Recipe

Soft Potato Gnocchi (Pillowy, Not Gummy)

Light, tender gnocchi made with baked potatoes, a gentle hand, and just enough flour to hold everything together. No rubbery chew, no gluey centers, just cozy little clouds ready for sauce.

By Matt Campbell

•

4.8

A bowl of pillowy potato gnocchi tossed in melted butter with sage leaves and grated Parmesan on a wooden table

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Gnocchi has a reputation. Half the time it is pillowy and dreamy, and the other half it is weirdly bouncy like it trained for a marathon. The difference is not fancy equipment or secret Italian nonna magic. It is moisture control, minimal flour, and a little restraint.

This recipe goes for baked potatoes instead of boiled, which keeps the potato flavor big and the dough dry. Then we mix it gently, add flour only until it behaves, and cook the gnocchi the moment it is shaped. The result is soft, tender dumplings that actually soak up sauce instead of fighting it.

Hands shaping small pieces of gnocchi dough on a floured wooden cutting board

Why It Works

Baked potatoes = drier dough. Less water means less flour needed, which is the fastest route to pillowy gnocchi.
Rice, do not mash. A potato ricer (or food mill) keeps the potato fluffy. A blender or food processor turns it gluey.
Warm potatoes mix easier. Ricing while warm helps the dough come together with less handling.
Flour is a dial, not a rule. Humidity, potato size, and variety all change the amount. Add just enough so it is soft but not sticky.
Gentle shaping prevents toughness. Overworking develops gluten and makes gnocchi chewy.

Storage Tips

How to Store Gnocchi

Uncooked gnocchi (best option)

Freeze: Arrange shaped gnocchi in a single layer on a parchment-lined sheet pan. Freeze until solid, then transfer to a freezer bag. Cook from frozen in simmering water. Add 1 to 2 minutes.
Refrigerate: If you must, keep on a floured sheet pan, loosely covered, for up to 24 hours. Cook as soon as possible for the softest texture.

Cooked gnocchi

Fridge: Store in an airtight container for up to 3 days. Toss with a little olive oil or butter so they do not glue together.
Reheat: Pan-sear in butter or olive oil until hot with crisp edges, or warm gently in sauce with a splash of water.

Frozen uncooked gnocchi spaced out on a parchment-lined baking sheet

Common Questions

What potatoes are best for gnocchi?

Use russet potatoes. They are starchy and fluffy, which makes lighter gnocchi. Yukon Gold works, but it is naturally creamier and can push you toward a slightly denser dumpling.

Why are my gnocchi gummy?

The usual culprits are too much flour, wet potatoes (boiled or not drained well), or overworking the dough. Baking and ricing solves a lot of this. Mixing just until combined solves the rest.

Do I need a potato ricer?

It is the easiest path to fluffy potato, but you can use a food mill or even press the potato through a fine mesh sieve with a spoon. Avoid a mixer, blender, or food processor.

Can I make gnocchi without eggs?

Yes. Egg adds a little structure and tenderness, but you can omit it. Start with slightly less flour, then add until the dough is workable. Egg-free dough can be more delicate, so handle even more gently.

How do I know when gnocchi is cooked?

They float, then need about 30 to 60 seconds more to finish. Scoop them with a spider or slotted spoon straight into your warm sauce.

Should I boil at a hard boil?

No. Keep the water at a gentle simmer. A raging boil can beat up soft gnocchi and make them fall apart.

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 or knife
Fork or gnocchi board (optional, for ridges)
Large pot for simmering water
Spider strainer or slotted spoon

The first time I made gnocchi, I treated the dough like bread. I kneaded it. I manhandled it. I was proud of my “smooth” dough. Then I cooked them and basically made potato bouncy balls. Not my finest kitchen moment.

Now I do the opposite. I bake the potatoes, rice them while they are still warm, and add flour like I am sneaking it into the bowl. Soft dough, quick shaping, straight into simmering water. The payoff is immediate: gnocchi so tender you almost do not chew them, you just kind of blink and they are gone.

{recommendations:3}

Soft Potato Gnocchi (Pillowy, Not Gummy)

(4.8 Reviews)

Prep Time 1 hr 20 mins

Cook Time 15 mins

Total Time 1 hr 35 mins

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 1/2 teaspoons kosher salt, divided (plus more for the water)
Optional for serving: 4 tablespoons unsalted butter
Optional for serving: 10 to 12 fresh sage leaves
Optional for serving: finely grated Parmesan, for topping
Optional for serving: black pepper and a squeeze of lemon

Instructions

Bake the potatoes. Heat oven to 425°F. Pierce potatoes all over with a fork, set on a sheet pan, and bake until very tender, 45 to 60 minutes (a knife should slide in easily). Let cool just until you can handle them.
Rice while warm. Split potatoes and scoop the flesh into a potato ricer (or food mill). Rice onto a clean sheet pan or large cutting board. Sprinkle with 1 teaspoon of the salt. Let steam off for 5 to 10 minutes so excess moisture can escape.
Make a soft dough. Gather the potato into a loose mound. Drizzle the beaten egg over it. Sprinkle on 1 cup flour. Using your hands or a bench scraper, gently fold and press just until it starts to come together. If it is sticky and smears on your fingers, add more flour 1 tablespoon at a time. The dough should feel soft, slightly tacky, and hold its shape.
Test one gnocchi. Cut off a small piece and roll into a nugget. Simmer it in salted water. If it falls apart, add a bit more flour to the dough. If it is tough or chewy, you added too much flour or worked the dough too much. Either way, this little test saves dinner.
Shape. Lightly flour the counter. Divide dough into 4 pieces. Roll each into a rope about 3/4-inch thick. Cut into 3/4-inch pieces. For ridges, roll each piece down the tines of a fork or a gnocchi board. Place shaped gnocchi on a floured sheet pan.
Cook. Bring a large pot of water to a gentle simmer and salt it generously. Cook gnocchi in batches. When they float, cook 30 to 60 seconds more, then lift out with a spider or slotted spoon.
Optional quick butter-sage sauce. In a large skillet, melt butter over medium heat. Add sage and cook until the butter smells nutty and the sage is crisp, 2 to 3 minutes. Add the cooked gnocchi and a splash of pasta water, tossing gently to coat. Season the sauce with the remaining 1/2 teaspoon salt, then taste and adjust if needed.
Finish and serve. Taste for salt, add pepper, and shower with Parmesan. A tiny squeeze of lemon at the end makes the whole thing pop.

Potato gnocchi floating in a pot of gently simmering water with a slotted spoon lifting a few pieces

Nutrition information is estimated.

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{recommendations:6}