A guide for easy homemade potato gnocchi that will have you rolling little fluffy pillows like a pro! Homemade gnocchi is very simple and doesn't require many ingredients or equipment. This guide will give you all the tips and tricks for perfect gnocchi that I hope you will make time and time again.
Hello! Store-bought gnocchi is great but this homemade potato gnocchi recipe is so fun to make and I promise, not too tricky! A few simple ingredients for light fluffy pillows to serve in your favorite sauce.
My favourite way to cook gnocchi is to boil and then pan fry. The golden crisp outside contrasts so well to the soft inside. After you have prepared the gnocchi check out my crispy gnocchi in brown butter. If you are looking for more pasta projects then next on your list can my easy homemade pasta dough.
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Ingredients for homemade gnocchi
Potatoes - I am in New Zealand and use what we call Agria potatoes. You need a floury baking potato, nothing waxy. Use what you would normally use to roast. In the USA you could use Yukon Gold potatoes. Russet potatoes will also work.
Flour - I have used plain flour (all purpose flour) but you could use 00 also. I haven't tried it but you should be able to substitute the flour for a gluten free blend or rice flour as you don't actually need much flour.
Egg - I use one whole beaten egg. Lots of recipes omit the egg entirely to make it vegan so I will test that at some stage, let me know if you try it!
Equipment
- Scales - Like all my recipes you need scales to measure the ingredients. There isn't an alternative for pasta making.
- Baking tray - The potatoes are baked in the oven.
- Potato ricer - For making perfect homemade potato gnocchi you really do need a potato ricer. Mashing just won't give you light fluffy gnocchi, it will be heavy and dense. Seriously consider getting one if you don't have one.
- Wooden chopping board - you need to roll the gnocchi out onto a wooden board.
- Knife - Use a big sharp knife to cut the long ropes so you get nice clean edges.
- Gnocchi board (optional!) I personally don't roll the pieces down a gnocchi board or back of a fork as I like to handle them as little as possible to keep them light and fluffy. By all means do what you like though!
Step-by-step instructions
Full ingredient list and method is in recipe card below, this is just a good visual overview.
Making the dough
ONE: Bake and peel the potatoes while still warm.
TWO: Push the pieces of potato through a potato ricer.
THREE: Spread onto a clean work surface and drizzle the egg over the top.
FOUR: Sift the plain flour over the top. You could also do this in a large bowl.
FIVE: Bring together with your hands or a bench scraper.
SIX: Very gently knead for 1-2 minutes with a light touch until it just comes together.
Rolling the gnocchi
SEVEN: It won't ever be a perfect smooth ball of dough. Don't over knead. Divide the dough into six equal pieces.
EIGHT: Working with one section at a time (keeping the rest tightly wrapped) gently roll out. Use some additional flour to sprinkle.
NINE: Roll out the piece of dough into a long rope, about 1 inch in width.
TEN: Cut into bite size pieces, generally an inch or just under. Repeat with remaining dough.
ELEVEN: Cook straight away or they can be stored in the freezer to cook at a later date.
Serving idea!
Expert Tips
- Bake the potatoes - baking is the best way to cook potatoes for gnocchi as a baked potato is nice and dry. I know it takes a long time but it's hands off, just throw them in the oven and walk away for an hour!
- Use a potato ricer - I know it's so annoying to buy equipment but a potato ricer is pretty key to getting the best texture. Mashing will make the gnocchi really heavy.
- Use a light touch - in the whole process try and keep a light touch. Don't be vigorous when kneading like you would a regular pasta dough. Knead it very lightly until it just comes together. Potato gnocchi dough will never be smooth and perfect, it will be slightly rough looking.
- Keep them square. Lots of people run them over the tines of a fork but to me it's extra handling that can lead to tough gnocchi.
My favorite way to cook potato gnocchi
You cannot beat pan frying gnocchi in my opinion. It makes the outside perfectly crisp which is an amazing contrast to the fluffy inside. I have a couple of gnocchi recipes that you must try!
Try my Crispy Gnocchi in Brown Butter and make sure you cover it in freshly grated parmesan cheese OK?! For a fall twist make my Pan Fried Gnocchi with Pumpkin and Brown Butter.
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You might think you can just throw the gnocchi in the butter and it will crisp but they actually need longer so pan fry them first before making a sauce.
How to pan fry homemade potato gnocchi
- Boil the gnocchi in a large pot of water until they float then give them 30 seconds extra. Do them in a few batches.
- Remove with a slotted spoon and pop onto a tray in a single layer so they don't stick.
- In a large frying pan (preferably non stick) heat a knob of butter and a drizzle of olive oil over medium-high heat.
- Fry the gnocchi, turning often for 5 - 6 minutes until golden brown. Turn down to a medium heat if burning.
- DELISH!
How to store potato gnocchi
You can leave them out on the bench on a tray dusted with coarse semolina and lightly covered with plastic wrap for an hour or two. If you won't be cooking them for a long time or the next day or week then freeze them.
Frozen gnocchi cook beautifully. I find they get really sticky if stored in the fridge, so even if I am cooking them in a few hours I freeze them to preserve their texture.
How to freeze homemade potato gnocchi
- Put them on a baking sheet that is lined with baking paper and dusted with flour or coarse semolina.
