Name: Homemade Potato Gnocchi
Prep time: 30 min
Cook time: 5 min
Total time: 65 min
Ingredients: 2 pounds Russet potatoes ((high starch potatoes like Russets work the best for a pillowy soft texture), scrubbed clean but not peeled); 1 cup all-purpose flour (, plus more as needed depending on the moisture content of the potatoes); 1 teaspoon salt; 1 large egg (, room temperature)

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Learn how to make Italian Potato Gnocchi! These traditional Italian potato dumplings have been prized throughout Italy for centuries and while there are a variety of gnocchi, it is the potato gnocchi that is the most cherished. Easy to make and freezes well, absolutely nothing beats homemade for texture and flavor. You’re quest for the best potato gnocchi recipe ends here!

For another popular potato dumpling variation try our German Potato Dumplings (Kartoffelklöße)!

Delightfully tender little potato dumplings that pair beautifully with a whole host of sauces, I’m sharing a traditional potato gnocchi recipe with you just the way I learned it in my travels through Italy!

What is Gnocchi?

Gnocchi is plural, gnoccho is singluar. But what is it? Is it a pasta? Is it a dumpling? The simplest answer is that it depends on the ingredients, the region of Italy, and who you ask. While it is often placed under the umbrella category of pasta, many Italian chefs argue passionately that it is not a pasta, it is a dumpling. The confusion often comes from the fact that there are different varieties of gnocchi and some made with pasta dough, like semolina gnocchi. But most are not, including potato gnocchi, which Northern Italians place solidly in the dumpling category. So by its simplest definition, gnocchi are traditional Italian dumplings that come in several varieties and are typically served with any number of sauces. Some varieties of gnocchi include ricotta gnocchi, semolina gnocchi, spinach gnocchi, and pumpkin gnocchi. The most popular variety of gnocchi both in and outside of Italy are potato gnocchi.

Where Did Gnocchi Originate?

The first official recipe for gnocchi is attributed to Roman cook Marcus Gavius Apicius and dates back to the 1st century AD from his cookbook “The Re Coquinaria”. He created a mixture with semolina flour and water or milk, fried it, and then seasoned it with honey and black pepper. When potatoes were introduced to Europe in the 16th century, Northern Italy, where the cooler climate was better suited for growing potatoes than grains, started incorporating potato into their gnocchi resulting in the most popular version of gnocchi that we know and love today.

An interesting fact, when introduced to Europe potatoes were initially considered a vegetable of the devil. During the 16th and 17th centuries they were widely considered poisonous and were used to feed animals and prisoners captured in war. The first regions of Italy to have the courage or gall (you choose) to push against the grains (quite literally!) and to adopt potatoes were Tuscany and Veneto and later Emilia-Romagna.

From our most recent trip to Tuscany in the medieval village of Monteriggioni

Potato gnocchi have particularly special meaning to the town and people of Verona. Every February throughout all of Italy the festival of Carnevale is celebrated with each region and town showcasing their favorite foods. Naples lauds its lasagna, Tossignano in Emilia-Romagna salutes its ragù and polenta, Ivrea in the Piemonte serves up its fagiolata, and Verona applauds its beloved potato gnocchi.

Verona even observes Venerdì Gnocolar, “Gnocchi Friday”, on the last Friday of carnival week with the portly king, Papà del Gnoco, the “Father of Gnocchi,” heading the parade procession wearing his red and white costume symbolizing the colors of gnocchi and meat sauce and holding a large fork as his sceptor with a plump gnocchi impaled on its tines. Yes, the Veronese take their potato gnocchi very seriously, so much so that they even have an official term for the aftereffects of overeating it: gnoccolonità!

What Tools Do I Need To Make Potato Gnocchi?

But let’s get right down to business – how to make gnocchi! There are only two specific tools that you need to make gnocchi, and one of them can be substituted. The one tool however that is absolutely essential is a potato ricer. And when I say essential I mean it really is non-negotiable. There is a reason potato ricers exist and it isn’t to make life more difficult, it’s ALL about creating the BEST texture. I know there are a lot of recipes out there that simply call for mashing the potatoes, but you will not achieve the right texture by going that route; your gnocchi will be dense and stodgy. And if you’re thinking, “I don’t want to buy a potato ricer just to have for making gnocchi!” don’t worry, a potato ricer has multiple uses. For example, you can press cooked cauliflower through it to make cauliflower rice. Or press apples through it to make a chunky applesauce that has a light texture. You can also take roasted or cooked tomatoes with skins and press them through, leaving the skins behind – that’s right, no peeling! On a similar note, you can use your potato ricer to make hummus: press the cooked garbanzo beans through and it will leave the skins behind, giving you the most velvety-smooth hummus! More uses? Some people also use it to press cooked veggies and fruits through to make baby food for a better texture. And last but not least, another great use for it is to make homemade German Spaetzle and Kartoffelklöße (German potato dumplings).

If you’re a bargain hunter like I am, you can often find potato ricers in thrift stores. You can also find them online like this stainless steel potato ricer. I’ve been happy with my RSVP Potato Ricer that comes with medium and coarse plates and is dishwasher safe.

The second tool is a gnocchi board. While this isn’t essential – you can use a fork instead – the traditional method for shaping gnocchi is to use a wooden gnocchi board. And frankly it’s kinda fun to use! Nothing fancy, it’s a small and simple wooden paddle with grooves that you roll the dough along to give it it’s characteristic shape. And best of all, they’re inexpensive. This beechwood gnocchi board on Amazon is the one I’ve been using for the past 11 years and as of the time of this post it’s around $8.

