Homemade gnocchi might sound like something you would only order at an Italian restaurant, but it is much easier to make than you might think. Once you learn how to turn a few simple ingredients into soft little potato pillows, you may never look at store-bought gnocchi the same way again.
This recipe begins with two cups of cooked potato, making it a great way to use extra potatoes during the fall and holiday seasons. Serve the gnocchi with your favorite sauce, add it to soup, freeze it for later, or pan-fry it in butter until the outside becomes golden and slightly crispy.
You came for the recipe, so I won’t make you scroll for it. Here is everything you need to start cooking.
Homemade Potato Gnocchi Recipe
Prep time: 30 minutes
Cook time: 10 minutes
Yield: 4 servings
Ingredients
2 cups cooked potato, mashed very smooth and completely cooled (Leftover mashed potatoes work great!)
1 whole egg
1–1½ cups all-purpose flour (Maybe less)
½ teaspoon salt
¼ cup grated Parmesan, optional
For Restaurant-Style Pan-Fried Gnocchi
3–4 tablespoons salted butter
1 tablespoon extra-virgin olive oil
Freshly grated Parmesan, optional
Fresh herbs such as sage, rosemary, or parsley, optional
Visual learner?
Watch the homemade gnocchi step-by-step here!
Instructions
Make sure your cooked potatoes are completely cooled. Mash them until they are as smooth as possible, removing any large lumps.
Add the egg, salt, and Parmesan, if using. Gently mix until everything is incorporated.
Add 1 cup of flour and gently combine it with the potato mixture. Continue adding flour a few tablespoons at a time, gently mixing after each addition. Stop when you have a very soft, slightly tacky dough that holds together. Do not automatically use the full 1-1½ cups.
Turn the dough onto a lightly floured surface. Gently form it into a ball without kneading it heavily. Overworking the dough can make the finished gnocchi dense.
Divide the dough into four equal sections.
Roll each section into a rope about ¾ inch thick. Try to keep the ropes even so the gnocchi cook at the same rate.
Cut each rope into 1-inch pillows.
Leave the gnocchi as they are, or gently roll each piece over the back of a fork to create ridges. The ridges can help sauce cling to the gnocchi.
Bring a large pot of salted water to a gentle boil.
Cook the gnocchi in small batches so the pot does not become crowded.
Once the gnocchi float to the surface, allow them to cook for another 30–60 seconds.
Remove them with a slotted spoon and transfer them to your favorite soup or sauce, or continue with the pan-frying instructions below.
How to Make Restaurant-Style Pan-Fried Gnocchi
Boiled gnocchi is soft and delicious, but pan-frying takes it to another level. The outside becomes buttery, golden, and slightly crisp while the inside stays soft.
After boiling the gnocchi, allow them to sit for a few minutes so some of the surface moisture can evaporate.
Heat the salted butter and olive oil in a large skillet over medium heat. The olive oil helps keep the butter from browning too quickly.
Arrange the gnocchi in a single layer, leaving a little room between each piece. Let them cook without moving them until the first side is golden. Turn and brown the other side.
Finish with freshly grated Parmesan, black pepper, or fresh herbs. Sage is especially delicious with browned butter and potato gnocchi.
The Best Potatoes for Homemade Gnocchi
Starchy potatoes usually create the lightest gnocchi. Russet potatoes are a classic choice because they are relatively dry and mash easily. Yukon Gold potatoes also work well and give the gnocchi a naturally buttery flavor.
Plain cooked potatoes will give you the most predictable dough. However, you can also use leftover mashed potatoes.
If your leftover mashed potatoes already contain milk, cream, or a lot of butter, the dough may be softer and require a little more flour. Add the flour slowly and stop as soon as the dough holds together.
The goal is not to make the dough feel firm like bread dough. Gnocchi dough should remain soft and slightly tacky.
Why You Should Add the Flour Slowly
The amount of flour you need can change depending on the type of potato you use, how much moisture it contains, and whether your potatoes were boiled, baked, or prepared with other ingredients.
Begin with 1 cup of flour and add more only as needed.
Too little flour can cause the gnocchi to fall apart in the water. Too much flour can make them heavy or chewy. The finished dough should be soft enough to roll but sturdy enough to hold its shape.
You can test one piece before cooking the full batch. Drop one gnocchi into the gently boiling water. If it holds together and floats to the top, the dough is ready. If it begins to dissolve, gently work a little more flour into the remaining dough.
Do You Have to Make the Fork Ridges?
No! Fork ridges are traditional, but they are completely optional. I didn't do it in this recipe because I wanted to keep it simple.
You can cook the gnocchi as simple little pillows, or roll each piece over the back of a fork using your thumb. The ridges give the gnocchi a classic appearance and create extra texture for holding sauce.
Either version will taste delicious.
How to Freeze Homemade Gnocchi
Arrange the uncooked gnocchi in a single layer on a lightly floured or parchment-lined baking sheet. Make sure the pieces are not touching.
Place the baking sheet in the freezer until the gnocchi are firm. Transfer them to a freezer-safe container or bag once frozen.
Cook frozen gnocchi directly from the freezer. Do not thaw them first, as thawing can make the dough sticky and cause the pieces to lose their shape.
Add them to gently boiling salted water and cook until they float, followed by another 30–60 seconds.
Ways to Serve Homemade Gnocchi
Homemade gnocchi can be served in so many different ways:
Brown it in butter with fresh sage.
Toss it with tomato sauce and Parmesan. (I used a creamy pumpkin sauce for this recipe!)
Add it to a creamy garlic sauce.
Serve it with pesto.
Add it to chicken, sausage, or vegetable soup.
Pair it with roasted vegetables.
Finish it with butter, herbs, and freshly cracked black pepper.
Pan-fry it and serve it as a simple side dish.
You can keep it simple or turn it into a full restaurant-style meal.
Recipe Notes
Cool the potatoes completely before making the dough.
Mash the potatoes until very smooth so you do not end up with lumps in the gnocchi.
Add the flour gradually rather than adding the full amount at once.
Mix and knead the dough as little as possible.
Keep the water at a gentle boil so the gnocchi are not knocked apart.
Cook the gnocchi in batches to avoid overcrowding the pot.
Test one piece before boiling the entire batch.
Let boiled gnocchi release some steam before pan-frying so they brown more easily.
Use salted butter for extra flavor when making the crispy restaurant-style version.
Homemade gnocchi is one of those recipes that looks impressive but begins with a few very simple, real-food ingredients. Whether you serve it soft with your favorite sauce or pan-fry it until golden and crispy, it is a delicious way to turn two cups of cooked potato into something special.
