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Make these homemade potato gnocchi with only four ingredients — potatoes, flour, eggs, and salt. Ditch the pasta and enjoy pillowy soft gnocchi instead!
What Are Potato Gnocchi?
Gnocchi are a type of Italian dumpling. They are small lumps of dough made from a simple mixture of flour, potato, eggs, and salt. Compared to pasta, gnocchi are more chewy and gummy, yet still tender. They are often considered a “blank canvas” to dress up with various sauces, cheeses, veggies, and meats. Gnocchi are also similar to pasta nutritionally — they are full of crave-worthy carbohydrates.
How To Make & Cook Potato Gnocchi
Four ingredients, a few kitchen tools, and a hungry stomach is the recipe for the perfect homemade gnocchi. Let’s get started, shall we?
Making the Gnocchi
- Bake the potatoes: Bake the potatoes at 400°F for about an hour. Allow them to cool enough to safely handle them.
- Rice the potatoes: Cut the potatoes in half and spoon out the flesh into a large bowl. Run the potatoes through a ricer or grater.
- Make the gnocchi dough: Whisk the eggs in a separate small bowl, then drizzle them over the potatoes. Sprinkle the salt and flour over the mixture and knead the dough until it forms a smooth ball.
- Shape the gnocchi: Lightly flour a clean work surface, and place the ball of dough on it. Cut off a small piece of dough with a knife or bench scraper, roll it into a rope about 1/2 inches thick, then cut half-inch-sized pieces from the rope. Roll each gnocchi across the tines of a floured fork to create a ridge pattern.
Hot tip: We like to scoop the potato flesh out and save the skins to make a batch of crispy potato skins. If you want a faster option, feel free to simply peel the baked potatoes before ricing.
Cooking the Gnocchi
- Boil the water: Bring a large pot of salted water to boil.
- Add in the gnocchi: Toss about 15-20 gnocchi into the boiling water. Stir occasionally to prevent sticking, and keep cooking until they begin to float to the top. Once they’ve been floating for 10-15 seconds, remove them with a slotted spoon.
- Serve the gnocchi: Place the gnocchi into a serving platter spread with olive oil or your choice of tomato sauce, pesto, or cream sauce. Bon appetit!
Hot tip: Some chefs like to give the gnocchi a little pan fry when they come out of the boil. If this sounds appealing, heat a skillet over medium heat with a little olive oil. Crisp up the boiled gnocchi to your desire, then toss them with your sauce as usual. (Avoid pan frying without boiling first — the texture won’t be right!)
6 Tips to Nail Homemade Potato Gnocchi
Say “arrivederci” to store-bought gnocchi and use these six tips to make restaurant-quality dumplings with the perfect “al dente” bite.
- Use the correct potato variety: Yukon gold potatoes are the base of any perfect gnocchi. They are most similar to the gold-fleshed potatoes native to Italy, plus they have a sweeter and nuttier flavor that elevates the gnocchi beyond a simple boiled ball of potato dough. If you must, use russet potatoes — just remember that they are a bit blander than Yukons.
- Bake the potatoes instead of boiling: Some chefs boil their potatoes for gnocchi, but we don’t recommend it. Why? Too much moisture may ruin the dough and the texture of the gnocchi. Baking or air frying the potatoes ensures you don’t run into this problem.
- Don’t over-rice your potatoes: With the help of a potato ricer or grater, rice the potatoes into tiny crumbles. If using a box grater, use the fine-medium grating side — not the coarsely grated side! Take special caution not to compress or smash the crumbles more than necessary. Mashing the potatoes will ruin the fluffy texture of the gnocchi.
- Layer the dough ingredients: For the perfect dough, layer the ingredients just as the instructions say. You may use a few more bowls than usual and it may take slightly more time, but you won’t regret it. Doing so creates a consistent dough with no lumps!
