Homemade Potato Gnocchi
With simple ingredients and proper technique, you can create tender, melt-in-your-mouth homemade gnocchi that rival those from even the best Italian restaurants. This comprehensive guide will walk you through everything you need to know to make perfect potato gnocchi from scratch, every single time.
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This is the Best Gnocchi Recipe!
Developing this homemade gnocchi recipe has been a true labor of love. There was a local restaurant that made the most incredible gnocchi ever, and I've been trying to replicate them ever since they closed.
I've spent countless hours trying to create the best gnocchi recipe. I wanted the most delicate, tender, fluffy gnocchi possible, and I finally achieved it with this recipe! They’re so light, they practically melt in your mouth, and are never chewy or heavy.
I can say with confidence that these will be the absolute best gnocchi you'll ever have!
What makes my potato gnocchi recipe different? I have a few secret ingredients and expert tips that guarantee you'll get restaurant-quality results right at home. You'll never go back to store-bought gnocchi again!
What is Gnocchi?
Gnocchi (pronounced "NYOH-kee") is a traditional Italian pasta-style dumpling that has been a staple of Italian cuisine for centuries.
Potato Gnocchi, or Gnocchi di Patate, is the most common type of gnocchi, and is what this recipe is for. However there are several other versions made from semolina flour, polenta, breadcrumbs, ricotta cheese and other ingredients.
I have another recipe for homemade Sweet Potato Gnocchi for a delicious fall twist and a recipe for Sweet Pea Gnocchi for a springtime treat!
Love classic Italian pastas? Try my recipe for Linguine with Clams, authentic Lasagna Bolognese, or this quick and easy Spaghetti Cacio e Pepe.
Homemade Gnocchi Ingredient Notes
- Russet Potatoes - Essential for their starchy content, which gives gnocchi pasta its light texture. Older potatoes are actually best for making gnocchi because they have a lower moisture content, which allows you to add less flour, keeping the gnocchi super light.
- Egg Yolks - Add richness and structure to bind the dough. It's better to use egg yolks rather than a whole egg because it makes the gnocchi lighter and less dense.
- Potato Starch - This prevents gluten formation, which is what makes homemade gnocchi chewy. Swapping out some of the flour for potato starch keeps the gnocchi exceptionally light airy.
- Parmesan Cheese - Adds depth of flavor and a melt-in-your-mouth texture, but you can also leave it out.
- Nutmeg - A traditional flavoring that adds a subtle warmth and slight creaminess.
- All-Purpose Flour: Flour is needed for structure, but it's very important not to add too much flour. Using a minimal amount of flour will ensure tender potato gnocchi. You can also use 00 flour if you prefer. (Learn more about Italian baking staples.)
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Potato Ricer or Food Mill
- Bench Scraper
- Large Mixing Bowl
- Baking Sheet Pans
- Gnocchi Board (optional)
- Spider or Slotted Spoon
- Wooden Spoon
How to Make Gnocchi
Prepare the Potatoes:
- Preheat the oven to 400°F.
- Prick the potatoes with a fork and bake directly on the center rack of your oven for about an hour or until easily pierced.
- When cool enough to handle, slice the potatoes in half, scoop out the centers and pass them through a ricer or food mill.
Make the Dough:
- Spread the riced potatoes out on a work surface or large wide bowl to cool.
- When the potatoes are no longer steaming, add the egg yolks, nutmeg, parmesan, salt, potato starch and ¾ of the flour, and mix until just combined.
- Dust a clean work surface with the remaining ¼ cup flour, then transfer the mixture and knead gently until smooth. Do not over-knead or the gnocchi will get tough.
Tip: The key is to knead as little as possible, but under-kneading will result in the gnocchi falling apart during boiling. The dough should feel smooth and cohesive but not overworked.
Shape the Gnocchi:
- Dust two sheet pans generously with flour.
- Divide dough into workable pieces.
- Roll each piece into a long rope about 1-inch thick, then cut into 1-inch pieces. Optional: Roll each piece on a gnocchi paddle or the back of a fork to create ridges.
- Transfer each piece of dough to the baking sheet in a single layer so they don't overlap and stick together. Repeat with the remaining dough.
Tip: At this point, you can freeze the gnocchi right on the sheet pan. Once frozen, transfer to a zip-top freezer bag for up to 6 months.
How to Cook Gnocchi
- Bring a large pot of water to a rolling boil over high heat and season with a generous pinch of salt.
- Add gnocchi to boiling water in batches, stirring gently.
- Cook until they float, about 2-3 minutes, then let cook 30 seconds more.
- Remove with a slotted spoon and toss with sauce of choice. See options below!
Best Gnocchi Recipe Tips
- Bake potatoes directly on the center rack of the oven, and do not wrap in foil so more water can evaporate. The less moisture, the less flour you will need to avoid a sticky dough.
- Rice the potatoes while still hot, but let them cool before mixing to let moisture evaporate and prevent the eggs from cooking. Ricing cold potatoes will result in lumpy gnocchi.
- Use minimal flour and don't overwork the dough to avoid tough gnocchi.
- Keep the cut gnocchi well floured while you're working to prevent them from sticking together.
- Test cook one piece before shaping the entire batch to make sure they hold together.
How to Serve Gnocchi
Gnocchi can be prepared in a number of different ways. Here's a few easy ones:
After boiling, toss them with a simple tomato marinara sauce, then top with extra grated parmesan cheese, a drizzle of extra virgin olive oil, cracked black pepper and fresh basil for a simple and satisfying meal.
You can also top that with fresh mozzarella and bake it until bubbly for a delicious baked pasta dish!
