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Potato Gnocchi

Prep Time:

40 Minutes

Cook Time:

5 Minutes





About the Recipe

Potato gnocchi are a type of fresh Italian pasta usually made from potatoes, flour and eggs.


For Potato Gnocchi

  • 500 g (1,1 pound) of potatoes

  • 150 g (1 cup) of “00” flour

  • 1 medium egg

  • 1/2 teaspoon of fine salt

For the Seasoning

  • 30 g (1/3 stick) of unsalted butter

  • 3 or 4 sage leaves

  • freshly ground black pepper

  • grated parmigiano cheese


The ingredients are combined to form a soft dough, which is then cut into pieces and rolled into cylinders.

The cylinders are then cut into small portions and pressed with a fork or gnocchi board to create indentations. They are then boiled in salted water until they float to the surface.

Potato gnocchi can be served with a variety of sauces and toppings, such as meat sauce  (such as Bolognese sauce), tomato sauce, marinara sauce, butter and grated parmigiano cheese as in this recipe.

They can also be fried or baked to create a variety of tasty dishes, as for example Gnocchi alla Sorrentina.

A popular traditional Italian dish, potato gnocchi are loved around the world for their delicate flavor and soft, creamy texture.

Follow this gnocchi recipe with all the step-by-step secrets to making homemade gnocchi and you’ll bring the best potato gnocchi to the table.

The softest and most delicious ever, with the delicate and dominant flavor of potatoes, perfect with any type of sauce.

Kitchen Tools and Equipment

To make potato gnocchi you definitely need a pastry board to knead and cut the gnocchi. We recommend this reversible Wooden Pastry Board with engraved ruler and pie board template. Really lovely and useful!

You can cut gnocchi just fine with a well-honed knife. But if you want something fancier and always useful in the kitchen, try checking out this multi-purpose stainless steel Bench Scraper-Chopper-Cutter.

Traditionally, the gnocchi are rolled lightly on a wooden gnocchi board at the end to give them their famous aesthetic shape. You can conveniently use a fork to do this. But have a look at this really nice Gnocchi Board Set.

Finally you need a Stainless Steel Potato Ricer and Masher.

How to Make Potato Gnocchi:

Step 1) – Peel and wash the potatoes in fresh water. Place the potatoes in a large pot of cold, salted water. Boil the potatoes with the skin on so they absorb less water.

Bring to a boil and cook for 20 to 40 minutes, depending on the size of the potatoes. Occasionally use a fork to check for doneness.

When cooked, drain and set aside until cool enough to handle but still warm. Then peel the potatoes. An easy way to peel the potato is to stick a fork in it and peel it with a knife.

Put the flour on your work surface and make a well in the center. Place the potatoes in a potato ricer and mash them right on top of the flour.

Step 2) – In a separate bowl beat the egg with a fork and add the fine salt. Stir and let the salt dissolve. Then add 2 tablespoons of the beaten egg to the potatoes.

Step 3) – Knead the ingredients with your hands, quickly and briefly. Long kneading will make the dough sticky. Potato gnocchi dough should be kneaded lightly, possibly while the potatoes are still warm, because the heat helps the ingredients come together.

Quickly form a ball. If the dough is too soft and sticky, add 1 teaspoon potato starch instead of flour. You want a soft but firm ball.

Step 4) – Cut a piece of dough about the size of an orange. Using your hands, roll the dough into a long rope, about 1 cm (1/2 inch) wide. If it’s too long, cut it in half and work one piece of rope at a time

Step 5) – Cut the dough roll every 2 cm (about 1 inch) to make small cylinders. Set aside on a lightly floured surface. Repeat with the rest of the dough.

You can now use a previously floured gnocchi board. Slide your gnocchi onto the gnocchi board, pressing lightly with your thumb in the center. If you like, you can place a fork on your work surface and push each gnocchi from the base of the fork tines upward into a decorative shape.

Continue to make the potato gnocchi until all the dough is done. Allow the gnocchi to sit at room temperature for 20 minutes before cooking.

