The Best Gnocchi Recipe

Gnocchi is one of those foods that looks fancy enough to scare people, including me. The first time I made it, I thought, this is either going to be magical or I’m ordering pizza in an hour.

It started with a bag of potatoes and way too much confidence. I baked them, mashed them, added flour, and immediately questioned all my life choices.

But somewhere between rolling little potato ropes and watching the gnocchi float to the top of the pot like tiny edible life rafts, I got it. This wasn’t about perfection. It was about feel. Soft dough, warm potatoes, and not panicking.

Now I make gnocchi when I want to slow down and actually hang out in my kitchen for a bit.

It’s hands-on, a little messy, and very forgiving if you don’t overthink it. Which I try not to. Try.

Why I Keep Making This Dish (The Real Reasons)

1. Potatoes are comforting: They do most of the emotional work.
2. Simple ingredients: Nothing weird hiding in here.
3. Hands-on cooking: Weirdly relaxing once you commit.
4. Feels impressive: People assume you know things.
5. Customizable: Sauce decides the mood.
6. Freezer-friendly: Future-you will be grateful.
7. Soft, pillowy payoff: Worth the floury mess.

Tips I Learned the Hard Way

• Bake the potatoes: Boiling adds too much water.
• Rice while warm: Cold potatoes turn grainy and stubborn.
• Go easy on flour: Too much makes gnocchi dense.
• Don’t over-knead: This isn’t bread, be gentle.
• Flour your surface: Sticky dough is a morale killer.
• Test a few first: Boil one batch before committing.
• Float test works: When they float, they’re done.
• Breathe: Uneven gnocchi still taste great.

Variations You Can Mess Around With

1. Ricotta Gnocchi: Swap some potato for ricotta.
2. Whole Wheat Flour: Slightly nuttier, still good.
3. Herby Dough: Add chopped herbs to the mix.
4. Cheese Boost: A little Parmesan in the dough.
5. Sweet Potato Version: Different vibe, still comforting.
6. No Fork Ridges: Skip shaping if you’re over it.
7. Sauce Swap: Butter and sage is undefeated.

How To Make Gnocchi?

Ingredients

• 2 pounds russet potatoes, about 3 to 4 medium-large
• 1 large egg, beaten
• 1 teaspoon sea salt
• 1 cup all-purpose flour, spooned and leveled, plus more as needed

Instructions

Step 1:
Preheat your oven to 425°F.

Step 2:
Use a fork to poke holes all over the potatoes. Place them on a baking sheet and bake for 45 to 60 minutes, until tender when pierced with a fork.

Step 3:
Let the potatoes cool just enough to handle, but keep them warm. Peel off and discard the skins.

Step 4:
Pass the potatoes through a ricer, or mash them with a fork in a large bowl until smooth and lump-free.

Step 5:
Transfer the potatoes to a lightly floured surface and shape them into a wide mound. Drizzle the beaten egg over the top, sprinkle with the salt, and add about one-third of the flour.

Step 6:
Use your hands or a bench scraper to gently lift and fold the potatoes into themselves to incorporate the flour and egg.

Step 7:
Add another third of the flour and repeat, folding and lightly kneading just until incorporated. Continue adding flour a little at a time until the dough is soft and pillowy but not sticky. You may not need all the flour, or you may need a bit more. Knead as little as possible.

Step 8:
Form the dough into a ball and cut it into 8 equal pieces. Lightly flour your hands and surface. Roll each piece into a rope about 1 inch thick, then cut into ¾-inch pieces.

Optional Shaping Step

Step 9:
Roll each piece gently over the tines of a floured fork to create ridges.

Step 10:
Bring a large pot of well-salted water to a boil. Cook the gnocchi in batches, adding about one-third at a time.

Step 11:
Boil for about 2 minutes, or until the gnocchi float to the surface. Use a slotted spoon to transfer them to a colander set over a bowl.

Step 12:
Repeat with the remaining gnocchi and serve with your favorite sauce.

Gnocchi Recipe

This homemade gnocchi recipe is made with baked russet potatoes, egg, flour, and salt, resulting in soft, pillowy dumplings that cook in minutes.

Ready in about 90 minutes from start to finish, it’s a hands-on, comforting dish that pairs beautifully with marinara, pesto, butter sauce, or whatever you’re craving.

Simple ingredients, flexible technique, and big payoff.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 4

Calories: 320

Ingredients Method

Ingredients

  

• 2 pounds russet potatoes about 3 to 4 medium-large
• 1 large egg beaten
• 1 teaspoon sea salt
• 1 cup all-purpose flour spooned and leveled, plus more as needed

Method

 

1. Preheat your oven to 425°F.
2. Use a fork to poke holes all over the potatoes. Place them on a baking sheet and bake for 45 to 60 minutes, until tender when pierced with a fork.
3. Let the potatoes cool just enough to handle, but keep them warm. Peel off and discard the skins.
4. Pass the potatoes through a ricer, or mash them with a fork in a large bowl until smooth and lump-free.
5. Transfer the potatoes to a lightly floured surface and shape them into a wide mound. Drizzle the beaten egg over the top, sprinkle with the salt, and add about one-third of the flour.
6. Use your hands or a bench scraper to gently lift and fold the potatoes into themselves to incorporate the flour and egg.
7. Add another third of the flour and repeat, folding and lightly kneading just until incorporated. Continue adding flour a little at a time until the dough is soft and pillowy but not sticky. You may not need all the flour, or you may need a bit more. Knead as little as possible.
8. Form the dough into a ball and cut it into 8 equal pieces. Lightly flour your hands and surface. Roll each piece into a rope about 1 inch thick, then cut into ¾-inch pieces.

Optional shaping step

1. Roll each piece gently over the tines of a floured fork to create ridges.
2. Bring a large pot of well-salted water to a boil. Cook the gnocchi in batches, adding about one-third at a time.
3. Boil for about 2 minutes, or until the gnocchi float to the surface. Use a slotted spoon to transfer them to a colander set over a bowl.
4. Repeat with the remaining gnocchi and serve with your favorite sauce.

Nutritional Information

Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

How I Like to Serve This

• Classic marinara: Simple and reliable.
• Pesto night: Bright and herby.
• Butter and sage: Comfort on another level.
• Creamy sauce: When I’m feeling indulgent.
• Crisped in a pan: Leftovers get golden.
• With a big salad: Balance feels responsible.

Storage, Leftovers, and Next-Day Thoughts

1. Uncooked gnocchi: Freeze on a tray, then bag.
2. Cook from frozen: Straight into boiling water.
3. Cooked gnocchi: Keeps in the fridge for 2 days.
4. Reheat: Pan-fry is best.
5. Texture: Soft inside, slightly chewy outside.
6. Next-day upgrade: Crispy edges are elite.

FAQs (Real Questions People Actually Ask)

Can I boil the potatoes instead?
You can, but baking keeps them drier and fluffier.

Why is my dough sticky?
Too little flour or too much moisture.

Why is my gnocchi tough?
Probably overworked or over-floured.

Do I need a ricer?
No, but it helps with texture.

Can I skip shaping?
Absolutely. Sauce still sticks.

How do I know when they’re done?
They float. Trust the float.

Can I double this recipe?
Yes, just give yourself more counter space.