Making potato gnocchi from scratch is one of those kitchen projects that sounds fancy but is actually totally doable—even for a weeknight cook who’s had a long day. I mean, you’re just making little potato pillows. How hard can it be? (Okay, maybe a little hard if you mess up the moisture, but more on that in a sec.) If you’ve ever stared at the store-bought version in the refrigerated aisle and thought, “I could do better,” guess what? You absolutely can. And the result? Tender, light, melt-in-your-mouth gnocchi that feel like a warm hug from nonna.
Let’s be real—this isn’t instant ramen, but it’s not a culinary Mount Everest either. Spend an extra 45 minutes in the kitchen, and you’ll have something that tastes like it came from a trattoria in Bologna. Trust me, it’s worth skipping that doomscroll. Plus, once you nail the technique, you’ll wonder why you ever settled for the squishy, gummy kind from the store.
Why This Isn’t Just Another Pasta Recipe
Gnocchi (pronounced nee-OH-kee, not “knock-knees,” FYI) aren’t technically pasta. They’re more like dumplings—little bundles of comfort made from mashed potatoes, flour, and a few other basics. The goal here isn’t chew; it’s cloud-like softness. We’re not trying to build resistance bands—we’re trying to make something that dissolves gently on your tongue.
Think of it like this: regular pasta is the hoodie. Gnocchi? That’s the fleece blanket. It’s cozy, a little indulgent, and perfect when you need a dinner that feels like a hug.
And because it’s so simple, the ingredients really matter. You’re not hiding behind layers of sauce or cheese—well, okay, maybe you are, but you shouldn’t have to. The gnocchi should shine on its own.
The Potato Game: Choosing Your MVP
Let’s settle this once and for all: use starchy potatoes. Russets or Yukon Golds are your best friends here. Why? Because they’re dry and fluffy when cooked, which means less moisture in your dough. Less moisture means less flour needed, which means lighter, airier gnocchi.
New potatoes? Red potatoes? Cute, but no. They’re waxy and hold more water, which spells disaster. You’ll end up with a dough that’s either a gluey mess or so dry it tastes like a cracker. Nope, thanks.
Pro tip: older, floury potatoes are better. They lose moisture over time, which is exactly what you want. So if you’ve got a bag of potatoes that’s been sitting in the pantry for a week… perfect.
The Fork in the Road: Bake vs. Boil
Okay, confession: I used to boil my potatoes for gnocchi. I’d peel them, chop them, toss them in water, and call it a day. And you know what? My gnocchi came out dense. Like, “why did I spend an hour on this?” dense.
Then I learned the secret: bake the potatoes. Why? Because boiling adds water. Baking removes it. Think about it—when you boil a potato, it’s soaking in water the whole time. You’re literally hydrating it further. That’s the last thing you want.
Baking, on the other hand, evaporates moisture. You get drier, fluffier potatoes that are ready to roll into a perfect dough with minimal flour. It’s not just a small tweak—it’s a game-changer.
So yes, it takes longer. A large potato might take 60–75 minutes in a 400–425°F oven. But you can pop them in while you prep other things. Multi-tasking queen energy 💅.
How to Handle the Dough (Without Screwing It Up)
Here’s where most people panic: the dough is sticky. It’s not supposed to be sticky. But guess what? It’s okay. You don’t have to fix it like a software bug.
The Setup
- Rice the potatoes while they’re still warm—never cold. Cold potatoes get gluey.
- Use a potato ricer or a food mill. No masher. Mashing traps moisture. Ricing gives you dry, fluffy strands.
- Lay the riced potatoes out on a floured surface in a wide, thin layer. Let any steam escape.
Mixing It Right
- Make a well with your flour and salt.
- Add the egg and mix gently—do not overwork. Over-kneading = gluten development = tough gnocchi.
- Add flour slowly. You might not need it all. The dough should be soft, not sticky, but never dry.
Still sticky? Add a tiny bit more flour—like, a teaspoon at a time. Patience, young grasshopper.
Shaping: The Fork Trick You’ll Love
Roll the dough into ropes, about ¾ to 1 inch thick. Cut into ¾-inch pieces. Easy.
Now, the fun part: shaping. You don’t have to do it, but it’s satisfying and helps the sauce cling.
Take a fork, lightly floured. Press each piece into the tines with your thumb, then roll it down. Boom—you’ve got ridges. They look fancy, cook evenly, and trap sauce like a pro.
Or go full artisan and buy a gnocchi board. Your choice. Either way, lay them on a floured tray and don’t let them touch.
Cooking Like a Pro (Without the Drama)
Boil a big pot of salted water—like, ocean-level salty. Gnocchi are done when they float. That’s it. Usually takes 1–2 minutes.
Scoop them out with a slotted spoon and toss immediately with sauce. And don’t forget a splash of pasta water—it’s gold for helping the sauce coat everything.
