Homemade Potato Gnocchi: A Pillowy-Soft Italian Comfort Food
Oct 14, 2025
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There’s something incredibly special about homemade gnocchi. These soft, pillowy potato dumplings are a staple of Italian comfort food, and while they may seem intimidating to make from scratch, this recipe breaks down the process into simple, manageable steps.
Forget the store-bought version, this authentic homemade potato gnocchi recipe is worth every bit of effort and will quickly become a favorite in your kitchen.
This recipe is sponsored by Wada Farms.
Why You’ll Love This Recipe
You’ll fall in love with this recipe because it produces a gnocchi that is truly light and airy, not dense or heavy. The flavor is a beautiful balance of subtle potato and rich flour, making it a perfect canvas for any sauce.
Plus, there’s a unique satisfaction that comes from creating something so delicious and classic with your own hands. This recipe is a gateway to a new level of cooking… one where you’re not just following instructions, but truly creating food with soul.
What is Gnocchi?
Gnocchi, pronounced “NYO-kee,” are small, soft Italian dumplings often served as a first course. Most commonly made from a simple dough of potato, flour, and egg, gnocchi have a light, pillowy, and tender texture when prepared correctly.
The word itself translates to “lumps” or “knuckles” in Italian, a reference to their small, rounded shape. While some gnocchi are served smooth, the traditional ridged shape—created by rolling the dough over the back of a fork or a special board, it’s not just for looks. The ridges are designed to help the gnocchi hold onto sauce, ensuring every bite is flavorful.
Tips for Making Perfect Homemade Gnocchi
- Use the Right Potatoes: Starchy potatoes like Russets or Idaho potatoes are your best friend. They contain less moisture, which means you’ll need less flour, resulting in a lighter gnocchi.
- Don’t Overwork the Dough: This is the most critical rule. Kneading the dough for more than a minute will develop the gluten, making your gnocchi tough and chewy instead of light and airy.
- Keep the Potatoes Dry: Boiling potatoes with their skin on helps prevent them from absorbing too much water. After ricing, let them cool for a few minutes on a clean towel to release any remaining steam.
- Work Quickly and Gently: Gnocchi dough is best when it’s still slightly warm. Work with a gentle hand to mix the ingredients and shape the gnocchi without compacting the dough.
- Taste Test! Before cooking a whole batch, test-boil a few gnocchi. If they dissolve in the water, you need to add a little more flour to the dough. If they are too hard, you may have used too much flour.
Frequently Asked Questions
Why are my gnocchi tough? This is almost always a sign that you overworked the dough or added too much flour. Follow the recipe’s instructions to knead for just one minute and add flour gradually.
Why are my gnocchi falling apart in the water? This is the opposite problem! It means your dough is too wet and needs a little more flour. If you test-boil a few and they dissolve, gently work in a tablespoon of flour at a time until the test gnocchi holds its shape.
Can I make gnocchi ahead of time? Yes! Gnocchi freezes beautifully. Simply place your shaped gnocchi on a baking sheet lined with parchment paper, making sure they don’t touch. Freeze for a few hours, then transfer the frozen gnocchi to a resealable plastic bag or airtight container. Cook them directly from frozen—they’ll just need a little extra time in the boiling water.
What kind of sauce should I use? Because homemade gnocchi has a delicate flavor, it pairs well with both light and rich sauces. A simple browned butter with fresh sage is a classic. A fresh tomato sauce, pesto, or a creamy cheese sauce also works wonderfully.
Our recipe developer tossed this gnocchi recipe together with a simple and light dressing:
- 1/4 cup olive oil
- 1 tablespoon parsley
- 1 tablespoon parm cheese
- Add salt and pepper to taste
Ingredients
- 2 lbs room temperature russet potatoes (approximately 3 large or 5 medium-size)
- 1 large egg, lightly beaten
- 1 cup all-purpose flour, plus more for your work surface
- 1 t kosher salt
- Unsalted butter, olive oil, ground black pepper, Parmesan cheese, fresh chopped herbs, or sauce of your choice for serving (all optional)
Directions
Cook the Potatoes:
Wash the potatoes, being careful not to break the skin. Boil the whole, unpeeled potatoes in a large pot until they are completely cooked through. This will take about 45-55 minutes. You’ll know they’re ready when a knife can easily slide into the center. While they cook, you can gather your remaining ingredients and tools.
Peel and Rice:
Carefully peel the hot potatoes with a paring knife. Roughly cut or break them into quarters and place them in a medium, heatproof mixing bowl, discarding the skins. Next, pass the potatoes through a potato ricer or food mill directly onto a baking tray lined with paper towels or a clean dish towel. This step is crucial for achieving a light texture. Let the riced potatoes cool for 5 minutes.
Form the Dough:
Pour the lightly beaten egg over the riced potatoes and gently fold with a fork until just combined. Sift the flour and kosher salt over the mixture. Use the fork to gently combine until the dough is slightly crumbly and no dry flour remains. Use your hands to press the dough together in one quick motion.
