Recipes Pasta and Noodles Pasta by Shape Recipes Gnocchi Recipes Gnocchi 4.7 (582) 436 Reviews 110 Photos Gnocchi is simple to make with just three ingredients: mashed potato, flour, and egg. This recipe is one my family has used for generations. Submitted by Anna Updated on June 20, 2024 Save Rate Print Share Add Photo 110 110 110 110 Prep Time: 30 mins Cook Time: 40 mins Additional Time: 5 mins Total Time: 1 hr 15 mins Servings: 4 Jump to Nutrition Facts Jump to recipe This gnocchi is "so tender and pillowy," says Allrecipes recipe tester Nicole Hopper. "Store-bought gnocchi can't even compare." Dotdash Meredith Food Studios What Is Gnocchi? Gnocchi (singular gnocco) are Italian dumplings made with flour, eggs, and potatoes. Gnocchi can be served in tomato sauce, tossed with pesto, or sautéed with butter and herbs. Gnocchi Pronunciation "Gnocchi" can be difficult to pronounce for native English speakers. For future reference, gnocchi is pronounced NYOW-kee. How to Make Gnocchi You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics: What Is Gnocchi Made Of? These are the three ingredients you'll need to make gnocchi at home: Potatoes: Use starchy potatoes, such as russets.Flour: All-purpose flour absorbs moisture and helps create gluten.Egg: An egg lends moisture and acts as a binder, which means it helps hold the dumplings together.Salt: Kosher salt enhances the overall flavor. How to Make Homemade Gnocchi Here's a very brief overview of what you can expect when you make gnocchi: Boil and drain the potatoes, then mash or pass through a ricer. Combine the ingredients, then knead into a ball.Divide the dough into four even portions and shape into "snakes."Cut the snakes into pieces.Boil and drain the gnocchi. Test Kitchen Tips This top-rated user recipe was tested in our test kitchen. Here are some tips from the experts:Make sure to rice or mash the potatoes while they are still hot — if you let them cool too much, they can get gluey and be harder to mash. Just allow them cool slightly before adding the flour and egg to prevent the egg from cooking. You can always boil a little tester if you’re unsure if your dough is the correct consistency. If it starts to disintegrate in the water, it needs more flour. If it's tough or gluey after cooking, you’ve added too much flour. Gnocchi can also be sautéed. Boil them until just starting to float, then transfer to skillet with butter or oil and fry until golden. How to Eat Gnocchi Looking for ways to enjoy your homemade gnocchi? We've got you covered! Here are a few of our favorite recipes with gnocchi: Chicken and Gnocchi Soup Gnocchi with Tomato Sauce and Mozzarella Gnocchi alla Sorrentina Gnocchi with Sage-Butter Sauce Italian Sausage and Gnocchi Skillet Explore our collection of Easy Dinners That Start with Gnocchi. Can You Make Gnocchi Ahead of Time? You can make and cook gnocchi up to two days ahead of time. After you boil the gnocchi, drain it and transfer the dumplings to an ice bath. Drain again, toss in olive oil, and store in an airtight container in the fridge until you're ready to eat. If you want to keep the gnocchi for longer, you can freeze it for up to six weeks. Thaw in the refrigerator. Allrecipes Community Tips and Praise "The ratio of potato, flour, and egg is the key," according to loveyourlife. "These were light and airy." "Very simple recipe and I made it vegan by using an egg substitute," says Barry D. "I used a cashew sauce on top of it. Very good." "This was really good," raves ginabina. "I actually just made it from leftover mashed potatoes. Warmed them up and add enough flour to make a dough with an egg." Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 3 medium russet potatoes, scrubbed 1 ½ cups all-purpose flour, plus more for dusting 1 large egg 1 teaspoon kosher salt Directions Gather the ingredients. Dotdash Meredith Food Studios Place potatoes in a large saucepan and cover with 2 inches of salted water. Bring to a boil over high heat; reduce heat to medium-high and simmer, undisturbed, until tender but still firm, 25 to 30 minutes. Drain potatoes and place back in the pot to dry and cool slightly, 5 to 10 minutes. Dotdash Meredith Food Studios As soon as potatoes are cool enough to handle, peel potatoes by rubbing skins off with your hands. Pass peeled potatoes through a potato ricer into a large bowl (alternatively, mash until very smooth.) Let cool slightly, about 10 minutes. Dotdash Meredith Food Studios Fold in flour, egg, and salt until flour is incorporated and dough starts to hold together. Transfer dough to a lightly floured surface and gently knead once or twice until mostly smooth (do not overwork). Dotdash Meredith Food Studios Divide dough into 4 even portions. Roll and shape each portions of the dough into long "snakes," about ¾-inch in diameter. Dotdash Meredith Food Studios Cut snakes into about 1/2-inch long pieces. (Optional: Roll each piece against the tines of a fork or a gnocchi board to make light ridges.) Transfer shaped gnocchi to a single layer on a parchment-lined baking sheet dusted with flour. Dotdash Meredith Food Studios Bring a large pot of lightly salted water to a boil over high. Working in batches, drop in gnocchi and cook for 3 to 4 minutes or until gnocchi have risen to the top; transfer cooked gnocchi with a spider or slotted spoon to desired sauce. Dotdash Meredith Food Studios Serve and enjoy! Dotdash Meredith Food Studios From the Editor This recipe was tested in our test kitchen in December 2023 and updated to use 2 pounds (about 3 medium) russet potatoes and less flour. The original recipe used 2 cups of flour. I Made It Print 1,171 home cooks made it! Nutrition Facts (per serving) 314 Calories 2g Fat 64g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 314 % Daily Value * Total Fat 2g 2% Saturated Fat 1g 3% Cholesterol 47mg 16% Sodium 351mg 15% Total Carbohydrate 64g 23% Dietary Fiber 4g 15% Total Sugars 2g Protein 10g 20% Vitamin C 11mg 12% Calcium 38mg 3% Iron 4mg 21% Potassium 781mg 17% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.