Tips for Making Gnocchi

Gnocchi are easy to make but there are a few key things to remember that will impact their success.

Use the right potatoes. That means potatoes that are high in starch and low in moisture. This will result in light, pillowy soft gnocchi. Russet potatoes are perfect. Even more perfect are older Russets because they have an even lower moisture content. In contrast, using lower starch, waxy potatoes with a higher moisture content like Yukon Golds will result in denser, gummier gnocchi.
Do NOT mash the potatoes! Use a potato ricer. I repeat, use a potato ricer. Or a food mill. Mashed potatoes will result in dense, stodgy gnocchi. Ricing the potatoes incorporates air into them, resulting in light and tender gnocchi.
Allow some wiggle room for the flour quantity. The exact amount will depend on the moisture content of the potatoes you’re using. So you may need a little bit more. But one thing to keep in mind is that the less flour you use, the lighter the gnocchi will be. So use enough to where the dough is nice and soft and not remotely sticky and stop there.
Don’t over-work the dough. The more you work the dough the more you work the gluten, which will make the dough stronger and more elastic, resulting in gnocchi that are firm and rubbery.
Whether you’re using a gnocchi board or the tines of a fork, get those ridges all around the entire gnocchi. The primary purpose for these characteristic ridges is to create more surface area so that that the sauce can easily adhere to the dumpling. And the purpose for pressing that divot into the center of the dough before rolling them? That’s right, it creates a pocket where even more of the sauce can collect!
If you’re freezing the gnocchi it is important to follow the step to let them air dry a while first to develop a thin skin (minimum one hour or up to four) before moving them to the freezer. This will help strengthen the gnocchi and enable them to keep their shape when cooking.

Follow these tips and you’re on your way to perfect potato gnocchi bliss!

Best Potatoes For Gnocchi

As mentioned earlier, using the right potatoes are critical for achieving the best texture. Potatoes high in starch and low in moisture, like Russets, are best for making gnocchi. They will produce gnocchi that are pillowy soft with a light texture. Potatoes that are lower in starch and have a higher moisture content, like Yukon Golds, while richer in flavor will produce gummier, denser gnocchi. For the best results, use older potatoes as they have even less moisture.

Can You Freeze Potato Gnocchi?

You sure can and they freeze well! If you know you’re not going to use an entire batch, or if you’d like to make a double or triple batch while you’re at it, freezing is a great way to preserve gnocchi for later use. Gnocchi are best frozen uncooked. Here’s how to freeze gnocchi:

Once they are formed place them on a lined baking sheet so they aren’t touching each other and let them sit at room temperature for a least an hour or up to 4 hours to dry out and develop a thin skin. This is essential to help strengthen the gnocchi and enable them to hold their shape when cooking them after having been frozen (otherwise they will likely fall apart).
Place the baking sheet in the freezer and freeze for about 3 hours or until the gnocchi are frozen solid.
Transfer the frozen gnocchi to a ziplock freezer bag or freezer-safe container where they will keep for up to 2 months.
Take out however many gnocchi you need and you can cook them in their frozen state – no need to thaw!

How to Serve Gnocchi

Like pasta, gnocchi are typically served with a variety of sauces. Here are some popular options:

Marinara Sauce
Bolognese
Beef Ragu
Creamy Alfredo sauce
Pesto Sauce
Browned Butter and Sage
Gorgonzola Sauce
Carbonara Sauce
Primavera (a mix of sautéed vegetables)

Potato Gnocchi Recipe

Let’s get started!

Boil the potatoes whole, skins on, in lightly salted water until tender. Drain and let sit until cool enough to handle but still warm. Peel and discard the skins.

Press the potatoes through a potato ricer (two options include stainless steel or dishwasher safe hard plastic) or food mill into a bowl. This is imperative for the right texture as mashing them will produce dense, stodgy gnocchi.

Add the flour, salt and egg to the riced potatoes.

Though not traditional, you can add a small pinch of nutmeg for flavor if you like.

Use your hands to knead the mixture into a smooth, soft dough but do not over-mix. The dough should not be sticky; if it is, add a little more flour.

Divide the dough into four pieces and rolling each piece into a rope 3/4 inches in diameter and then cut it into 3/4 inch pieces. Take each piece, one at a time, set it on a floured gnocchi board, press down into the center of it to make a divot, and then roll it down the gnocchi board, gently pressing down on it, so it folds over itself like a curl of butter.

Alternatively roll the gnocchi down the tines of a large fork.

Toss the finished gnocchi in some flour to prevent them from sticking together while cooking, spread them out single layer, and let them air dry for about 30 minutes before cooking to allow them to develop a thin skin so they will better hold their shape when cooked. Ideally place them in the freezer for 2-3 hours before boiling them.

Note: If you’re not making the entire batch you can store any unused gnocchi in an airtight container in the refrigerator for up to 3 days.

Bring lightly salted water to a rapid boil in a large pot and add the gnocchi. After a few seconds give them a stir. Cook the gnocchi until they begin to rise to the surface.

After about 2-3 the gnocchi will have risen to the surface which means they are done.

Remove the gnocchi with a slotted spoon and serve immediately, tossing it in the sauce of your choice with a little of the gnocchi cooking water.

Enjoy!

For more traditional Italian food be sure to try our: