Homemade Gnocchi
Gnocchi is one of the best comfort dishes. Soft, fluffy pasta made with potatoes and you can make an endless variety of dishes with it. Learn how to make this great classic dish at home and how to freeze extras for later.
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Italy really knows how to make you feel good with food. Some day, I want to take a trip and eat my way through Italy. It would be amazing to try all the famous regional dishes and the authentic versions of what we know Italian food to be here, in US. Pizza would have to be the very first thing I try, followed by pastas, breads, and gnocchi.
Gnocchi is something very special. It is the best combination of both worlds because it’s made with potatoes, egg, and flour. So it’s part pasta and part potatoes. How do you not love that?!
Gnocchi is one of my favorite classic Italian dishes. It is so soft and light in texture with rich, yet delicate, flavor that is very filling at the same time. Gnocchi is extremely versatile because it goes with a wide variety of sauces, perfect in soups, and baked dishes. It’s also great in appetizers and as a side dish. Gnocchi is a great thing to have in a freezer for a quick weeknight dinner.
Ingredients Notes and Tips
Idaho Potatoes – use Idaho (aka Russet) potatoes for the gnocchi. Some stores may label them as “baking potatoes” as well. Don’t substitute them with any other potatoes! Russet potatoes are the best choice here because they are soft and fluffy and fall apart easy.
Flour – all purpose flour will word just fine here. If you need to make your gnocchi gluten free, use gluten free all purpose flour. Use your favorite 1:1 gluten free flour blend, you can use it as an equal substitute for the all-purpose flour in this recipe. (Don’t use almond or coconut flour.)
Seasoning – seasoning it simply, just use salt and pepper. This way, you will be able to use it in any recipe and it will be able to take on the flavors of the dish.
Tips For The Best Results
Boil potatoes – I’ve tried other cooking methods, like baking potatoes and making them in Instant Pot, but boiling results in the smoothest dough and the best gnocchi texture.
Use freshly cooked potatoes not pre-made – don’t use cold potatoes and those that have been make ahead of time because the don’t mash as well or as smooth and you will be likely to end up with lumps in the gnocchi dough.
Have a lot of clean working surface area – make sure to clear out a large work surface area, you will need it to work the dough.
Don’t use too much flour – don’t add too much flour, the dough should be moist but not sticky. So add a couple of tablespoons of extra flour at a time to the work surface while kneading the dough. I don’t usually use more than 1/4 cup of additional flour besides what goes into potatoes.
Rolling gnocchi is optional – why do I say that? Because you will be cursing me out after rolling like your 50th piece. It’s just such a pain to roll them all, I tend to give up half way through and call them “rustic.” Save yourself the sanity and and a lot of time, and simply cut the gnocchi either into little pillows or even on a bias.
Cook gnocchi right away or freeze – don’t try to refrigerate uncooked homemade gnocchi, that will only end in disaster. You will want to cook them right away or freeze them in batches. Uncooked gnocchi freezes very well. (see instructions below)
How To Make Homemade Gnocchi
Peel potatoes and cut out all the dark spots and eyes. Boil potatoes until fork-tender but not overdone to where it’s all falling apart. Drain off all the water and transfer potatoes into a bowl. Mash each potato with a fork until it looks like small coarse crumbs. (Don’t over-mash it.)
When potatoes are cooled enough to be handled, place them in a mount on your work surface. Add flour, salt, and pepper over the top. Make a well in the potato/flour mount and crack the egg in the middle.
Use a pastry scraper (or even a metal spatula) to work flour, potatoes, and egg together, until incorporated enough to knead. Knead the dough, adding a little more flour if the dough is too tacky, until smooth. Don’t add too much flour, the dough should be moist but not sticky.
Split the dough into several, workable pieces and roll each into about 1/2 inch – thick, long rope-like logs. Cut each into about 3/4 – inch pieces.
You can use a form to roll each piece of gnocchi with a design or leave it in a shape of a little pillows as they are cut. If you choose to roll the gnocchi, don’t push too hard, they are very soft and delicate.
