Gnocchi Recipe

Welcome to our delightful guide on mastering the art of crafting homemade gnocchi! Dive into the world of Italian cuisine as we unveil the secrets behind creating pillowy-soft potato dumplings that will elevate your culinary repertoire.

Our comprehensive gnocchi recipe caters to both novice cooks and seasoned chefs alike, offering step-by-step instructions and expert tips for achieving perfection in every bite.

From selecting the finest ingredients to mastering the delicate balance of texture and flavor, this guide is your passport to gastronomic bliss.

Whether you’re craving a comforting weeknight meal or impressing guests at your next dinner party, our foolproof recipe guarantees delicious results every time.

Get ready to unleash your inner chef and embark on a culinary journey that celebrates the timeless charm of homemade gnocchi.


  • 2 pounds (about 900 grams) of Russet potatoes
  • 1 1/2 cups (about 180 grams) of all-purpose flour, plus extra for dusting
  • 1 teaspoon of salt


Start by washing the potatoes thoroughly to remove any dirt. Then, place them in a large pot and cover them with water. Bring the water to a boil and cook the potatoes until they are fork-tender, which usually takes about 45 minutes to an hour, depending on the size of the potatoes.

Once the potatoes are cooked, drain them and let them cool slightly until you can handle them comfortably. Then, peel the potatoes while they are still warm, as this will make them easier to mash.

Using a potato ricer or a potato masher, mash the potatoes until they are smooth and free of lumps. Be careful not to overwork the potatoes, as this can make the gnocchi tough.

Sprinkle the mashed potatoes with the salt, and gradually add the flour, mixing it in until a soft dough forms. You may not need to use all of the flour, so add it gradually until the dough comes together and is no longer sticky.

Once the dough is formed, transfer it to a floured surface and knead it gently for a minute or two until it is smooth.

Divide the dough into smaller portions and roll each portion into a long rope, about 1/2 inch (1 cm) in diameter.

Using a sharp knife, cut the ropes of dough into bite-sized pieces, about 3/4 inch (2 cm) long. You can leave them as is or roll them over the back of a fork to create ridges, which will help the sauce cling to the gnocchi.

To cook the gnocchi, bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in batches, being careful not to overcrowd the pot. Cook them for about 2-3 minutes, or until they float to the surface.

Once the gnocchi float, remove them from the water using a slotted spoon and transfer them to a serving dish. Serve them immediately with your favorite sauce, such as marinara, pesto, or browned butter with sage.

Enjoy your homemade gnocchi!


1. How do I store homemade gnocchi?
After shaping the gnocchi, place them in a single layer on a lightly floured baking sheet and freeze until firm. Once frozen, transfer them to an airtight container or freezer bag, separating the layers with parchment paper to prevent sticking. Frozen gnocchi can be stored for up to 2 months.

2. Can I make gluten-free gnocchi?
Yes, you can! Simply substitute the all-purpose flour with a gluten-free flour blend of your choice. Keep in mind that gluten-free dough may be a bit stickier, so you may need to adjust the amount of flour accordingly to achieve the right consistency.

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