Gnocchi is a traditional Italian dumpling made from potatoes, flour, and eggs. It’s soft, tender, and wonderfully satisfying, with just enough chew to hold onto your favorite sauce. And this homemade gnocchi recipe is especially handy because you can use home-canned potatoes to get dinner on the table a little faster. You can also boil fresh potatoes if that’s what you have on hand.
There’s something really special about making these little potato dumplings from scratch. They’re simple ingredients, but the result feels decadent. Much like this homemade egg noodles recipe, they are incredibly versatile. Serve them with your favorite pasta sauce, or keep things simple with this carrot top pesto.
Quick Look at This Recipe
- ✅ Recipe Name: Homemade Gnocchi Recipe
- ✅ Ready In: About 35 minutes
- ✅ Yield: 6 cups (1 kg) gnocchi
- ✅ Calories: Approximately 450 calories per cup, depending on the flour used and toppings
- ✅ Tools: Medium pot, mixing bowl, fork, knife or bench scraper, slotted spoon
- ✅ Freezer Friendly: Yes, freeze uncooked gnocchi in a single layer, then transfer to a freezer-safe container
- ✅ Why You'll Love It: Soft, fluffy potato gnocchi made with simple pantry ingredients, with the option to use home-canned potatoes
- ✅ Tip: Don’t add all the flour at once. Add it gradually until the dough comes together and is soft without being overly sticky.
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What Makes This Recipe Unique?
One of the things I find really helpful about recipes like this is that they don't require a long list of specialty ingredients. You can make something that feels a little extra special using potatoes, eggs, flour, and salt.
And if you've got home-canned potatoes sitting in the pantry, this is a wonderful way to put them to work.
Here’s why I love this recipe:
- It uses simple ingredients. Nothing fancy is required.
- Canned potatoes save time. You can skip the step of boiling and cooling fresh potatoes.
- It's soft and fluffy. Potato gnocchi has such a lovely texture when it's cooked properly.
- You can make it ahead. Gnocchi can be frozen for another meal.
- It's incredibly versatile. Pair it with tomato sauce, cream sauce, pesto, butter, garlic, or simply olive oil and fresh herbs.
- It's a great from-scratch kitchen skill. This is the kind of recipe that helps you become more confident making food at home instead of always reaching for something packaged.
And don't worry if your first batch isn't perfectly shaped. Those little ridges are helpful for catching sauce, but they don't change whether your gnocchi tastes delicious.
Key Ingredients
For a full list of ingredients and measurements, check out the recipe card below.
- Potatoes - Use 1 quart canned potatoes, drained, OR 4 cups diced potatoes, boiled until soft, drained, and cooled. Starchy varieties such as russets or Yukon Golds are ideal. Waxy varieties tend to hold onto too much water, affecting the texture.
- Salt - We use Redmond Real Salt. Use that link to automatically get 15% off your order!
- Eggs - The eggs help bind the potatoes and flour together and give the gnocchi a tender, cohesive dough.
- Flour - Potatoes can vary quite a bit in moisture, especially when you're switching between canned potatoes and freshly boiled potatoes. Add the flour gradually and stop when the dough comes together.
Recipe Instructions
Step 1: Mix the Eggs and Potatoes
If using fresh potatoes, peel, dice, and boil until soft, then drain.
Mix potatoes with salt and eggs.
Step 2: Add the Flour
Gradually add flour until the mixture forms a dough. Add flour gradually. Depending on the moisture in your potatoes, you may not need the full 3 ½ cups.
Step 3: Shape the Dough
Gently knead until smooth.
Step 4: Divide the Dough
Divide dough into 4 pieces.
Step 5: Roll the Dough
Roll each piece into a 1-inch rope and cut into 1-inch pieces.
Step 6: Crimp the Dough
Roll each piece over a fork if you want traditional ridges.
Step 7: Cook the Gnocchi
Boil gnocchi 1 cup at a time for about 2 minutes, or until they float. Meanwhile, preheat a large skillet with 1-2 Tablespoons of olive oil. Remove gnocchi from boiling water with a slotted spoon, and transfer to a preheated skillet. Saute until golden brown (about 5-6 minutes). Serve with garlic and fresh thyme, basil, or oregano, or your favorite pasta sauce.
Gnocchi Recipe Tips and Troubleshooting
| Problem | Solution |
| Why Is My Gnocchi Dough Sticky? | The most common reason is excess moisture in the potatoes. Make sure canned potatoes are thoroughly drained. If you're using fresh potatoes, drain them well after boiling and let them cool before making the dough. Then add your flour gradually. You can always add a little more flour, but you can't take it back out once it's mixed in. |
| How Do I Keep Gnocchi From Getting Tough? | Be gentle with the dough. Once the ingredients come together, knead only until the dough is smooth. Adding excessive flour or working the dough too much can result in heavier gnocchi. This is one of those places where you don't need to chase perfection. |
| Why Did My Gnocchi Fall Apart in the Water? | Make sure your dough has enough flour to hold together, and test a single gnocchi before cooking the whole batch if you're unsure. If it breaks apart in the water, gently work a little more flour into the dough. |
| Do I Have to Make the Ridges? | Nope! The fork ridges are traditional and do a great job of holding onto sauce, but they aren't required for delicious gnocchi. If you're short on time, cut the dough into pieces and cook them as-is. Start where you are. Use what you've got. |
Serving Suggestions
This homemade gnocchi recipe is one of those wonderful foundations you can take in a dozen different directions. Once you've got those soft little potato dumplings cooked, you can dress them up however you like.
