How to Make Potato Gnocchi

How to Make Potato Gnocchi
The Spruce
  • Total: 65 mins
  • Prep: 60 mins
  • Cook: 5 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
228 Calories
3g Fat
45g Carbs
5g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 228
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 442mg 19%
Total Carbohydrate 45g 16%
Dietary Fiber 5g 18%
Protein 5g
Calcium 66mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Gnocchi are doughy, pillow-like dumplings that are boiled and served with a sauce, not unlike a pasta. They're typically made with potatoes and flour, and can easily be made gluten-free when using a gluten-free all purpose flour. This recipe doesn't use egg, which means that it's vegan. Simply toss with your favorite pasta sauce, or even olive oil, sage, and good sea salt for a delectable, 100% vegan and gluten-free meal.

If you do eat dairy, serve with butter and Parmesan cheese, or the sauce of your choice, knowing that they are particularly good with rich creamy or meaty sauces.


Click Play to See This Classic Potato Gnocchi Recipe Come Together


  • 1 1/2 pounds boiling potatoes (Yukon golds are great, as are red-skinned "new potatoes")
  • 1 1/2 cups flour (plus more for rolling)
  • Salt (to taste)

Steps to Make It

  1. Gather the ingredients.

    Potato Gnocchi recipe ingredients
     The Spruce
  2. Scrub the potatoes clean and put them in a large pot (do not peel the potatoes). Cover with cold water and bring to a boil. Add enough salt to make the water taste salty. Cook, uncovered, until the potatoes are tender all the way through, about 20 minutes after the water has come to a boil.

    Boiled whole potatoes.
     The Spruce
  3. Drain the potatoes and let them cool slightly. Push the cooked potatoes through a ricer or food mill into a large bowl. Alternatively, use a paring knife to scrape off and discard the skins and then thoroughly mash the potatoes with a large fork or potato masher.

    Peeling potatoes for gnocchi
     The Spruce
  4. Stir in the flour while the potatoes are still warm—it will seem like it won't combine at first, but keep working it, it will eventually become a smooth, playdough-like dough.

    Kneading gnocchi dough.
     The Spruce
  5. Divide the dough into four parts and work with one section at a time, keeping the other sections covered with plastic wrap to keep them from drying out. Roll a section of dough into a long, inch-thick snake on a well-floured surface. Cut this thin log into bite-size (1/2- to 3/4-inch) pieces.

    Cutting gnocchi dough
     The Spruce
  6. Take each dumpling and use your thumb to roll it down the tines of a fork, letting it drop onto a floured surface at the end. The dumpling will have tine marks on one side and a thumbprint on the other. This motion will take a few gnocchi to practice to get down but then is quite easy. Arrange the gnocchi on a very well-floured baking sheet or tray. Repeat with the remaining dough.

    Rolling gnocchi on a fork.
     The Spruce
  7. Gnocchi can sit, loosely covered, at room temperature for several hours. Or, loosely cover and refrigerate overnight.

  8. When ready to cook the dumplings, bring a large pot of salted water to a boil. Add only as many gnocchi as can comfortably cover the surface of the water in a single layer. They will sink immediately. Give them a quick but thorough stir. Within about a minute they will float to the surface. Let them cook 10 to 20 seconds on the surface and then remove them with a slotted spoon. Place the gnocchi on a warm serving platter and repeat with the remaining gnocchi.

    Cooked gnocchi on metal spoon
     The Spruce
  9. Toss the cooked gnocchi with butter, pesto, tomato sauce, or the topping of your choice and serve immediately. Enjoy.

    Potato Gnocchi recipe
    The Spruce


  • For longer storage, place the gnocchi on a baking tray and freeze them overnight. Once they are frozen, transfer the gnocchi to a resealable plastic bag and keep them frozen until ready to boil; they will keep for up to six months.