• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Recipes
  • Videos
  • Shop
  • Subscribe
The Matbakh
menu icon
go to homepage
  • About
  • Recipes
  • Videos
  • Shop
  • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Videos
    • Shop
    • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Main Dish

    Homemade Italian Potato Gnocchi

    By Lily・Published:Aug 20, 2022・Updated: Oct 5, 2022・Post may have affiliate links.

    Jump to Recipe Print Recipe
    Italian potato gnocchi in a bowl.

    Italian potato gnocchi is a simple homemade pasta dumpling recipe made with russet potatoes, flour, egg, and salt. This easy gnocchi recipe is pillowy, tender, and perfect with a slow-simmered meat ragu sauce.

    gnocchi, tomato sauce, and grated parmesan in a bowl.

    Originating in Northern Italy, gnocchi is an Italian potato dumpling that has been around since Roman times.

    What I Love About This Recipe

    This homemade potato gnocchi is an authentic Italian recipe. If this is your first time making homemade pasta, this is a great recipe to start with. Homemade gnocchi is tender, delicious, and better than store-bought gnocchi.

    Ingredient Notes

    Russet potatoes, egg, flour, and salt on the counter.
    • Russet potatoes: Use a dry, starchy potato for the right gnocchi texture. Other potatoes like Yukon gold potatoes and new potatoes are too soft making the gnocchi difficult to form.
    • All-purpose flour
    • Egg: You will need a whole egg for this recipe. I like to use free-range eggs with an orange egg yolk.

    See the recipe card at the bottom of the post for quantities.

    How To Make Homemade Potato Gnocchi

    Peel and quarter the potatoes. Boil potatoes in a large pot of water until soft. Drain potatoes.

    boiled potatoes and a potato ricer.

    Place the potatoes on a clean work surface.

    mashing the cooked russet potatoes.

    Using a potato ricer or potato masher, crush the potatoes.

    riced russet potatoes.

    There should not be any potato chunks.

    add an egg into the flour well.

    Add the flour and form a well. Crack a whole egg into the well.

    mixing egg into the flour.

    Mix the egg. Add in flour, continuing to mix. Add a pinch of salt to the dough.

    hand kneading the potato gnocchi dough.

    Knead the flour, potatoes, salt, and egg together. Don't knead too long. The dough should feel soft but not too sticky. Resist the urge to add more flour!

    forming a gnocchi rope.

    Add a little flour to the work surface. Cut the gnocchi dough into sections. Roll out one of the sections with your hands to form a long rope.

    cutting gnocchi from a rope of dough.

    Cut the gnocchi rope into ¾" (2 cm) equal pieces using a paring knife. Sprinkle the little dumplings with flour.

    rolling the gnocchi pasta down a fork.

    Dust the fork with flour. Set the fork at an angle. Roll a piece of dough down the fork. Press firm enough to form ridges on the outside of the gnocchi.

    making ridges on the gnocchi pasta.

    Continue until all gnocchi pieces have ridges. Set the uncooked gnocchi aside in a single layer on a lightly floured surface.

    Bring salted water to a rolling boil. Drop the gnocchi into the boiling water using a bench scraper (or flat plate). Once the gnocchi pop to the top of the water, wait about 15 seconds. Use a slotted spoon to remove them. The total cooking time is one to two minutes typically.

    homemade potato gnocchi in a bowl with ragu sauce.

    Place the homemade potato gnocchi directly into a simple tomato sauce. Grate some Parmigiano Reggiano over the top. Buon appetito!

    Tips and Tricks

    • Authentic Italian gnocchi uses dry, starchy potatoes like russet potatoes. Other potatoes will make the gnocchi dough too soft and difficult to work with.
    • Cut the gnocchi dough into similar bite-sized pieces (about ¾" wide). The thickness of the rope should be about the size of a thumb.
    • Use a potato ricer. This ensures the dough will not have chunks of potatoes.
    homemade potato gnocchi in a simple meat sauce with parmesan.

    Variations and Substitutions

    The only potatoes that can substitute russet potatoes are dry, floury potatoes.

    Equipment

    • Potato ricer or potato masher
    • Gnocchi board or tines of a fork to make the gnocchi indentations
    • Large stovetop pot to boil the potatoes and the gnocchi
    • Bench scraper or dough scraper for mixing the gnocchi dough

    Storage

    Uncooked gnocchi freezes well. Just add the floured gnocchi to an airtight container. When ready to use, drop them frozen into the boiling water. This traditional gnocchi recipe does not store well in the fridge.

    FAQs

    Is gnocchi pasta or potato?

