If you’ve ever wanted to make homemade potato gnocchi from scratch, this is the easiest recipe to start with. These soft, pillowy dumplings come together with just a few simple ingredients and cook in minutes. No fancy tools, no complicated steps—just classic, comforting gnocchi that tastes better than anything store-bought.
Whether you serve them with butter and parmesan or your favorite sauce, this easy potato gnocchi recipe is one you’ll come back to again and again.
Other Comforting Potato Dishes
Why You’ll Love This Recipe
- Uses only 4 simple ingredients
- No special equipment needed
- Ready in under an hour
- Light, fluffy texture every time
- Perfect base for endless sauces
Ingredients
- 2 pounds russet potatoes
- 1 cup all-purpose flour (plus more for dusting)
- 1 large egg
- 1 teaspoon salt
How to Make Potato Gnocchi
1. Cook the Potatoes
Boil whole, unpeeled potatoes until fork-tender (about 20–25 minutes). Drain and let cool slightly.
2. Peel & Mash
Peel the potatoes while warm and mash until completely smooth (no lumps).
3. Make the Dough
On a clean surface, add mashed potatoes, flour, egg, and salt. Gently mix until a soft dough forms. Do not overwork.
4. Shape the Gnocchi
Divide dough into sections. Roll into long ropes (about ¾ inch thick), then cut into small bite-sized pieces.
Optional: Roll each piece over a fork for ridges.
5. Cook
Bring a pot of salted water to a boil. Add gnocchi and cook until they float (about 2–3 minutes). Remove with a slotted spoon.
Simple Serving Idea (Highly Recommended)
Toss hot gnocchi with:
- Melted butter
- Fresh parsley
- Grated parmesan
Also Great With
Easy Homemade Potato Gnocchi (Soft & Pillowy)
- Total Time: 40 minutes
- Yield: 4 SERVINGS 1x
Description
This easy homemade potato gnocchi recipe uses just 4 simple ingredients to create soft, pillowy dumplings. Perfect tossed in butter, parmesan, and fresh parsley for a quick and comforting meal.
Ingredients
- 2 pounds russet potatoes
- 1 cup all-purpose flour (plus more for dusting)
- 1 large egg
- 1 teaspoon salt
Instructions
- Bring a large pot of salted water to a boil. Add whole, unpeeled potatoes and cook until fork-tender, about 20–25 minutes.
- Drain and let cool slightly, then peel the potatoes while still warm.
- Mash the potatoes until completely smooth with no lumps.
- On a clean surface, add mashed potatoes, flour, egg, and salt.
- Gently mix until a soft dough forms. Do not overwork.
- Divide dough into sections and roll into long ropes about ¾ inch thick.
- Cut into bite-sized pieces.
- Bring salted water to a boil and add gnocchi.
- Cook until they float, about 2–3 minutes.
- Remove with a slotted spoon and toss with butter, parmesan, and parsley.
Notes
- Do not overmix the dough or gnocchi will be dense
- Add flour gradually depending on potato moisture
- Best served immediately for the softest texture
- Prep Time: 15 MINUTES
- Cook Time: 25 MINUTES
- Category: Dinner, Side Dish
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Fat: 2g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
Tips for Perfect Gnocchi
- Use russet potatoes for the best texture
- Don’t overmix the dough or gnocchi will be dense
- Add flour gradually—you may not need it all
- Work while potatoes are still slightly warm
FAQ
Why is my gnocchi dense?
Too much flour or overmixing the dough can make gnocchi heavy instead of light and fluffy.
Do I have to use an egg?
No, but it helps bind the dough and makes it easier for beginners.
Can I freeze gnocchi?
Yes! Freeze uncooked gnocchi on a baking sheet, then store in a bag. Cook straight from frozen.
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Final Thoughts
This easy homemade potato gnocchi recipe proves that simple ingredients can create something incredibly comforting and delicious. Once you try it from scratch, you’ll never go back to store-bought.
