Recipe

Potato Gnocchi

Tender, pillowy gnocchi made with potatoes, egg, and flour, plus the tricks that keep them light, not gummy.

By Matt Campbell

•

4.8

A shallow bowl of homemade potato gnocchi coated in browned butter with crispy sage leaves and a dusting of Parmesan on a rustic wooden table

Potato gnocchi is one of those magical carb situations where the ingredient list looks too short to be real. Potatoes, flour, egg, salt. That is it. Then suddenly you have little clouds that grab sauce like they were born for it.

This version is my go-to when I want gnocchi that is tender and light, not dense or gluey. The secret is not fancy technique. It is a few small choices: bake the potatoes so they stay dry, handle the dough like it is fragile (because it is), and use just enough flour to get the job done.

Once you get the feel, gnocchi becomes a weeknight superpower. Boil, sauce, eat. Or freeze a batch and future-you gets to feel like a genius.

Measured ingredients for potato gnocchi on a warm kitchen counter, including baked russet potatoes, flour, an egg, salt, and grated Parmesan in small bowls

Why It Works

Fluffy texture without the gumminess: Baking the potatoes reduces moisture so you do not have to add extra flour.
Clear cues, not guesswork: You will know exactly what the dough should feel like and when to stop adding flour.
Sauce-friendly shape: You can keep them as simple pillows or add ridges so every bite holds onto butter, pesto, or marinara.
Freezer-ready: Make a batch, freeze on a sheet pan, and cook straight from frozen for a fast dinner.

Pairs Well With

Storage Tips

How to Store and Reheat

Cooked gnocchi

Fridge: Store cooked gnocchi in an airtight container for up to 3 days. Toss with a little olive oil or a spoon of sauce so they do not stick.
Reheat: Best method is a quick sauté in butter or olive oil in a skillet over medium heat until warmed through and lightly crisped. If they are already in sauce, reheat gently in a pan with a splash of water.

Uncooked gnocchi

Freeze: Freeze in a single layer on a parchment-lined sheet pan until solid, then transfer to a freezer bag for up to 2 months.
Cook from frozen: Drop straight into boiling salted water. They will float when done, then give them another 30 to 60 seconds. Total time is usually about 2 to 5 minutes, depending on size.

Common Questions

Why is my potato gnocchi gummy?

The usual culprits are too much moisture and too much mixing. Boiled potatoes hold more water, and overworking the dough develops gluten. Bake the potatoes, rice them while hot, then mix gently and stop as soon as the dough comes together.

Do I have to use a potato ricer?

It helps a lot, but you can use a food mill. In a pinch, you can mash very thoroughly with a masher and then press through a fine sieve. Avoid a food processor or blender. That is a fast track to paste.

What potatoes are best for gnocchi?

Use starchy potatoes like russets. Yukon Golds work too, but they are slightly waxier, so you may need a touch more flour and a lighter hand.

Can I make gnocchi without egg?

Yes, but it is more delicate. Egg adds a little structure. If you skip it, use very dry potatoes and expect the dough to be a bit fussier. Start with less flour and do a test boil.

How do I know if the dough has enough flour?

It should feel soft and just barely not sticky. If you press a finger into it, it should hold the dent but not cling to you like wet cement. When in doubt, shape a few gnocchi and test-boil them. If they fall apart, gently work in 1 to 2 tablespoons flour and try again.

Do I need ridges?

Nope. Ridges are for sauce grip and fun. Pillow gnocchi are great and faster. If you are doing a slick sauce like brown butter or pesto, ridges are extra nice.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Sheet pan (for baking potatoes)
Potato ricer or food mill
Large mixing bowl
Bench scraper (helpful for cutting and moving dough)
Large pot for boiling
Slotted spoon or spider strainer
Fork or gnocchi board (optional for ridges)

I was the person who assumed gnocchi was either restaurant-only or a weekend project that required an Italian grandmother to approve it. Then I tried making it with baked potatoes and realized the whole thing is basically a moisture management game. Keep the potatoes dry, treat the dough gently, and suddenly you are making pillowy little dumplings like it is no big deal. Now it is one of my favorite “I want cozy carbs but I still want to feel accomplished” dinners.

Potato Gnocchi

(4.8 Reviews)

Prep Time 35 minutes

Cook Time 15 minutes

Total Time 1 hour 40 minutes

Servings 4

Ingredients

2 pounds russet potatoes (about 2 large)
1 large egg, lightly beaten
1 to 1 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt, plus more for boiling water
1/4 cup finely grated Parmesan (optional, for extra savoriness)
2 tablespoons unsalted butter (optional, for finishing)
Freshly ground black pepper (optional)

Optional simple serving idea: browned butter and sage, marinara, pesto, or a quick lemony cream sauce.

Instructions

Bake the potatoes. Heat oven to 425°F. Pierce potatoes a few times with a fork and bake directly on the rack until very tender, 45 to 60 minutes. (Set a sheet pan on the rack below to catch any bits and keep cleanup easy.) The skins should feel dry and a little papery.
Rice the potatoes while hot. Let potatoes cool just enough to handle, then split them open. Scoop the flesh into a potato ricer (or food mill) and rice onto a clean counter or a parchment-lined sheet pan. Let the steam escape for 2 to 3 minutes so the potato stays dry. (If you must use a bowl, spread the potato in a thin layer so it can vent.)
Make the dough. Sprinkle the salt and Parmesan (if using) over the potatoes. Drizzle the beaten egg over top. Add 1 cup flour. Use a fork or your hands to gently combine, and stop as soon as it comes together. Do not knead. Add more flour 1 to 2 tablespoons at a time only if needed, until the dough is soft and cohesive and just barely not sticky.
Tip: If you knead it like bread, it will fight back like bread. Mix like you are trying not to wake a sleeping cat.
Test-boil one gnocchi. Pinch off a small piece, roll it into a nugget, and drop it into simmering salted water. If it falls apart, gently work in 1 to 2 tablespoons flour and test again. If it is dense, you probably added too much flour, but do not panic. Serve with a bold sauce and call it rustic.
Shape the gnocchi. Divide dough into 4 pieces. On a lightly floured surface, roll each into a rope about 3/4-inch thick. Cut into 3/4-inch pieces using a knife or bench scraper.
Add ridges (optional). Roll each piece down the tines of a fork or a gnocchi board with light pressure to create ridges and a little curl. Place shaped gnocchi on a floured sheet pan.
Cook the gnocchi. Bring a large pot of water to a boil and salt it generously (about 1 to 2 tablespoons kosher salt for a big pot). Add gnocchi in batches. When they float, cook 30 to 60 seconds more, then lift out with a slotted spoon.
Sauce and serve. Toss gnocchi with warm sauce. For a quick finish, melt butter in a skillet until it smells nutty and turns golden. Add gnocchi, toss, and season with pepper and Parmesan. For crispy edges, let them sit for a minute or two in the pan before tossing again. Eat immediately while they are soft and steamy.