Gnocchi are super delicious tossed with pesto sauce. I love them with a classic basil pesto Genovese or its Sicilian cousin, Pistachio pesto. They can also be served with this tomato almond Pesto alla Trapanese - best when tomatoes are in season, or a simple spinach and walnut pesto in the winter.
Serve gnocchi as a first course or pasta course, or as a meal on their own. They are fantastic with Red Wine Braised Short Ribs or a big pot of Homemade Meatballs and Sunday Sauce.
Don't forget a side of sautéed greens like Parmesan Spinach, Broccoli Rabe or Escarole.
Best Sauce for Gnocchi
This is of course subjective, but I personally consider a simple brown butter sauce OR a cream sauce to be the ideal sauce for gnocchi. I think the light, melt-in-your-mouth texture pairs perfectly with the buttery, creamy flavors.
To make a brown butter sauce: Melt 4 tablespoons of butter in a saucepan over medium heat until it foams and starts to smell nutty, about 3-4 minutes. As soon as the butter starts browning, add a few fresh herbs like sage or rosemary, then add the boiled gnocchi right to the pan. Simmer with a few tablespoons of cooking water to the pan and reduce to form a glossy sauce. Season with salt and pepper, then serve with more grated parm on top.
To make a cream sauce: Add one cup of heavy cream to a saucepan over medium-high heat along with a bay leave, one smashed clove of garlic and a pinch of nutmeg. Season with salt and white pepper, then let reduce by ¾. Remove the bay leaf and garlic, then add cooked gnocchi and a few tablespoons of cooking water to the pan and toss until the sauce thickens and the gnocchi are thoroughly coated. Top with grated parmesan and serve.
How to Store and Reheat Gnocchi
Store cooked gnocchi in an airtight container in the refrigerator for up to 5 days, and reheat on the stovetop or microwave.
Freeze uncooked gnocchi on a sheet pan, then transfer to a zip-top bag. Store in the freezer for up to 6 months. Cook frozen gnocchi directly from the freezer by boiling them as directed.
Homemade Potato Gnocchi Recipe FAQs
It's best to shape and freeze the gnocchi immediately after making the dough to maintain their texture if you want to make them ahead of time. You can cook them directly from frozen.
Russet potatoes are ideal due to their high starch and low moisture content. Waxy potatoes like Yukon gold can make the gnocchi dense and chewy.
Gnocchi has a mild potato flavor and a light, pillowy texture.
Unlike fresh egg pasta, gnocchi dough should not rest. Work with it while the potatoes are still warm for the best texture and use minimal kneading.
While some regions, like Piedmont, make egg-free gnocchi, eggs help bind the dough and create a more forgiving texture. I prefer using egg yolks for their richness.
This can happen for several reasons. Too much water in the dough from using wet or boiled potatoes, overcooked potatoes, not enough flour used or the dough wasn't kneaded enough. Make sure you handle the gnocchi gently during cooking and transfer them carefully from the water to the sauce.
Traditional gnocchi contains wheat flour and is not gluten-free. However, you can make gluten-free versions using a gluten-free all-purpose flour.
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Best Potato Gnocchi Recipe
Ingredients
- 2 lbs russet potatoes
- 2 large egg yolks
- ¼ teaspoon freshly ground nutmeg
- ½ cup finely grated good quality parmesan cheese
- 1½ teaspoons salt
- 3 tablespoons potato starch
- 1 cup all purpose flour plus more as needed
Instructions
Make the Dough
- Preheat the oven to 400°F.
- Prick the potatoes all over with a fork then bake directly on the middle oven rack for approximately 60 minutes, or until they can easily be pierced with a fork. Set aside until cool enough to handle.
- While still warm, slice the potatoes open and use a spoon to scoop out the flesh. Process through a potato ricer or food mill, or alternatively, use a fork or potato masher to mash them up, then transfer to a large, wide bowl or spread out on a work surface to cool.
- When no longer steaming, add the egg yolks, nutmeg, parmesan cheese, salt, potato starch and flour to the bowl, then use a fork or wooden spoon to mix until just combined.
- Once the mixture starts coming together, transfer to a clean work surface and knead it a few times until it forms a pliable ball. Be careful not to over-mix, as it will cause the gnocchi to become tough.
Shape the Gnocchi
- Dust two sheet pans liberally with flour, and then dust your work surface. Cut one small piece of dough at a time and roll out to about a ¾ inch thick rope.
- Use a knife to cut ¾ inch pieces, then transfer to the sheet pans in an even layer. Repeat with the remaining dough.
- Gnocchi can be frozen at this stage on the sheet pan, then transferred to a zip top bag and be kept in the freezer for up to 6 months.
Cook the Gnocchi
- Bring a large pot of water up to a rolling boil and season with salt.
- Give the gnocchi a gentle stir, then wait for them to float. Once they’ve risen, let them cook for about 30 seconds more, then use a spider or big slotted spoon to remove them from the pot.
- Toss with the sauce of your choice and serve!
Notes
- Bake potatoes directly on the center rack of the oven, and do not wrap in foil so more water can evaporate. The less moisture, the less flour you will need to avoid a sticky dough.
- Rice the potatoes while still hot, but let them cool before mixing to let moisture evaporate and prevent the eggs from cooking. Ricing cold potatoes will result in lumpy gnocchi.
- Use minimal flour and don't overwork the dough to avoid tough gnocchi.
- Keep the cut gnocchi well floured while you're working to prevent them from sticking together.
- Test cook one piece before shaping the entire batch to make sure they hold together.