For a simple weeknight meal, I love sautéing the cooked gnocchi in olive oil with garlic, fresh thyme, and oregano. It’s simple, but those fresh herbs and golden edges make the whole kitchen smell wonderful.
You can also toss your gnocchi with your favorite pasta sauce made with fermented tomato sauce, a homemade meat sauce, this creamy leek pasta recipe, Alfredo, or carrot top pesto. A little freshly grated Parmesan and freshly ground black pepper on top is always a good idea, too.
But don’t stop there. Use gnocchi to make a quick pantry soup, or swap for the potatoes in a skillet supper, casseroles, and sheet pan dinners.
Start where you are, use what you have, and make it your own.
Storage Instructions
Refrigerating Cooked Gnocchi:
Allow cooked gnocchi to cool, then store it in an airtight container in the refrigerator.
For the best texture, use refrigerated cooked gnocchi within a few days.
Freezing Gnocchi:
Gnocchi freezes beautifully, and this is a great way to get ahead on future meals.
Place the uncooked gnocchi in a single layer on a lightly floured baking sheet or tray. Freeze until firm, then transfer the gnocchi to a freezer-safe container or bag.
When you're ready to cook it, you can cook the gnocchi directly from frozen. Add it to boiling water in batches and cook until it floats and is cooked through.
Don't overcrowd the pot. Give those little dumplings room to cook.
FAQs
Combine cooked, cooled potatoes with salt and eggs, gradually mix in flour to form a soft dough, then roll, cut, and boil the gnocchi until they float.
Absolutely, because with a few simple ingredients you can make soft, fluffy gnocchi that tastes like a special homemade meal without needing anything complicated.
The trick is to add the flour gradually and gently knead the dough just until it comes together, because too much flour or overworking the dough can make your gnocchi heavy.
Be careful not to use overly wet potatoes, add too much flour, overwork the dough, or overcrowd the pot while cooking, and remember that good enough is perfect when you're learning.
The Homestead Kitchen
This homemade gnocchi recipe was featured in issue No.60 of the Homestead Kitchen magazine. If you are ready to master your homestead kitchen, this affordable magazine was curated with you in mind.
It’s packed full of cream-of-the-crop homesteading information, including recipes, DIY instructions, inspirational stories, homesteading hacks, book reviews, gardening tips, kids' projects, and more. We can’t wait to share it with you!
If you want to spend less time striving in the kitchen and more time enjoying it, then subscribe today to have your monthly copy delivered right to your mailbox.
Did you try this homemade gnocchi recipe? If so, please leave a star ⭐ rating and your comments in the recipe card below. Then snap a photo and tag us on social media @homesteadingfamily so we can see!
Homemade Gnocchi Recipe, Easy & Fluffy
Equipment
- Mixing Bowl
- Stock Pot
- Skillet
Ingredients
- 1 Quart Potatoes If you don't have home-canned potatoes, you can use 4 cups of diced potatoes, boiled and drained.
- ¾ teaspoon Salt We use Redmond Real Salt. Use that link to automatically get 15% off your order!
- 2 Large Eggs
- 3 ½ Cups Flour Plus more for dusting.
- 2 Tablespoons Olive Oil Optional
Instructions
- If using fresh potatoes, peel, dice, and boil until soft, then drain.
- Mix potatoes with salt and eggs.
- Gradually add flour until the mixture forms a dough.
- Gently knead until smooth.
- Divide dough into 4 pieces.
- Roll each piece into a 1-inch rope and cut into 1-inch pieces.
- Roll each piece over a fork if you want traditional ridges.
- Boil gnocchi 1 cup at a time for about 2 minutes, or until they float.
- Remove with a slotted spoon.
- Remove gnocchi from boiling water with a slotted spoon, and serve. Or, optionally, transfer to a preheated skillet with 1-2 tablespoons of olive oil.
- Saute until golden brown (about 5-6 minutes).
- Serve with your favorite pasta sauce or sauté with olive oil, garlic, thyme, and oregano.
Notes
| Problem | Solution |
| Why Is My Gnocchi Dough Sticky? | The most common reason is excess moisture in the potatoes. Make sure canned potatoes are thoroughly drained. If you're using fresh potatoes, drain them well after boiling and let them cool before making the dough. Then add your flour gradually. You can always add a little more flour, but you can't take it back out once it's mixed in. |
| How Do I Keep Gnocchi From Getting Tough? | Be gentle with the dough. Once the ingredients come together, knead only until the dough is smooth. Adding excessive flour or working the dough too much can result in heavier gnocchi. This is one of those places where you don't need to chase perfection. |
| Why Did My Gnocchi Fall Apart in the Water? | Make sure your dough has enough flour to hold together, and test a single gnocchi before cooking the whole batch if you're unsure. If it breaks apart in the water, gently work a little more flour into the dough. |
| Do I Have to Make the Ridges? | Nope! The fork ridges are traditional and do a great job of holding onto sauce, but they aren't required for delicious gnocchi. If you're short on time, cut the dough into pieces and cook them as-is. Start where you are. Use what you've got. |
