Potato gnocchi are one of the most beloved homemade dishes in Italian cooking: soft, delicate little dumplings made with potatoes, flour and egg.
This is the classic Italian potato gnocchi recipe, the one you make at home when you want light, tender gnocchi with the true flavor of potatoes. The secret is to use the right potatoes, add as little flour as possible and work the dough gently, just until it comes together.
With this step-by-step recipe, you’ll learn how to make potato gnocchi from scratch, how to shape them with a fork or gnocchi board, and how to cook them so they stay soft and pillowy, never heavy or chewy.
Once ready, you can serve them with a simple tomato sauce, butter and Parmigiano Reggiano, meat sauce, pesto, or use them to make classic baked dishes such as Gnocchi alla Sorrentina.
Homemade potato gnocchi take a little practice, but they are much easier than they seem. Follow the tips below and you’ll bring to the table authentic Italian gnocchi with a soft texture and a delicate potato flavor.
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What Are Potato Gnocchi?
Potato gnocchi are small, soft Italian dumplings made with cooked potatoes, flour and a little egg.
They are not pasta in the strictest sense, but in Italy they are usually served as a first course, just like pasta. Once the dough is ready, it's cut into small pieces and shaped with a fork or a gnocchi board to create the classic ridges.
These ridges help the sauce cling to the gnocchi, making every bite more flavorful.
The best potato gnocchi are soft and delicate, with a clear potato flavor. They should never be hard, chewy or heavy. For this reason, it’s important to use the right potatoes, avoid too much flour and work the dough as little as possible.
In Italy, potato gnocchi are usually served with simple sauces such as tomato sauce, butter and Parmigiano Reggiano, meat sauce, pesto, or baked with tomato and mozzarella as in Gnocchi alla Sorrentina.
Ingredients
Prep Time: 40 Min | Cook Time: 5 Min | Resting Time: 20 Min | Servings: 4
- 500 g (1.1 pound) potatoes, preferably old or floury potatoes
- 150 g (about 1 ¼ cups) “00” flour, plus more for dusting
- 1 medium egg
- ½ teaspoon salt
Note: This recipe explains how to make traditional potato gnocchi from scratch. Once cooked, you can season them with a simple tomato sauce, butter and sage, meat sauce, pesto, or melted butter and grated Parmigiano Reggiano.
Tools You May Need to Make Potato Gnocchi
To make homemade potato gnocchi, you don’t need many tools, but a few of them can make the work much easier.
A potato ricer is the most important tool. It helps you mash the potatoes while they are still hot, giving you a fine, smooth texture without lumps. This is essential for soft and delicate gnocchi.
You will also need a pastry board or a clean work surface to mix the dough, roll it into ropes and cut the gnocchi. A wooden pastry board is especially useful because it absorbs a little moisture and makes the dough easier to handle.
A bench scraper is very helpful for cutting the dough, moving the gnocchi and keeping the work surface clean. You can also use a sharp knife, but a scraper makes the process faster and neater.
To shape the gnocchi, you can use a traditional wooden gnocchi board or simply the tines of a fork. Both methods create the classic ridges that help the sauce cling to the gnocchi.
How to Make Potato Gnocchi
Cook and Mash the Potatoes
Step 1) - Wash the potatoes and place them in a large pot of cold water. Bring to a boil and cook the potatoes with the skin on for 20 to 40 minutes, depending on their size.
Cooking the potatoes with the skin on helps them absorb less water, which is very important for making soft gnocchi that do not need too much flour.
Check the potatoes with a fork: they are ready when the fork goes through easily.
Step 2) - Drain the potatoes and let them cool just enough to handle, but do not let them become cold. Peel them while they are still warm.
A simple way to peel hot potatoes is to hold each potato with a fork and remove the skin with a small knife.
Step 3) - Place the flour on a pastry board or clean work surface and make a well in the center. Pass the warm potatoes through a potato ricer directly onto the flour.
Make the Gnocchi Dough
Step 4) - In a small bowl, beat the egg with the salt.
Then add 2 tablespoons of the beaten egg to the potatoes.
Step 5) - Knead the ingredients quickly with your hands, just until you get a soft but compact dough.
Do not knead for too long or the gnocchi will become sticky and heavy. Potato gnocchi dough should be handled as little as possible.
If the dough is too soft and sticky, add a little more flour, one teaspoon at a time. You can also use a small amount of potato starch instead of flour if you want to keep the gnocchi softer.
Form the dough into a ball.
Shape the Gnocchi
Step 6) - Cut off a piece of dough about the size of an orange.
With your hands, roll it into a long rope about 1 cm (½ inch) thick. If the rope is too long, cut it in half and work with one piece at a time.
Step 7) - Cut the rope into small pieces, about 2 cm (1 inch) long. Place the gnocchi on a lightly floured surface as you make them.
