Making gnocchi at home is surprisingly simple. A few basic ingredients, some gentle shaping and a couple of minutes in boiling water gives you a versatile base for countless dishes. Toss with pesto, serve with bolognese, or try a spicy chorizo-and-harissa version for a bold change.
“Thank you, I didn’t realise making your own was this easy and tasty. I made a double batch and have frozen some for another day.”
– Christine
What is Gnocchi
Gnocchi are small dumplings traditionally made from mashed potato, flour and egg. They may be flavoured with herbs or seasonings, but at their core they’re a simple, comforting bite. Originating in Italy, gnocchi are treated much like pasta: serve them with a sauce, toss with butter and garlic, or fry briefly in butter for extra colour and flavour.
They cook very quickly — drop them into boiling water and they’re done when they float to the surface. Use leftovers from mashed potato to make the dough: about 300g (a little over a cup) will make enough gnocchi for four small portions or two generous ones.
Table of Contents
- What is Gnocchi
- 📋 Ingredients for Gnocchi
- 👩🍳Pro Tip
- 🍽️ How to serve Gnocchi
- 🧑🍳 More ‘How-To’ recipes
- 📺 Watch how to make it
- Easy Homemade Gnocchi Recipe Recipe
- 🍝 More Perfect Pasta Recipes
📋 Ingredients for Gnocchi
***Full recipe with detailed quantities in the recipe card below***
- Mashed potato: Use chilled, relatively dry mash. If you’re preparing mash specifically for gnocchi, avoid adding butter or cream — a drier mash binds better.
- Flour: Plain (all-purpose) or pasta flour works well. Add only enough to hold the dough together; too much creates a heavy, gluey texture. Adjust to the moisture of your mash.
- Egg and oil: A single egg and a little oil help bind the dough.
- Seasoning: Salt and pepper to taste.
👩🍳Pro Tip
If you prefer convenience, frozen mashed potato pellets (available in many supermarkets) work well. Weigh, defrost and use as you would fresh mash — they make the process even quicker.
🍽️ How to serve Gnocchi
Gnocchi are extremely versatile. Try them with a spicy harissa and chorizo sauce, swap them into a creamy sun-dried tomato sauce, or pair with simple butter, garlic and sage. They work equally well as a side or a main component.
Quick & Easy
Gnocchi with Chorizo and Creamy Harissa Sauce
Quick & Easy
Creamy Tomato Ravioli Sauce (swap in gnocchi)
Those tender little dumplings are irresistible—soft inside with the option to crisp them up for more texture.
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Easy Homemade Gnocchi Recipe
Ingredients
- 300 g (1 1/3 cups) dry mashed potato chilled
- 120 g (1 cup) plain (all-purpose) or pasta flour + extra for rolling
- 1 medium egg
- good pinch salt and pepper
- 1 tsp olive oil
Instructions
To Make The Gnocchi:
- Place the chilled mashed potato into a mixer fitted with a dough hook or use a bowl and beaters.
- Add the flour, egg, salt, pepper and olive oil.
- Beat slowly until a stiff dough forms. If mixing by hand, work the ingredients together until just combined and the flour is fully incorporated.
- Dust the work surface with flour, divide the dough into four pieces and roll each into a long sausage.
- Slice the rolls into 2cm pieces and, if you like, roll each piece over the back of a fork to create ridges.
To Cook The Gnocchi:
- Working in batches, add the gnocchi to a large pan of boiling water. Boil for 2–3 minutes until they float to the surface.
- Remove with a slotted spoon and serve with your chosen sauce. For extra texture, fry briefly in butter until golden.
Notes
Use just enough flour to stop the dough being sticky. Too much flour makes dense, gluey gnocchi; too little and they may fall apart when cooking. Adjust to the moisture of your mashed potato.
NOTE 2 – Mixing the dough
If you don’t have a stand mixer, mix by hand until the dough comes together and the flour is incorporated — don’t overwork it.
Make ahead
Gnocchi are best made and cooked on the same day. A couple of hours ahead is fine if you keep them in a single layer in the fridge; longer storage can affect colour and texture.
Freezing
Gnocchi freeze well. Lay them in a single layer on a tray, cover and freeze. Cook from frozen in boiling water until they float.
Scaling
Scale the recipe up or down keeping the same ratios. If cooking more, do so in batches so they cook evenly.
Nutrition
Nutrition information is an approximation and should be used as a guide.
This homemade gnocchi recipe was first posted in March 2022 and has been updated with improvements and housekeeping edits.
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