Name: Homemade Gnocchi
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 6 medium russet potatoes; 2 cups flour; 1 room temperature egg; 1 tsp salt

Learn how to make your own homemade gnocchi with this simple and easy recipe!

A woman's hand runs small pieces of dough across a wooden gnocchi board.

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I love gnocchi. I love pasta and I love dumplings. Gnocchi is really just the best of both worlds. They are like these little soft, fluffy sauce soaked pillows.

One day, after making enough mashed potatoes to feed an entire football team, I was left with more leftovers than I knew what to do with. I decided to make an attempt at gnocchi. To be honest, they were bad.

But I kept trying!

And they got better and better and eventually they became amazing!

Pieces of gnocchi sit on a wood surface covered in flour.

Whenever I make potatoes, I always double batch them just so I can make a fresh batch of gnocchi.

Is Gnocchi pasta or potato?

Gnocchi, pronounced nyow-key, is actually an Italian dumpling made from potato, egg and flour.

It is cooked, then tossed in sauce or herbs and olive oil and served with some fresh shaved Parmesan on top.

What sauce goes well with gnocchi?

There is not a sauce that I don’t love on gnocchi. While I love a sage and brown butter sauce on mine, gnocchi taste just as great with pesto or tomato sauce.

These would even lend themselves wonderfully to a creamy butternut squash sauce.

Gnocchi is covered in a buttery parmesan sauce and topped with a decorative sage leaf. The gnocchi sits inside a bowl that is covered with blue flours.

What You Need to Make Gnocchi

Potatoes

Flour

Egg

Salt

How to Make Gnocchi

The beginning stages of making gnocchi are very similar to that of making mashed potatoes.

A woman with a pink apron peels potatoes in her farmhouse kitchen.

Wash and peel the potatoes. Then add them into a large pot. Fill the pot with water so that the potatoes are covered with 1 to 2″ of water.

Bring the potatoes to a boil. When the potatoes are tender and can easily be punctured with a form, remove them from heat and drain the water. Give the potatoes some time to cool before moving on to the next step.

Pass the potatoes through a potato ricer and add them into a large bowl or into the base of a stand mixer.

The woman presses the potatoes in a potato ricer, letting them fall into a stainless steel bowl.

Add the egg, salt and flour into the mixer and begin kneading the dough on a low speed using a dough hook. Finish kneading by hand until the dough is in a smooth ball.

Cut the dough into smaller pieces and begin to roll them out into a rope. Use a dough cutter or knife to cut the rope into 1/2″ pieces.

A woman uses her thumb to press the pieces of gnocchi across a gnocchi board.

You can stop here if you’d like but to really take your homemade gnocchi one step further, you can roll your gnocchi across the back of fork or over a well-floured rigagnocchi, which is a wooden gnocchi board. This will give the gnocchi ridges which help it pick up and hold onto sauce.

How to Freeze and Store Your Homemade Gnocchi

You can store your homemade gnocchi in the fridge for 2 to 3 days.

To freeze your gnocchi, flash freeze them by arranging the gnocchi on a tray and placing the tray into the freezer. Remove when fully frozen and transfer to a plastic bag before returning them to the freezer. They will keep for up to a year this way.

How to Cook Homemade Gnocchi

Fill a large pot with salted water and bring to a boil. Add in the gnocchi.

Boil the gnocchi for 5 minutes or until it begins to float.

When gnocchi floats, remove from the water. Serve with your favourite sauce.

Homemade Gnocchi

Learn how to make your own homemade gnocchi with this simple and easy recipe!

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

6 medium russet potatoes
2 cups flour
1 room temperature egg
1 tsp salt

Instructions

Wash and peel the potatoes.
Place the potatoes into a large pot, cover them with water and bring the water to a boil.
Boil for approximately 20 minutes, until the potatoes can be punctured easily with a fork.
Strain the water and allow the potatoes to cool.
When the potatoes have cooled, press them through a potato ricer or mash them using a potato masher.
Add the potatoes into the base of a stand mixer.
Add the egg, salt and flour into the mixer and begin kneading the dough on a low speed using a dough hook.
Finish kneading by hand until the dough is in a smooth ball.
Section out the dough and roll each section into a rope.
Use a bench scraper or knife to cut the dough rope into 1/2" pieces.
Using a thumb, roll the pieces across a rigagnocchi or the back of a fork to form the grooves.
See below for storing and cooking instructions.

Notes

To Store: Store fresh gnocchi in fridge for 2-3 days or flash freeze and store in freezer for up to a year.

Cooking Instructions: Fill a large pot with salted water and bring to a boil. Add in the gnocchi. Boil gnocchi for 5 minutes or until it begins to float. When gnocchi floats, remove from the water. Serve with your favourite sauce.