Potato Gnocchi Recipe with potatoes, flour, egg, salt. Light, fluffy homemade gnocchi in 30 min with simple steps for perfect pillowy texture every time.
Ingredients for Potato Gnocchi Recipe
| Ingredient | Amount | Notes |
|---|---|---|
| Russet potatoes | 2 lbs (about 4 medium) | Starchy, low-moisture – the gold standard |
| All-purpose flour | 1¼ to 1½ cups | Start with 1¼, add more only if needed |
| Egg (optional) | 1 large yolk | Makes dough easier to handle; skip for lighter gnocchi |
| Fine sea salt | 1 teaspoon | Plus extra for cooking water |
| Parmesan cheese (optional) | 2–3 tablespoons | Stirred into dough for extra flavor |
How to Make Potato Gnocchi Recipe from Scratch
Prep the Potatoes Bake your russets until soft, then rice the hot flesh onto a board. Let steam escape for 5 minutes, no mashing, or it’ll get gummy.
Form the Dough Sprinkle salt and optional egg yolk over potatoes. Gradually add flour, kneading gently until just combined. Don’t overmix; stop when it’s soft like playdough.
Shape the Gnocchi Divide dough into ropes, cut into 1-inch pieces. Roll each over a fork for ridges if you want that classic look.
How to Cook Potato Gnocchi Perfectly
Get the water right Fill a large pot with water, salt it generously (it should taste like the ocean), and bring to a full rolling boil.
Add the gnocchi Drop them in gently. Don’t overcrowd, cook in batches if you made a big batch.
Give one gentle stir Just once with a wooden spoon so they don’t stick to the bottom.
Watch for the float They’ll rise to the surface in 1–2 minutes when fresh, 2–3 minutes from frozen.
Count 30 seconds more That extra half-minute finishes the center perfectly.
Lift straight into the pan Use a spider or slotted spoon. Never rinse , that starchy water helps the sauce cling.
Storage & Reheating Guide
| Form | Storage Method | Max Time | How to Reheat |
|---|---|---|---|
| Uncooked (fresh) | Floured tray, loosely covered | 2–3 hours room temp | Boil as normal |
| Uncooked (fridge) | Single layer, wrapped tray | 24 hours | Boil as normal (add 30 sec) |
| Uncooked (freezer) | Freeze solid on tray → zip bag | 3 months | Straight into boiling water (add 1–2 min) |
| Cooked, plain | Airtight container + drizzle olive oil | 2 days fridge | 30–60 sec in simmering water or hot butter |
| Cooked with sauce | Airtight container | 3–4 days fridge | Low heat on stove + splash water/milk |
| Cooked with sauce | Flat in freezer bag | 2 months | Stove from frozen, medium heat + splash liquid |
Gnocchi Dough Variations
- Classic No-Egg. Just potato + flour + salt. Result: the lightest, most delicate gnocchi that literally melt. Downside: the dough can be fragile and tear easily, especially for beginners. Best when you bake and rice the potatoes while piping hot and use the absolute minimum flour.
- One Egg Yolk. Potato + flour + 1 yolk per 2 lbs potatoes. Result: still very light, but the yolk gives the dough strength so it doesn’t fall apart when you shape or boil. This is the version in the recipe above and what I use 90% of the time.
- Whole Egg. Potato + flour + 1 whole egg. Result: firmer, more pillowy, almost dumpling-like. Holds ridges really well and rarely disintegrates. Downside: slightly denser and chewier than the yolk or no-egg versions. Good if you like hearty gnocchi.
- Ricotta Gnocchi. Ricotta + flour + egg + Parmesan, no potato at all. Result: ridiculously light, almost fluffy like gnudi. Completely different animal, but people search for it under “gnocchi” all the time.
Nutrition of Potato Gnocchi Recipe
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 210 | – |
| Total Fat | 0.8 g | 1% |
| Saturated Fat | 0.2 g | 1% |
| Cholesterol | 15 mg (with yolk) / 0 mg (no egg) | 5% / 0% |
| Sodium | 290 mg | 13% |
| Total Carbohydrates | 45 g | 16% |
| Dietary Fiber | 3 g | 11% |
| Total Sugars | 1 g | – |
| Protein | 5 g | 10% |
FAQs of Potato Gnocchi Recipe
Q: What’s the easiest potato gnocchi recipe for beginners?
A: This one. Baked russet potatoes, minimal flour, and an optional egg yolk. It’s forgiving and almost impossible to mess up if you follow the steps.
Q: Do I really need to add egg to the dough?
A: No. Skip it for the lightest, most classic Italian texture. Add one yolk if you want the dough to be easier to shape and less likely to fall apart.
Q: Russet or Yukon Gold potatoes – which is better?
A: Russet, hands down. They’re starchy and dry, so your gnocchi stay fluffy. Yukon Gold works in a pinch but tends to make heavier, gummier results.
Q: Why bake the potatoes instead of boiling them?
A: Baking keeps moisture low. Boiling adds water, forcing you to add extra flour, and the gnocchi turn dense and tough.
Q: How long do you boil homemade potato gnocchi?
A: 1–3 minutes total. They’re done about 30 seconds after they float to the surface.