- Place in the freezer uncovered on the sheet until frozen. About 30 minutes.
- Transfer to a freezer bag or airtight container.
- Cook straight from frozen in well salted water.
Try this sweet potato version!
My sweet potato gnocchi recipe is so fun to make and very delicious!
Recipe FAQs
You definitely can but I promise you the result won't be as good. Baking removes moisture which is key for a lightest and best gnocchi.
They can be if you use GF flour. You should be able to substitute the flour for a GF blend or rice flour you might just need to use a bit extra.
Gnocchi are so easy to cook as they tell you when they are ready! Cook in well salted boiling water and when they float to the top give them another 30 seconds then drain.
Yes! It's always my preferred method for storing any kind of pasta. Freeze open on a baking sheet or tray then transfer to a bag or container. Cook from frozen.
I have a recipe for gnocchi sardi which is made with semolina and water. It is a fantastic shape for beginners.
Some other recipes to try
If you loved this homemade gnocchi recipe then I have so many other pasta shapes and guides to expand your pasta journey.
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I would LOVE it if you could leave a review and star rating down below. Also please tag me on Instagram if you share a photo of the dish!
Recipe
Easy Homemade Potato Gnocchi
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Ingredients
- 1 kg 2.2lb potatoes, scrubbed but skins left on
- 190 g plain flour
- ¾ teaspoon salt
- 1 egg lightly beaten
Instructions
- There are step by step photos in post above plus lots of other info!
- Preheat oven to 200c (390f)
- Place the potatoes on a baking tray and bake for 1 hour or until easily pierced with a sharp knife. The skin should have puffed up.
- Leave them just long enough to cool so you can touch them without scalding your hands, 10 minutes or so.
- Cut them in half and peel the skins off. Push the pieces through a potato ricer onto a baking tray lined with a tea towel or paper hand towels. Let it cool slightly.
- Mix the salt and flour into a bowl.
- Tip the potato into a bowl or onto your bench top. Drizzle the egg over and then sift the flour over top.
- With your hands (or a fork in a bowl) gently bring the mixture together.
- Use your hands to scrunch it into a ball and lightly knead for 1 - 2 minutes to bring it together. No more than that!
- You aren't looking for a perfect smooth dough here, it will be dimpled and a little rough looking.
- It will be slightly sticky but shouldn't stick to any surface so sprinkle more flour if it's super sticky.
- Divide into 6 - 8 pieces and then roll each piece out into a long 2cm wide log on a wooden board.
- You need to start in the middle with your hands flat against the board and gently pull as you work your hands outwards.
- Cut the log into 2cm long pieces. I prefer to leave them as little pillow shapes but you can gently roll them on a gnocchi board or fork if you want ridges.
- Cook in well salted boiling water and pull them out about 30 seconds after they float to the surface.
- I love to pan fry them to crisp up the outside or you can just add them straight into any sauce you like.
Notes
- The amount of potatoes in grams equaled 5 medium potatoes for me. You need to weigh them to get an accurate amount.
Fiona says
Any suggestions for how to prevent the dough from becoming too sticky? Mine was very tacky to handle so I tried to add more flour (which I then discovered was the wrong thing to do).
Emilie Pullar says
Hi Fiona! If your dough is actually sticking to your board or bench then you definitely do need to add more flour but just a teaspoon sprinkled at a time. It will always feel slightly tacky. You can also dust the ropes you roll out with flour too to try and avoid adding too much in. Hope that helps!
Adelle says
This is my go to gnocchi recipe now (having tried other less reliable ones). I love making these & freezing the extra ones!
Dionne says
Your instructions and photos are so easy to follow.
I made my first gnocchi a couple of weeks ago and they turned out great.
Making some more today so I can freeze them.
Emilie Pullar says
Hi Dionne, so glad the instructions were easy to follow!! Such a fun pasta shape to make 🙂
Jess says
Delicious and easy!
Hannah says
Very clear instructions.
Emilie Pullar says
Thanks Hannah!! 🙂
Corné Maritz-Waite says
Such a simple (thanks to the step by step guide + photos) and delicious recipe! They turned out great even with using some red kumara as I didn’t have enough potatoes and with my toddler helping. I’ve frozen some for my gnocchi obsessed toddler. Will definitely be making again! YUM
Emilie Pullar says
Oh love that it worked with some kumara! Thank you for the great feedback! 🙂
Jas says
Used red potatoes and used 00 flour had no plain flour think worked well. Definitely use a sharp knife squashed my first lot I cut. Simple, and I froze my leftovers.
Segan says
Made this gnocchi this weekend and it came out perfectly. I love using up extra potatoes to make something delicoous! Thanks for a great recipe.
Gwen Robin van der Merwe says
I made these for my husband paired with a simple arrabbiata sauce and it was heavenly. The gnocchi was so fun to make and came out so light and fluffy. I’ll definitely be making this again!
Emilie Pullar says
Thanks so much for making Gwen! So glad it worked so well 🙂
Melody Bell says
Simple, delicious and perfect consistency! Absolutely loved it fried with burnt butter and sage. New family fave ??
Nina says
Thank you for this recipe! I cannot wait to make it <3
Emilie Pullar says
Yay, hope you love it! 🙂