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Homemade Gnocchi

Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Main Course
Keyword: gnocchi
Servings: 4
Calories: 236kcal


  • 2 medium russet potatoes about 2 cups of mashed potato
  • 1 cup flour
  • 1 teaspoon salt
  • 1 egg


Make the Gnocchi

  • Poke the potatoes with a fork and cook them in the microwave on 2 minute interverals until they're fork tender in the center. It usually take about 10 minutes.
  • Remove the skins from the potatoes and discard them. Place the potato pieces in the bowl of a food processor and pulse just until they are riced-- about 10 pulses. Alternatley, you can grate the cooled potatoes with a cheese grater.
  • Dump the potatoes onto a lightly floured surface and smash any large chunks with a fork. You don’t want any lumps in your gnocchi!
  • Make a well in the potatoes. Sprinkle the half the flour flour and salt evenly around the potatoes.
  • Crack the egg into the center of the potatoes and beat it lightly with a fork.
  • Gradually begin to incorporate the remaining flour into the egg mixture. When the egg is no longer runny and has a pudding-like consistency, start kneading the egg into the potatoes with your hands.
  • It should only take about a minute before the dough comes fully together. Don’t worry-- it will look very dry for the first 10-20 seconds. Once the flour is incorporated, don’t overmix or you will end up with tough gnocchi.
  • Once the gnocchi comes together, lightly flour your work surface again (and as needed, but try not to add too much) and cut the ball into 8 equal pieces.
  • Roll the gnocchi into a long rope(abot 10" long) and cut it into ½” wide pieces. Make sure to keep the gnocchi separated or they will clump into a ball.
  • At this point you can leave the gnocchi exactly how they are or you can shape them using a gnocchi board or fork.
  • For those signature ridges, roll the gnocchi down the board/fork using your thumb to press into the back of it. It should form the ridges on one side and a curved indention on the other. This will help hold your sauce!

Cooking the Gnocchi

  • If you plan on using the gnocchi within 30 minutes you can leave them on the counter until cooking.
  • If you want to make them ahead, simply freeze them on the baking sheet until they are hardened. Then you can transfer them to a plastic bag and keep frozen until you need them! Just cook them straight from frozen-- don’t defrost or they will stick together!
  • My preferred cooking method is to saute the gnocchi in olive oil (1-2 tbsp depending on how much you’re making) and butter (1 tbsp) until they are golden brown on the outside. Then I finish them for 1-2 minutes in the sauce that I’m pairing them with.
  • You can also boil the gnocchi until they float and then add them to your sauce but I find this creates a mushier gnocchi (not my preference).


Calories: 236kcal | Carbohydrates: 48g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 629mg | Potassium: 378mg | Fiber: 3g | Sugar: 1g | Vitamin A: 59IU | Vitamin C: 24mg | Calcium: 19mg | Iron: 2mg