This easy gnocchi recipe is an Authentic Homemade Italian Gnocchi with potato recipe made with basic ingredients you probably already have in your kitchen. The gnocchi is soft, pillow-like, fluffy gnocchi that tastes rustic and delicious with a homemade Sunday gravy (tomato sauce!)
Use this homemade gnocchi recipe to mix with other ingredients to make tasty dishes like Creamy Garlic Mushroom Gnocchi, Creamy Sausage, Spinach and Gnocchi Soup or Creamy Chicken and Sun Dried Tomato Gnocchi!
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Italian Gnocchi Recipe
What are gnocchi?
When it comes to Italian cuisine, few dishes are as beloved and iconic as potato gnocchi. These soft, pillow-like, Italian-style little dumplings, are made from a simple combination of potatoes, flour, eggs and salt. However, gnocchi can be made without eggs, at the relief of Vegans, and have been a staple in Italian kitchens for centuries.
In this blog post, I’ll guide you through the process of making authentic Italian potato gnocchi with basic ingredients
you may already have in your pantry and refrigerator. Below, read about how long it takes to cook gnocchi and how to freeze fresh gnocchi too.
Even if it’s your first time making gnocchi, you’ll be delighted to see how simple it is to bring the flavors of Italy into your very own kitchen without spending all afternoon doing it.
How long does it take to cook gnocchi?
It only takes 2-3 minutes to cook fresh gnocchi. Frozen gnocchi takes a little longer- 4-5 minutes in boiling water.
Vegan option
As I’ve stated above, this Italian gnocchi recipe can be made without the egg simply by omitting it. I do find that it’s a good binding agent but, it certainly can be omitted just as some pasta recipes do not contain eggs.
How to Make Italian Potato Gnocchi
Equipment
- 4-Piece Gnocchi Board Set– includes wood board, potato ricer, dowel rolling pin, and scraper
- gnocchi board and dowel
- potato ricer
Ingredients
*The full, printable recipe is in the recipe card below.
- 2 lbs russet potatoes (baking potatoes) or Yukon Gold potatoes (pricier)
- 1 1/4 cups all-purpose flour, plus extra for dusting
- 1 large egg, lightly beaten
- 1 1/2 tsp salt, divided
Instructions
Prepare the Potatoes
Boil Potatoes
First, thoroughly washing the potatoes. Leave the skin on as it will help prevent the potatoes from absorbing too much water. Boil water with a 1/2 tsp of salt. Then carefully place the whole potatoes in the pot and cook the potatoes until they are tender when pierced with a small sharp knife, usually around 30-40 minutes.
Once cooked, drain the potatoes and let them cool for a few minutes until they are cool enough to handle. Remove the skin and discard.
Baked Potatoes
Alternatively, you may bake the potatoes (russet potatoes are baking potatoes) in roughly the same timeframe however, baking the potatoes gives the potatoes a somewhat roasted. The roasted flavor comes from the baked potato flesh near the skin, which is apparent if the prepared gnocchi dough is cooked immediately.
The roasted flavor isn’t as apparent if the gnocchi is stored in your refrigerator for a few hours before cooking. However, if you store the gnocchi in the refrigerator, some of the ridges lessen.
Prepare the Gnocchi Dough
Next, cut the cooked potatoes in half and put each half piece in the potato ricer, press and allow the riced potatoes to fall into a large bowl. It’s important to achieve a smooth and lump-free consistency, which is harder to do with a potato masher that is used for mashed potatoes.
Then, add to the same bowl 1 1/4 cups of the flour, one slightly beaten large egg and 1 tsp salt.
Then, using your hands, gently mix the dough ingredients to form a soft, sticky dough. You will need to add enough flour to make it hold together without adding too much flour.
Then, add some more flour (up to 1/4 cup more) until the dough doesn’t stick to your hands. Be careful not to overwork the dough, as it can become dense.
Shape the Gnocchi Dough
Then, lightly flour a clean surface and transfer the dough onto it.
