Make light, pillowy, fluffy homemade potato gnocchi with just 3 ingredients and a simple method, perfect for eating immediately or freezing. When ready, cook in just minutes and serve up with a creamy lemon gnocchi sauce (included below), or the sauce of your choice!
Homemade gnocchi is one of those foods that seems like it will be tricky to master but is actually surprisingly simple. All you need are the right ingredients and method, and you’ll have fluffy, pillowy potato gnocchi every single time.
If you love it as much as I do, then you’ve probably tried your fair share of average (or worse than) gnocchi in your time. Bad gnocchi is stodgy, gluey, and thick (and sometimes even chewy – eww!). Good gnocchi, however, is light and fluffy and practically melt-in-the-mouth.
Not to mention that the process is actually incredibly simple – boil, peel, and mash the potatoes, mix the dough, shape it, and cook. Once it’s boiled (ready in minutes), fry it up in a little of your favorite sauce, and voila, you have delicious, fluffy dumpling pasta that you’ll want to enjoy time and time again.
Plus, all you need for this potato gnocchi recipe is just 3 ingredients, and you’ll never want to go back to store-bought options again!
What Are Gnocchi?
Gnocchi is a type of Italian pasta dumpling traditionally made with a base of potato, egg, flour, semolina, or similar ingredients. It is traditionally shaped with ridges, perfect for picking up extra sauce, that it’s often served with (if not within a soup or pasta bake).
Over time, there have been several variations on the traditional. This can include using a different base: sweet potatoes, pumpkin, butternut squash, etc. You can also omit the potato entirely and use ricotta for ‘gnudi’.
For this recipe, I’m sharing my favorite method for simple and traditional potato gnocchi which, when done right, is extraordinary!
What’s Needed
The Ingredients
- Potatoes – Use floury varieties like Maris Piper, King Edward, Russet (see FAQ section for more on this).
- Flour – It’s best to use a low-protein flour like ones labeled 00 flour, and cake flour. UK all-purpose flour also works well, though USA all-purpose is higher in protein content so may cause the pasta to be a little chewy.
- Egg-Yolks – Learn an easy method for separating egg whites and yolks.
The Tools
- To mash the potatoes – It’s best to use a potato ricer for aerated results, or even a grater. However, you can also use a fork or potato masher, if that’s all you have. The results won’t be as fluffy though.
- To shape the potatoes– If shaping as a pillow, no tool is needed. You could also use a fork, grater, or a specific gnocchi board.
How To Make Gnocchi
Step 1: Prepare & cook the potatoes
First, clean the potatoes by scrubbing them well under water, rinsing, and patting dry with a kitchen towel.
Then, boil the potatoes whole and un-pierced in a large pot of salted water for between 20-30 minutes, or until fork-tender.
Leaving the skins on means that the potatoes absorb less water and won’t affect the dough. They are also easy to peel once they’re cooked.
Step 2: Peel & mash the potatoes
Allow the potatoes to cool slightly until you can handle them enough to peel the skins. This should be easy to do, as they slip off when you pinch it between your fingers and pull.
If using a potato ricer then you can leave the potatoes unpeeled as the ricer will naturally filter the skin and leave it in the ricer.
Mash the potatoes using a potato ricer or cheese grater for the best results. You can use a fork or potato masher if necessary – though you’re more likely to end up with denser homemade gnocchi.
Step 3: Mix the dough
On a clean surface turn out the mashed potato. Make a well in the center and add the flour and egg yolks.
It’s best to allow the riced potato to cool slightly before mixing it with the flour, otherwise it can affect the protein within the flour.
Using your hands or a bench scraper, combine the ingredients into a dough until it’s just incorporated, soft, smooth, and slightly sticky. Add more flour, if necessary – but be careful not to add too much or you’ll have dense gnocchi.
Be careful not to overmix the gnocchi, or it will become tough – 30-60 seconds is usually more than enough.
Shape the dough into a ball and allow it to rest for a few minutes.
Step 4: Cut the gnocchi
There are several ways you can now deal with the dough, You can separate it into several even-sized pieces, and roll them into long log shapes, around 1/2-inch in thickness.
Alternatively, roll out the dough to flatten it to around 1/2-inch thickness and then chop into long strips.
Once you have your logs/strips, then chop them into smaller pieces, around 3/4-inch to 1 inch apart.
Step 5: Shape the gnocchi
You can then leave the pieces as-is for simple pillow shapes. Alternatively, use a gnocchi block or fork to roll each piece over, to create ridges.
Use your thumb to firmly press the dough over the ridges of the board/fork and roll downwards. You can also create different patterns using a grater.
By creating ridges, there is more surface area for the sauce to cling to the outside of the potato gnocchi.
Lay the pieces out, not touching and dusted lightly with flour, across a parchment-lined tray or a lightly floured surface and allow to rest for 20 minutes
This is technically optional but will allow the gnocchi to firm up so that it can hold its’ shape when boiling.
At this point, if you don’t plan on using the pasta within the next few hours, you can freeze it for longer-term storage (read the storage section for details on how).
