Light, pillowy, and surprisingly easy to make from scratch—today we’re making homemade gnocchi.
This traditional Italian recipe is a staple in many households, and once you try it, you’ll understand why. It only requires 4 ingredients and gives you the most comforting dish that’s perfect for batch cooking, freezing, or turning into a delicious dinner with your favourite sauce.
Not only is this gnocchi recipe easier than you’d think, but it’s also budget-friendly, perfect for feeding a crowd, and the ideal way to turn humble ingredients into something truly special. I use a starchy, floury variety of potato and a potato ricer for the fluffiest texture, but don’t worry if you don’t have one—I’ll give you a tip for that too! The best part? Once you know how to make gnocchi, you’ll never go back to shop-bought again.
What Is ‘Gnocchi’
Gnocchi (pronounced nyo-kee) are small, soft Italian dumplings traditionally made from mashed potatoes, flour, and egg. They’re considered primi piatti (first course) in Italy and are loved for their light, pillowy texture. While there are many regional variations—including ones made with ricotta or pumpkin—this is the classic version from Northern Italy.
Homemade Gnocchi Is Easier Than You Think
Making gnocchi from scratch can seem intimidating at first, but I promise—it’s not hard at all, and it can actually be really fun! You don’t need any fancy skills, just a bit of time, a clean surface, and a willingness to get your hands messy. It’s the kind of recipe that turns into a lovely activity, especially if you’re cooking with your family or little ones. Rolling out the dough, shaping the gnocchi, and seeing them come to life is so satisfying—and the best part? You’ll sit down to a meal that you made from scratch together. A simple, rewarding recipe that brings people together.
Ways To Enjoy It
- Tossed with butter, sage and parmesan. This is a classic and the most basic version. Don’t be fooled by the simplicity of this sauce, it is incredibly tasty! It’s the best way to savour the real essence of gnocchi, a lighter sauce makes the gnocchi flavour pop!
- With a rich tomato and basil sauce or a vegetable ragù like Sugo Finto (Tuscan Vegetable “Fake” Sauce)
- With pesto alla Genovese, try make your own with this simple recipe Easy Pesto alla Genovese – Authentic Italian Pesto
- In a creamy mushroom or gorgonzola sauce, perfect for the colder months.
- As a baked gnocchi dish with mozzarella, try
How to Shape Gnocchi (With or Without a Tool!)
There are a few simple ways to shape gnocchi, and you can choose whichever suits you best. The easiest method is to cut the dough into small cubes and leave them as they are—soft, rustic, and perfect for soaking up sauce. For a more traditional look, gently press each piece against the back of a fork or a gnocchi board to create ridges. These ridges aren’t just for show—they help the sauce cling to the gnocchi for an even tastier bite. You can easily buy a wooden gnocchi board online if you want to make the process even quicker and neater. Whether you go smooth or ridged, both are buonissimo.
Tips
- Use a potato ricer: It gives the smoothest mash, which leads to the fluffiest gnocchi. If you don’t have one, mash with a fork and try to keep it lump-free.
- Cool the potatoes: Letting them cool slightly reduces moisture and helps you use less flour, which makes the gnocchi lighter.
- Don’t overmix: Once the flour is in, mix until just combined. Overworking will make them tough.
- Test one first: Drop a test gnocchi into boiling water to check if it holds together—if not, add a little more flour.
Swaps
Potatoes: Use a starchy, floury type like Maris Piper or Russet. Waxy varieties won’t work as well.
Plain flour: 00 flour works beautifully for gnocchi if you have it.
Egg: You can try making eggless gnocchi by skipping the egg entirely—just add a touch more flour. The texture will be slightly different but still good.
Storage
Fridge: Best eaten fresh. You can prep all components separately and store them in the fridge for 2–3 days. Assemble just before eating to keep the rice crispy.
Freezer: Not suitable for freezing.
More Homemade Pasta Recipes
Homemade Gnocchi
Ingredients
- 1 kg potato, starch, floury variety
- 300 g plain flour *
- 1 small egg
- ½ tsp salt
Instructions
- Once all the potatoes are mashed, add the egg to the same bowl and mix.
- Slowly add the flour and salt, mixing gently without overmixing!
- Once the dough comes together, transfer it onto a clean work surface.
- Divide the dough into small portions. Roll each portion into a long sausage shape and cut it into small squares.
- Extra step: to create the classic gnocchi shape, press each piece gently against the prong of a fork to create ridges.
- Bring a pot of salted water to a boil. Drop the gnocchi in batches into the boiling water. When they float to the surface (after about 2–3 minutes), use a slotted spoon to remove them.
- Toss the gnocchi in your favourite sauce or simply with butter and fresh herbs for a simple, delicious meal.