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Homemade Potato Gnocchi

An easy Italian Pasta Dish recipe, Homemade Potato Gnocchi, made with only 4 ingredients. Tossed in a simple tomato sauce. These soft, delicate Gnocchi will make a delicious Dinner idea.

Gnocchi in a tomato sauce in a black pan.


 

Living in Italy has made me realize that the simplest dish can be made in so many different ways, depending on the region or even how the family cooks it.

That of course also includes how to make Gnocchi. I have been told to use just flour and potatoes, or use  some milk instead. But the best way I found is flour, salt, potatoes and an egg.

My father-in-law would often tell this rhyme to his grandkids “Ridi, Ridi che la Mamma ha fatta i gnocchi” (laugh, laugh, because mommy made gnocchi). The origin is supposedly during times of poverty when children would be happy because their mother was able to make something delicious with potatoes and flour.

What are gnocchi?

They are small pieces of dough, usually round or oblong in shape that are boiled in water or broth and then tossed with different sauces.

The term gnocco (which is the singular form of gnocchi) mean knot (or nodo), it refers to something hard such as the knuckles (nocche) of a finger. It was probably invented around the 16th century when potatoes were imported to Italy from America.

Gnocchi with parmesan cheese in a sauce.

Recipe Ingredients

  • Potatoes – best to use Yukon Gold or Russet
  • Flour – all purpose
  • Salt
  • Egg – room temperature

How to make them

  • In a large pot boil un peeled potatoes until tender, remove from the pot and let cool enough to handle, then remove the skin.
  • Then pass through a Potato Ricer or mash.
  • On a flat surface mix together the flour and salt make a well in the middle and add the potatoes and egg, mix together with your fingers to form a soft dough, it should not stick to your fingers.
homemade gnocchi ingredients flour, potato riced and an egg on a wooden board
  • On a lightly floured surface, cut small amounts of dough to form ropes and cut into 3/4 inch (2 cm) pieces, then slide each piece on a fork and squeeze a little (but not too hard).
  • Sprinkle with a little bit of flour and toss, so they don’t stick together.
gnocchi dough, rolled and cut
  • Let the gnocchi rest for 20 minutes before cooking.
Homemade Gnocchi resting for 20 minutes on a wooden board
  • In a large pot of salted boiling water cook the gnocchi, gnocchi are ready when they float to the top.
  • Drain and toss with desired sauce.

So how did I come by this recipe?

I have a great little family owned supermarket just down the street from me where I can get fresh eggs and really good cold cuts, slabs of pancetta,  fresh nuts and other goodies and my just-purchased pressure cooker.

If you need it, they have it!

Over the years the woman who owns the store has also become a friend. She is originally from the South of Italy  and left her family to marry and move North.

With the store business and family to take care of she doesn’t see them as often as she wishes.

My  move from Canada to Italy was a little more extreme, but it was something we had in common and gave us something to break the ice.

So over the years I have acquired a good friend and some good recipes. This Gnocchi Recipe being one of them.

Different sauces for Gnocchi

There are several ways that you can serve Gnocchi, probably the most popular being a simple tomato sauce, you could also toss them with Pesto, butter and salvia or even a simple cream sauce.

How to make a firmer Gnocchi

  • Use a red skinned potato
  • Boil the potatoes with the peel on, that way the potato absorbs less water.
  • Peel the potato and place through a potato ricer immediately, because the cooler they get the stickier they become.
  • An easy way to peel the potato is stick a fork through and peel it using a knife.
  • Although you should wait for the riced potato to cool before adding to the flour (or denaturation may occur).

What are Pelati tomatoes?

Pelati tomatoes are skinned plum (san marzano) tomatoes that are canned in their own juice with no additives such as salt, garlic basil etc. You can also use canned chopped tomatoes or even passata as long as there is nothing added to the tomatoes.

What is the best Potato for making them?

The perfect potato is an old potato, in other words no new potatoes. New potatoes contain more water which absorbs too much flour. Go for Yukon Gold or Russet Potatoes.

Gnocchi in a sauce.

What is the best flour to use?

I think it all depends on preference, I always use all purpose, in Italy it’s called Manitoba but some people prefer 00 or a lower protein flour. A lower protein flour will make them softer and more tender.