Why do the Potato Gnocchi Need to Rest Before Being Cooked?

Gnocchi are a type of pasta made from potatoes and flour, and resting at room temperature before cooking is important for two main reasons.

First, it allows the gnocchi to dry slightly, making them less moist and easier to work with. This way the gnocchi will hold their shape during cooking and will not fall apart in boiling water.

Second, resting at room temperature allows the starches in the potatoes and flour to absorb the moisture in the gnocchi themselves. This process makes the gnocchi more compact and less chewy, creating a better texture during cooking.

We recommend that the gnocchi be allowed to rest at room temperature for at least 20 to 30 minutes before cooking.

How to Cook Potato Gnocchi

Step 1) – Now you need to cook the gnocchi. Fill a large pot with water and bring to a boil. When it comes to a boil, add the coarse salt.

Then add the gnocchi a few at a time, stirring once or twice to make sure they don’t stick.

Cook until the gnocchi float to the surface.

Step 2) – When they float to the surface, remove them with a slotted spoon and place them in the saucepan with the sauce.

Now let’s see how to make the butter and sage sauce.

How to Make Sage Butter Gnocchi

Melt the butter in a skillet over medium heat and add the sage.

Drain the gnocchi with a slotted spoon and add them to the skillet. Cook for 1 to 2 minutes, stirring.

Add the grated Parmigiano and freshly ground black pepper. Stir and serve.

What’s the Best Sauce for Seasoning Potato Gnocchi

There are many homemade sauces that work well with gnocchi. As we’ve seen, sage and butter is probably the easiest. If you don’t like the flavor of sage, just add butter and Parmigiano-Reggiano: quick, easy, and rich.

Probably the most popular sauce is a simple tomato sauce made with sauteed garlic, tomato passata and basil. If you add pieces of fresh mozzarella to the tomato gnocchi and put it in the oven for 10 minutes, you get the famous gnocchi alla Sorrentina!

Another very popular gnocchi sauce in Italy is pesto. 

Try gnocchi with Bolognese sauce. Why not!

Finally, how about Gnocchi al Gorgonzola? In a bowl, melt some Gorgonzola in the microwave, add the gnocchi and a little grated Parmigiano. Stir and serve!

How to Store Potato Gnocchi

Uncooked potato gnocchi cannot be stored in the refrigerator, because they would immediately turn dark.

You can let them rest at room temperature and covered for no more than 30 minutes.

Leftover cooked gnocchi may be refrigerated in an airtight container for up to 1 day. Reheat in the microwave.

Can I freeze Potato Gnocchi?

To keep the gnocchi for a long time, freeze them. Here’s how: Place the potato gnocchi on floured trays (wood, plastic, or cardboard), well apart. Place the trays in the freezer. Wait 2/3 hours, then put them in plastic food bags and put them back in the freezer.

Do not put the freshly made gnocchi in plastic bags when they are still soft or they will stick together! Cook the frozen gnocchi in boiling water (as described above) directly from the freezer. This will give them the softness and texture of freshly made potato gnocchi.

What is the Best Potato to Make Potato Gnocchi?

When making potato gnocchi, it is best to use a dry, starchy variety of potato: the mashed potato will be less liquid and therefore require less flour. Less flour also means a better result; you will taste the authentic taste of potatoes.

The perfect potato is an old potato, not a new potato. New potatoes contain more water, which absorbs too much flour.

So if you can, use old, red-skinned potatoes. We recommend Russet or Yukon Gold potatoes.

What is the Best Flour for Gnocchi?

Use an all purpose flour, even better if it’s a “00” flour. The latter will make your gnocchi even softer and more tender.

To get the best potato gnocchi, pay attention to the amount of flour used to make the dough. The smaller the amount of flour used, the softer and more palatable the gnocchi will be.

The right proportion of flour to be added to boiled and mashed potatoes is about 30% of the weight of the potatoes, maximum. 

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