Why settle for store-bought when you can make homemade potato gnocchi that’s light, fluffy, and bursting with flavor?
This easy recipe will have you crafting delicious, melt-in-your-mouth gnocchi in no time,
with endless ways to serve them—whether tossed in savory pesto, creamy marinara, or sautéed with savory baked turkey.
Plus, you can freeze them for later,
so you’ll always have a batch on hand for those cozy nights when only homemade pasta will do.
Ready to make the best gnocchi of your life?
Let’s get started!
For Potato Gnocchi:
- Russet Potatoes – You’ll need 2 lbs (about 4 large) russet potatoes. These potatoes give the gnocchi a light and fluffy texture.
- Egg – One large egg, beaten, helps bind the dough together.
- All-Purpose Flour – 1 1/2 cups (add more if the potatoes are too moist). Flour is essential for forming the dough and ensuring it holds together.
- Salt – 1 tsp for the dough and extra to season the water for boiling the gnocchi.
- Black Pepper – 1/4 tsp adds a subtle seasoning to the dough.
- Ricotta Cheese – 1/4 cup (drained). This adds a little extra tenderness to the gnocchi.
For Serving:
- Baked Turkey and Sour Cream – They are optional, but they make a delicious savory topping for your gnocchi.
- Marinara Sauce – Perfect for tossing your gnocchi in a classic tomato-based sauce.
- Pesto Sauce – A flavorful alternative to marinara, pesto adds a fresh and herby twist.
Homemade Potato Gnocchi Recipe
Why settle for store-bought when you can make homemade potato gnocchi that’s light, fluffy, and bursting with flavor?
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Servings: 8 people
Notes
Ingredients:
- 2 lbs russet potatoes (about 4 large)
- 1 large egg, beaten
- 1 1/2 cups all-purpose flour (add more if the potatoes are moist)
- 1 tsp salt, plus extra for boiling
- 1/4 tsp black pepper
- 1/4 cup Ricotta cheese (drained if there is liquid)
Optional Serving Suggestions:
- Baked turkey and sour cream
- Warm marinara sauce, garnished with Parmesan
- Pesto sauce
Instructions:
-
Prepare Potatoes:
- Wash the potatoes and pierce them with a fork.
- Bake or boil them (using an Instant Pot, air fryer, or oven) until soft and easily pierced.
- Let them cool until manageable to handle.
- Once cool enough, peel the potatoes and cut each into four pieces.
- Use a potato ricer to press one piece of potato at a time onto a clean work surface.
-
Mix Ingredients:
- Drizzle the beaten egg over the mashed potatoes, then dot the top with small pieces of ricotta cheese.
- In a separate bowl, mix the salt and pepper with the flour.
- Sift this flour mixture over the potatoes.
-
Form the Dough:
- Use a bench scraper or your hands to gently combine the ingredients.
- Lightly knead the dough, dusting with more flour as needed.
- The dough should remain soft and smooth—avoid overworking it to keep the texture light and fluffy.
-
Shape the Gnocchi:
- Divide the dough into 8 portions.
- On a floured work surface, roll each portion into a long, 1/2-inch thick strip.
- Cut the strips into 1-inch pieces.
- Roll each piece over a fork or gnocchi paddle to create the characteristic ridges.
- Place the gnocchi on a parchment-lined baking sheet, ensuring they remain in a single layer.
- Repeat with the remaining dough portions, adding more flour as necessary.
-
Cook the Gnocchi:
- Bring a pot of salted water (1 1/2 Tbsp salt for half a pot of water) to a boil.
- Cook the gnocchi in 3-4 batches, being careful not to overcrowd the pot.
- Stir gently to prevent sticking.
- Once the gnocchi float to the surface, cook for an additional minute, then lift them out with a sieve.
- Transfer the cooked gnocchi to your desired sauce or finish them in a skillet.
- Repeat with the remaining batches.
Notes:
- Cooking Potatoes: We recommend using baked or Instant Pot potatoes for this recipe. Boiled potatoes can become waterlogged and may require additional flour. For best results, cook whole potatoes (with skins on) until they are easily pierced.
- Freezing: To freeze gnocchi, lay them out in a single layer on a parchment-lined baking sheet. Freeze for 2 hours until firm, then transfer to a plastic freezer bag. Gnocchi can be frozen for up to 3 months. To cook from frozen, boil them in batches.
Serving Ideas:
- Marinara Sauce: Heat marinara in a skillet and toss the cooked gnocchi until well-coated.
- Pesto Sauce: Spread pesto on a platter and add the gnocchi. Top with additional pesto if desired.
Nutrition
Calories: 168 kcal | Carbohydrates: 33g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 311mg | Potassium: 506mg | Fiber: 2g | Sugar: 1g | Vitamin A: 65 IU | Vitamin C: 6mg | Calcium: 37mg | Iron: 2mg
- What’s the best way to cook the potatoes for gnocchi?
The secret to light gnocchi is baking the potatoes. Baking them (instead of boiling) reduces moisture, which helps create the perfect fluffy dough. After baking, let them cool before peeling. - How can I prevent the dough from being too sticky?
If your dough feels sticky, don’t panic! Simply add a little extra flour as you knead. Just be careful not to overwork the dough, or it will become tough. - Can I make gnocchi without eggs?
Yes, you can skip the eggs if you want, though they do help with binding and tenderness. If you leave them out, you might need a bit more flour to get the right dough consistency. - Can I freeze gnocchi for later?
Absolutely! To freeze, place the formed gnocchi in a single layer on a parchment-lined baking sheet. Once they’re firm, pop them in a freezer bag. You can cook them straight from frozen when you’re ready for them. - How do I know when the gnocchi are done cooking?
Once your gnocchi float to the top of the pot, give them another minute or so. That’s when you know they’re perfectly cooked and ready for your favorite sauce.