How long does it take to cook gnocchi?

Once they have been added to the salted boiling water give them a couple of stirs and watch carefully, it doesn’t take long for them to cook 1-2 minutes (sometimes less), once the float to the surface they are done. Remove them immediately. Over cooked and they will turn to mush.

Different ways to serve them

Gnocchi can be served on their own in your favourite sauce or you can also bake them in the oven as a typical Italian baked pasta dish. Two of our favourites are a Baked Creamy Cheese White Sauce Gnocchi and a Baked Gnocchi Double Cheese Tomato Sauce. Either or both are definitely worth trying.

How to Store them

Potato gnocchi can be left uncooked for no more than a couple of hours (covered). Cooking may be a little longer because they will have dried out a bit in the air.

Any leftover cooked gnocchi should be stored in an airtight container and refrigerated. They will last up to three days in the fridge.

The Gnocchi can also be frozen, place the uncooked gnocchi on a cookie tray in the freezer, leave for approximately 20 minutes then place them in an airtight freezer bag. They will keep for about 1 month.

When you cook them there is no need to defrost, just add them to boiling salted water.

Delicious Gnocchi Recipes

So anytime you are craving a tasty home-made pasta dish, and you need it now and fast, Gnocchi are perfect. In an hour you could have a delicious pasta dish on the table and you can say “I did it myself”. Buon Appetito!

Gnocchi in a tomato sauce in a black pan.
Gnocchi in a red sauce in a black pan.

Homemade Potato Gnocchi

Rosemary Molloy
An easy Italian Pasta Dish recipe, Homemade Potato Gnocchi. A simple tomato sauce makes these soft, delicate Gnocchi a delicious Dinner idea.
Prep Time 1 hour
Cook Time 5 minutes
Resting Time 20 minutes
Total Time 1 hour 5 minutes
Course Main Dish, Pasta
Cuisine Italian
Servings 4 servings
Calories 290 kcal

Ingredients
 
 

FOR THE GNOCCHI

  • 1 pound potatoes (Yukon gold or russet are best) (clean but not skinned / not new potatoes)
  • 1 cup flour
  • ½ teaspoon salt
  • 1 medium egg (room temperature)

SAUCE

  • 2 tablespoons olive oil (40 grams)
  • ½ teaspoon salt
  • 1-2 cloves large of garlic chopped
  • 1 teaspoons oregano
  • 5 leaves basil chopped (or 1 teaspoon dried)
  • 2 dashes of hot pepper flakes (if desired)
  • 1 can pelati tomatoes with sauce (1½ to 2 cups / 400 grams), nothing else added in the tomatoes
  • ½ cup water

Instructions
 

GNOCCHI

  • In a large pot boil the unpeeled potatoes until tender, remove from the pot and let cool  remove the skin. Then pass through a potato ricer.
  • Mix together the flour and salt, place on a flat surface, make a well in the middle and add the potatoes and egg, mix together with your fingers to form a soft dough, it should not stick to your fingers. On a lightly floured surface, cut small amounts of dough to form ropes and cut into ¾ inch (2 cm) pieces, then slide each piece on a fork and squeeze a little (but not too hard). Sprinkle with a little bit of flour and toss, so they don't stick together. Let the gnocchi rest for 20 minutes before cooking.

TOMATO SAUCE

  • While the gnocchi are resting make the sauce. In a large saucepan add olive oil, tomatoes, salt, garlic, oregano, basil, hot pepper flakes and water, stir to combine, half cover and let simmer over medium heat until thickened. Remove cover for the last few minutes to thicken. 

COOKING GNOCCHI

  • In a large pot of salted boiling water cook the gnocchi, gnocchi are ready when they float to the top.  Drain and add to the cooked sauce, add a little pasta water, cook for 30 seconds, gently tossing. Serve immediately topped with fresh grated parmesan cheese if desired. Enjoy!