Next, divide the dough into small portions and roll each portion into a long rope, about ½ inch thick.
Then, cut the ropes into small pieces, around 1 inch long.
Next, add some flour to a gnocchi board/paddle. The board will give the gnocchi their traditional shape. Roll each piece on the gnocchi board.
The ridges will aid the sauce to adhere to the gnocchi after their cooked.
Cook the Gnocchi
Then, bring a large pot of water (salted with 2 tablespoons) to a boil but, not a rolling boil because it may be too much for delicate gnocchi dough. When the bubbles appear in the water, it’s hot enough to cook the gnocchi.
Next, gently drop the gnocchi into the boiling water, but don’t overcrowd the pot. The gnocchi will likely need to be cooked in batches. Stir gently to prevent sticking.
Once the gnocchi rise to the surface AND float, they are cooked and ready to be removed. This process usually takes about 2-3 minutes.
Then, drain the cooked gnocchi in a colander and allow the excess water to leak out. I don’t suggest removing the cooked gnocchi with a slotted spoon to dinner plates or a big pasta bowl because water will accompany the gnocchi and water down your sauce.
But, you can use it to remove the cooked gnocchi to a colander where the water can drain in your sink while you’re cooking the next batch of gnocchi.
Serve and Enjoy
Then, add a delicious homemade Sunday gravy, roasted creamy tomato sauce, or a simple tomato sauce made from fresh garden tomatoes, homemade pesto, or butter and sage to the cooked gnocchi.
Next, top with grated Parmesan cheese and a sprinkle of red pepper flakes, if desired.
Serve immediately or freeze them (read about how to do that below) and enjoy the authentic flavors of homemade Italian potato gnocchi.
How to Freeze Fresh Gnocchi
Freezing gnocchi is easy. The best way to freeze uncooked gnocchi is to place them in a single layer on wax paper in an airtight container, label it with contents and date, and place it in your freezer. You may separate layers with the wax paper and stack them as they’re light enough to do that.
If you don’t have an airtight container, you may use the paper plate with freezer bag option.
First, label a plastic gallon-sized zipper bag with the contents and date. Then, put the uncooked gnocchi, in a single layer, on two lunch sized paper plates, to make them more sturdy.
Then, put the paper plate in the freezer bag and put the bag, gnocchi side up of course, into your freezer. Do not place anything on fop of it.
Also, making authentic Italian potato gnocchi from scratch is much easier than people think. Plus, it rewards you with a dish that epitomizes comfort, Italian tradition and nutrition.
With just a few basic ingredients, some inexpensive kitchen tools and a little practice, the final result will be the essence of Italian cuisine right in your own home kitchen with this homemade gnocchi recipe. It makes a great first course for an Italian Sunday Dinner.
There are different ways to flavor the gnocchi with sauces as I’ve mentioned above and have provided links below. This homemade Italian gnocchi recipe is perfect to make for Christmas dinner, Easter and any special occasion.
So gather your family and friends, get a bottle of your favorite wine, and savor the deliciousness of homemade potato gnocchi. Buon appetito!
You may also like:
Homemade Pumpkin Gnocchi with Oregano Cream Sauce
How to Make Homemade Egg Pasta with Kitchen Aid Pasta Attachments
Homemade Spinach and Ricotta Cheese Ravioli Recipe
See more ITALIAN recipes.
Authentic Homemade Italian Potato Gnocchi Easy Recipe
Servings 10 4 oz servings
Equipment
Ingredients
- 2 lbs 2 lbs russet potatoes or Yukon Gold potatoes
- 1 1/4 cups all-purpose flour, plus extra for dusting
- 1 large egg, lightly beaten
- 1 1/2 tsp salt, divided
Instructions
Prepare the Potatoes
- First, thoroughly washing the potatoes. Leave the skin on as it will help prevent the potatoes from absorbing too much water.
- Boil water in a small pot with a 1/2 tsp of salt. Then carefully place the whole potatoes in the pot and cook the potatoes until they are tender when pierced with a small knife, usually around 30-40 minutes.