Step 6: Cook the potato gnocchi
Bring a pot of salted water to boil and add the gnocchi in small batches (about enough to form a single layer of pasta in the pot). Stir the pasta a couple of times, to make sure they’re not sticking together.
When they first go in the pot they’ll sink. Continue to boil until the gnocchi float to the surface. Leave them for a further 15-20 seconds before removing them from the water. This whole process usually takes between 3-5 minutes.
Once the pasta is boiled, you can saute with a little butter, sage and cheese, or mix with the sauce of your choice, like the lemon cream sauce below.
For The Creamy Gnocchi Sauce
Add some butter and sage leaves to a pan over medium, to allow the sage to infuse into the butter. Add some lemon zest, minced garlic, and a bit of cream. Stir together and simmer for a minute or so, then add the gnocchi. Mix well, season with salt and pepper to taste, and serve immediately.
The amounts that you’ll need depends on how much gnocchi you’re making. I usually do this by eye, taste the sauce, and adjust any of the ingredients, as needed.
How To Serve Gnocchi
Gnocchi is relatively neutral on its own and best served with a delicious sauce, either alone or as a bake. There are tons of gnocchi sauce options that you can choose from, including:
- Pesto – like this Delicious Vegan Basil Pesto (with pistachios)
- Lemon cream sauce – As mentioned in this post.
- Tomato sauce – like this marinara (add a little cream for a creamy version)
- Red pepper sauce
- A simple browned butter (with some crispy sage, optional)
- You can also turn the dish into a gnocchi bake by adding it to a large baking dish, topping with breadcrumbs and cheese, and then baking or broiling till warm, golden, and bubbling.
How To Make Ahead & Store
The rolled, shaped, uncooked gnocchi can be kept in the fridge overnight or for up to a day, or be frozen as-is for longer-term storage. Par-freeze them until they are solid and then transfer to a freezer-safe container/bag and freeze for up to two months. The prepared gnocchi can also be stored, covered, in the fridge overnight though they are best used within a few hours.
You can cook the gnocchi from frozen, though it’ll need to be done in smaller batches, otherwise, they reduce the water’s temperature too much and the gnocchi will fall apart before they cook.
FAQs
It’s best to use floury potatoes that are starchy and have minimum water content. This will change depending on where you live. Some examples you can use include Desirees, Yukon Gold, King Edward, or Russet varieties.
Avoid New potatoes, Charlotte, and Jersey Royals as they are waxy potatoes.
Low protein flour options will yield more tender, soft gnocchi, though it’s not necessary. For the best results, I’d suggest an Italian flour labeled 00, which is soft and low protein, or even a combination of cake flour and all-purpose flour. You can also use an entirely all-purpose flour option, though the gnocchi won’t be as soft.
Yes, you can. You can bake the potato in the microwave for the quickest option. To do this, stab the potato with a fork a few times, then wrap in a damp paper towel and microwave for about 4 minutes, turn over and repeat. You may need a little longer if the potato isn’t tender. Alternatively, bake the potato in the oven. Though this method tends to waste more potato.
Gnocchi is primarily made up of just a few ingredients, including potatoes, flour, and egg yolks. The type of flour used will determine whether or not the gnocchi is gluten-free. Traditionally, most gnocchi contain gluten. However, you are able to purchase (and make) gluten-free gnocchi too.
Recipe Notes
- TOP TIP: Two main issues can affect your homemade gnocchi. Make sure not to use too much flour or knead the dough too much – as both will lead to stodgy, firm gnocchi. Knead the flour into the dough until it’s just incorporated and no more, and add just enough flour for a slightly sticky but smooth dough.
- It’s best to base the amount of flour you need based on the cooked, mashed potato’s weight. The amount of flour you need can vary on the humidity and even the age of the potato. As a general rule, you’ll need around 1 cup of flour per 1lb of cooked, riced potato.
- For a gluten-free option, you can use gluten-free all-purpose flour. I haven’t experimented with this, though, so I can’t guarantee results, though the pasta will be more prone to falling apart as it’s cooked.
- If you store the uncooked gnocchi dough/pieces in the fridge before cooking (I tend to only do this for up to a day, though I’ve been told it can be kept for a few days in the fridge), they may be more prone to disintegrating when boiled, so pan-frying may be the better option.
Related Recipes
Other Potato Recipes
- Rosemary Garlic Crispy Roasted Potatoes
- Crispy Smashed Potatoes
- Salt-Baked potatoes with rosemary
- Creamy Mashed Potato (with cream)
If you try this homemade potato gnocchi recipe, then let me know your thoughts and questions in the comments. I’d also really appreciate a recipe rating and would love to see your recreations – just tag @AlphaFoodie.
Homemade Potato Gnocchi
Ingredients
- 2 pounds potatoes use floury potatoes *see FAQ
- 1 cup flour low-protein flour like 00 or an all-purpose flour *see FAQ
- 2 egg yolks
Instructions
Step 1: Prepare & cook the potatoes
- Clean the potatoes by scrubbing them well under water, rinsing, and patting dry with a kitchen towel.