Repeat with the remaining dough.
Step 8) - To give the gnocchi their classic shape, roll each piece gently over a floured gnocchi board, pressing lightly with your thumb.
You can also use a fork: place the fork on the work surface and roll each gnocchi over the tines, pressing gently.
The ridges help the sauce cling to the gnocchi.
Let the gnocchi rest at room temperature for about 20 minutes before cooking.
Cook the Potato Gnocchi
Step 9) - Bring a large pot of water to a boil. When the water is boiling, add the coarse salt.
Add the gnocchi a few at a time and stir gently once or twice to prevent them from sticking to the bottom of the pot.
Step10) - Cook the gnocchi until they float to the surface. This usually takes only a few minutes.
As soon as they float, remove them with a slotted spoon and transfer them directly to the sauce of your choice.
Toss them gently for a few seconds, just enough to coat them without breaking them, and serve immediately.
Tips for Soft Potato Gnocchi
Making good potato gnocchi is all about balance. The dough should be soft but not sticky, and the gnocchi should taste clearly of potatoes, not flour.
Here are the most important tips for making light, tender homemade potato gnocchi.
Use the right potatoes. The best potatoes for gnocchi are old, dry and starchy potatoes. They contain less water, so they absorb less flour and give you softer gnocchi.
Avoid new potatoes, because they are too moist and can make the dough sticky. If possible, use old potatoes, russet potatoes or other floury potatoes.
Do not add too much flour. The less flour you use, the softer the gnocchi will be. Too much flour makes them hard, dense and chewy.
As a general rule, the flour should be about 30% of the weight of the potatoes, at most. For 500 g of potatoes, 150 g of flour is a good maximum amount.
Depending on the potatoes, you may not need all the flour. Add it gradually and stop as soon as the dough comes together.
Work the dough quickly. Potato gnocchi dough should be kneaded as little as possible. Mix the ingredients just until they come together into a soft, compact dough.
If you knead too long, the dough can become sticky and the gnocchi can turn heavy after cooking.
Let the gnocchi rest before cooking. After shaping the gnocchi, let them rest at room temperature for about 20 to 30 minutes.
This short resting time allows the surface to dry slightly, so the gnocchi hold their shape better in boiling water. It also helps the dough become more compact without adding extra flour.
How to Serve Potato Gnocchi
Potato gnocchi are very versatile and can be served with many different sauces, from the simplest to the richest.
TOMATO SAUCE: One of the easiest ways to enjoy them is with a simple tomato sauce from fresh tomatoes and plenty of grated Parmigiano Reggiano. This is also a great option if you want a light, classic Italian first course.
SAGE BUTTER SAUCE: Another traditional way to serve potato gnocchi is with melted butter, fresh sage and Parmigiano Reggiano. The butter coats the gnocchi gently, while the sage adds a delicate aromatic flavor.
OTHER SAUCES: You can also serve homemade potato gnocchi with meat sauce, Bolognese sauce, Pesto Genovese, or use them to make baked dishes such as Gnocchi alla Sorrentina, with tomato sauce and mozzarella.
For the best result, always add the gnocchi directly to the sauce as soon as they float to the surface. Toss them gently for a few seconds, just enough to coat them without breaking them.
How to Store and Freeze Potato Gnocchi
Freshly made potato gnocchi are best cooked as soon as possible. The dough is delicate and does not keep well for a long time.
Do not store uncooked potato gnocchi in the refrigerator. They can become dark, soft and sticky very quickly.
You can leave them at room temperature, lightly floured and covered with a clean kitchen towel, for about 20 to 30 minutes before cooking.
Cooked potato gnocchi can be stored in an airtight container in the refrigerator for up to 1 day. Reheat them gently in the microwave or, even better, in a pan with a little sauce, butter or olive oil.
Can You Freeze Potato Gnocchi?
Yes, potato gnocchi freeze very well, and this is the best way to store them for longer.
Place the freshly shaped gnocchi on a floured tray, making sure they are well spaced and not touching each other. Put the tray in the freezer for about 2 to 3 hours, or until the gnocchi are firm.
Once frozen, transfer them to freezer bags or airtight containers and put them back in the freezer.
Do not place fresh, soft gnocchi directly in a bag, or they will stick together.
Cook frozen gnocchi directly from the freezer in boiling salted water. Do not thaw them first. As soon as they float to the surface, remove them with a slotted spoon and toss them gently with your favorite sauce. This way, they will keep a soft texture very similar to freshly made gnocchi.
More Italian Gnocchi Recipes
If you love homemade gnocchi, here are some other Italian gnocchi recipes you may want to try.
- Ricotta Gnocchi Recipe: Soft, delicate gnocchi made with ricotta instead of potatoes. They are quicker to prepare and have a light, creamy texture.
