Homemade Gnocchi in a bowl

Potato Gnocchi Recipe

Potato Gnocchi's texture is a bit chewy and quite different from the regular pasta. They work well with many sauces or additions to soups and they freeze well for use in the future.
Course Pastries
Cuisine European, Italian
Keyword gnocchi, potato
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 Servings
Calories 285kcal



  • Bake Potatoes at 400° for about 1 hour. Test using a fork, to check if they are cooked. Allow them to cool, enough to be able to handle them.
    Full potatoes on a baking pan
  • Cut potatoes in half, spoon out the inside. Leave the potato skin, thick enough, if you plan to use it. Run the scooped potato through a ricer or a grinder. Let it cool down.
    Inside of the potato scooped out and placed into a bowl
  • Whisk eggs in a separate bowl. Drizzle the egg mixture over the potatoes.
    Grinded up potatoes on a cutting board with whisked egg poured over it
  • Mix salt into flour. Sprinkle flour over potatoes. Work the dough, just enough to combine everything together.
    Homemade Gnocchi dough on a cutting board
  • Cut off a small piece of dough and roll it into a straight line. Cut it into half inch sized pieces. 
    Homemade Gnocchi dough rolled into a strip and cut into squares
  • Take each piece and roll it down the tines of a well floured fork.
    Homemade Gnocchi being rolled on a floured cutting board
  • To cook gnocchi, bring a pot of water to a boil. Add gnocchi to the water and stir to prevent it from them sticking together. Cook until gnocchi will float to the top. Serve with your favorite pasta sauce or butter.
    Homemade Gnocchi being boiled in a pot


Calories: 285kcal | Carbohydrates: 57g | Protein: 10g | Fat: 1g | Cholesterol: 40mg | Sodium: 324mg | Potassium: 767mg | Fiber: 5g | Vitamin A: 60IU | Vitamin C: 19.4mg | Calcium: 64mg | Iron: 7.9mg