Knead and Shape:
Turn the dough out onto a lightly floured, clean, and dry work surface. Knead the dough for about 1 minute, pressing and folding it over itself until it just comes together into a smooth, consistent ball. Don’t overwork the dough, or your gnocchi will be tough. Divide the dough into eight equal pieces. Gently roll each piece into a rope about 1/2-inch in diameter, adding more flour to your surface as needed to prevent sticking. Cut the ropes into 3/4-inch lengths.
Add Ridges (Optional):
For ridged gnocchi that will hold sauce better, use your thumb to gently roll each dumpling over the back of a floured fork, starting from the cut side and rolling it from the base to the points. Place the formed gnocchi on a floured, parchment-lined baking tray.
Cook and Serve:
To cook, gently drop the gnocchi into a pot of boiling water. Let them boil for 90 seconds to 2 minutes, or until they float to the surface. Immediately remove them with a slotted spoon or spider strainer. Serve the gnocchi immediately, or toss them in a bowl with a bit of olive oil to keep them from sticking. Enjoy!
Now that you’ve mastered the art of making homemade gnocchi, you can enjoy this beloved Italian comfort food anytime you like. The process is a labor of love, but the result—tender, pillowy dumplings that melt in your mouth—is more than worth the effort. Serve them with a simple sauce or get creative with your favorite toppings, and share this special dish with those you love.
Why We Love Wada Farms
We love partnering with Wada Farms because they’ve been growing potatoes for 80 years. Family-owned and operated, they’ve become one of the nation’s largest potato suppliers in the U.S.
As parents, they have a shared passion with The Produce Moms — nutritious food for our family. Their new line of Smalls Artisan Mini Potatoes are perfect for this and many other side dishes. Look for them in the produce aisle!
Related: How to Store Potatoes
Once you’ve tried potato gnocchi, your kids are sure to crave more potato recipes. Here are some of our favorites:
More Potato Recipes
- Potato Candy — silky smooth with just the right amount of sweetness
- Mini Baked Potato Flight – flavor combinations in bite-size
- Breakfast Skillet Potaotes – crispy skin and soft, fluffy inside of these baby potato wedges
- Loaded Potato Skins — adult-sized version of the mini baked potato flight
- Parmesan Oven Roasted Potatoes — extra salty and crispy on the tops
- Buffalo Chicken Potato Bites – Smashed potatoes make the crispiest muffin-sized cups
- Hasselback Potatoes — adds an elegant touch to any meal
Homemade Potato Gnocchi
Ingredients
- 2 lbs room temperature russet potatoes approximately 3 large or 5 medium-size
- 1 large egg lightly beaten
- 1 cup all-purpose flour plus more for your work surface
- 1 t kosher salt
Instructions
- Cook the Potatoes: Wash the potatoes, being careful not to break the skin. Boil the whole, unpeeled potatoes in a large pot until they are completely cooked through. This will take about 45-55 minutes. You’ll know they’re ready when a knife can easily slide into the center. While they cook, you can gather your remaining ingredients and tools.
- Peel and Rice: Carefully peel the hot potatoes with a paring knife. Roughly cut or break them into quarters and place them in a medium, heatproof mixing bowl, discarding the skins. Next, pass the potatoes through a potato ricer or food mill directly onto a baking tray lined with paper towels or a clean dish towel. This step is crucial for achieving a light texture. Let the riced potatoes cool for 5 minutes.
- Form the Dough: Pour the lightly beaten egg over the riced potatoes and gently fold with a fork until just combined. Sift the flour and kosher salt over the mixture. Use the fork to gently combine until the dough is slightly crumbly and no dry flour remains. Use your hands to press the dough together in one quick motion.
- Knead and Shape: Turn the dough out onto a lightly floured, clean, and dry work surface. Knead the dough for about 1 minute, pressing and folding it over itself until it just comes together into a smooth, consistent ball. Don’t overwork the dough, or your gnocchi will be tough. Divide the dough into eight equal pieces. Gently roll each piece into a rope about 1/2-inch in diameter, adding more flour to your surface as needed to prevent sticking. Cut the ropes into 3/4-inch lengths.
- Add Ridges (Optional): For ridged gnocchi that will hold sauce better, use your thumb to gently roll each dumpling over the back of the tines of a floured fork, starting from the cut side and rolling it from the base to the points. Place the formed gnocchi on a floured, parchment-lined baking tray.
- Cook and Serve: To cook, gently drop the gnocchi into a pot of boiling water. Let them boil for 90 seconds to 2 minutes, or until they float to the surface. Immediately remove them with a slotted spoon or spider strainer. Serve the gnocchi immediately, or toss them in a bowl with a bit of olive oil to keep them from sticking. Enjoy!
Notes
- 1/4 cup olive oil
- 1 tablespoon parsley
- 1 tablespoon parm cheese
- Add salt and pepper to taste
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