Cook gnocchi right away or freeze it.
When Is Gnocchi Ready?
Boiling: bring a pot of salted water to boil. Drop desired amount of gnocchi in it, a few at a time so they don’t stick. Once they float to the top, cook for about 1 more minute and take them out wit a slotted spoon.
Sauté: after boiling gnocchi, you can sauté it in butter if you wish. To sauté cooked gnocchi, preheat the pan over medium-high heat and melt butter in it. You can add aromatics like garlic and fresh herbs. Toss in gnocchi and sauté until you see some browning.
Freezing Homemade Gnocchi
Uncooked gnocchi freezes very well. Line large cutting boards with parchment paper and spread a little bit of flour all over the bottom. Spread out uncooked gnocchi in one even layer (don’t crowd them) and freeze for about an hour or two. (Set a time so you don’t forget.) Once completely frozen, portion them into a freezer friendly, zip-lock bag.
Cooking Frozen Gnocchi: don’t thaw gnocchi before cooking, add them to the boiling water frozen. Cook the same way as fresh.
Frequently Asked Questions
Yes and the difference is barely noticeable! If you need to make your gnocchi gluten free, use gluten free all purpose flour. Use your favorite 1:1 gluten free flour blend, you can use it as an equal substitute for the all-purpose flour in this recipe.
(Don’t use almond or coconut flour.)
Use Idaho (aka Russet) potatoes for the gnocchi. Some stores may label them as “baking potatoes” as well.
Don’t substitute these potatoes with any other potatoes! Russet potatoes are the best choice here because they are soft, fluffy, crumbly, and fall apart easy.
Other types of potatoes are too waxy and contain less starch to achieve the best gnocchi flavor.
You can use sweet potatoes to make sweet potato gnocchi, just make sure to check out my recipe and tips for it first. (You can even use cauliflower to make gnocchi, don’t miss that recipe!)
In soups
Mixed with sauce
Sauteed with butter, vegetables, herbs, and spices
Baked with sauce, meat, and cheese
More Easy Gnocchi Recipes
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Homemade Gnocchi Recipe
Ingredients
- 2 lbs Idaho potatoes
- 2 cups all purpose flour* plus about 1/3 cup more for kneading and surface
- 1 egg
- salt
- pepper
Instructions
- NOTE: You will need plenty of work surface so clear out a counter.
Prepare Gnocchi:
- Peel potatoes and cut out all the dark spots and eyes. Cut them in half and add them to the pot of cold water with salt, pepper, and a bay leaf. Cook potatoes until fork-tender but not overdone to where it’s falling apart.
- Drain off all the water and transfer potatoes into a bowl. Mash each potato with a fork until it looks like small coarse crumbs. (Don’t over-mash it.)
- When potatoes are cooled enough to be handled, place them in a mount on your work surface.
- Add flour, salt, and pepper over the top. Make a well in the potato/flour mount and crack the egg in the middle.
- Use a pastry scraper (or even a metal spatula) to work flour, potatoes, and egg together, until incorporated enough to knead.
- Knead the dough, adding a little more flour if the dough is too tacky, until smooth. Don’t add too much flour, the dough should be moist but not sticky.
- Split the dough into several, workable pieces and roll each into about 1/2 inch – thick, long rope-like logs. Cut each into about 3/4 – inch pieces.
- You can use a fork to roll each piece of gnocchi with a design or leave it in a shape of little pillows as they are cut. (If you choose to roll the gnocchi, don’t push too hard, they are very soft and delicate.)
- Cook gnocchi right away or freeze it.
Cooking Gnocchi:
- Bring a pot of salted water to boil. Drop desired amount of gnocchi in it, a few at a time so they don’t stick. Once they float to the top, cook for about 1 more minute and take them out with a slotted spoon.
- Mix gnocchi with sauce of choice or saute.
