Homemade Gnocchi

Homemade gnocchi, a classic Italian pasta, features a dough of mashed potatoes, flour, and eggs. Boiled until tender, the potatoes are then combined with flour and eggs to form dumplings. These are boiled briefly, then served with a choice of sauce, such as tomato, pesto, or brown butter and sage. With its pillowy texture and versatility in pairing with various sauces, homemade gnocchi embodies the essence of comforting Italian cuisine.

Important steps for homemade gnocchi

Making gnocchi, the traditional Italian potato dumplings, requires attention to detail to achieve the perfect texture and flavor. Here are the important steps to make gnocchi:

  1. Choose the Right Potatoes: Select starchy potatoes like Russet or Yukon Gold. Avoid waxy potatoes as they can result in a gummy texture.
  2. Bake the Potatoes: Poke holes in our potatoes to release moisture and bake at 450F for 45 minute to an hour. They should be fork tender.
  1. Rice the Potatoes: Once cooked, rice the potatoes using a potato ricer or mash them thoroughly until no lumps remain. This step ensures a smooth texture.
  1. Add Flour and Seasonings: Mix in flour, salt, and any other desired seasonings, such as nutmeg or black pepper. Use a light hand and avoid overmixing to prevent toughness. I recommend adding 1/4 cup of flour at a time until your are able to work the dough with your hands.
  2. Form the Dough: Gently knead the potato mixture until it forms a smooth, slightly sticky dough. Be cautious not to over-knead, as it can make the gnocchi dense.
  3. Shape the Gnocchi: Divide the dough into smaller portions and roll each portion into a long rope. Cut the rope into small, bite-sized pieces. Optionally, you can roll each piece over a fork or a gnocchi board to create ridges, which help sauce cling better. Dust each piece with flour to prevent sticking.
  1. Cook the Gnocchi: Bring a large pot of salted water to a gentle boil. Drop the gnocchi into the boiling water in batches, being careful not to overcrowd the pot. Cook until they float to the surface, indicating they are done, usually around 2-3 minutes.
  2. Drain the Gnocchi: Using a slotted spoon or spider strainer, remove the cooked gnocchi from the boiling water and transfer them to a colander to drain excess water. Toss in olive oil to prevent sticking, this way you can pre boil and set them aside for later.
  3. Pan fry your gnocchi: In a pan over high heat add a knob of butter and pan fry your gnocchi until browned and crisp. This adds texture and flavor.
  1. Serve Immediately: Toss the cooked gnocchi with your favorite sauce or toppings, such as marinara sauce, pesto, browned butter, or cheese. Serve hot and enjoy!

Remember, practice makes perfect when it comes to making gnocchi. Don’t get discouraged if your first batch isn’t perfect. Adjustments can be made along the way to suit your preferences.

Homemade Gnocchi

Homemade gnocchi is one of my favorite types of pasta and it is extremely easy to make at home.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course dinner, lunch, Main Course
Cuisine Italian



  • 4 yukon gold potatoes
  • 1 large egg
  • 1 tsp salt
  • 2 cups flour (add as needed)


  • cup toasted pine nuts
  • 2 cups basil leaves
  • ½ cup parmesan cheese
  • 3 cloves garlic
  • ½ tsp black pepper
  • ½ tsp salt
  • ½ cup olive oil

Cooking ingredients

  • 1 tbsp butter


  • Using a fork, poke holes in your potatoes. Bake at 450F for 1 hour or until softened. Flip after 30 minutes.
    4 yukon gold potatoes
  • Cut potatoes in half and scoop out the soft potatoes onto a workable platform. Let cool 10 minutes.
  • Add 1 egg on top of the potatoes as well as flour and salt. I like to add ¼ cup of flour to begin with and slowly mix it in.
    1 large egg, 1 tsp salt, 2 cups flour
  • As you continue to work in more flour, you will be able to knead the dough with your hands. The texture should be slightly firm and sticky but not stuck to the table. I used approximately 2 cups of flour but add to your personal feel.
  • Separate your dough into smaller pieces and roll them out into long thin logs about 1 centimetre in diameter. Add flour as needed for stickiness.
  • Cut your gnocchi to your desire thickness. I like mine about 1 cm thick.
  • Dust with flour to prevent any sticking.
  • Boil them in a pot of salted water for 2-3 minutes. You know they are cooked when the gnocchi is floating.
  • Place onto a tray and toss in olive oil to prevent sticking.


  • Into a food processor, add all of your pesto ingredients and pulse until smooth.
    ⅓ cup toasted pine nuts, 2 cups basil leaves, ½ cup parmesan cheese, 3 cloves garlic, ½ tsp black pepper, ½ tsp salt, ½ cup olive oil


  • Into a hot pan, add butter and your boiled gnocchi.
    1 tbsp butter
  • Let them sear for 2 minutes or until browned and crispy on each side.
  • Once seared, turn off heat and toss in the pesto.
Keyword gnocchi, homemade, pasta, pesto, potato