This is a fantastic homemade potato gnocchi recipe. I've been perfecting it for decades, so trust me when I tell you it is delicious! You can even make a large batch and freeze them for later. Served with tomato, basil, and parmesan, they are a simple and delicious dinner the whole family will love.
Italian classic
I was taught how to make this simple gnocchi recipe decades ago, but it took me a long while to perfect it. My first attempt was not good, let me tell you that. I used too much flour and the gnocchi were so hard they were almost inedible.
It’s a fantastic, decades-tested recipe that will have everyone asking for seconds. It's a fairly simple recipe and the results are soft, pillowy potato bites.
Make a big batch, cook what you need, and freeze the rest for later.
Versatile: potato gnocchi are very plain so you can dress them up with different tomato or romesco sauce, pesto sauce, cream-based sauces, or just olive oil and parmesan cheese.
Eat it on the 29th of each month, and it might bring you unexpected money 😉
Here in Argentina, it's a respected tradition to eat gnocchi on the 29th of each month. It's said that if you put a few bills or coins underneath your plate of gnocchi, it'll bring you economic abundance. I’m not sure how true that is, but at least you get a big dish of delicious homemade pasta out of the deal. Use this recipe, the pumpkin ricotta gnocchi or a store-bought one.
FAQ
It's not a requirement per se, but in my experience, frozen gnocchi pieces are more easily manageable and don’t get overly gummy or sticky when cooked.
They handle the rest of the ingredients better when combining them, making a better dough-like consistency.
Fresh gnocchi only takes 2-3 minutes to cook from when the water starts to boil. They will let you know they're done when the pieces start floating to the water's surface.
Ingredient Notes
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Unseasoned mashed potatoes at room temperature: If you’re making the potatoes the same day as the gnocchi, make sure they have enough time to cool fully before beginning.
- Parmesan cheese: I recommend you use the fresh, not the packaged stuff. It has a better flavor.
- Black pepper: freshly ground is my first option.
- Ground nutmeg: it's optional but goes great with the gnocchi.
- Spring onions: these are also known as scallions or green onions. They're used for the sauce.
Steps to make potato gnocchi
This recipe was taught to me decades ago, but I didn't master it until much later.
One thing to know about homemade gnocchi, it is a matter of practice. It's cliche but so true! It took me a while to perfect the method and make soft, pillowy bites.
You have to learn to feel the dough.
If you use too much flour, you will have cute little rocks, and if you add too little you risk having a big bowl of lumpy mashed potatoes with flour.
Follow the simple instructions in the recipe card, practice, and you'll be making potato gnocchi from scratch that everyone will love in no time.
- Start with room temperature unseasoned potato puree. That way, the gnocchi dough won't absorb unnecessary flour.
- Form the shaggy mass into a log, but don't knead or overwork it. It will not be completely smooth, and that is fine.
- You have to form strips with the dough, so cut pieces and roll them like you would to make breadsticks. They will be uneven. Again, don't overwork it.
It has to be soft but hold when you make ropes and cut them. If in doubt, use less flour when forming the log and then roll out the ropes on a lightly floured surface.
- Next comes the fun part, where you cut small pieces and roll or slide them on a fork (or wooden gnocchi board) to create the traditional ridges. You can omit this step, but the sauce clings better!
And it serves as a trial since you have to be able to roll the gnocchi down the fork's tines. If you can't at all, you need more flour. But don't overdo it.
Cooking homemade gnocchi
- Striations: this is the classic look of gnocchi, but you don't even have to slide them down a fork to get the striation when you make them the first few times. You can cook them like tiny dumplings, and what are they anyway, right?
- Large pot of abundant salted water: it's essential that they have space to cook and float comfortably.
- When are they done? They will float to the surface. Nothing will happen for several minutes and suddenly, tiny gnocchi will start resurfacing. Use a skimmer to remove them as they come up. Don't rush them, but do stir the water regularly and very gently.
Storage
- In the refrigerator: leftover cooked gnocchi should be placed in a well-sealed, airtight container. Stored properly, it will be good for 2-3 days
- In the freezer: uncooked potato gnocchi freezes beautifully. Freeze the formed gnocchi pieces on a sheet pan or tray until they are solid, and transfer the frozen pieces to a freezer-safe bag or container to gain space an recover the sheet for other uses. Stored properly, frozen gnocchi will be good for up to 3 months.
- Thawing options: gnocchi is best cooked directly from the freezer. Thawing the gnocchi is not necessary.
- Reheating: reheat already cooked gnocchi in a saute pan. Heat a little oil over medium-high heat, add the cooked gnocchi, and reheat for about 3-5 minutes or until warmed through. You can also reheat in the microwave on high for 2 minutes or until warmed through completely.
Related recipes you might like:
Let me know
If you made this recipe and loved it, you can comment below and leave a five-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together. I appreciate honest feedback and suggestions.
You can also subscribe to our FREE email series 'Baking the Best' and our regular newsletter. Or follow and save my recipes on Pinterest.
As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy.
Homemade Potato Gnocchi
Click the stars to Rate this Recipe!
