Easy Potato Gnocchi Recipe (4 Ingredients) (2024)

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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!

Easy Potato Gnocchi Recipe (4 Ingredients) (1)

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.

Easy Potato Gnocchi Recipe (4 Ingredients) (2)
Easy Potato Gnocchi Recipe (4 Ingredients) (3)
Easy Potato Gnocchi Recipe (4 Ingredients) (4)
Easy Potato Gnocchi Recipe (4 Ingredients) (5)

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!)

Easy Potato Gnocchi Recipe (4 Ingredients) (6)

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.

Easy Potato Gnocchi Recipe (4 Ingredients) (7)

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) (8)

Easy Potato Gnocchi Recipe (4 Ingredients)

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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

US UnitsMetric

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

About Author

Easy Potato Gnocchi Recipe (4 Ingredients) (15)

Natalya Drozhzhin

Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.

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  1. Easy Potato Gnocchi Recipe (4 Ingredients) (22)

    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!

    1. Easy Potato Gnocchi Recipe (4 Ingredients) (23)

      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.

  2. Easy Potato Gnocchi Recipe (4 Ingredients) (24)

    Maria D'AbateAug 18, 2022

    This is a great recipe, came out perfect, thanks.

    1. Easy Potato Gnocchi Recipe (4 Ingredients) (25)

      Natalya DrozhzhinAug 18, 2022

      Hello Maria, I'm thrilled to hear that! Thank you for trying my gnocchi recipe 🙂

    1. Easy Potato Gnocchi Recipe (4 Ingredients) (27)

      Natalya DrozhzhinJan 13, 2021

      I'm so glad you enjoyed the recipe, thank you for your feedback.

  3. Easy Potato Gnocchi Recipe (4 Ingredients) (28)

    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!

    1. Easy Potato Gnocchi Recipe (4 Ingredients) (29)

      Natalya DrozhzhinApr 16, 2020

      Hey Judy, this would be raw potatoes. Keep me posted on how you like it!

    1. Easy Potato Gnocchi Recipe (4 Ingredients) (31)

      Natalya DrozhzhinApr 1, 2020

      Oh interesting! I hope you love the recipe.

  4. Easy Potato Gnocchi Recipe (4 Ingredients) (32)

    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?

    1. Easy Potato Gnocchi Recipe (4 Ingredients) (33)

      Natalya DrozhzhinJun 17, 2015

      Try breaking them apart into fluffy texture just like in the photo. I think it work out just as well.

  5. Easy Potato Gnocchi Recipe (4 Ingredients) (34)

    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!

    1. Easy Potato Gnocchi Recipe (4 Ingredients) (35)

      Natalya DrozhzhinDec 28, 2013

      Thank you so much!

  6. Easy Potato Gnocchi Recipe (4 Ingredients) (36)

    DebNov 11, 2013

    What type of potato do you recommend using?

    1. Easy Potato Gnocchi Recipe (4 Ingredients) (37)

      Natalya DrozhzhinNov 11, 2013

      Potatoes that are high in starch are the best, like yukon potatoes.

  7. Easy Potato Gnocchi Recipe (4 Ingredients) (38)

    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?

    1. Easy Potato Gnocchi Recipe (4 Ingredients) (39)

      Natalya DrozhzhinNov 6, 2013

      I always wanted to try the Ukrainian lazy vareniki, kinda like galushki. How did you make yours?

      1. Easy Potato Gnocchi Recipe (4 Ingredients) (40)

        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 🙂

        1. Easy Potato Gnocchi Recipe (4 Ingredients) (41)

          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 😉

  8. Easy Potato Gnocchi Recipe (4 Ingredients) (42)

    MaryNov 5, 2013

    Do you freeze these before or after cooking?

    1. Easy Potato Gnocchi Recipe (4 Ingredients) (43)

      Natalya DrozhzhinNov 5, 2013

      Before cooking, if you will not use them the same day.

  9. Easy Potato Gnocchi Recipe (4 Ingredients) (44)

    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.

    1. Easy Potato Gnocchi Recipe (4 Ingredients) (45)

      Natalya DrozhzhinNov 1, 2013

      Trying out new camera, haven't had a chance to learn much about it.

  10. Easy Potato Gnocchi Recipe (4 Ingredients) (46)

    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?

    1. Easy Potato Gnocchi Recipe (4 Ingredients) (47)

      Natalya DrozhzhinOct 29, 2013

      Try shredding on a grater, it would work better. They will be a little fluffier.

      1. Easy Potato Gnocchi Recipe (4 Ingredients) (48)

        BirdDec 24, 2013

        So would a food processor on grate work then?