- Boil the potatoes whole and un-pierced in a large pot of salted water for between 20-30 minutes, or until fork-tender.Leaving the skins on means that the potatoes absorb less water and won't affect the dough. They are also easy to peel once they're cooked.
Step 2: Peel & mash the potatoes
- Allow the potatoes to cool slightly until you can handle them enough to peel the skins. This should be easy to do, as they slip off when you pinch it between your fingers and pull.If using a potato ricer then you can leave the potatoes unpeeled as the ricer will naturally filter the skin and leave it in the ricer.
- Mash the potatoes using a potato ricer or cheese grater for the best results. You can use a fork or potato masher if necessary – though you’re more likely to end up with denser homemade gnocchi.
Step 3: Mix the dough
- On a clean surface turn out the mashed potato. Make a well in the center and add the flour and egg yolks.It's best to allow the riced potato to cool slightly before mixing it with the flour, otherwise, it can affect the protein within the flour.
- Using your hands or a bench scraper, combine the ingredients into a dough until it's just incorporated, soft, smooth, and slightly sticky. Add more flour, if necessary – but be careful not to add too much or you'll have dense gnocchi.Be careful not to overmix the gnocchi, or it will become tough – 30-60 seconds is usually more than enough.
- Shape the dough into a ball and allow it to rest for a few minutes.
Step 4: Cut the gnocchi
- There are several ways you can now deal with the dough, You can separate it into several even-sized pieces, and roll them into long log shapes, around 1/2-inch in thickness.Alternatively, roll out the dough to flatten it to around 1/2-inch thickness and then chop into long strips.Once you have your logs/strips, then chop them into smaller pieces, around 3/4-inch to 1 inch apart.
Step 5: Shape the gnocchi
- You can then leave the pieces as-is for simple pillow shapes. Alternatively, use a gnocchi block or fork to roll each piece over, to create ridges.Use your thumb to firmly press the dough over the ridges of the board/fork and roll downwards.By creating ridges, there is more surface area for the sauce to cling to the outside of the potato gnocchi.
- Lay the pieces out, not touching and dusted lightly with flour, across a parchment-lined tray or a lightly floured surface and allow to rest for 20 minutes.This is technically optional but will allow the gnocchi to firm up so that it can hold its' shape when boiling.At this point, if you don't plan on using the pasta within the next few hours, you can freeze it for longer-term storage (read the storage section for details on how).
Step 6: Cook the potato gnocchi
- Bring a pot of salted water to boil and add the gnocchi in small batches (about enough to form a single layer of pasta in the pot). Stir the pasta a couple of times, to make sure they're not sticking together.When they first go in the pot they'll sink. Continue to boil until the gnocchi float to the surface. Leave them for a further 15-20 seconds before removing them from the water. This process usually takes between 3-5 minutes.
- Once the pasta is boiled, you can saute with a little butter, sage and cheese, or mix with the sauce of your choice, like the lemon cream sauce below.
For The Creamy Gnocchi Sauce
- Add some butter and sage leaves to a pan over medium, to allow the sage to infuse into the butter. Add some lemon zest, minced garlic, and a bit of cream. Stir together and simmer for a minute or so, then add the gnocchi. Mix well, season with salt and pepper to taste, and serve immediately.The amounts that you'll need depends on how much gnocchi you're making. I usually do this by eye, taste the sauce, and adjust any of the ingredients, as needed.
How To Make Ahead & Store
- The rolled, shaped, uncooked gnocchi can be kept in the fridge overnight or for up to a day, or be frozen as-is for longer-term storage. Par-freeze them until they are solid and then transfer to a freezer-safe container/bag and freeze for up to two months. The prepared gnocchi can also be stored, covered, in the fridge overnight though they are best used within a few hours.You can cook the gnocchi from frozen, though it’ll need to be done in smaller batches, otherwise, they reduce the water's temperature too much and the gnocchi will fall apart before they cook.
Notes
- TOP TIP: Two main issues can affect your homemade gnocchi. Make sure not to use too much flour or knead the dough too much– as both will lead to stodgy, firm gnocchi. Knead the flour into the dough until it’s just incorporated and no more, and add just enough flour for a slightly sticky but smooth dough.
- It’s best to base the amount of flour you need based on the cooked, mashed potato’s weight. The amount of flour you need can vary on the humidity and even the age of the potato. As a general rule, you’ll need around 1 cup of flour per 1lb of cooked, riced potato.
- For a gluten-free option, you can use gluten-free all-purpose flour. I haven’t experimented with this, though, so I can’t guarantee results, though the pasta will be more prone to falling apart as it’s cooked.Â
- If you store the uncooked gnocchi dough/pieces in the fridge before cooking (I tend to only do this for up to a day, though I’ve been told it can be kept for a few days in the fridge), they may be more prone to disintegrating when boiled, so pan-frying may be the better option.
rachel
do you have a egg free recipe you can share?! Please say yes! I am allergic and I love gnocchi
Support @ Alphafoodie
Hi Rachel,
Aww I’m so sorry to hear! No I don’t, unfortunately.
Rowayyah
Amazing recipe with lots of details and tips, can’t wait to try it tomorrow!