- Boil the gnocchi just until they float: Prevent overcooked gnocchi by boiling them only 10-15 seconds more after they begin to float. They cook quickly so keep an eye out!
- Purchase a gnocchi board. If you’re planning to be a master gnocchi-maker, opt for this gnocchi board instead of using the tines of a fork to get the ridged pattern on the gnocchi.
Serving Potato Gnocchi
The possibilities on how to serve gnocchi are endless. Toss them in our best sauces — basil marinara or alfredo sauce. Or, pair the gnocchi with a lean protein like creamy pan seared chicken breast. For a cozy and cheesy meal, make this creamy cheesy baked gnocchi or substitute the pasta with gnocchi in this pasta Bolognese sauce recipe. Gnocchi are also the star of our favorite chicken gnocchi soup.
Make Ahead, Storage, & Reheating Tips
Gnocchi is an easy food to make ahead of time and store for enjoyment later. Keep in mind there’s two main options — freezing the raw gnocchi or refrigerating cooked gnocchi. Storing in any other way may change the texture and color of the gnocchi.
Making Ahead & Storing
- Raw gnocchi: To store raw gnocchi for up to three months, freeze them. Place the gnocchi in a single layer on a lightly floured surface (like a baking sheet). Generously sprinkle more flour on top of them to prevent sticking. Once the gnocchi harden at room temperature, transfer them to a freezer bag or an airtight container and pop them into the freezer.
- Cooked gnocchi: For a short-term storage option, store cooked gnocchi for up to five days in the fridge. Allow the cooked gnocchi to cool, then place them in an airtight container in the fridge.
Reheating
- Frozen raw gnocchi: When cooking frozen gnocchi, boil them in smaller portions than you would with fresh ones. Frozen gnocchi cool down boiling water quickly, so it’s best to leave extra room in the pot to prevent sticking.
- Refrigerated cooked gnocchi: Reheat refrigerated gnocchi on a skillet over medium heat, or in the microwave.
More Tasty Italian Recipes
- Chicken Mushroom Fettuccine Alfredo – Creamy and cheesy white sauce pasta
- How to Make Homemade Pasta – A foolproof guide to making pasta noodles
- Creamy Spinach Tomato Tortellini – Creamy red sauce pasta with cheese stuffed shells
- Air Fryer Chicken Parmesan – Crispy chicken with marinara sauce & cheese
Recipe
Easy Potato Gnocchi Recipe (4 Ingredients)
Print Pin
Servings
8 Servings
Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Recipe contributed by: Natalya Drozhzhin
Make these homemade potato gnocchi with only four ingredients — potatoes, flour, eggs, and salt. Ditch the pasta and enjoy pillowy soft gnocchi instead!
Ingredients
- 3 lbs potatoes (about 8 medium potatoes)
- 2 eggs
- 3 cups all-purpose flour
- 1 tsp salt
US Units – Metric
Instructions
Bake the potatoes at 400°F for about 1 hour. Use a fork to check if they are cooked. If the fork easily pierces through, they are done. Allow them to cool enough to be able to handle them.
Cut the potatoes in half and spoon out the inside. Run the scooped potato through a ricer or a grater. Allow the potato to further cool.
Whisk the eggs in a separate bowl. Drizzle the egg mixture over the potatoes.
Mix the salt into the flour and sprinkle it over the potatoes. Work the dough just enough to combine everything together.
Cut off a small piece of dough and roll it into a rope (about ½ inch thick). On a well-floured surface, cut the rope into half-inch sized pieces. Take each piece and roll it down with the tines of a well-floured fork.
Bring a pot of water to boil. Add the gnocchi to the water, stirring occasionally to prevent them from sticking together. Cook until the gnocchi float to the top. Serve with your favorite pasta sauce or butter.