        1. Easy Potato Gnocchi Recipe (4 Ingredients) (49)

          Natalya DrozhzhinDec 24, 2013

          I usually use grater, it worked the best for me.

Easy Potato Gnocchi Recipe (4 Ingredients) (2024)

FAQs

What are the main ingredients in gnocchi? ›

Gnocchi are basically little dumplings made of mashed potato, flour and egg. They sometimes include other ingredients, such as herbs or seasonings. Italian in origin, they're often eaten in the same way as pasta (however, they're not pasta) – with a sauce or tossed in butter and garlic.

Should I boil or bake potatoes for gnocchi? ›

The best gnocchi are made with baked potatoes rather than boiled. You get lighter gnocchi because the spuds don't absorb as much water. That means you won't need as much flour in the dough, which can make the dumplings heavy.

What is the best flour for gnocchi? ›

You need to do plenty of that for homemade pizza dough, but you don't want to do much kneading at all when making gnocchi. Italian type 00 flours like Caputo and Anna brands produce a great result. Make sure you're buying 00 labeled for pasta and not labeled for pizza making.

Is gnocchi better with or without egg? ›

Egg yolk added to your gnocchi dough helps improve texture, and keep it together while cooking. Gnocchi is traditionally made with eggs in Veneto and no eggs in Piedmont, the two Northern Italian regions famous for gnocchi. We vote for egg yolks at the rate of 1 per (500g) 1 lb of uncooked potatoes used.

What is a substitute for all-purpose flour in gnocchi? ›

This vegan gnocchi recipe only requires three ingredients: Potatoes: I used Yukon Gold potatoes here, but you can also use russet potatoes if that's all that you can find in your stores! Flour: I recommend using Tipo 00 or oat flour (if you're gluten-free, use oat flour!).

Is there a difference between gnocchi and potato gnocchi? ›

Unlike potato gnocchi, Roman gnocchi (Gnocchi alla romana), are made with semolina instead of potatoes and flour, that's why they are also called Semolina gnocchi. Roman gnocchi are shaped differently than potato gnocchi.

What should you not do when making gnocchi? ›

15 Mistakes Everyone Makes With Homemade Gnocchi
  1. Choosing the wrong type of potato. ...
  2. Boiling the potatoes. ...
  3. Using the wrong implement to mash your potatoes. ...
  4. Using the wrong type of flour. ...
  5. Adding too much flour all at once. ...
  6. Thinking you always have to use eggs. ...
  7. Not trying to add ricotta. ...
  8. Overworking the dough.
Nov 22, 2022

What kind of potato is best for gnocchi? ›

The Best Potatoes for Gnocchi

Step one: Start with Yukon Gold potatoes. Russets will do, but Yukon Golds have more of the nutty flavor of the yellow-fleshed boiling potatoes used by the Italian and Provençal cooks who have mastered gnocchi.

Why did my homemade gnocchi turn to mush? ›

Your gnocchi may be mushy because of any or all of the following reasons: boiled the potatoes instead of baked them. used waxy new potatoes with too much moisture in them. not used eggs to help texture.

How much gnocchi for 1 person? ›

Typically, Italian guidelines recommend the following quantities of uncooked pasta per person: 60-100g of dried pasta. 70-120g of fresh pasta. 100-130g of gnocchi.

Why does my gnocchi fall apart when I cook it? ›

My Gnocchi Are Falling Apart When I Cook Them

This means there isn't enough flour and your dough is too wet. Try adding another 1/4 cup of flour and try again. A good idea is to have a pot of water on the go before you roll out and shape your gnocchi.

Can I eat gnocchi and lose weight? ›

Due to the smaller and denser nature of gnocchi, it is more likely that you will end up eating bigger portions than if you chose regular pasta. Although all foods can be part of a healthy diet in moderation, if you are trying to lose weight opt for other options than gnocchi or pasta.

Is gnocchi good or bad for you? ›

Similar to pasta, gnocchi is high in carbohydrates and low in protein. Although both are carbohydrate-heavy foods, it has been shown that regular pasta may have less of an effect on blood sugar levels. One publication points to the fact that pasta doesn't raise blood sugar after a meal to the level that potatoes do.

Is gnocchi more unhealthy than pasta? ›

Nutritional Value

Believe it or not, regular pasta is actually more carb-heavy than gnocchi, coming in at around 2 times the amount of carbs per serving. Gnocchi is also notorious for having a lot more sodium, with over 200 grams of it per serving. Regular pasta doesn't have nearly as high of a sodium content.

Where is gnocchi made from? ›

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