No need to pan-fry unless you’re into crispy edges. But really, the magic is in the softness.
Sauce Ideas That Won’t Steal the Show
Gnocchi deserve a partner, not a takeover. Keep it simple.
- Brown butter & sage—classic, nutty, elegant.
- Pesto—bright and herby, perfect for summer.
- Tomato basil—homestyle and cozy.
- Cream & peas—comfort in a bowl.
Storage: Yes, You Can Freeze Them
Made too much? No problem. Lay uncooked gnocchi on a baking sheet, freeze for 30 minutes, then toss in a bag. Cook from frozen—no thawing needed.
Cooked leftovers? Fridge for up to 3 days. Reheat gently.
So go ahead. Try it. Even if it’s not perfect the first time, you’ll be miles ahead of store-bought. And hey, worst case? You’ve got potato soup. 🥄
How to Make Light, Pillowy Potato Gnocchi at Home
Course: MainCuisine: ItalianDifficulty: Easy, Medium5
servings30
minutes1
hour10
minutes330
kcal1
hour50
minutesLight, pillowy potato gnocchi made with baked russets for a drier mash, minimal flour, and cloud-soft texture. Toss with brown butter and sage or your favorite simple sauce for a cozy, restaurant-qua
Ingredients
2 pounds (900 g) russet potatoes, scrubbed, whole
1 large egg, lightly beaten (room temperature)
1 to 1½ cups (125–190 g) all-purpose flour, plus more for dusting
1 teaspoon fine sea salt, plus more for the cooking water
Optional for serving4 tablespoons unsalted butter
10–12 fresh sage leaves
Freshly grated Parmesan
Black pepper
Directions
- Bake the potatoes
Preheat oven to 425°F (220°C). Line a sheet pan (optional). Pierce each potato a few times with a fork.
Bake whole, unpeeled potatoes until tender and skins look slightly wrinkled, 60–75 minutes depending on size. A knife should slide in with no resistance. - Rice and cool the potatoes
3) When cool enough to handle but still warm, peel the potatoes. Rice them directly onto a clean, lightly floured surface (or a large bowl) in a wide, thin layer. Let steam escape for 2–3 minutes so the mash dries slightly. - Make the dough
4) Sprinkle the salt evenly over the riced potatoes.
5) Drizzle the beaten egg over the potatoes. Dust about one-third of the flour across the surface.
6) Use a bench scraper or your hands to lift, fold, and gently bring the mixture together. Add the next third of the flour and repeat. Add the final portion a little at a time until the dough is soft, cohesive, and barely tacky. You might not need all the flour, or you might need a bit more depending on potato moisture.
7) Knead very lightly—just enough to make a smooth, soft ball. Avoid overworking, which toughens the gnocchi. - Shape the gnocchi
8) Cut the dough into 6–8 pieces. Roll each piece into a rope about ¾–1 inch (2–2.5 cm) thick.
9) Cut the ropes into ¾-inch (2 cm) pieces. Transfer to a lightly floured tray, keeping pieces separate.
10) Optional ridges: Lightly flour the tines of a fork (or use a gnocchi board). Press each piece against the tines and roll it down to create ridges on one side and a slight dimple on the other. - Cook the gnocchi
11) Bring a large pot of well-salted water to a boil. Reduce heat to a lively simmer. Add gnocchi in batches; stir once to prevent sticking.
12) Cook until they float, 1–2 minutes. Let them cook about 15–30 seconds after floating, then lift out with a slotted spoon to a warm bowl. Reserve a little cooking water if you plan to finish in a pan sauce. - Brown butter sage (optional finish)
13) In a large skillet over medium heat, melt butter and add sage leaves. Cook until butter foams and turns nutty and golden.
14) Add cooked gnocchi and a splash of cooking water. Toss gently to coat and emulsify. Season with salt and pepper. Serve with Parmesan.
Notes
- Make-ahead and storage
Refrigerate, uncooked: Arrange on a floured tray in a single layer, cover loosely, and chill up to 6 hours for best results.
Freeze, uncooked: Freeze on a tray until firm, then transfer to a freezer bag up to 1 month. Cook from frozen; add 30–60 seconds to cooking time.
Refrigerate, cooked: Store up to 3 days. Reheat gently in a buttered skillet with a splash of water or stock. - Success tips
Choose starchy potatoes: Russets yield drier, fluffier mash and lighter gnocchi.
Keep potatoes warm while ricing: Warm mash incorporates less flour and stays airy.
Go easy on flour: Add just enough to remove stickiness. Soft dough equals pillowy texture.
Avoid over-kneading: Work the dough minimally to reduce gluten development.
Salt the water like the sea: Properly seasoned water brings out the potato flavor.
Sauce simply: Brown butter sage, pesto, or light tomato-basil let the gnocchi shine.
