Nina Johnson
Soft, pillowy, and absolutely comforting, potato gnocchi is the kind of dish that makes you close your eyes with every bite. These tender dumplings soak up flavor like a sponge, especially when baked into a creamy sauce or tossed in browned butter with fresh herbs. Whether you’re aiming for rustic Italian or cozy weeknight comfort, gnocchi delivers on all fronts.
Perfect for when you’re craving something starchy and soothing but still want to keep it homemade. The great thing about gnocchi is how customizable it is. Once you get the base recipe down, the options for sauces, add-ins, and toppings are endless. Plus, it’s a fantastic way to use up leftover potatoes.
What Kind of Potatoes Should I Use for Gnocchi?
For light and fluffy gnocchi, starchy potatoes are your best bet. Russet potatoes or Yukon Golds work beautifully because of their low moisture content. Avoid waxy potatoes like red or new potatoes, as they tend to hold more water, making the dough sticky and harder to work with.
Ingredients for the Potato Gnocchi
Potatoes – The heart of this recipe. Starchy potatoes give gnocchi their signature fluffiness and structure.
All-purpose flour – Helps bind the dough while keeping it tender. Be careful not to overwork the flour or your gnocchi may turn dense.
Egg yolk – Adds richness and helps hold the dough together. Just one yolk keeps the texture supple without making it too firm.
Salt – Essential for seasoning both the dough and the water used during cooking.
Parmesan (optional) – For added flavor and a bit of savory depth, you can mix some grated Parmesan into the dough or sprinkle it on top when serving.
How To Make the Potato Gnocchi
Step 1: Bake and Prep the Potatoes
Bake the potatoes in their skins until fork tender. This step dries them out so you don’t add extra moisture into your dough. Let them cool slightly, then peel and mash or rice them while still warm.
Step 2: Make the Dough
Place the mashed potatoes on a clean surface and sprinkle with flour and salt. Create a well in the center and add the egg yolk. Gently mix with your hands until a soft dough forms. Knead just enough to bring it together without overworking.
Step 3: Roll and Cut
Divide the dough into sections and roll each into a long rope about 3/4 inch thick. Cut into bite-sized pieces and dust lightly with flour to prevent sticking. If desired, use a fork to give each piece its traditional ridges.
Step 4: Cook the Gnocchi
Bring a large pot of salted water to a gentle boil. Drop the gnocchi in small batches. Once they float to the top, cook for another 1-2 minutes, then remove with a slotted spoon.
Step 5: Sauce and Serve
Toss with your favorite sauce—brown butter and sage, marinara, or a garlic cream are all wonderful. Garnish with fresh herbs and a sprinkle of Parmesan.
How to Serve and Store Potato Gnocchi
Potato gnocchi is a cozy meal on its own but pairs beautifully with a crisp green salad or roasted vegetables. Try it with a sage butter sauce or creamy Alfredo for richness, or a bright tomato sauce for a lighter option.
Store uncooked gnocchi on a floured baking sheet in the fridge for up to 24 hours. For longer storage, freeze the pieces in a single layer until solid, then transfer to a zip-top bag. Cook from frozen—just add a minute or two to the boiling time.
Cooked gnocchi can be refrigerated for 2-3 days and reheated gently in a skillet with butter or sauce.
Frequently Asked Questions
How do I know when the gnocchi is done?
When the gnocchi floats to the surface of boiling water, it’s cooked through. Let it go for another minute for the perfect texture.
Can I make the dough ahead of time?
Gnocchi dough is best used fresh, but you can store it wrapped in plastic in the fridge for a few hours before shaping.
Why is my gnocchi gummy?
Too much moisture or overworked dough can make gnocchi gummy. Make sure to bake the potatoes and use a gentle hand when mixing.
Can I use leftover mashed potatoes?
Yes, but only if they’re plain and not too creamy. Rich mashed potatoes with milk or butter may make the dough too wet.
Do I need to use a gnocchi board?
Not at all! A fork works just fine to make ridges, or you can leave the gnocchi smooth for a rustic touch.
Want More Dinner Ideas with Comfort Food Vibes?
If you loved making this gnocchi, try one of these next:
- Creamy Parmesan Pasta with Sauteed Garlic Butter Chicken for a rich and savory pairing.
- Creamy Cajun Shrimp Pasta for bold flavors and spice.
- Low Carb Greek Chicken Bowls if you’re looking for a lighter, fresh dinner option.
- Creamy Broccoli and Chicken Penne for a complete one-pot comfort meal.
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And let me know in the comments how yours turned out. Did you try a cheese-stuffed version? Did you use browned butter or go classic with marinara?
I love seeing how others personalize these dishes. Questions or tips? Drop them below—let’s cook smarter together!
Potato Gnocchi
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
Description
These soft, fluffy potato gnocchi are a comforting classic, made from scratch with just a handful of pantry staples. They’re perfect for pairing with your favorite sauces, from rich garlic cream to browned butter and herbs. Easy to freeze and cook later, they make a simple yet satisfying dinner that always impresses.
Ingredients
2 pounds starchy potatoes (such as Russet or Yukon Gold)
1 cup all-purpose flour (plus extra for dusting)
1 egg yolk
1 teaspoon salt
1/4 cup grated Parmesan cheese (optional)
Instructions
- Bake the potatoes with their skins on until fork-tender. Let cool slightly, peel, and mash or rice while still warm.
- On a clean surface, combine mashed potatoes with flour and salt. Add egg yolk and gently knead until a soft dough forms.
- Divide the dough into 4 portions. Roll each into a rope about 3/4-inch thick and cut into bite-sized pieces.
- (Optional) Roll each piece over a fork to create ridges.
- Boil a large pot of salted water. Add gnocchi in batches. Once they float, cook for 1-2 more minutes.
- Drain and toss with sauce of your choice. Serve with fresh herbs and extra Parmesan if desired.
