi Dough
  • 1 Place a cleaner basket in a pot with a cover. Include enough water to come to simply below the bottom of the basket. Cover with a cover and heat up until simmering.

    2 Peel the potatoes and cut into 1-inch-thick pieces. When the water is simmering, position the potatoes into the cleaner basket. Cover with a cover and steam up until the potatoes can quickly be pierced with a fork, 15 to 20 minutes.

    3 Press the steamed potatoes through a food mill (medium blade) or potato ricer set over a big blending bowl. See intro above if you do not have a food mill or potato ricer.

    4 Utilize a wood spoon to stir in the salt, olive oil, egg, and egg yolk up until integrated. Spread the flour on the top and carefully blend with the spoon up until a rough dough kinds.

    5 Put down the spoon, and after that utilize your hands to bring the dough together in the bowl, pressing the flour into the dough up until it is smooth. This takes 2 to 3 minutes.

    6 Move onto forming the dumplings or cover firmly and cool for as much as 4 hours. When you are all set to form the dumplings, enable it to heat up on the counter for a bit.

  • Kind Dumplings
  • 1 Get rid of the cleaner basket from the pot you steamed the potatoes in. Empty the water, and after that refill it with fresh water. Salt it, as you would pasta water, and after that bring it to a simmer. Keep it covered with a cover up until you are all set to prepare the gnocchi.

    2 Transfer the gnocchi dough to a floured work surface area. Knead a couple of times, and after that pat into a rough rectangular shape. Divide the dough into 8 pieces. Keep one piece of dough in the center of your work surface area. Move the rest to the side and cover with a dishcloth so it does moist out.

    3 Roll the dough into a long snake, about 1/2 inch in size. If it is too sticky, gently dust it with more flour. Cut the snake into 3/4 inch areas (see pictures in the post for referral). Repeat with the staying dough.

    4 Carry on to preparing the gnocchi, or utilize a gnocchi board to include little grooves to each dumpling.

  • Utilizing a Gnocchi Board (Optional)
  • 1 This is optional, however a gnocchi board will to include little grooves and dimples. Gently flour the board and hold it angled down towards the work surface area. Location a dumpling at the top of the board, then utilizing your thumb, press the dough down into the grooves while rolling forward all the method off the board at the bottom. After a couple of shots, you will discover the correct amount of pressure to utilize. It takes a little practice, however you will get it. When you have actually rolled all your gnocchi, you can carry on to preparing them.

  • Cooking Gnocchi
  • 1 Depending upon the size of pot you are preparing them in, you can poach a couple of snakes worth of gnocchi at a time.

    2 If you are serving with a sauce, heat the sauce in a frying pan and keep warm. If you intend on sautéing the gnocchi or conserving them for later on, line a baking sheet with foil or parchment paper.

    3 If required, bring the water back to a simmer, and after that drop the gnocchi into the water and prepare them up until they drift. When they drift, prepare for 1 to 2 minutes longer. You can check for doneness– they ought to feel firm and not mushy.

    4 Transfer poached gnocchi with a slotted spoon to your sauce or the ready flat pan to cool. Repeat with the staying gnocchi.

    5 If you are sautéing the gnocchi, enable them to rest on the pan for a couple of minutes, then heat butter or oil in a frying pan and sauté. Tossing in some shredded cheese and fresh herbs is a beautiful concept.

  • Saving
  • 1 Refrigerate prepared gnocchi for as much as 2 days. To freeze them, spread out the poached gnocchi on a flat pan and location it into the freezer up until tough (about thirty minutes). Transfer the frozen dumplings to a freezer-safe container or bag and freeze for as much as 3 months.

Adam and Joanne’s Tips

  • No cleaner? Bake your potatoes rather. Bake in a 400 ° F( 204 ° C) oven up until tender when pierced in the center with a knife, 60 to 70 minutes. Peel the potatoes after baking.
  • Gnocchi board: You can purchase a gnocchi board online or in kitchen area shops, this is the one we utilized in our pictures and video.
  • Preferred sauce for gnocchi: As uncommon as it sounds, this homemade pizza sauce is our preferred sauce for potato gnocchi. It’s made with fresh tomatoes, great deals of garlic, and oregano.
  • Nutrition realities: The nutrition realities supplied below are price quotes. We have actually utilized the USDA database to determine approximate worths.

If you make this recipe, snap a picture and hashtag it #inspiredtaste– We enjoy to see your productions on Instagram and Facebook! Discover us: @inspiredtaste

Nutrition Per Serving
Serving Size
1/6 of the recipe
Overall Fat
4.3 g
Hydrogenated Fat
0.9 g
61.7 mg
405.4 mg
45.6 g
Dietary Fiber
2.1 g
Overall Sugars
0.6 g
7.4 g


Adam and Joanne Gallagher