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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!
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!
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
- Pesto Chicken and Gnocchi Soup
- Gnocchi with Pesto Cream
- Gnocchi and Meatball Bake
- Crispy Pesto Gnocchi with Tomatoes, Black Olives, and Feta Cheese
- Homemade Enchilada Sauce
Homemade Potato Gnocchi
Jamie Sherman
Homemade Potato Gnocchi – an Italian potato dumpling that is easy to make at home and tastes great in your favorite Italian recipes!
4.16 from 64 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Pizza and Pasta
Cuisine Italian
Servings 4 servings
Calories 327 kcal
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
Calories: 327kcalCarbohydrates: 66gProtein: 10gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 47mgSodium: 25mgPotassium: 532mgFiber: 4gSugar: 1gVitamin A: 71IUVitamin C: 21mgCalcium: 29mgIron: 4mg
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Tried this recipe?Let us know how it was!
Originally published on April 9, 2014. Updated on May 1, 2021.
