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–+ servings

Homemade Potato Gnocchi

Soft, pillowy Italian potato gnocchi made from scratch with just potatoes, flour, egg, and salt. Simple technique, big comfort-food payoff—perfect with tomato sauce, pesto, or brown butter and sage.
Amanda
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Serving Size 4 servings

Equipment

  • Large pot
  • Colander
  • Potato ricer or food mill
  • Large mixing bowl
  • Knife or bench scraper
  • Fork or gnocchi board
  • Baking sheet
  • Parchment paper (optional)
  • Slotted spoon

Ingredients

  • 2 lb russet potatoes (or Yukon Gold) scrubbed; boil with skins on
  • 1 1/4 cups all-purpose flour plus more for dusting (or use tipo 00)
  • 1 large egg
  • 1 tsp fine salt
  • 1/8 tsp ground nutmeg optional, for a subtle warm note

Instructions

  • Boil the potatoes (skins on) in a large pot of water until fork-tender, about 30–40 minutes. Drain well.
  • While still warm, peel the potatoes. Press through a potato ricer (or food mill) onto a clean work surface or into a bowl. Let cool briefly, about 5 minutes, so excess steam evaporates.
  • Make a well in the potatoes. Add the flour, egg, salt, and (if using) nutmeg. Gently mix and fold with your hands just until a soft dough forms. Add a little extra flour only if the dough is very sticky—avoid overworking to keep gnocchi light.
  • Divide the dough into 4 pieces. On a lightly floured surface, roll each piece into a rope about 3/4-inch thick. Cut into 1-inch pieces.
  • Optional: Create ridges by rolling each piece over a gnocchi board or the back of a fork (this helps sauce cling). Place shaped gnocchi on a floured, parchment-lined baking sheet in a single layer.
  • Bring a large pot of well-salted water to a gentle boil. Cook gnocchi in batches (don’t overcrowd). When they float, cook 1–2 minutes more; total 2–3 minutes.
  • Lift out with a slotted spoon and toss directly into warm sauce. Optional: After boiling, pan-fry in butter or olive oil until lightly crisped on the outside.

Notes

Flour amounts vary by potato moisture—start with less and add only as needed. For best texture, use starchy potatoes and avoid overmixing.
Make-ahead: Shape gnocchi and refrigerate (single layer, floured) up to 1 day.
Freezing: Freeze uncooked gnocchi on a baking sheet until solid (2–3 hours), then transfer to a freezer bag. Cook from frozen without thawing; add about 1 extra minute.

Nutrition

Calories: 335kcal | Protein: 10g | Saturated Fat: 0.8g | Cholesterol: 47mg | Sodium: 575mg