    Gnocchi is a potato pasta dumpling made with mashed potatoes, flour, egg, and a pinch of salt.

    Is there a difference between gnocchi and potato gnocchi?

    Gnocchi is potato gnocchi, which is a bite-sized potato dumpling.

    What do you eat gnocchi with?

    Serve gnocchi with a pasta sauce like a simple tomato sauce, pesto sauce, or sage butter sauce.

    Italian Recipes

    • Italian Fried Calamari (Calamari Fritti)
    • Classic Italian Lasagna With Béchamel
    • Italian Spaghetti and Meatballs
    • Homemade Lasagna Noodles

    Join The Tribe

    Subscribe to The Matbakh Facebook, Instagram, YouTube, or Pinterest pages. We also have a saucy newsletter.

    authentic gnocchi with meat pasta sauce.

    Homemade Italian Potato Gnocchi

    Author: Lily
    Course: Main Dish
    Cuisine: Italian
    Prep: 15 mins
    Cook: 20 mins
    Total: 35 mins
    5 from 2 votes
    Print Pin Rate Email
    Servings 4
    This homemade potato gnocchi is an authentic Italian recipe made with russet potatoes, flour, egg, and a pinch of salt.

    Ingredients
     
    US Customary - Metric

    • 2.2 pounds of russet potatoes
    • 9 ounces of all-purpose flour about 2 cups
    • 1 egg
    • salt

    Instructions

    • Peel and quarter the russet potatoes. Boil them in water until tender. Drain.
    • On a clean counter, rice the potatoes using a potato masher or potato ricer. The potatoes should be smooth with no chunks of potato. Let the potatoes cool slightly so they aren't piping hot.
    • Add the flour on top of the potatoes making a well. Crack and add the egg. Using a fork, break up the yolk. Mix in the flour gradually. Knead the potatoes, flour, and egg together until combined. 
    • Dust the counter and your hands with flour. Split the gnocchi dough into 4 sections. Roll the gnocchi dough with your hands until a long rope forms.
    • Cut ¾" (2 cm) sections of the rope. Using a fork or gnocchi board, roll the gnocchi to form ridges. Dush with flour and lay in a single layer.
    • Boil a pot of salt water. Drop the gnocchi into the boiling water. Once the gnocchi float to the top of the water, remove them with a slotted spoon. Serve with a simple tomato sauce and grated parmesan.

    Notes

    1. It's important to use starchy potatoes like russet potatoes. Soft potatoes, like red potatoes or Yukon gold will make the gnocchi dough too soft and difficult to work with.

    Nutrition

    Serving: 1/4 | Calories: 324kcal | Carbohydrates: 68g | Protein: 10g | Fat: 2g | Saturated Fat: 0g | Polyunsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 47mg | Sodium: 18mg | Fiber: 4g | Sugar: 2g

    More Ultimate Main Dishes For Lunch and Dinner

    • Grilled Boneless Skinless Chicken Thighs
    • Grilled Lamb Chops
    • Rotisserie Chicken Pot Pie with Biscuits
    • Crustless Chicken Pot Pie

    About Lily

    Howdy! My name Lilian, but my friends call me Lily. I'm the founder and one of the recipe authors here at The Matbakh. I enjoy sunsets, long walks on the beach, meaningful relationships, and anything related to food. I'm so happy you are here!

    Reader Interactions

    Leave A Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Howdy, I'm Lily!

    toddler lily using her kitchen set

    I've been cooking things up ever since I was a kid. More about me

    Mediterranean Dips

    • Lebanese Baba Ganoush: The Ultimate Eggplant Dip
    • Labneh With Za'atar and Olive Oil
    • Labneh With Mashed Garlic Paste
    • Black Olive Tapenade Without Anchovies

    Mediterranean Recipes

    • Sautéed Lemon Garlic Butter Shrimp
    • Oven Broiled Lamb Kabobs
    • Epic Fatoosh Salad With Pomegranate
    • The Best Spanakopita Pie

    Lebanese Food

    the best traditional lebanese food recipes

    Family-Style Recipes

    • Steelhead Trout with Garlic Lime Butter Sauce
    • Meatless Baked Ziti
    • Blanched Asparagus With Garlic Aioli
    • Stovetop Pot Roast

    Footer

    ↑ back to top

    Stay Connected

    • Instagram
    • Pinterest
    • Facebook
    • YouTube

    Legal Stuff

    Privacy Policy

    Terms & Conditions

    Accessibility Statement

    About

    The Matbakh

    About Me

    Contact

    Resources

    Shop

    Recipe Index

    Video Index

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2020 - 2023 Amooni Media LLC