I just made an Easy Gnocchi Recipe that produced impossibly light potato pillows so good you’ll cancel takeout without remorse.

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I make gnocchi all the time because I’m obsessed with how light those pillowy bites feel in your mouth. I love a simple Easy Gnocchi Recipe that starts with Russet potatoes and a little all-purpose flour so the texture stays delicate, not gluey.

And the way a fork drags sauce across a gnocchi potato makes me shut up and eat faster. It’s humble, stupidly satisfying, and feels like a small, guilty pleasure without the guilt.

I don’t need fancy. Just soft dumplings, salty cheese, and the quiet mess of sauce on my chin.

I’ll eat them every single night, honestly.

Ingredients

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Russet potatoes: Basically creamy, starchy base that makes gnocchi pillowy and comforting.
All-purpose flour: Gives structure so they hold together; don’t overwork or they’ll toughen.
Large egg: Binds dough and adds a bit of richness and protein.
Fine sea salt: Brings out potato flavor; you’ll notice it if you skip it.
Freshly ground black pepper: A little kick and warmth, if you’re into that.
Fine grated Parmesan cheese: Plus umami and salty depth, pretty nice but optional.
Semolina or cornmeal: Dusts the board so gnocchi don’t stick; adds tiny crunch.

Ingredient Quantities

Russet potatoes, 2 pounds (about 3 medium)

All-purpose flour, 1 to 1 1/2 cups, plus extra for dusting

Large egg, 1

Fine sea salt, 1 teaspoon

Freshly ground black pepper, a pinch or two (optional)

Fine grated Parmesan cheese, 2 tablespoons (optional, but nice)

Semolina or cornmeal, 2 tablespoons for dusting the board (optional)

How to Make this

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1. Preheat oven to 400 F and scrub the potatoes well, prick them a few times with a fork and bake whole until a skewer slides in easily, about 45 to 60 minutes; baking keeps them drier than boiling so your gnocchi wont be gummy.

2. While they are still hot, slice each potato open and push the flesh through a ricer or fine masher onto a clean work surface or bowl; if you dont have a ricer, mash very thoroughly so there are no lumps.

3. Spread the riced potato out to let steam escape and cool for a few minutes, then make a well in the center and sprinkle the teaspoon of salt over the potatoes.

4. Add the beaten egg and the 2 tablespoons grated Parmesan if using; fold gently with a bench scraper or fork to combine, dont overmix or knead hard or the gnocchi will become tough.

5. Sprinkle 1 cup of the flour over the potato mixture and gently bring it together; if the dough is sticky add up to another 1/2 cup flour a little at a time until it holds together but is still soft — you may not need all of it.

6. Lightly flour your board and optionally dust with 2 tablespoons semolina or cornmeal to keep things from sticking; divide the dough into 4 pieces and roll each into a long rope about 1/2 inch thick.

7. Cut the ropes into 3/4 inch pieces, then shape each piece by rolling it off the tines of a fork with your thumb to make little ridges, or just press lightly with a fork for a simple pillow shape.

8. Bring a large pot of salted water to a rolling boil, drop gnocchi in in batches so they have room, and cook until they float plus about 30 seconds; remove with a slotted spoon to drain.

9. Finish by tossing gently with melted butter, olive oil or your favorite sauce and a grind of black pepper; taste and adjust salt, add extra Parmesan if you like.

10. Tip: test-cook one or two first to check texture and flour amount, dont crowd the pot, and try to handle the dough as little as possible for the lightest, fluffiest gnocchi.

Equipment Needed

1. Oven and baking sheet (or rimmed baking pan)
2. Fork and a skewer or toothpick for testing doneness
3. Potato ricer or fine masher
4. Clean work surface or large mixing bowl for combining the dough
5. Bench scraper (or extra fork) for folding and dividing the dough
6. Measuring cups and teaspoons for flour and salt
7. Rolling board or floured countertop, plus semolina or cornmeal for dusting
8. Sharp knife or bench scraper to cut the ropes into pieces
9. Large pot, slotted spoon and a colander for cooking and draining the gnocchi

FAQ

Q: Can I use any potato for gnocchi or do I need russets? A: Russets are best because they're starchy and dry, which helps the dough not get gummy. Waxy potatoes like red or new potatoes will make heavy gummy gnocchi, so avoid them if you can.

Q: How do I cook the potatoes so they stay dry enough? A: Bake or roast whole potatoes with the skins on until tender. Boiling adds water. After baking, scoop the flesh while hot and rice or mash it right away to keep it light. Let it cool just enough to handle before adding egg and flour.

Q: How much flour should I actually use, 1 cup or 1 1/2 cups? A: Use as little as possible. Start with 1 cup and add more only if the dough is sticky. Humidity, potato moisture and how well you mashed them change the amount. The dough should be soft but not sticky, not stiff.

Q: Do I have to use an egg and cheese? Can I make them vegan? A: The egg binds and makes the gnocchi tender, and parmesan adds flavor, but you can skip both. For vegan, omit the egg and use a bit more flour or a flax egg as a binder. The texture will be slightly different but still tasty.

Q: How do I shape gnocchi and stop them from falling apart when cooking? A: Roll small logs of dough and cut into 1 inch pieces, then roll over the back of a fork to make ridges if you like. Chill them briefly on a dusted tray before boiling. Cook in gently simmering salted water until they float, then let them cook 30 to 60 seconds more. Don’t crowd the pot.

Q: Can I make gnocchi ahead and freeze them? A: Yes. Arrange shaped gnocchi on a tray dusted with semolina or cornmeal so they dont stick, freeze until solid, then transfer to a bag. Cook from frozen a little longer than fresh, they’ll usually need about 1 to 2 minutes extra after they float.

Homemade Potato Gnocchi Recipe Substitutions and Variations

Russet potatoes: swap for Yukon Golds for a creamier, less flour-hungry gnocchi, or use cooked sweet potatoes for a sweet, orange gnocchi (you’ll need a bit more flour and an egg or binder).
All-purpose flour: try 00 pizza flour for silkier texture, whole wheat pastry flour for nuttier flavor (use slightly less), or a 1 to 1 gluten-free all-purpose blend if you need GF, but expect to adjust moisture.
Large egg: omit for egg-free gnocchi and just add a touch more flour and very well-dried potatoes, or use 3 tablespoons aquafaba or 1/4 cup ricotta as a binder for a slightly different texture.
Fine grated Parmesan: substitute Pecorino Romano for a sharper salty hit, or use nutritional yeast for a vegan-friendly umami lift.

Pro Tips

1) Bake the potatoes the day before if you can, then chill them uncovered in the fridge. Cold potatoes dry out even more and need less flour, so your gnocchi will be lighter. If you dont have time, at least let them cool enough to stop steaming before you mash.

2) Use a ricer whenever possible, or push the hot potato through a fine sieve. Any little lump will turn into a dense spot in the finished gnocchi, so take the extra minute to be sure it is super smooth.

3) Add flour slowly and test-cook one or two pieces before you shape everything. It is easier to add a tablespoon more flour than to salvage overworked dough, and a quick boil will tell you if they fall apart or are too chewy.

4) Don’t crowd the pot and transfer the cooked gnocchi into a warm pan with sauce or melted butter right away. This keeps them from absorbing too much water and getting soggy, plus finishing them in the sauce helps them pick up flavor.

Homemade Potato Gnocchi Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I just made an Easy Gnocchi Recipe that produced impossibly light potato pillows so good you'll cancel takeout without remorse.

Servings

servings

Calories

348

kcal

Equipment: 1. Oven and baking sheet (or rimmed baking pan)
2. Fork and a skewer or toothpick for testing doneness
3. Potato ricer or fine masher
4. Clean work surface or large mixing bowl for combining the dough
5. Bench scraper (or extra fork) for folding and dividing the dough
6. Measuring cups and teaspoons for flour and salt
7. Rolling board or floured countertop, plus semolina or cornmeal for dusting
8. Sharp knife or bench scraper to cut the ropes into pieces
9. Large pot, slotted spoon and a colander for cooking and draining the gnocchi

Ingredients

Russet potatoes, 2 pounds (about 3 medium)
All-purpose flour, 1 to 1 1/2 cups, plus extra for dusting
Large egg, 1
Fine sea salt, 1 teaspoon
Freshly ground black pepper, a pinch or two (optional)
Fine grated Parmesan cheese, 2 tablespoons (optional, but nice)
Semolina or cornmeal, 2 tablespoons for dusting the board (optional)

Directions

Preheat oven to 400 F and scrub the potatoes well, prick them a few times with a fork and bake whole until a skewer slides in easily, about 45 to 60 minutes; baking keeps them drier than boiling so your gnocchi wont be gummy.
While they are still hot, slice each potato open and push the flesh through a ricer or fine masher onto a clean work surface or bowl; if you dont have a ricer, mash very thoroughly so there are no lumps.
Spread the riced potato out to let steam escape and cool for a few minutes, then make a well in the center and sprinkle the teaspoon of salt over the potatoes.
Add the beaten egg and the 2 tablespoons grated Parmesan if using; fold gently with a bench scraper or fork to combine, dont overmix or knead hard or the gnocchi will become tough.
Sprinkle 1 cup of the flour over the potato mixture and gently bring it together; if the dough is sticky add up to another 1/2 cup flour a little at a time until it holds together but is still soft — you may not need all of it.
Lightly flour your board and optionally dust with 2 tablespoons semolina or cornmeal to keep things from sticking; divide the dough into 4 pieces and roll each into a long rope about 1/2 inch thick.
Cut the ropes into 3/4 inch pieces, then shape each piece by rolling it off the tines of a fork with your thumb to make little ridges, or just press lightly with a fork for a simple pillow shape.
Bring a large pot of salted water to a rolling boil, drop gnocchi in in batches so they have room, and cook until they float plus about 30 seconds; remove with a slotted spoon to drain.
Finish by tossing gently with melted butter, olive oil or your favorite sauce and a grind of black pepper; taste and adjust salt, add extra Parmesan if you like.
Tip: test-cook one or two first to check texture and flour amount, dont crowd the pot, and try to handle the dough as little as possible for the lightest, fluffiest gnocchi.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.