Nutrition Facts
Easy Potato Gnocchi Recipe (4 Ingredients)
Amount Per Serving
Calories 186 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0.4g2%
Trans Fat 0.004g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 0.4g
Cholesterol 41mg14%
Sodium 307mg13%
Potassium 65mg2%
Carbohydrates 36g12%
Fiber 1g4%
Sugar 0.2g0%
Protein 6g12%
Vitamin A 59IU1%
Calcium 13mg1%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Posted March 6, 2024
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LisaJun 10, 2023 Could you explain what is meant you by "roll it down with a fork"? I've never heard this terminology before. Thank you!
Natalya DrozhzhinJun 10, 2023 Hi Lisa, maybe the terminology is not exactly correct but you would just roll it on the back of the fork. But you can also get gnocchi tools to help with this step. Hope this helps.
Maria D'AbateAug 18, 2022 This is a great recipe, came out perfect, thanks.
Natalya DrozhzhinAug 18, 2022 Hello Maria, I'm thrilled to hear that! Thank you for trying my gnocchi recipe 🙂
ZoJan 13, 2021 These were amazing!
Natalya DrozhzhinJan 13, 2021 I'm so glad you enjoyed the recipe, thank you for your feedback.
JudyHApr 16, 2020 I'm planning to try this recipe - please tell me if the 3 lbs of potatoes are weighed before or after scooping out the insides? I mean, do I need 3 lbs flesh, or 3 lbs raw and unprepared potatoes?
Thank you!Natalya DrozhzhinApr 16, 2020 Hey Judy, this would be raw potatoes. Keep me posted on how you like it!
Boniface sainahApr 1, 2020 At least learned the boiling way too,am used to baking. The recipe are cool.
Natalya DrozhzhinApr 1, 2020 Oh interesting! I hope you love the recipe.
likkaJun 17, 2015 Can i use left over mashed potatoes instead of baking whole potatoes in oven or i need to bake it for it to work out right?
Natalya DrozhzhinJun 17, 2015 Try breaking them apart into fluffy texture just like in the photo. I think it work out just as well.
Purabi NahaDec 27, 2013 Just passing by to wish you and your family a Merry Christmas and a Bountiful New Year !!! Loved your instructions on homemade gnocchi. YUM!
Natalya DrozhzhinDec 28, 2013 Thank you so much!
DebNov 11, 2013 What type of potato do you recommend using?
Natalya DrozhzhinNov 11, 2013 Potatoes that are high in starch are the best, like yukon potatoes.
OlyaNov 6, 2013 I made some today 🙂 This is like a version of the Ukrainian "palchuku" like we used to call them. Did you ever try it mixed together with bacon, green onion & farmers cheese?
Natalya DrozhzhinNov 6, 2013 I always wanted to try the Ukrainian lazy vareniki, kinda like galushki. How did you make yours?
OlyaNov 11, 2013 The same exact way you made the Gnocchi, except cut a little longer (why they call them little fingers). My mom used to make it a lot with leftover potatoes & then we'd mix 'em with farmers cheese, green onion & bacon 🙂
Natalya DrozhzhinNov 11, 2013 Thank you so much for sharing with me. I love reading tips from readers, this is the way I keep on learning new things 🙂 thanks for an awesome comment 😉
MaryNov 5, 2013 Do you freeze these before or after cooking?
Natalya DrozhzhinNov 5, 2013 Before cooking, if you will not use them the same day.
Natasha KravchukOct 31, 2013 Oh gnocchi, I haven't had that for a while, sounds delicious :). Looking at the pictures, seems like you are using your new camera.
Natalya DrozhzhinNov 1, 2013 Trying out new camera, haven't had a chance to learn much about it.
AllyOct 29, 2013 Quick question! What is the alternative to feeding the potato through the grinder? Since I don't have a grinder or blender. Mash it?
Natalya DrozhzhinOct 29, 2013 Try shredding on a grater, it would work better. They will be a little fluffier.
BirdDec 24, 2013 So would a food processor on grate work then?
Natalya DrozhzhinDec 24, 2013 I usually use grater, it worked the best for me.