- Pumpkin Gnocchi Recipe: A fall version of Italian gnocchi made with pumpkin, perfect with butter, sage and Parmigiano Reggiano.
- Potato Gnocchi with Arugula Pesto and Gorgonzola Cheese: A rich and flavorful potato gnocchi recipe with creamy gorgonzola and a fresh arugula pesto.
- Gnocchi alla Romana: A traditional Roman recipe made with semolina, milk, butter and Parmigiano Reggiano. Different from potato gnocchi, but just as delicious.
- Beet Gnocchi with Taleggio Cream: A colorful and elegant gnocchi recipe made with beets and served with a creamy Taleggio cheese sauce.
FAQ
Potato gnocchi dough can become sticky if the potatoes contain too much water or if the dough is worked for too long. Use old, dry, starchy potatoes and add the flour gradually, just until the dough comes together.
Gnocchi can fall apart if the dough is too wet or too soft. Make sure the potatoes are well drained, use the right amount of flour and let the shaped gnocchi rest for about 20 to 30 minutes before cooking.
Yes, you can make potato gnocchi without egg, but the dough is more delicate and requires a little more experience. Egg helps bind the dough and makes it easier to shape, especially if you are making gnocchi at home for the first time.
The best potatoes for gnocchi are old, dry and starchy potatoes. Russet potatoes, Yukon Gold potatoes or red-skinned old potatoes work well because they absorb less flour and give a softer texture.
Yes. Place the freshly shaped gnocchi on a floured tray, freeze them until firm, then transfer them to freezer bags. Cook them directly from frozen in boiling salted water, without thawing.
Recipe Card
Authentic Italian Potato Gnocchi Recipe from Scratch
Ingredients
- 500 g potatoes - 1.1 pound, preferably old or floury potatoes
- 150 g 00 flour - 1 ¼ cups, plus more for dusting
- 1 medium egg
- ½ teaspoon salt
Instructions
Cook and Mash the Potatoes
- Wash the potatoes and place them in a large pot of cold water. Bring to a boil and cook the potatoes with the skin on for 20 to 40 minutes, depending on their size.Cooking the potatoes with the skin on helps them absorb less water, which is very important for making soft gnocchi that do not need too much flour.Check the potatoes with a fork: they are ready when the fork goes through easily.
- Drain the potatoes and let them cool just enough to handle, but do not let them become cold. Peel them while they are still warm.A simple way to peel hot potatoes is to hold each potato with a fork and remove the skin with a small knife.
- Place the flour on a pastry board or clean work surface and make a well in the center. Pass the warm potatoes through a potato ricer directly onto the flour.
Make the Gnocchi Dough
- In a small bowl, beat the egg with the salt.
- Then add 2 tablespoons of the beaten egg to the potatoes.
- Knead the ingredients quickly with your hands, just until you get a soft but compact dough.Do not knead for too long or the gnocchi will become sticky and heavy. Potato gnocchi dough should be handled as little as possible.If the dough is too soft and sticky, add a little more flour, one teaspoon at a time. You can also use a small amount of potato starch instead of flour if you want to keep the gnocchi softer.Form the dough into a ball.
Shape the Gnocchi
- Cut off a piece of dough about the size of an orange.
- With your hands, roll it into a long rope about 1 cm (½ inch) thick. If the rope is too long, cut it in half and work with one piece at a time.
- Cut the rope into small pieces, about 2 cm (1 inch) long. Place the gnocchi on a lightly floured surface as you make them. Repeat with the remaining dough.
- To give the gnocchi their classic shape, roll each piece gently over a floured gnocchi board, pressing lightly with your thumb.You can also use a fork: place the fork on the work surface and roll each gnocchi over the tines, pressing gently. The ridges help the sauce cling to the gnocchi.
- Let the gnocchi rest at room temperature for about 20 minutes before cooking.
Cook the Potato Gnocchi
- Bring a large pot of water to a boil. When the water is boiling, add the coarse salt.Add the gnocchi a few at a time and stir gently once or twice to prevent them from sticking to the bottom of the pot.
- Cook the gnocchi until they float to the surface. This usually takes only a few minutes.As soon as they float, remove them with a slotted spoon and transfer them directly to the sauce of your choice.
- Toss them gently for a few seconds, just enough to coat them without breaking them, and serve immediately.
Lorena says
Absolutely loved this recipe! The gnocchi turned out soft and pillowy, just like my Italian nonna used to make. A perfect dish for a cozy homemade meal.
Katy says
I made gnocchi yesterday using your recipe and they turned out great! Thank you
Marco says
Thanks very much indeed for this brilliant recipe!
The instructions are so clear and concise it’s really impossible to not be successful.
