How to Make Potato Gnocchi: a Step-By-Step Guide

Gnocchi
The Spruce / Leah Maroney
  • 01 of 10

    Prepare the Potatoes

    Gnocchi
    The Spruce / Leah Maroney

    There are many versions of gnocchi. Depending on what part of Italy you are in, the ratio of flour-to-potatoes will vary greatly. Some recipes use eggs, some do not.

    For this version of gnocchi, we used the following ingredients:

    • 2 pounds russet potatoes
    • 2 cups flour
    • 1/4 teaspoon salt
    • 1 large egg

    First, preheat your oven to 350 F. Bake potatoes until easily pierced with a fork (about 45 minutes). You can also boil the potatoes, but baking creates a drier dough and a lighter, fluffier gnocchi. Let the potatoes cool slightly, then peel.

    Pass the potatoes through a ricer or grate them into a large bowl.

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  • 02 of 10

    Add the Flour and Egg

    Gnocchi
    The Spruce / Leah Maroney

    Add the egg (slightly beaten) to the potatoes. Mix well with a wooden spoon.

    Add the flour to the potatoes a little at a time, mixing well with a wooden spoon. Add just enough flour so that the dough doesn't stick to your hands.

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  • 03 of 10

    Knead the Dough

    Gnocchi
    The Spruce / Leah Maroney

    When all the flour has been incorporated, bring the dough together with your fingertips.

    Remove the dough from the bowl and place it on a lightly floured surface. Knead the dough as you would bread dough. Press down and away with the heel of your hand, fold the dough over, make a quarter turn, and repeat the process.

    Knead for about 5 minutes.

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  • 04 of 10

    Form a Ball

    Gnocchi
    The Spruce / Leah Maroney

    Form the dough into a ball and then divide it into 6 smaller balls.

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  • 05 of 10

    Roll out the Dough

    Gnocchi
    The Spruce / Leah Maroney

    On a lightly floured surface, roll out the dough using your fingertips. The rope of dough should be about 3/4-inch thick.

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  • 06 of 10

    Cut the Gnocchi

    Gnocchi
    The Spruce / Leah Maroney

    Cut the dough into 1-inch pieces.

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  • 07 of 10

    Marking the Gnocchi

    Gnocchi
    The Spruce / Leah Maroney

    You can cook the gnocchi as it is now, but traditional gnocchi has ridges. To create the ridges, press each piece of dough against the tines of a fork or on a gnocchi board.

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  • 08 of 10

    Rolling the Gnocchi

    Gnocchi
    The Spruce / Leah Maroney

    With your finger, gently roll the pressed dough back off the fork. This takes a little practice. If you find the dough sticking to the fork, dip the fork in flour before you press the dough against it.

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  • 09 of 10

    Cooking the Gnocchi

    Gnocchi
    The Spruce / Leah Maroney

    Place the gnocchi in a single layer on a lightly floured dish.

    To cook the gnocchi, place the dough into a pot of boiling water. After a few minutes, the gnocchi will float to the top. Continue to cook for one minute then remove and set aside.

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  • 10 of 10

    The Final Dish

    Gnocchi
    The Spruce / Leah Maroney

    Serve the hot gnocchi immediately, tossed with butter and a little Parmesan cheese, a four-cheese sauce or with the sauce of your choice. 

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