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Homemade Potato Gnocchi Recipe
Homemade Potato Gnocchi Recipe photo by Taste of Home

Homemade Potato Gnocchi Recipe

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My Italian mother remembers her mother making these dumplings for special occasions. She still has the bowl Grandma mixed the dough in, which will be passed down to me some day. —Tina Repak of Johnstown, Pennsylvania.
TOTAL TIME: Prep: 30 min. Cook: 10 min./batch
MAKES:6-8 servings
TOTAL TIME: Prep: 30 min. Cook: 10 min./batch
MAKES: 6-8 servings


  • 4 medium potatoes, peeled and quartered
  • 1 egg, lightly beaten
  • 1-1/2 teaspoons salt, divided
  • 1-3/4 to 2 cups all-purpose flour
  • 3 quarts water
  • Spaghetti sauce, warmed

Nutritional Facts

1 serving (calculated without spaghetti sauce) equals 159 calories, 1 g fat (trace saturated fat), 27 mg cholesterol, 674 mg sodium, 33 g carbohydrate, 2 g fiber, 5 g protein.


  1. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and mash.
  2. Place 2 cups mashed potatoes in a large bowl (save any remaining mashed potatoes for another use). Stir in egg and 1 teaspoon salt. Gradually beat in flour until blended (dough will be firm and elastic).
  3. Turn onto a lightly floured surface; knead 15 times. Roll into 1/2-in.-wide ropes. Cut ropes into 1-in. pieces. Press down with a lightly floured fork.
  4. In a Dutch oven, bring water and remaining salt to a boil. Add gnocchi in small batches; cook for 8-10 minutes or until gnocchi float to the top and are cooked through. Remove with a slotted spoon. Serve immediately with spaghetti sauce. Yield: 6-8 servings.
Originally published as Potato Gnocchi in Taste of Home August/September 2006, p41

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Reviewed Jan. 4, 2015

"I've never made gnocchi before, so I will definitely try this, next time I have some left over mashed potato. Won't add the salt though."

Reviewed Sep. 10, 2014

"Delicious. I changed one thing, I used white whole wheat flour. And I followed the advise of "1275" who is 13 years old. She had a great idea of rolling out the dough and cutting into vertical strips. I rolled out and cut into vertical strips and then I used the fork down each strip and then cut horizontally into 1 inch or so pieces. Much easier then doing the individual ropes. What a great idea she had! I then made homemade sauce and topped the gnocchi, just a fantastic taste, you won't be sorry making these."

Reviewed Jan. 23, 2014

"I've never had gnocchi before but tried the recipe. Very good, but I didn't know if it was typical gnocchi. Went to an italian restaurant recently and order gnocchi which was the house special. It tasted exactly the same! Yummy."

Reviewed Oct. 9, 2012

"We LOVED this! Great taste, and very soft noodles. Definitely a make again! It was a mess to make, but well worth it."

Reviewed Dec. 27, 2011

"I must admit, this recipe does take a lot of effort and patience but is well worth it. I was prompted to try this recipe because I had never heard of gnocchi before (I am 13.) I would recommend a lot more salt than suggested here, or people can add salt to their taste when eating. When I cut the mixture, I just decided it was easier to roll the whole mixture out and press with a fork then cut into vertical strips. Next, separate the strips and cut horizontally. I found this to be much more easier and efficient, just be sure to flour your surface WELL. Overall, time consuming recipe but very good, unique and impressive."

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