My gnocchi turned out ‘better than bought ones’… quite exciting really!
I have tried gnocchi several times in the past, but never with such a successful outcome. Classic recipe = Classic results.
Grazie mille, ammazza!
Mona says
I tried using the gnocchi as an Italian twist to my homemade chicken and dumplings. Sometimes the dumplings can be too doughy. It turned out simply awesome. Everyone loved it. Now I use gnocchi as my dumplings every time. Thank you for this recipe.
Brad says
Perfect. Thank you, Barbara. I'll be making this next weekend.
Brad says
The recipe says to use "3/4 Sage Leaves". What is the measurement, cups?
Barbara Felicità Lucchini says
3 or 4 sage leaves. Thanks Brad, I've corrected.
Meghan says
Have made these twice and they were delicious both times! Thank you for the detailed recipe!
Marielena says
Ciao tutti! This recipe was spot on. I have not had an issue with the potatoes being watery, but I also let them hang out a bit in a cauldron to get out the residual water. Thank you for the helpuful hints, always a family fav and so easy. Buon apetito!
ALEX gross says
love the word "cauldron" brings up visions of witches! haha
Alba Agius says
I am having trouble finding the yukon or russet potatoes.
At woolworths I can only find washed red potatoes and they could not help with my request. I intend to bake them dry and follow all your directions but I fear the outcome will not be successful.
I live in Goulburn NSW,a country town and thete are not many choices
Are there any other tips You can give me?
Thankyou
Barbara Felicità Lucchini says
Ciao Alba!
If you cook them in the oven, make them in foil, so that they do not dry out too much. Then mash them on a separate plate with the potato masher. If you see that the potato puree is too liquid, pass it through a sieve otherwise add the it to the flour. I'm sure your gnocchi will be delicious! Let me know 😉
Marla Brown says
Try using the 'un washed or "dirty" potatoes that Woolies, Coles and Drakes have . They are similar to Russet.
Joe Rex says
Thank you for your recipe which I followed resulting in very good gnocchi but slightly watery. The next time experimenting slightly I pricked the potatoes all over and baked them at 200c in the oven for 1 hour rather than boiling. After ricing the potatoes they were less watery and the resulting gnocchi were just as delicious as boiling but had a better texture.
Dean says
Thanks! I tried this potato gnocchi recipe and got a very good result first time, though gnocchi a tiny bit heavy. I had to use normal flour, so have bought 00 flour to try again.
Lena says
I've never made gnocchi before and after going through recipe after recipe online, I stumbled upon this one. Easy ingredients, wonderful tips and the end product is wonderfully delicious. Keeping it simple and keeping it classic is the best way to go. Thank you for introducing me to not only a keeper recipe, but to also a new skill in my cooking repertoire! I'm already looking at your other recipes for dinner inspiration!
Barbara Felicità Lucchini says
Thank you Lena! 😀
Barbara Uchino says
Will all purpose flour work?
Barbara Felicità Lucchini says
Look, usually all-purpose flour is all right to make gnocchi, but pay attention because it has too much protein and high protein wheat usually result in chewy gnocchi. It would be better to use "00" flour.
Zula says
I love Gnocchi. Most of the time I order Gnocchi with Gorgonzola at Italian restaurant. Today, because we have so much potato getting old, I decided to try my own. The tips and tricks here are so good that it couldn't go wrong when you strictly follow. It was the best potato Gnocchi I've ever ate. Simply in butter, sage parmigiano. Very firm but tender in the mouth. Now it will be my recipe in pocket. Thanks for sharing it.
Barbara Felicità Lucchini says
Thank you Zula! 🙂
Giana says
I made gnocchi with this recipe for my swiss Italian husband and got a big thumbs up! Thank you!!!!
Barbara Felicità Lucchini says
Happy to help! 😀
Elana says
I have just made gnocchi from another recipe and they came out hard and flavorless. After reading your gnocchi recipe I seem to know why. Will try yours next time! Thank you.
Barbara Felicità Lucchini says
Thanks Elana. Ciao!
Claudia says
Lovely potato gnocchi recipe to go with my homemade passata! Thank you for the detailed instructions. Ciao
Barbara Felicità Lucchini says
Grazie Claudia! Ciao
Shannon Wai says
Grazie per aver scritto una ricetta dettagliata e facile! I'm sure they will turn out perfectly, as most recipes use too much flour. Thank you also for the storage and how to cook later, advice. I don't have much time during the day so preparing them in advance is a total win for me!
Barbara Felicità Lucchini says
Grazie a te Shannon per il bel commento! Ciao!
Chrissy McDonnell says
I had never made gnocchi before finding this recipe. I really appreciated the many tips and detailed instructions and managed to make perfect and delicious gnocchi the first time. Thank you so much!