Gnocchi

Gnocchi is simple to make with just three ingredients: mashed potato, flour, and egg. This recipe is one my family has used for generations.

Prep Time:

30 mins

Cook Time:

40 mins

Additional Time:

5 mins

Total Time:

1 hr 15 mins

Servings:

What Is Gnocchi?

Gnocchi (singular gnocco) are Italian dumplings made with flour, eggs, and potatoes. Gnocchi can be served in tomato sauce, tossed with pesto, or sautéed with butter and herbs.

Gnocchi Pronunciation

“Gnocchi” can be difficult to pronounce for native English speakers. For future reference, gnocchi is pronounced NYOW-kee.

How to Make Gnocchi

You’ll find a detailed ingredient list and step-by-step instructions in the recipe below, but let’s go over the basics:

What Is Gnocchi Made Of?

These are the three ingredients you’ll need to make gnocchi at home:

Potatoes: Use starchy potatoes, such as russets.
Flour: All-purpose flour absorbs moisture and helps create gluten.
Egg: An egg lends moisture and acts as a binder, which means it helps hold the dumplings together.
Salt: Kosher salt enhances the overall flavor.

How to Make Homemade Gnocchi

Here’s a very brief overview of what you can expect when you make gnocchi:

Boil and drain the potatoes, then mash or pass through a ricer.
Combine the ingredients, then knead into a ball.
Divide the dough into four even portions and shape into “snakes.”
Cut the snakes into pieces.
Boil and drain the gnocchi.

Test Kitchen Tips

This top-rated user recipe was tested in our test kitchen. Here are some tips from the experts:

Make sure to rice or mash the potatoes while they are still hot — if you let them cool too much, they can get gluey and be harder to mash. Just allow them cool slightly before adding the flour and egg to prevent the egg from cooking.
You can always boil a little tester if you’re unsure if your dough is the correct consistency. If it starts to disintegrate in the water, it needs more flour. If it’s tough or gluey after cooking, you’ve added too much flour.
Gnocchi can also be sautéed. Boil them until just starting to float, then transfer to skillet with butter or oil and fry until golden.

Ingredients

3 medium russet potatoes, scrubbed
1 ½ cups all-purpose flour, plus more for dusting
1 large egg
1 teaspoon kosher salt

Directions

Gather the ingredients.
Place potatoes in a large saucepan and cover with 2 inches of salted water. Bring to a boil over high heat; reduce heat to medium-high and simmer, undisturbed, until tender but still firm, 25 to 30 minutes. Drain potatoes and place back in the pot to dry and cool slightly, 5 to 10 minutes.
As soon as potatoes are cool enough to handle, peel potatoes by rubbing skins off with your hands. Pass peeled potatoes through a potato ricer into a large bowl (alternatively, mash until very smooth.) Let cool slightly, about 10 minutes.
Fold in flour, egg, and salt until flour is incorporated and dough starts to hold together. Transfer dough to a lightly floured surface and gently knead once or twice until mostly smooth (do not overwork).
Divide dough into 4 even portions. Roll and shape each portions of the dough into long “snakes,” about ¾-inch in diameter.
Cut snakes into about 1/2-inch long pieces. (Optional: Roll each piece against the tines of a fork or a gnocchi board to make light ridges.) Transfer shaped gnocchi to a single layer on a parchment-lined baking sheet dusted with flour.
Bring a large pot of lightly salted water to a boil over high. Working in batches, drop in gnocchi and cook for 3 to 4 minutes or until gnocchi have risen to the top; transfer cooked gnocchi with a spider or slotted spoon to desired sauce.
Serve and enjoy!