- Once cooked, drain the potatoes and let them cool for a few minutes until they are cool enough to handle.
- Then, peel the skin off of the potatoes and discard the skin.
Prepare the Dough
- Next, cut the potatoes in half and put each half piece in the potato ricer, press and allow the riced potatoes to fall into a large bowl.
- Then, add to the bowl add 1 1/4 cups of the flour, one slightly beaten large egg and 1 tsp salt.
- Then, using your hands, gently mix the dough ingredients to form a soft, sticky dough. You will need to add enough flour to make it hold together without adding too much flour. Therefore, add some more flour (up to 1/4 cup more) until the dough doesn't stick to your hands. Be careful not to overwork the dough, as it can become dense.
Shape the Gnocchi Dough
- Then, lightly flour a clean surface and transfer the dough onto it.
- Next, divide the dough into small portions and roll each portion into a long rope, about ½ inch thick.
- Then, cut the ropes into small pieces, around 1 inch long.
- Next, to give the gnocchi their traditional shape, roll each piece on a gnocchi board. The ridges will aid the sauce to adhere to the gnocchi.
Cook the Gnocchi
- Then, bring a large pot of salted water to a boil but, not a roaring boil. When the bubbles appear in the water, it's hot enough to cook the gnocchi.
- Next, gently drop the gnocchi into the boiling water but, not roaring boil, but don't overcrowd the pot. Stir gently to prevent sticking. Once the gnocchi rise to the surface AND float, they are cooked and ready to be removed. This process usually takes about 2-3 minutes.
- Then, drain the cooked gnocchi in a colander and allow the excess water to leak out. I don't suggest removing the cooked gnocchi with a slotted spoon to dinner plates or a big pasta bowl because excess water can accompany the gnocchi and water down your sauce. But, you can use it to remove the cooked gnocchi to a colander where the water can drain in your sink while you're cooking the next batch of gnocchi.
Serve the Gnocchi
- Then, add a delicious homemade Sunday gravy (tomato sauce), roasted tomato sauce, or a simple tomato sauce made from fresh garden tomatoes, pesto, or butter and sage to the cooked gnocchi.
- Next, top with grated Parmesan cheese and a sprinkle of red pepper flakes, if desired. Serve immediately (or freeze them-read about how to do that below.)
Notes
How to Freeze Fresh Gnocchi
The best way to freeze uncooked gnocchi is to place them in a single layer on wax paper in an airtight container, label it with contents and date, and place it in your freezer. You may separate layers with the wax paper and stack them as they’r light enough to do that.
If you don’t have an airtight container, you may use the paper plate with freezer bag.
First, label a plastic gallon-sized zipper bag with the contents and date. Then, put the uncooked gnocchi, in a single layer, on two lunch sized paper plates, to make them more sturdy. Then, put the paper plate in the freezer bag and put the bag, gnocchi side up of course, into your freezer. Do not place anything on fop of it.
Did You Make This Recipe?
If you made this recipe don’t forget to leave a review!
You’re welcome and thanks for the 5-star rating.
This was my first time making homemade gnocchi and I am very happy with the results. It was an easy, straightforward process, I should have made them a long time ago! I topped them with homemade pesto, it was delicious! Thanks for sharing!
Hi Caroline. It sounds like the potatoes may have absorbed too much water while cooking. This could happen from letting them cook too long or piercing them too much to see if they’re done because every time you do that, you break the skin and more water flows into them. If you think this is what may have happened, you can try using baked potatoes instead or just try the recipe again. Sorry you had trouble.
I tried to make this, but when it came time to mix in the flour, the dough was just so so sticky. After almost tripling the flour it STILL was just as sticky. Did my potatoes absorb too much water while cooking? I used 2 lbs of gold potatoes like the recipe said
Hi Denise. I’m glad you like this recipe. Thanks for the 5-star rating!
I have made these and they are delicious (bu I did cut the recipe down) I don’t have the gnocchi wooden board; –I just use a fork to roll them to get the ridges and works great.