How to Make Gnocchi Recipe
Homemade gnocchi! Just four simple ingredients result in the dreamiest little dumplings. They are actually easier to make than you may think and so much more delicious than store-bought.
How to Make the Best How to Make Gnocchi
There’s something truly satisfying about making fresh pasta from scratch, and homemade gnocchi is one of the most rewarding projects you can tackle in the kitchen. These pillowy potato dumplings are incredibly versatile—toss them with a simple brown butter and sage sauce, a rich tomato ragù, or a creamy gorgonzola for an unforgettable meal.
The secret to perfect gnocchi lies in the technique. Start with baked russet potatoes (never boiled, as they absorb too much water), rice them while still hot, and work the dough as little as possible. The result? Light, cloud-like dumplings that practically melt in your mouth. Once you’ve mastered the basic recipe, you’ll never go back to store-bought.
Don’t be intimidated by the shaping process—while the classic ridges look impressive, they’re also functional, helping sauce cling to each little dumpling. With just four simple ingredients and a bit of practice, you’ll be serving restaurant-quality gnocchi right at home.
How to Make Gnocchi
Homemade gnocchi! Just four simple ingredients result in the dreamiest little dumplings. They are actually easier to make than you may think and so much more delicious than store-bought.
Ingredients
Gnocchi Dough
Instructions
Prepare the Potatoes
- Pierce the potatoes in 3 or 4 places with a fork, wrap in foil and bake whole without peeling in a 450°F oven for 45 minutes to 1 hour. They should be al dente.
- Peel potatoes while they are still hot, using a towel to hold them. Cut into chunks and press through a potato ricer (or use a grater) onto a clean surface.
Make the Dough
- Pour beaten egg over the potatoes, sprinkle with salt and sift flour over.
- Use the bench scraper, or your hands, and lightly mix together. Keep your motion light, no smashing the dough—rather just gently folding the dough together. Dust the surface with flour as needed. The goal is to keep the dough light with just enough kneading to create a soft dough. Add more flour if needed.
Shape the Gnocchi
- Form the dough into a fat log and cut into 8 pieces. Roll each piece into a long rope about ½ to ¾ inch thick. Cut into 1-inch pieces. Dust your surface with flour if your dough starts to stick.
- Place the gnocchi cut side down on a ridged board (or back of a fork), lightly floured. Press down with your thumb and roll your thumb as you roll with the dough. Create a loose tube by folding it over itself. Lightly flour a pan and place finished gnocchi on the pan to rest while you finish rolling the rest.
Cook the Gnocchi
- Bring salted water to a simmer—enough salt that it tastes like sea water. Salting the water will give a much more flavorful gnocchi!
- Cook in small batches to avoid overcrowding and cooling the water down too much. Gnocchi cooks in 2-4 minutes. When it floats to the top, it is done.
- Remove with a slotted spoon. Bring the water back to a gentle simmer before adding subsequent batches. Avoid overcooking as the gnocchi will start to fall apart.
Notes
- Use russet potatoes for the best texture—they're starchy and result in light, fluffy gnocchi.
- Be sure to peel the potatoes while still hot; this helps release steam and prevents gummy dough.
- Don't overwork the dough—handle it as gently as possible for the lightest gnocchi.
- Freshly made gnocchi can be frozen on a baking sheet, then transferred to a freezer bag for up to 2 months.
