Homemade Potato Gnocchi Recipe
Add Preferred Source
You don’t need a pasta machine or a reservation at a fancy restaurant to enjoy delicious gnocchi at home. These tender potato dumplings are surprisingly simple to make and incredibly satisfying to roll, cut, and shape by hand. With just a few pantry staples, a bit of patience, and the right technique, you can whip up soft, pillowy gnocchi that feel totally gourmet.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
I like making gnocchi when I’m cooking for a small group or having a cozy family dinner—there’s something fun about the whole process, and it always feels just a bit special when served. What I also love about it is that you can shape the gnocchi ahead of time and freeze them just until you’re ready to cook. Leftovers store well in the fridge and can be reheated, so you won’t have problems enjoying them later.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Gnocchi at Home
[adthrive-in-post-video-player video-id=”aPtdETYi” upload-date=”2025-08-18T11:30:17+00:00″ name=”How to Make Potato Gnocchi Like an Italian Nonna” description=”This method makes gnocchi soft, light, and restaurant-worthy.” player-type=”default” override-embed=”default”]
How to Make Gnocchi with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll be surprised how easy this recipe is when you follow my clear, simple instructions from start to finish.
Boil and Mash the Potatoes
Start by rinsing your potatoes well, then boil them whole with the skins still on for about 20-30 minutes until they’re fork-tender. This helps keep the moisture out and gives you a better base for the dough.
After boiling, drain, peel while warm, and mash the potatoes until smooth using a ricer or a fork.
Mix the Dough
Once the mashed potatoes have cooled slightly, transfer them to a large bowl. Add the flour, egg, and a pinch of salt.
Use your hands to knead the ingredients gently into a soft, workable dough. Do not overmix—too much kneading makes the gnocchi heavy.
Shape the Gnocchi
Cut the dough into eight even portions and keep the ones you’re not using covered with a clean kitchen towel.
Roll each portion into a long rope, roughly the thickness of your thumb. Then cut it into small pieces of about 2 cm each—you can leave them plain or roll them gently over the back of a fork to add ridges.
Rest the Gnocchi
Place your gnocchi on a tray dusted with flour so they don’t stick. Let them rest at room temperature for 20–30 minutes to help them hold their shape while cooking. If you skipped the egg, you’ll want to rest them a bit longer.
Cook the Gnocchi
Bring a large pot of salted water to a rolling boil. Drop in the gnocchi, stir gently, and wait for 2-3 minutes until they float.
Once they rise to the top, let them cook for another 25 seconds, then scoop them out with a slotted spoon.
Make the Sauce
In a pan, heat the butter and olive oil over medium heat. Add a few basil leaves and let them crisp up while the butter browns lightly.
Combine and Serve
Toss the cooked gnocchi directly into the pan and stir gently to coat every piece in that golden, aromatic sauce. Sprinkle with grated parmesan cheese and season with pepper.
Serve and enjoy!
Ingredients
- 2 pounds potatoes
- 2 ⅓ cups all-purpose flour
- 1 egg medium
- 1 pinch fine salt
- ¼ cup butter
- 1 tablespoon olive oil
- Basil leaves
- ½ cup parmesan cheese grated
Video
Instructions
- Rinse the potatoes thoroughly and leave the skins on. Boil them in a large pot of water for about 25-30 minutes, until they are fork-tender. Drain, peel while still warm, and mash using a ricer or fork.2 pounds potatoes
- Allow the mashed potatoes to cool slightly. In a large bowl, combine them with flour, a lightly beaten egg, and a pinch of salt. Knead gently until a soft, firm dough forms, being careful not to overwork it.2 ⅓ cups all-purpose flour, 1 egg medium, 1 pinch fine salt
- Divide the dough into eight portions, keeping the rest covered to prevent drying. Roll each portion into a rope about the thickness of a thumb, then cut into 2 cm pieces. To create ridges, roll each piece over the back of a fork.
- Arrange the gnocchi on a floured tray and let them rest for 20-30 minutes. If no egg was used, extend the resting time by an additional 20-30 minutes.
- Bring a large pot of salted water to a boil. Add the gnocchi, stir gently, and cook for 2-3 minutes until they float. Let them cook for another 25 seconds before removing them with a slotted spoon.
- In a pan, heat butter and olive oil over medium heat. Add basil leaves and cook until crisp, allowing the butter to brown slightly.¼ cup butter, 1 tablespoon olive oil, Basil leaves
- Toss the gnocchi in the sauce, then sprinkle with grated Parmesan cheese and freshly ground pepper before serving.½ cup parmesan cheese
Notes
- Choose the Right Potato: Russet or Idaho potatoes work best—they’re starchy and dry, which gives the gnocchi a lighter texture.
- Boil with Skins On: Keeping the skins on helps the potatoes absorb less water, which means you’ll need less flour later.
- Mash While Warm: The warmer the potatoes, the easier they are to mash smoothly. Don’t wait too long before you start.
- Use Just Enough Flour: Add flour gradually and only as much as you need to form the dough. Too much makes them dense.
- Don’t Overknead the Dough: You want to mix just until the dough comes together. Too much kneading = chewy gnocchi.
- Let the Gnocchi Rest: Resting helps them hold their shape in the boiling water, especially if you didn’t use an egg.
- Boil Gently: Don’t overcrowd the pot. Stir gently so they don’t stick to the bottom or fall apart.
- Toss While Hot: Add the gnocchi straight from the pot to the pan so they soak up all that buttery flavor.
Nutrition
Recipe Notes and Expert Tips
I’ve made this gnocchi a lot of times over the years, and here are my go-to tips to help you get perfect results every time.
- Choose the Right Potato: Russet or Idaho potatoes work best—they’re starchy and dry, which gives the gnocchi a lighter texture.
- Boil with Skins On: Keeping the skins on helps the potatoes absorb less water, which means you’ll need less flour later.
- Mash While Warm: The warmer the potatoes, the easier they are to mash smoothly. Don’t wait too long before you start.
- Use Just Enough Flour: Add flour gradually and only as much as you need to form the dough. Too much makes them dense.
- Don’t Overknead the Dough: You want to mix just until the dough comes together. Too much kneading = chewy gnocchi.
- Let the Gnocchi Rest: Resting helps them hold their shape in the boiling water, especially if you didn’t use an egg.
- Boil Gently: Don’t overcrowd the pot. Stir gently so they don’t stick to the bottom or fall apart.
- Toss While Hot: Add the gnocchi straight from the pot to the pan so they soak up all that buttery flavor.
How to Store Leftovers
If you have leftovers, store them in an airtight container in the fridge for up to 2-3 days. Reheat them gently in a skillet with a bit of butter or olive oil.
I don’t really recommend freezing cooked gnocchi as they can turn mushy after that, but if you have raw ones that you just prepared in advance, they’ll be fine. Just lay them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag or container.
Freeze for up to 2-3 months. You can cook them straight from frozen—just add another minute or two to the boiling time.
What to Serve With Gnocchi
Gnocchi goes well with a crisp green or spicy cucumber salad, garlic bread, or roasted vegetables. You can also mix things up by swapping out the butter sauce for marinara, pesto aioli, basil pesto, or a creamy mushroom dip—it’s versatile and easy to pair with just about anything.
More Easy Recipes for You to Try at Home
I’ve got plenty more potato recipes that are just as satisfying to make and share:
