Potato Gnocchi is cozy, homemade comfort food made with just potatoes, flour, and an egg. Light, pillowy, and perfect with your favorite sauce — this recipe keeps things simple and delicious.
Potato Gnocchi
Homemade gnocchi sounds fancy, but it’s actually super simple and fun to make. With just three main ingredients, you’ll get soft little dumplings that are perfect for soaking up your favorite sauce. I like to serve mine with a creamy pesto or just butter and Parmesan.
It’s a great recipe for weekends or whenever you’re in the mood to cook something comforting and classic.
If you love cozy, homemade meals, don’t miss my other comfort food favorites — Lasagna Casserole, Marry Me Chicken Pasta, Bread Pudding with Rum Sauce, Ground Beef Stroganoff, and Gluten Free Sweet Potato Casserole!
Why You Will Love This Recipe
- Made with Basics: Just potatoes, flour, and an egg — you probably have everything on hand.
- Comforting: These gnocchi turn out soft and tender, the kind of comfort food that always hits the spot.
- Customizable Sauce: From creamy pesto to classic marinara or butter and sage, it works with whatever you love.
- Great for Leftovers: Gnocchi stores well in the fridge, making tomorrow’s meal just as tasty.
How to Make Perfect Potato Gnocchi
Boil the Potatoes: Peel and chop Yukon gold potatoes into big chunks. Boil them in salted water until they’re just fork-tender, then drain and mash until smooth. Let them cool for about 10 minutes so the dough doesn’t get too sticky.
Make the Dough: Stir salt, pepper, egg, and flour into the mashed potatoes. Add more flour a little at a time until the dough holds together but still feels soft. Don’t overdo it — less flour keeps the gnocchi light.
Shape the Gnocchi: Lightly flour your surface, then knead the dough gently until smooth. Divide it into four pieces and roll each into a rope about ½ inch thick. Cut into small pieces and, if you like, press them gently against the back of a fork for ridges. Dust with flour and set them on a baking sheet.
Make the Pesto: In a blender or food processor, combine basil, garlic, walnuts, olive oil, a splash of cream, Parmesan, salt, and pepper. Blend until smooth, then warm the sauce in a skillet over low heat.
Cook the Gnocchi: Bring a pot of salted water to a boil. Drop the gnocchi in batches and cook until they float — just a few minutes. Scoop them out with a slotted spoon and transfer straight into the sauce.
Serve It Up: Toss the gnocchi in the creamy pesto until coated, then serve with extra Parmesan on top. Enjoy while warm!
Pro Tips
- Watch the Potatoes: Boil just until fork-tender — not mushy. Overcooked potatoes release too much moisture, which can make the dough sticky and hard to work with.
- Handle the Dough Gently: Avoid overmixing. Knead just enough to bring the dough together into a smooth ball. Overworking it can lead to tough gnocchi.
- Cook in Batches: Don’t crowd the pot! Cooking the gnocchi in smaller batches helps them cook evenly and keeps them from sticking together.
- Reheat with Care: Leftover gnocchi? Store them in the fridge for up to 5 days. Reheat in a skillet with a bit of olive oil or butter until warmed through.
Key Ingredients and Substitutions
Yukon Gold Potatoes: They provide a creamy texture and mild flavor, making for smoother, lighter gnocchi. Russets can be used, but Yukon Golds are the better choice for the perfect texture.
All-Purpose Flour: Used to bring the dough together and add structure. Go light — just enough flour to make the dough easy to handle.
Fresh Basil: The heart of the pesto, bringing a vibrant, herby flavor. Spinach and arugula work perfectly as tasty substitutes.
Walnuts: They add a rich, nutty base. You can swap them with pine nuts, almonds, or even cashews if you prefer.
Olive Oil: Brings the pesto together with that smooth, rich texture. A good-quality olive oil makes a difference here.
Heavy Cream: Makes the sauce extra creamy. For a lighter version, substitute with half-and-half or whole milk.
