Name: Homemade Gnocchi Recipe
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Cuisine: Italian
Ingredients: 4 large russet potatoes (about 3 lb. total); 2 large eggs; 2 cups (240 g) all-purpose flour, plus more for dusting; 2 tsp kosher salt, plus more to taste; Semolina flour, for dusting

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Introduction

Homemade gnocchi is a comforting Italian classic that’s surprisingly simple to make from scratch. Soft potato dumplings offer a tender texture that pairs beautifully with a variety of sauces. With just a few ingredients, you can enjoy fresh, pillowy gnocchi right from your kitchen.

A black plate holds a serving of golden-brown gnocchi pieces, each roughly square-shaped with a slightly crispy texture on top. The gnocchi are coated in a glistening layer of butter sauce, with some specks of black pepper scattered across. Thin shreds of white parmesan cheese and small green herb leaves are sprinkled over the gnocchi, adding contrast to the warm colors. A silver fork rests on the right side of the plate, touching some of the gnocchi. The plate is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large russet potatoes (about 3 lb. total)
2 large eggs

2 cups (240 g) all-purpose flour, plus more for dusting
2 teaspoons kosher salt, plus more

Semolina flour, for dusting

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 400°F (200°C). Poke each potato all over with a fork, then place them directly on the oven racks. Roast until a knife easily pierces through, about 1 hour. Let potatoes cool slightly.

Step 2: When cool enough to handle, cut potatoes in half lengthwise and scoop out the insides, discarding the skins. Pass the potato flesh through a ricer or mash well with a fork. Transfer to a large bowl.
Step 3: Add eggs, all-purpose flour, and 2 teaspoons of kosher salt to the potatoes. Mix with a wooden spoon until a dough forms.
Step 4: Turn the dough onto a lightly floured surface and knead gently until smooth, about 3 minutes.

Step 5: Sprinkle semolina flour on a baking sheet. Divide the dough into 4 pieces. Roll each piece by hand into a long rope about ½ inch in diameter. Cut ropes into 1-inch pieces and arrange on the baking sheet. Toss gently with semolina to coat.
Step 6: If the dough feels too soft to work with, freeze the pieces for 10 minutes. Then, use the back of a fork to roll each piece along the tines, creating ridges. Return pieces to the baking sheet.
Step 7: Bring a large pot of salted water to a boil. Add gnocchi and cook until they float to the surface, about 2 minutes. Use a slotted spoon to transfer the gnocchi to your preferred sauce. Toss gently to coat and serve.

Tips & Variations

Use russet potatoes as they’re starchy and dry, which helps the dough hold together better.
For a richer flavor, substitute one egg yolk for a whole egg.
If your dough is too sticky, sprinkle in a little more flour—but add it gradually to avoid tough gnocchi.

Try serving gnocchi with a classic tomato sauce, browned butter and sage, or a creamy mushroom sauce.

Storage

Fresh gnocchi can be stored in the refrigerator for up to 24 hours, ideally on a semolina-dusted tray covered lightly with plastic wrap. For longer storage, freeze gnocchi spread out on a baking sheet until solid, then transfer to a freezer bag. Cook frozen gnocchi directly from frozen by adding a minute or two to the cooking time.

How to Serve

A close-up view of soft, plump gnocchi pieces arranged in a pile on a dark plate. The gnocchi are golden-yellow with a light, slightly browned texture from being cooked. Small bits of green herbs are scattered throughout the gnocchi, adding subtle color contrast. Freshly grated white cheese is sprinkled on top, giving a soft, fluffy layer over the gnocchi. A spoon hovers above with golden-brown sauce dripping down onto the gnocchi, adding a glossy sheen. The whole scene rests on a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for gnocchi?

While russet potatoes are best for their starchy texture, Yukon Golds can also work but may result in slightly softer gnocchi. Avoid waxy potatoes as they make the dough too sticky.

How can I tell when gnocchi are done cooking?

Gnocchi are done when they float to the surface of the boiling water, usually about 2 minutes. Once floating, let them cook for an additional 30 seconds before removing with a slotted spoon.