There’s something magical about transforming simple potatoes into pillowy, tender gnocchi that rivals the best Italian restaurants. These delicate potato dumplings are surprisingly easy to make at home and cost a fraction of the price of store-bought versions. What makes homemade gnocchi special is the fluffy texture you achieve by using the right potatoes and proper technique. This recipe feeds a large family for just a few dollars, making it perfect for budget-conscious cooks who refuse to compromise on flavor.
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Table of Contents
Why This Recipe Works
The secret to perfect gnocchi lies in using the right type of potatoes and proper moisture control. Yukon Gold or Russet potatoes provide the ideal starch content for fluffy results. By mashing the potatoes while they’re still warm and gradually incorporating flour, you create a tender dough that holds together beautifully during cooking.
Ingredients
For the Gnocchi:
- Potatoes – Form the base and provide fluffy texture when properly prepared
- All-purpose flour – Binds the dough and gives structure to the gnocchi
- Large egg – Acts as a binder and adds richness to the dough
- Salt – Enhances flavor and helps bind the ingredients
How to Make Potato Gnocchi
- Boil the potatoes for 10 to 15 minutes, or until fork-tender.
- Let the potatoes cool until they can be handled comfortably.
- Peel the potatoes and place them into a bowl.
- Use a potato masher to mash the potatoes until they are smooth.
- Transfer mashed potatoes to a large board.
- Place half of the flour on top of the potatoes.
- Make a well in the center of the flour and add salt and the egg.
- Use your hands to mix the egg, flour, salt, and potatoes together.
- When the flour has been fully incorporated, add the remaining flour and mix until all the flour is absorbed.
- Take a small portion of the potato gnocchi dough and roll it into a long log.
- Cut the log into pieces.
- Roll the pieces over a fork to give them the classic gnocchi shape.
- Repeat rolling and cutting with the remaining dough.
- Bring a large pot of salted water to a boil.
- Cook gnocchi in boiling water for 2 to 3 minutes or until it floats.
Chef’s Notes
The key to perfect gnocchi is working quickly while the potatoes are still warm and avoiding overworking the dough. Too much flour creates tough gnocchi, while too little makes them fall apart. The dough should feel soft and slightly sticky but manageable.
Storage & Reheating Instructions
- Refrigerator Storage: Store uncooked gnocchi in airtight containers for up to 48 hours. Dust with flour to prevent sticking.
- Reheating Method: Reheat cooked gnocchi in a skillet with butter or olive oil over medium heat until warmed through. Avoid microwaving as it can make them mushy.
- Freezing: Lay the uncooked gnocchi on a baking sheet until they are frozen solid, then transfer them to freezer bags. Cook directly from frozen, adding 1-2 extra minutes to cooking time.
Love Gnocchi? Try these recipes with gnocchi!
- Chicken Gnocchi Soup
- Gnocchi Alfredo with Italian Sausage
Favorite Italian Pasta Dishes
- Chicken and Shrimp Carbonara
- Chicken Romano Recipe
- Chicken Tortellini Soup
- Egg Pasta Recipe
- Garlic Shrimp Pasta Recipe
- Olive Garden Baked Pasta
- Olive Garden Chicken Alfredo
- Olive Garden Lasagna
- Seafood Alfredo
Check out more of my easy pasta recipes and the best Italian recipes here on CopyKat!
Homemade Potato Gnocchi Recipe
Ingredients
- 2 pounds russet potatoes
- 3 cups all-purpose flour
- 1 egg
- 1½ teaspoons salt
Instructions
- Boil potatoes in their skins in salted water for about 10 to 15 minutes or until fork-tender (larger potatoes will take longer). Allow to cool until they can be handled easily.
- Remove the skins and place potatoes in a medium-sized bowl. Use a potato masher to mash the potatoes until they are of a smooth consistency.
- Transfer the mashed potatoes onto a large board. (Make sure they are cool enough, so they won’t immediately cook the egg.)
- Add 1 to 1½ cups of flour to the potatoes. Make a well on the center of the flour and add 1 to 1½ teaspoons salt.
- Add the egg to the flour well and mix into the potato and flour.
- When all of the flour has been fully incorporated into the potato mixture, add the remaining flour. Mix until all of the flour is absorbed and you get the texture of bread dough.
- Take a small portion of the dough and roll it into a long log. Using a knife, cut the log into ½-inch pieces. To make the classic gnocchi shape, take a piece of gnocchi and roll it across a fork to leave the impression of the fork tines in the dough.
- Cook the gnocchi by boiling it in a large pot of salted water for about 2 to 3 minutes or until the gnocchi floats.
iTALIANS Dont waste anything. Left over mashed potatoes are always made into gnocchi. Left over roast is always made into ravioli! There are many recipes in an italian cook book that are made from left overs. Gnocchi is best served with the Red sauce (sugo). That is my favorite pasta!
This works absolutely wonderful. If you have a ricer, put the potato through that and your gnocchi will be as light as a feather. Thanks for all the good recipes. Very much appreciated!
I made this with left-over mashed potatoes. Loved this.
Love this recipe
Made this last week, we thought it was delicious and every bit as good as the soup in the restaurant. I shared the recipe with friends, too!
I used your recipe at thanksgiving while visiting my daughter and her family in Kansas. I used them with the recipe for the Olive Garden chicken gnocchi soup. We had a lot left over and we froze them. She will be using them throughout the winter as side dishes. What a great and easy recipe. The soup was a hit. I do have to share that you should be prepared to spend time rolling them if you use the fork. I did because it looks so good and so professional. Today I’m making them at home to surprise my Delaware family with the same soup. Thank you for sharing this with me
Have you ever tried using prepared mashed potatoes (like Bob Evans)? They are already mashed and cold so that would cut out a lot of the prep time.
I haven’t tried this before. That would definitely save some time.
It’s not working well for me…
Can you use a gluten free flour?
I honestly haven’t tried it. It may work.
I only have white potatoes. Do you think that will be oK?
I think it should be ok.
Benton Harbor! I have an aunt(Virginia Ott) and her family that lives there and oh about 40 years ago(man…I am old) I visited there with my dad, stepmom and foster sister. Thanks for this recipe! I am going to use it to make the Olive Garden Soup. That looks so delicious!
I hope this worked out well for you.
What a great video! You made it looks so fun and easy. Thank you!
Need the rest of the recipe from Olive Garden so I can make the chicken soup with the Gnocchi.
This was the full recipe for the gnocchi, the potato soup can be found at https://copykat.com/olive-garden-chicken-and-gnocchi-soup/
I am really BIG into Italian dishes and I LOVE Potato Gnocchi! Your dish looks delicious! I am really hungry now and wish I had some of this!
Good recipe..I’ve been doing this for years. Great to do with the kids. They LOVE to “roll out the snakes”! Since it can get a bit messy we tend to make a ton of it at once. They freeze very well. Just lay on a cookie sheet till frozen and transfer to a freezer bag. No need to defrost. Add to rolling salted boiling water and cook until it floats plus a minute more. Perfect!
Awesome! Can’t wait to try it! I made the Olive Garden gnocchi soup with store bought gnocchi and that was excellent! I bet it will be even better with home made gnocchi! : ) This kind of reminds me of when I made lefse, only in balls!?
This makes a lot of gnocchi so you will be enjoying it for several evenings.