Homemade Potato Gnocchi are soft, pillowy little dumplings that melt in your mouth and elevate any sauce you pair them with. When made properly, they're light, delicate, and far superior to anything you'll find at the grocery store.
If you've ever wondered how to make authentic Homemade Potato Gnocchi from scratch, this step-by-step guide walks you through every stage-from choosing the right potatoes to shaping and cooking them perfectly. While they require a little hands-on time, the process is simple and incredibly rewarding.
The first time I made Homemade Potato Gnocchi, I was surprised by how few ingredients were involved. Just potatoes, flour, egg, and salt. Yet the texture was unbelievably soft. When I tossed them in a simple butter and sage sauce, I understood why gnocchi hold such an important place at the Italian table. Since then, making them from scratch has become one of my favorite comfort food rituals.
Ingredients
Equipment
Method
- Place whole unpeeled potatoes in cold water, bring to a boil, and cook until tender, about 30 minutes.
- Drain, peel while warm, and pass potatoes through a ricer.
- Combine riced potatoes with flour, egg, and salt. Knead gently until smooth and soft.
- Divide dough into portions, roll into ropes, and cut into 1-inch pieces.
- Shape with a gnocchi board or fork if desired.
- Boil in salted water until gnocchi float. Remove and toss with sauce.
Nutrition
Notes
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Let us know how it was!What Are Homemade Potato Gnocchi?
Homemade Potato Gnocchi are small Italian dumplings traditionally served as a primo, or first course. Although many people compare them to pasta, they have a unique texture that's softer and more delicate.
Unlike dried pasta, gnocchi rely primarily on potatoes for structure. The flour simply binds everything together. Therefore, choosing the right potato and handling the dough gently are the keys to success.
Because they cook in just minutes, they make an elegant yet comforting meal that feels special without being complicated.
Ingredients for Homemade Potato Gnocchi
Choosing the Right Potatoes
The most important ingredient in Homemade Potato Gnocchi is the potato.
You must use floury potatoes such as:
- Yukon Gold
- Russet
- Maris Piper
Floury potatoes contain less moisture and more starch, which creates a light dough. Waxy potatoes will absorb too much water and produce dense, sticky gnocchi.
Flour and Egg
Italian 00 flour produces the softest texture. However, all-purpose flour works well too.
A medium egg makes the dough easier to handle and adds structure. Traditionally, some recipes omit egg, but including it simplifies the process and improves consistency for beginners.
Salt enhances flavor and balances the mild potato base.
How to Make Homemade Potato Gnocchi - Step by Step
Step 1: Cook the Potatoes Properly
Place whole, unpeeled potatoes in a large pot of cold water. Bring to a boil and cook until tender, about 30 minutes.
Do not peel the potatoes before boiling. Keeping the skin on prevents excess water absorption.
Once cooked, drain and allow them to cool just enough to handle. Peel while still warm, then pass them through a potato ricer.
Ricing while warm prevents lumps and creates a smooth texture.
Step 2: Form the Dough
Spread flour onto a clean work surface. Place the riced potatoes on top.
Begin incorporating the flour gently. Add the beaten egg and salt.
Knead just until a smooth, soft dough forms. The dough should feel tender and slightly springy but not sticky.
Avoid overworking the dough. Excess kneading develops gluten and makes Homemade Potato Gnocchi tough.
If the dough feels sticky, add flour gradually, one tablespoon at a time.
Step 3: Shape the Gnocchi
Divide the dough into four portions. Roll one portion into a rope about 1 inch thick.
Cut into 1-inch pieces.
You can leave them as-is or shape them for texture. To shape, roll each piece along a gnocchi board or the back of a fork while pressing gently with your thumb.
The ridges help the sauce cling beautifully.
Place shaped gnocchi on a lightly floured surface until ready to cook.
Cooking Homemade Potato Gnocchi
Bring a large pot of salted water to a boil.
Add the gnocchi in batches. Do not overcrowd the pot.
Within minutes, they will float to the surface. Once floating, allow them to cook for about 20-30 seconds more.
Remove using a slotted spoon and transfer directly into your prepared sauce.
Toss gently and serve immediately.
Because they cook quickly, always have your sauce ready before boiling.
Best Sauces for Homemade Potato Gnocchi
Homemade Potato Gnocchi pair beautifully with many sauces.
Try:
- Brown butter and sage
- Classic beef ragu
- Sausage ragu
- Fresh tomato sauce
- Walnut sauce (Salsa di Noci)
- Basil pesto
- Baked Gnocchi alla Sorrentina
Light sauces highlight the delicate texture, while rich ragù creates a hearty comfort dish.
Pro Tips for Perfect Homemade Potato Gnocchi
Use Floury Potatoes
Waxy potatoes create sticky, dense dough. Always choose high-starch varieties.
Do Not Overwork the Dough
Minimal handling ensures soft, tender gnocchi.
Rice Potatoes While Warm
Warm potatoes process smoothly and combine more easily with flour.
Add Flour Gradually
Too much flour makes gnocchi heavy. Add only enough to prevent sticking.
Keep Water at a Gentle Boil
Rapid boiling can break apart delicate gnocchi.
Storage and Freezing
Make Ahead
You can shape Homemade Potato Gnocchi up to one hour in advance. Store on a tray dusted with semolina and keep refrigerated.
Freezing
To freeze, arrange shaped gnocchi in a single layer on a tray. Freeze until solid, then transfer to a freezer bag.
Cook directly from frozen-do not thaw first.
They will keep for up to two months.
Frequently Asked Questions
Can I make gnocchi without egg?
Yes, but the dough becomes more delicate and harder to handle. Beginners often find egg helpful for structure.
Why are my gnocchi dense?
You likely used too much flour or overworked the dough.
Can I use all-purpose flour?
Yes. While 00 flour yields a lighter texture, all-purpose works perfectly well.
How do I know when gnocchi are done?
They float to the surface when fully cooked.
Can I reheat gnocchi?
Yes. Reheat gently in sauce on the stovetop or bake with sauce and cheese.
Conclusion
Homemade Potato Gnocchi transform simple ingredients into something truly special. With just potatoes, flour, egg, and salt, you can create soft, pillowy dumplings that rival any Italian kitchen.
By choosing the right potatoes, handling the dough gently, and cooking them properly, you'll achieve light, tender gnocchi every time. Once you master this step-by-step method, you'll never want store-bought again.
Serve your Homemade Potato Gnocchi with your favorite sauce, gather around the table, and enjoy one of the most comforting dishes Italian cooking has to offer.
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