Homemade Potato Gnocchi

5 from 2 votes

Soft, pillowy potato gnocchi made with just 5 simple ingredients! Easy step-by-step instructions for light, fluffy gnocchi every time.

Prep Time45

Cook Time3

Total Time48

Course: Dinner

Cuisine: Italian, Italian American

Keyword: gnocchi, homemade gnocchi, homemade gnocchi recipe, italian gnocchi

Servings: People

Place 2 pounds whole potatoes with the skins on in a large pot and fill with just enough water to cover the potatoes. Boil until the potatoes are tender when pierced but still firm. Drain potatoes well.
When the potatoes are cool enough to handle, remove the skins and press through a potato ricer. You want to do this when the potatoes are still warm, they will be easier to rice and leave the gnocchi with a better texture.
Make a well in the center of the riced potatoes, then add 2 teaspoons salt, 2 tablespoons melted butter, and 1 large beaten egg. Sprinkle 2 cups all-purpose flour over the top and gently mix with a fork until the ingredients begin to come together. Once mostly combined, switch to your hands and knead the mixture just enough for it to come together into a soft dough.
Cover the dough with plastic wrap and allow to rest for 20 minutes.
Cut the dough into strips, then roll the strips into ropes of dough that are about ¾-inch wide. Cut into ½ inch pieces.
Use a fork, or a gnocchi roller if you have one, to gently press and roll the pieces to create grooves on the pieces. Toss the pieces with a little flour to prevent them from sticking.
Cook in boiling salted water for about 3 minutes, or until they begin to float. Drain and toss with the pasta sauce of your choice.

Freezing (Uncooked): Arrange floured gnocchi on a parchment-lined sheet so they don’t touch. Wrap well and freeze for 24 hours, then transfer to a zip-top bag or container for up to 3 months. Cook from frozen. Just drop them into boiling water until they float.
Immediate Use: Cook freshly rolled gnocchi right away, then toss with sauce and enjoy.
Reheating (Cooked): Store cooked gnocchi in the fridge up to 2 days. Reheat gently in the microwave in 30-second intervals.

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