Homemade Gnocchi Recipe, Easy & Fluffy

Freshly sauteed gnocchi in a cast iron pan.

Homemade Gnocchi Recipe, Easy & Fluffy

Homemade potato gnocchi is easier than you might think! This soft, fluffy gnocchi recipe uses simple ingredients and can be made with home-canned or fresh potatoes. Serve it with your favorite pasta sauce, or sauté it with olive oil, garlic, and fresh herbs for a simple, cozy homemade meal. Save this easy homemade gnocchi recipe for your next family dinner!

5 from 1 vote

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Course: Main Course, Side Dish

Cuisine: Italian

Prep Time: 25

Cook Time: 10

Total Time: 35

Servings: servings

Calories: 452kcal

Author: Carolyn Thomas

Cost: varies

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

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.

Nutrition

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