Ingredients
- 1 pound mashed potatoes, unseasoned and at room temperature. I like russet potatoes.
- 2 egg yolks, at room temperature
- 2 tablespoons melted butter or olive oil
- 1 ⅓ cups all-purpose flour
- 4 tablespoons parmesan cheese, grated
- 1 teaspoon salt
- black pepper, to taste
- large pinch of ground nutmeg, or a few gratings if using fresh
- 2 cups cherry tomatoes, cut in half
- ¼ cup minced spring onions
- additional grated parmesan cheese, to serve
- chopped fresh basil, to serve
Instructions
- Have sheet pans with a light dusting of flour.
- In a large bowl mix 1 pound mashed potatoes at room temperature, 2 egg yolks and 2 tablespoons melted butter or olive oil.
- Add 1 ⅓ cups all-purpose flour, 4 tablespoons parmesan cheese, 1 teaspoon salt, black pepper to taste and large pinch of ground nutmeg.
- Mix well and dump onto a floured counter. Sprinkle a few tablespoons of flour on the dough, and fold it over itself a few times to integrate.
- Gather into a long rectangle, and divide it in 3 or 4 parts.
- Take each portion and make long, thin ropes, about the width of a finger. Try to add as little as extra flour as possible, since that will make them tough after cooking. But do add by Tbs if the dough doesn’t come together; you need to be able to cut it into pieces.
- Cut small pieces, the size of lima beans. It grows a lot when you boil it. You can slide them down a fork or gnocchi board to create the ribbed surface.
- Put the individual morsels on the prepared sheets. I like to freeze them for an hour before boiling them as it helps prevent it from becoming gummy or sticking when boiling.
- Have abundant salted water boiling in a large pot, they need space to cook.
- Meanwhile, put some olive oil in a skillet and add ¼ cup minced spring onions. Cook 1 minute on medium heat and add 2 cups cherry tomatoes, salt and pepper to taste, and let them soften a bit.
- Add the gnocchi (in batches if necessary) to the boiling water directly from the freezer. When they rise to the top, they are done. Take them out with a skimmer or slotted spoon and add them to the skillet. You will do this in batches as they won't all pop to the surface at the same time.
- Cook over medium/high heat everything together for a minute or two and serve immediately with additional grated parmesan cheese and chopped fresh basil. Alternatively, you can have the sauce ready and plate the gnocchi as you take them out from the boiling water and add the sauce, no need to cook them in the skillet. Whatever feels easier.
Amy says
Wonderful!!!! The first time that I had ever made gnocchi.
Paula Montenegro says
I'm so happy to know it turned out so well Amy!
Katie says
I love a plate of tender gnocchi. Maybe I'll try your recipe on the 29th!
Cocoa and Lavender says
Homemade gnocchi are one of my favorite things and, like you, eventually got it down. My first attempt produced doorstops, my second potato soup. By the third try I actually had gnocchi! Yur tips are really good, so now I need to try your recipe! Thanks, as ever ~ David
Tora Estep says
These look so tasty. I am definitely going to have to try making gnocchi using your recipe.
ohmyomiyage says
Hi! I'm new to your blog (just spotted it from yummychunklet), but I'm kicking myself for not finding you earlier! Your recipes are gorgeous and so beautifully photographed. I'm lovin' it and looking forward to your future posts 🙂
Savory Simple says
This is some comfort food right here! Yum!
Deb says
Your gnocchi is dazzling, light and tender! Just wondrous! Like so many other recipes, practice begets mastery, well done.
Marissa | Pinch and Swirl says
I love the 29th tradition, I must try that! 🙂 Your gnocchi look gorgeous.
Zeeona @ Basil and Strawberry says
Even if I am very much into Italian cooking, somehow I have never done real gnocchi before (only a spinach version oce, which turned out quite differently than it should have.) This recipe looks very good, I will save this for later!
thelittleloaf says
Your gnocci look picture perfect. I love to make my own but only if it's just the two of us - I get scared if we have guests that they'll turn to slush in the pan (although they never do!)
Medeja says
I think such food i would enjoy for hot weather.. 🙂
e / dig in says
it is just starting to be "pre-summer" here, too! i'm starting to open windows during the day to let warm air in the house, and i can work in my garden after work, and wear a few less layers. it's magical, isn't it? your gnocchi looks perfect for this time of the year.
thegardendeli says
First (and last) time I tried making gnocchi I got a pan full of potato mush when they all fell apart. When I get brave enough to try again I'll be using your recipe!
yummychunklet says
I'm so jealous of anyone who can make gnocchi. Your dish looks delicious!
Guru Uru says
I love your gnocchi my friend and with delicious tomatoes no less 🙂
Cheers
Choc Chip Uru
Matt mmWine Horbund says
I have never tried to make gnocchi. I may have to. And the cherry tomatoes are my favorite!!
Renee Dobbs says
Your gnocchi looks so wonderful. I have always wanted to make it but have understood it is tricky as you described. You have inspired me to give it a try soon and I'll be using this recipe.
Enjoy the summer coming there, as winter is starting for my area. A chilly wind is blowing today and it is time to pull out the coats and boots.