Soft and pillowy, homemade potato gnocchi is the pasta your dreams are made of! Think of them as a blank canvas for your favourite sauce.
I was taught to make homemade potato gnocchi years ago by a talented chef I worked with. After a hands-on lesson, and a basic recipe in my hand, I went home and got to work. I’ve tweaked the recipe over the years, and so far, this version is my favourite.
Let’s be clear on one thing — this recipe makes A LOT of gnocchi, however, that’s one of the things I like about this recipe. When I make a batch, I refrigerate what I want to cook that day, and freeze the rest for later.
Yukon Golds are my favourite potatoes to make gnocchi, however, Russets are also a good choice. Any potato that is high in starch, and low in moisture content will do. This recipe calls for boiling the potatoes, which is a hotly debated, as boiling adds so much water to the potatoes. Many people swear by baked potatoes for homemade gnocchi but I find boiled much easier to squeeze through a potato ricer. If you don’t own a potato ricer, it’s a cheap investment that will change your mashed potato game forever!
Serve These With Homemade Potato Gnocchi
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- 2 ½ pounds (908g) whole potatoes, Yukon Gold, Russet, or any other starchy, low-moisture variety
- 3 cups (450g) all-purpose flour, plus extra for the baking sheets
- 1 cup (80g) finely grated Parmesan cheese
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- ¼ cup (57g) butter
- 1 egg
- Dust two baking sheets with a generous layer of flour, about ¼ to ½-cup each (38g to 75g) depending on the size of the sheets.
- Bring a large pot of salted water to a boil.
- Peel the potatoes and cut them into chunks. Place the potato chunks into the pot of boiling water and cook, about 10-15 minutes, or until fork tender. Drain the potatoes in a strainer set in the sink.
- While the potatoes are cooking, mix the flour, Parmesan cheese, salt, and pepper together in a medium-sized bowl.
- Using a potato ricer, rice the cooked potatoes directly into another larger bowl. Let the potatoes cool slightly, about 5 minutes, until you can mix them comfortably with your hands. If the potatoes are too hot they will cook the egg, but if they are too cool the gnocchi dough will be less pliable.
- Make a well in the center of the potatoes. Add the flour-Parmesan mixture and crack the egg in on top. Gently mix everything together with your hands to form a loose dough. Turn the dough out onto a work surface and knead until smooth and well combined, about 1 to 2 minutes. Your dough should be soft and supple — over-kneading will lead to tough gnocchi and nobody wants that!
- Shape the dough into a 1 to 1 ½-inch (2 ½ to 4-cm) thick flat rectangle. Cut a strip of dough from the short end of the rectangle. Using your hands, roll the dough gently into a long “rope”, about ½-inch (1 ¼-cm) in diameter. Beginning at one end of the rope, use a sharp knife to cut the rope into small bite-sized squares, about ½ to ¾-inch (1 ¼ to 2-cm) wide. Place all of the cut pieces of gnocchi randomly on the flour-lined baking sheets. Continue to repeat the rolling, cutting, and scattering-on-the-baking-sheets process until all of the gnocchi dough is gone.
- You can cook the gnocchi immediately or place it in the fridge or freezer for later.
- To Cook Fresh Or Frozen Homemade Potato Gnocchi: Bring a large pot of salted water to a boil. Add fresh or frozen gnocchi to the boiling water and cook until the dumplings float about 3 to 4 minutes (frozen gnocchi may take a little longer). Once the gnocchi floats to the surface continue to cook it for 1 to 2 minutes. Drain the gnocchi in a colander and toss it with your favourite sauce. Serve hot with more grated Parmesan cheese.
To Refrigerate Uncooked Gnocchi Dumplings: Place the floured baking sheets of uncooked gnocchi in the fridge for two hours, and up to 8 hours, to firm up. Transfer the gnocchi to an airtight container or zip-top plastic bag and store in the fridge for up to three days.
To Freeze Uncooked Gnocchi Dumplings: Place the floured baking sheets of uncooked gnocchi in the freezer for 8 hours, and up to overnight. Transfer the frozen gnocchi to an airtight container or zip-top plastic bag and store in the freezer for up to two months.
Amount Per Serving: Calories: 199Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 19mgSodium: 446mgCarbohydrates: 41gFiber: 2gSugar: 1gProtein: 6g
DISCLAIMER - NUTRITIONAL DATA IS PROVIDED BY A CALCULATOR AND IS A ROUGH ESTIMATION OF THE NUTRITIONAL INFORMATION IN THIS RECIPE.