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4.39 from 44 votes

Gnocchi Recipe

My homemade Gnocchi Recipe calls for just 4 ingredients! These soft potato dumplings are a cinch to make. This recipe will give you the best gnocchi you can enjoy with any of your favorite sauces, complete with instructions on how to freeze them for later.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course, Pasta
Cuisine: Italian
Keyword: gnocchi, gnocchi recipes
Servings: 6
Calories: 247kcal


  • 2 pound russet potatoes peeled (about 4 medium)
  • 1 ½ cup all-purpose flour more for kneading and rolling
  • 1 teaspoon salt
  • 1 large egg beaten


  • Fill a pot of water with enough cold water to cover the potatoes by at least 2 inches. Add the potatoes to the pot and bring to a boil over medium-high heat. Cook until the potatoes are fork tender, about 20 to 30 minutes. Drain and cool, then mash them using a fork or potato masher.
  • Lightly flour your work surface. In another medium bowl mix the flour with the salt.
  • Add the egg to the potatoes, then add the flour mixture. Using your hands, mix until the flour is moistened then transfer the dough onto the floured work surface. Gather the dough together and start kneading until the flour is fully incorporated into the dough. The dough is done when it's smooth and a little sticky. Do not over knead the dough or the gnocchi will be tough.
  • Cut the dough into 8 equal sized pieces. Roll each piece into long snake-shaped log, that's about 3/4 of an inch in diameter.
  • Using a sharp knife or dough cutter, cut the logs into small 3/4 inch pieces. Place finished gnocchi onto a baking sheet lined with parchment paper, while you're working with the rest of the dough. Dust each gnocchi with a bit of extra flour.
  • To shape the gnocchi, hold a fork in one hand and place a gnocchi against the tines of the fork. With a light touch, use your thumb and press in and down the length of the fork. This step is optional.

Cook the gnocchi

  • Bring a pot of salted water to a boil then add gnocchi to the pot. The gnocchi is done cooking when they pop to the top. Use a slotted spoon to remove the gnocchi from the water. Serve gnocchi as desired.



  1. If you have leftovers, store them in an airtight container in the fridge for 3 days. It'll reheat easiest in the microwave.
  2. You can also reheat them on the stovetop. Add the gnocchi to a skillet over medium heat. Add a splash of chicken or veggie broth to make sure they don't dry out. Cook, stirring occasionally, until your pasta is heated through.


Calories: 247kcal | Carbohydrates: 51g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 409mg | Potassium: 677mg | Fiber: 3g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 9mg | Calcium: 30mg | Iron: 3mg