Potato Gnocchi

Potato Gnocchi can be hard to find in some grocery stores. But never fear you can make your own homemade potato gnocchi. It is very inexpensive to make and you can feed a very large family on a big pot of potato gnocchi. Have you ever had leftover cooked potatoes? This is a great way to use those potatoes up and still make a filling and did I say inexpensive meal?

a plate of homemade potato gnocchi

The first time I had ever made potato gnocchi was at a cooking class when I was working at Whirlpool. Whirlpool in Benton Harbor has this magnificent kitchen that they have cooking classes in.

Potato Gnocchi was one of the dishes that we made there. While it is a little messy, you are going to find that this is an easy and versatile pasta.

Recipe Ingredients

Here is a list of what you need to make potato gnocchi:

  • Potatoes
  • Flour
  • Egg
  • Salt

You can use this gnocchi in a recipe or you can serve it with any sauce that you like. I love a dish like this because it can really help you extend leftover sauces. I am going to finish this gnocchi up with a little butter and Parmesan. But you could use some leftover pasta sauce or make some Alfredo sauce and have a wonderful dish.

Love Gnocchi? Here are more recipes with gnocchi

a plate of homemade potato gnocchi

Homemade Potato Gnocchi

Potato gnocchi tastes even better when you make it from scratch. 
5 from 1 vote
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Course: Side Dish
Cuisine: Italian
Keyword: Potato Recipes
Servings: 16
Calories: 134kcal


  • 2 pounds Russet potatoes
  • 3 cups flour
  • 1 egg
  • 1/2 teaspoon salt


  • Boil potatoes for about 10 - 15 minutes. Use a small to medium sized potato (larger potatoes will take longer to boil). You can leave the skins on while boiling the potatoes. When the potatoes are fork tender let the potatoes cool until they can be handled comfortably. 
  • Peel potatoes and place into a medium-sized bowl. Use a potato masher to mash the potatoes until they are of a smooth consistency. Turn mashed potatoes onto a large board. Make sure that you have let the potatoes cool enough so when you add the egg it won't immediately cook. 
  • The potatoes are cool enough when you can handle them easily with your hands. Add 1 to 1 1/2 cups of flour to the potatoes, make a well on the center of the flour, and add 1 to 1 1/2 teaspoons salt. Add 1 egg to the flour, and mix the egg into the potato and flour mixture. When all of the flour has been fully incorporated into the potato mixture add remaining flour. 
  • Mix until all of the flour is absorbed, this should have the texture of bread dough. Take a small portion of the potato gnocchi dough and roll into a long tube. Using a knife cut the tube into 1/2 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 into the dough. 
  • Cook gnocchi by boiling in a large pot of salted water for about 2 to 3 minutes, or until the gnocchi floats. You can finish your gnocchi with a simple butter and Parmesan cheese topping if you like. For this take about 2 cups of cooked gnocchi, and place in a bowl, and add 1 1/2 tablespoons of butter, 2 teaspoons of Parmesan cheese, and mix together well. 
  • This recipe makes quite a bit of gnocchi, you can leave the gnocchi until and in air tight container for up to 48 hours so you can cook it during the next day or two. You can also cook the gnocchi and re-heat it later. I think it is best to cook the gnocchi just before serving.



Calories: 134kcal | Carbohydrates: 28g | Protein: 3g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 10mg | Sodium: 79mg | Potassium: 265mg | Fiber: 1g | Sugar: 0g | Vitamin A: 15IU | Vitamin C: 3.2mg | Calcium: 12mg | Iron: 1.6mg
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About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions


  1. Cynthia Willis

    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!

  2. Lea

    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

  3. Stella

    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.

  4. Camille Treibel

    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!

  5. Richard Blaine

    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!

  6. Debi

    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!

  7. Stamper1004

    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!?

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