- Saute: after boiling gnocchi, you can saute it in butter if you wish. To saute cooked gnocchi, preheat the pan over medium-high heat and melt butter in it. You can add aromatics like garlic and fresh herbs. Toss in gnocchi and saute until you see some browning.
Freezing Gnocchi:
- Line large cutting boards with parchment paper and spread a little bit of flour all over the bottom. Spread out uncooked gnocchi in one even layer (don’t crowd them) and freeze for about an hour or two. (Set a time so you don’t forget.)
- Once completely frozen, portion them into a freezer friendly, zip-lock bag.
- Cooking Frozen Gnocchi: don’t thaw gnocchi before cooking, add them to the boiling water frozen. Cook the same way as fresh.
Notes
(Don’t use almond or coconut flour.)
Nutrition
Originally published on Will Cook For Smiles on August 17, 2014.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
I used this recipe when I decided to make gnocchi for the first time ever. Thank you so much for the clear, easy-to-follow directions. I turned on some jazz, poured myself a glass of wine, and had a lovely time making them. They turned out so pillowy and delicious. Thank you for teaching me how to make gnocchi.
Sounds like a fun time! I am glad you enjoyed the recipe, Racheal!
these came out wonderful. great texture, easy to make, and my kids ate it all up and were begging for more. and i have very picky eaters! I will be tripling the recipe next time and freezing a bunch to have on hand for an easy, healthy lunch.
Wish you would consider making videos
Hi, Scott! I do them as fast as I can, but it’s just me doing them not a team so it does take me time! 🙂
When you cook potatoes, how are you suggesting I cook them, baked, boiled, I am assuming as I would cook mashed potatoes. I want to make this! Its been a minute since I read the whole post
Hello Barbara,
I’m so sorry for the late response! My cooking, I mean boiling the potatoes. I”m sorry for that confusion, I’ll make sure to make that clarification in the recipe.
Thank you!
this sounds so awesome, like all your recipes. I have very sore arms from health issues, could I knead the dough with my kitchen aid mixer that my great kids gave me for Xmas. I would love to make this but for now kneading it would be painful for me. Thanks for all your great recipes
I don’t know which I like better, making home made pasta, or eating it!
I absolutely love gnocchi, an these look SO delicious!! wishing I wasn’t juicing still 🙁
Well you know, they can be frozen! 😉
Thank you so much!
Gnocchi has been on my list to make for like… EVER! I keep telling myself, I want to make homemade gnocchi, and I just never seem to get around to it. I think this was the reminder nudge I needed to get my butt in gear and finally try it! Thanks!
That’s me and Ravioli…I really need to make those! Thank you, Chris!
I hope you’ll make and share some soon!
Always wanted to try making this. I’ve made homemade pasta but never Gnocchi. Pinned
I hope you will soon, Lori! Thank you so much!
As a 100% Italian I give your gnocchi 5+ stars . They look delicious and making them with the sun dried tomatoes gives the dish a beautiful touch of color. We’ve made a lot of those little pillows. Freezing them is so easy — that way you always have some on hand. We usually start making our gnocchi in October. We do the same with ravioli and then freeze them. I’m looking forward to your cookbook. Rest assured I will definitely purchase it and I can imagine that the photos will be fantastic.
YAY! Thank you, Marisa!!
I’m saving some for a gnocchi soup late 😉
Ravioli is next in my book!
oh my goodness. . I love homemade gnocchi!!! I took a pasta class in Seattle last year and have been obsessed since then. . just take a little time and like you said, counter space! can’t wait to try your Rosemary Sun-Dried Tomato Gnocchi!! delicious! (ps: this post made me so happy today. . I love gnocchi!)
I hope you will, Alice! Thank you 🙂
Me too!!
Ok, now this sounds delicious! I have been wanting to make gnocchi forever! Loving the sundried tomato rosemary sauce with it, great idea, sounds amazing Lyuba!
I have a bit of obsession with sun dried tomatoes 😉
Thank you so much, Krista!!