Notes

For room temperature remove from the fridge about 60 minutes before using.
The perfect potato is an old potato, in other words no new potatoes. New potatoes contain more water which absorbs too much flour. Go for Yukon Gold or Russet Potatoes.
As far as flour goes, I always use all purpose, in Italy it’s called Manitoba but some people prefer 00 or a lower protein flour. A lower protein flour will make them softer and more tender, although you may need a little less flour to make the dough.
Potato gnocchi can be left uncooked for no more than a couple of hours (covered). Cooking may be a little longer because they will have dried out a bit in the air.
Any leftover cooked gnocchi should be stored in an airtight container and refrigerated. They will last up to three days in the fridge.
The Gnocchi can also be frozen, place the uncooked gnocchi on a cookie tray in the freezer, leave for approximately 20 minutes then place them in an airtight freezer bag. They will keep for about 1 month. No need to thaw, just cook from frozen.

Nutrition

Calories: 290kcal | Carbohydrates: 38g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 40mg | Sodium: 610mg | Potassium: 516mg | Fiber: 3g | Vitamin A: 60IU | Vitamin C: 13.2mg | Calcium: 53mg | Iron: 5.6mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Updated from December 16, 2014.

246 Comments

  1. I know I messed something up, but I’m not entirely sure what; I’m admittedly pretty new to cooking so I just followed the recipe exactly (or at least, I thought I did, must have strayed away somewhere I guess), but I struggled a lot with the dough. It was incredibly sticky and it took over a cup of extra flour (regular AP) to get it to somewhat stop sticking to everything. I wasn’t able to roll it into ropes, I managed to form some pieces but they mostly just ended up tasting like flour and were pretty chewy, I think from how much I overworked it trying to mix in more flour. Does anybody have any tips for how to avoid this if I try it again or any ideas where I went wrong?

    1. Hi Theo, I think it probably depends on the potatoes you used, be sure to use Yukon gold or russet and boil them with the skin on (that will help with too much wetness. Let me know, take care!

  2. 5 stars
    This is a perfect recipe. I made gnocchi with my grandmother but had never done it on my own, and it’s been at least 30 years. It was not difficult; my granddaughter rolled them with me (she’s 4), and it was absolutely delicious! I made two sauces: tomato, similar to the one you included, and brown butter with some sage and, of course, lots of parmigiana.
    Thank you so much for the recipe!

  3. Looks interesting. Could a bit of Shredded cheddar cheese be added to the dough to make a cheese gnocchi, or would that cause them to fall apart?

  4. Growing up with an imported Italian aunt, she used this gnocchi recipe. However we kids joined in by rolling the dough, cutting squares about 3/4 by 3/4 and taking our first two fingers and rolling them into shell like gnocchiโ€™s. Whenever we wanted this we would ask for two fingers โ˜บ๏ธ๐Ÿ˜‰

  5. 5 stars
    wow!!! wow!! Wow!! So I grew up with a hungarian dumpling made with potato starch,, When I made these, they taste so much like the original shlishkes! My family is so excited to have shlishkes for the holiday! YUM!! Thanks so so so much, and these were so easy to make,, I had to add flour when rolling them out, but I am not complaining!! Thank you so much!

  6. 4 stars
    Great recipe with simple steps, slightly let down by quantities of the ingredients. I had to add significantly more flour than the recipe called for to get a proper consistency dough that wasn’t sticky. Reading further into the notes, Rosemary uses all-purpose flour, whereas I was using 00. I don’t believe this was clearly enough specified in the ingredients list when you ‘jump to recipe’. Interestingly 00 should absorb more water so the fact I had to add more shows that the ingredients ratios were pretty off. I did notice that the conversion from imperial to metric wasn’t particularly accurate which so maybe this was to blame, I will try again to see if this helps. Could also have been the potato type or the temperature, although they were still pretty warm when mashed. The accompanying sauce was lovely though, very easy and full of flavour!

    1. ditto! the dough was very very wet, i was also using 00 and it would just not get to the desired consistency. i tossed the whole thing.

      1. Hi Walter, you can make them as shown in the video, or the better word would be to place a bit of pressure on the dough while rolling it off the fork. Hope that helps. Take care!

  7. 5 stars
    So delicious and easy to make. I was surprised by how well they turned out. They practically melted in my mouth!

  8. Came out excellent. I microwaved the potatoes. I just made an easy 5 minute sauce of sauteed garlic,quartered cherry tomatoes, salt, pepper, fresh parsley, and fresh basil. Sprinkled on some grated parmesan cheese. Delicious in it’s simplicity.

5 from 355 votes (282 ratings without comment)

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