Homemade Gnocchi Recipe

I’m sharing my Homemade Gnocchi and a clever twist that makes simple potatoes into an endlessly adaptable pasta you’ll be curious to try.

I never thought gnocchi could feel like a small adventure but it does. When I peel and mash russet potatoes and toss in a little all-purpose flour, something almost magical happens, you expect heavy dough but it puffs up tender and light.

I kept messing up at first, floury hands, sticky counters, but each mistake taught me a trick I still use. There are ways to change the mood with a pan or a sauce, and I can’t wait to show you why this is my go to.

Call it Homemade Gnocchi Easy, and trust me you’ll be curious to try.

Ingredients

• Russet potatoes: starchy, mostly carbs, some fiber and vitamin C, give pillowy mashed texture.
• Flour: main source of gluten and carbs, adds chew and structure, not very nutrient dense.
• Egg: brings protein and richness, helps bind dough, adds a little yolky flavor.
• Salt: just seasoning, brings out flavor, doesnt affect nutrition much, use it sparingly.
• Semolina: optional dusting or extra flour, prevents sticking, gives slight bite and rustic texture.
• Black pepper: tiny kick of heat, no calories but lifts whole dish, optional, fresh.

Ingredient Quantities

• 2 lb (900 g) russet potatoes
• 1 to 1 1/2 cups (125 to 190 g) all-purpose flour
• 1 large egg
• 1 teaspoon fine salt
• Extra all-purpose flour or semolina for dusting, about 1/4 cup
• Freshly ground black pepper, optional, a pinch

How to Make this

1. Bake or boil the potatoes whole with skins on until very tender, about 45-60 min in a 400F oven or 30-40 min boiling; baking gives drier potatoes which makes lighter gnocchi but either way is fine.

2. While still warm, scoop the flesh from each potato and press through a ricer or mash very finely; do not use a food processor or overwork it or it gets gluey.

3. Spread the riced potatoes on a sheet pan to cool slightly and let some steam escape, you want them warm not hot when you mix the egg.

4. Make a mound of the potatoes on a clean work surface, sprinkle in 1 teaspoon fine salt, add the 1 large egg and a pinch of freshly ground black pepper if using, then gently fold to combine.

5. Sprinkle 1 cup (125 g) of the all-purpose flour over the potatoes and gently bring into a soft dough, adding up to 1/2 cup more (total 1 to 1 1/2 cups or 125 to 190 g) only as needed; stop as soon as it holds together and is not sticky, do not knead.

6. Divide the dough into 4 pieces, roll each piece into a long rope about 3/4 inch thick, dusting with extra flour or semolina to prevent sticking.

7. Cut ropes into 3/4 inch pieces and, if you want ridges, roll each piece over the tines of a fork or a gnocchi board with a light thumb pressure; dust with more flour or semolina as you go.

8. Bring a large pot of salted water to a gentle boil, drop in a few gnocchi at a time; they are cooked when they float and then simmer for about 30-60 seconds more — scoop out with a slotted spoon.

9. If not cooking right away, place shaped gnocchi on a floured tray in a single layer and freeze; once solid transfer to a bag. To serve, toss cooked gnocchi with your sauce of choice and a little olive oil or butter, adjust salt and pepper to taste.

Equipment Needed

1. Oven or large pot (to bake or boil the potatoes)
2. Baking sheet or sheet pan for baking, cooling and freezing gnocchi
3. Potato ricer or fine potato masher — dont use a food processor
4. Clean work surface or large mixing bowl to mound and mix the dough
5. Measuring cups or kitchen scale and a teaspoon for the salt
6. Bench scraper or sharp knife for dividing and cutting the ropes
7. Fork or gnocchi board to make ridges
8. Large slotted spoon and a tray lined with parchment or semolina for resting/freezing

FAQ

Homemade Gnocchi Recipe Substitutions and Variations

• Russet potatoes: use Yukon Gold or other starchy potatoes of the same weight, they’ll be a bit creamier so you might need a touch less flour; sweet potatoes work too but expect sweeter flavor and add about 2 to 4 tbsp more flour.
• All-purpose flour: swap for 00 or pastry flour for silkier gnocchi (use same quantity), or for gluten free use a 1-to-1 gluten free baking mix with xanthan gum and start with the lower flour amount then add more if the dough is sticky.
• Large egg: replace with 1/4 to 1/3 cup ricotta per egg for a richer binder, or use 3 tbsp aquafaba (chickpea brine) for a vegan option; or skip the egg and add 2 to 4 tbsp potato starch or extra flour to firm the dough, you’ll get a slightly denser result.
• Semolina for dusting: use fine cornmeal or polenta for a little crunchy texture when pan-frying, or just extra all-purpose flour or rice flour if you want a neutral dusting that wont brown as fast.

Pro Tips

1. Use russets and bake them when you can, baking gives drier potato flesh so you need less flour and the gnocchi stay light — but if you must boil, press out as much steam as possible.
2. Rice or very finely mash while the potatoes are still warm, then spread them out to cool until just warm, not hot, before adding the egg; this helps keep the dough from becoming gluey.
3. Add flour by feel, not by exact volume; weigh if possible. Stop as soon as the dough holds together and is slightly tacky, dont keep kneading it or youll end up with heavy gummy gnocchi.
4. Dust and shape on semolina for extra bite, freeze shaped gnocchi in a single layer then bag them; you can cook from frozen, just drop them straight into boiling water and give a little extra time, and always finish in a warm pan with butter or olive oil and a splash of the cooking water for a silky sauce.