How to Make Homemade Gnocchi
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Classic Italian gnocchi are small, tender dumplings made from a potato-based dough. They're delicious and surprisingly easy to make at home. Here's everything you need to whip up your first batch of homemade gnocchi.
Making homemade pasta is such a labor of love. It can take a lot of time and effort, and without the right tools it can be a pain. Homemade gnocchi requires half the energy, and the end result is soft and pillowy dumplings that still feel like love, just with less labor. Gnocchi is inexpensive, easy to make and super filling. Similar to other dumplings, you can either eat them right after boiling, or fry them in a pan with some oil to get a crispy outside.
Tools You’ll Need
How to Make Gnocchi at Home
- 4 medium potatoes, peeled and quartered
- 1 large egg, lightly beaten
- 1 1/2 teaspoons salt
- 1 3/4 to 2 cups flour plus extra for sprinkling
- 3 quarts water
Step 1: Boil your potatoes
Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes, or until a fork easily pierces their flesh. Drain your potatoes and transfer them to a large bowl.
Fill your pot with water again and get it back on the heat so it’s boiling by the time your gnocchi are ready to cook.
Step 2: Peel and grind (or mash) your potatoes
Cool off your boiled potatoes in cold tap water (so you can easily handle them), and run them through a food mill or a ricer. If you don’t have either, you can mash them just like you would for normal mashed potatoes (but don’t add anything to them).
Step 3: Assemble your dough
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. The dough will be firm and elastic.
Step 4: Shape and cut
Turn dough onto a lightly floured surface; knead gently 15 times. Using your bench scraper, cut off a piece that you can handle rolling out into a rope of about a half inch diameter.
Step 5: Form your dumplings
Cut the rope into 1-inch pieces (they will look like little pillows!). Repeat until you’ve used all the remaining dough. If you want to give these gnocchi the ridges like you might see at an Italian restaurant, you can invest in a gnocchi board. Or, just gently press down with a fork.
Step 6: Cook your gnocchi
Add gnocchi into boiling water in small batches; cook for 3-5 minutes or until gnocchi float to the top and are cooked through. Remove with a slotted spoon. Run then under cold water to keep them from sticking to each other while you continue boiling the rest.
Tips for Making Homemade Gnocchi
What is the best kind of potato for making gnocchi?
The secret to perfectly light and pillowy gnocchi is the right potato—one that’s high in starch and low in water. Luckily we have this guide to choosing the right potato for every recipe, so we know that the russet potato is our go-to gnocchi potato.
How do you store homemade gnocchi?
If you find yourself with leftovers, they should keep in the fridge for about 2-3 days. Alternately, you can save some of the dough for another time by wrapping it tightly in plastic wrap and placing it in the freezer (up to 6 weeks); when you’re ready to make more gnocchi, simply defrost the dough in the refrigerator.
How do you serve homemade gnocchi?
Homemade gnocchi is quite versatile. You can pan sear it to a crisp and serve it with browned butter and parmesan cheese and fried sage, or serve it with one of your favorite sauces. Some of our faves are Classic Pesto, the Best Marinara Sauce and Homemade Alfredo Sauce. If you’re looking for more ways to use your gnocchi, you can also use it in a baked dish in place of pasta, like a baked ziti.