how to make gnocchi recipe

Written BySheba G Updated On
how to make gnocchi recipe
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The Best how to make gnocchi recipe

I have been making homemade gnocchi for years and it is one of those recipes that feels special but is actually pretty simple once you get the hang of it. My kids love helping me roll out the dough and press the little ridges with a fork. They think it is fun and I love that we are making something from scratch together. This gnocchi recipe is perfect for a Sunday dinner or even a weeknight meal when you want something comforting but not too heavy. The potato based dumplings are light and pillowy and they pair well with so many sauces from a simple brown butter to a hearty tomato sauce. Plus you control the ingredients so you can use whole wheat flour or add spinach for extra nutrition. It is a great way to get your family to eat more vegetables without them even noticing.

Perfect Homemade Potato Gnocchi

Perfect Homemade Potato Gnocchi

4.8 from 1545 votes

These light and fluffy potato gnocchi are made with just a few simple ingredients. They are tender and delicious and perfect with your favorite sauce.

Prep Time30 mins
Cook Time5 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Gnocchi

2 pounds russet potatoes
1 large egg lightly beaten
1 1/2 cups all purpose flour plus more for dusting
1 teaspoon salt

👨‍🍳Directions

1Place whole unpeeled potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender about 40 to 50 minutes. Drain and let cool just enough to handle.
2Peel the potatoes while still warm and pass them through a potato ricer onto a clean work surface. Let the riced potatoes cool for about 5 minutes.
3Form the riced potatoes into a mound and make a well in the center. Add the beaten egg and salt to the well. Sprinkle the flour over the top.
4Gently mix everything together with your hands until a soft dough forms. Do not overwork the dough or the gnocchi will be tough. The dough should be slightly sticky but manageable.
5Lightly flour a work surface. Divide the dough into 4 pieces. Roll each piece into a long rope about 1/2 inch thick.
6Cut the ropes into 1 inch pieces. Roll each piece over the tines of a fork to create ridges. Place the formed gnocchi on a floured baking sheet.
7Bring a large pot of salted water to a boil. Drop the gnocchi in batches and cook until they float to the surface about 2 to 3 minutes. Remove with a slotted spoon.
8Serve immediately with your favorite sauce.

🔧Equipment

Large pot
Potato ricer or masher
Mixing bowl
Fork
Baking sheet
Slotted spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 2g💛Saturated Fat: 0.5g❤️Cholesterol: 47mg🧂Sodium: 600mg🌾Total Carbs: 74g🥦Dietary Fiber: 5g🍬Sugars: 2g🥩Protein: 10g

📝Notes

Use starchy potatoes like russets for the lightest gnocchi. Do not overmix the dough. You can freeze uncooked gnocchi on a baking sheet then transfer to a freezer bag for up to 3 months. Cook from frozen adding a minute to the cooking time.

Watch Video Of How Perfect Homemade Potato Gnocchi Works

This homemade gnocchi recipe is one of my favorites because it is simple enough for a weeknight but feels special enough for a holiday dinner. My family always asks for it and I love that we can make it together. It is a reliable dish that works for any occasion and always brings everyone to the table.

❓ Frequently Asked Questions About Potato Gnocchi

1. Why did my gnocchi turn out gummy or tough?

Gummy gnocchi usually come from overworking the dough. Mix just until everything comes together. Also using too much flour can make them heavy. Use a light touch and handle the dough as little as possible.

2. Can I use a different type of potato?

Russet potatoes are best because they are starchy and dry. Waxy potatoes like red or Yukon gold have more moisture and can make the gnocchi dense and sticky. Stick with russets for the best results.

3. Do I have to use a potato ricer?

A potato ricer gives the smoothest texture which is important for light gnocchi. You can use a fork or a masher but the texture may be more lumpy. A ricer is worth the small investment for this recipe.

4. How do I know when the gnocchi are cooked?

Gnocchi are done when they float to the surface of the boiling water. This usually takes 2 to 3 minutes. Let them cook for about 30 seconds more after they float to ensure they are cooked through.

5. Can I make gnocchi ahead of time?

Yes you can make them a day ahead. Place the uncooked gnocchi on a floured baking sheet and refrigerate uncovered for up to 24 hours. You can also freeze them for up to 3 months. Cook directly from frozen adding a minute to the cooking time.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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