Parmesan Cheese: Salty, savory, and full of flavor. Freshly grated is ideal, but pre-grated works in a pinch.
Frequently Asked Questions
How do I make sure my potato gnocchi turns out light and fluffy?
Start with starchy potatoes like Yukon Gold or Russet for the best texture. Boil them until just fork-tender, drain well, and let them cool before mixing in the egg and flour. Go easy on the flour, just enough to bring the dough together and avoid over-kneading. Cooking the gnocchi in batches helps prevent sticking and keeps them tender.
What sauces go well with potato gnocchi?
Gnocchi pairs well with all kinds of sauces. Creamy pesto, classic tomato sauce, or a rich meat ragu are all great choices. In Italy, gnocchi alla Sorrentina is popular — baked with tomato sauce and mozzarella. However you serve it, don’t forget a sprinkle of Parmesan on top.
Can I make potato gnocchi gluten-free?
Yes! Just swap the all-purpose flour for a gluten-free blend or potato starch. Be sure to handle the dough gently and avoid overworking it to keep the gnocchi soft and pillowy.
Can I use sweet potatoes instead of regular potatoes?
Definitely! Sweet potato gnocchi is a fun twist. You can swap all or part of the regular potatoes for sweet potatoes, but you may need to adjust the flour since sweet potatoes hold more moisture. The steps are basically the same, and the flavor is slightly sweeter and earthier.
Potato Gnocchi
Ingredients
- 2 lbs Yukon Gold Potatoes peeled
- 2½ cups All-Purpose Flour
- 1 Egg
- ½ tsp Salt
- ¼ tsp Ground Black Pepper
Creamy Pesto Sauce
- ½ cup Fresh Basil
- 2 Garlic Cloves
- ⅓ cup Walnuts chopped
- ¼ cup Olive Oil
- 1 cup Heavy Cream
- ⅓ cup Parmesan Cheese
- ½ tsp Salt
- ¼ tsp Ground Black Pepper
Instructions
- Start by washing, peeling, and chopping the potatoes into large chunks. Boil them in salted water until fork-tender, then drain and mash them. Let the mashed potatoes cool for about 10 minutes.
- Season the potatoes with salt and pepper, then mix in the egg and 1 cup of flour. Gradually add more flour, a little at a time, until the dough becomes firm and manageable. You might not need all the flour.
- Transfer the dough to a lightly floured surface and knead for a few minutes until it’s smooth. Add more flour if needed to prevent sticking, but be careful not to add too much, as this could make the gnocchi tough.
- Divide the dough into four equal portions and roll each one into a ½-inch thick rope. Cut the ropes into bite-sized pieces, and for a classic touch, gently press each piece against the tines of a fork to make a slight indentation (this step is optional). Dust the gnocchi generously with flour and arrange them on a baking sheet. Repeat with the remaining dough.
- While preparing the gnocchi, bring a large pot of salted water to a boil. For the sauce, combine all the pesto ingredients in a high-speed blender and pulse until smooth. Then, transfer the pesto to a large skillet to warm.
- Once the water is boiling, cook the gnocchi in batches (2-3 batches recommended) to avoid overcrowding. When the gnocchi float to the top of the water, they’re done. Use a slotted spoon to transfer them directly into the warm pesto sauce.
- Serve the gnocchi immediately, topped with freshly shredded Parmesan cheese. Enjoy!
Notes
- Boil the potatoes until they are fork-tender, but not mushy. Overcooked potatoes will release too much moisture, making the dough difficult to handle.
- Overworking the dough can make the gnocchi tough. Knead it just until it comes together and forms a smooth ball.
- Cook the gnocchi in batches to prevent overcrowding the pot. This ensures even cooking and prevents them from sticking together.
- If you have leftover cooked gnocchi, you can store them in the refrigerator for up to 5 days. Reheat them gently in a pan with a little olive oil or butter until warmed through.
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