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Homemade Gnocchi

Pillowy soft homemade gnocchi (potato pasta) YUM
Prep Time45 mins
Total Time45 mins
Course: Main Course, Side Dish
Cuisine: Italian
Keyword: gnocchi, homemade, potato side dish, recipe, vegetarian
Yield: 2 lbs
Calories: 381kcal
Cost: $3


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  • gnocchi board
  • Potato Ricer



  • 1 lb Russet Potatoes 3 medium potatoes if you peel and boil them. If you bake them and scoop them out, use 4 medium potatoes. (213g)
  • cup Flour all-purpose (180g)
  • 1 large Egg
  • ½ tsp Salt


  • Bake the potatoes until soft, and scoop them out. (see notes) Alternately; peel and boil potatoes until soft. Drain, let dry and cool before you start to roast the squash or make the gnocchi.
    gnocchi ingredients


  • 1 1/2 cups all-purpose flour.
  • Rice the potatoes onto a sheet pan with a potato ricer.
    riced potatoes
  • Beat the egg with the salt and mix it into the potatoes with a fork.
    gnocchi potatoes and four
  • Sprinkle the potatoes with 1 1/4 cup of the flour and gently knead to mix. The dough should be soft but not sticky. Add more flour if needed. (see notes) Cover and let the dough rest for 20 minutes.
    gnocchi dough
  • Cut a piece of dough off with a bench knife, and roll it to form a long rope 1/2-inch in diameter.
    gnocchi dough
  • Cut the rope into pieces 1-inch long.
    cut pieces of gnocchi
  • Use a gnocchi roller or fork to give the gnocchi its classic shape. The gnocchi can also be cooked without being shaped.
    shaping the gnocchi
  • To cook the gnocchi: Bring a pot of water to boil, add a tsp of salt to the boiling water. Drop the gnocchi into the boiling water. Cook in small batches (see notes).
    cooking the gnocchi
  • When the gnocchi floats to the surface of the water, it is cooked. Use a slotted spoon to remove the gnocchi from the boiling water. Add your favorite sauce.
    cooked gnocchi
  • The gnocchi can be frozen on a sheet pan and then vacuum packed for storage for up to 6 months. Alternately, store the frozen gnocchi in a ziplock freezer bag for up to a month.
    vacuum packed frozen gnocchi



A bonus to baking the potatoes is, once the potatoes skins are scooped out, they can be stuffed and served as loaded baked potato skins.
This gnocchi recipe makes a lot of gnocchi. You may want to just cook half the gnocchi and freeze the other half.
Cook the gnocchi in small batches to keep the water from cooling down. The water should remain at or near the boiling point.
Possible toppings: sage browned butter, light creamy sauce, cheese sauce, or tomato sauce.
Visit the SHOP MY KITCHEN page for small appliances, tools, and hard-to-find items like the gnocchi board and potato ricer.


Serving: 2cups | Calories: 381kcal | Carbohydrates: 56g | Protein: 8g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 65mg | Sodium: 319mg | Potassium: 894mg | Fiber: 5g | Sugar: 4g | Vitamin A: 16529IU | Vitamin C: 37mg | Calcium: 101mg | Iron: 3mg