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How to Make Potato Gnocchi

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How to Make Potato Gnocchi


Photo © Molly Watson
Potato gnocchi are an easy, fun, and delicious dinner. See how easy they are to make from scratch with this recipe. Notice that unlike many gnocchi recipes, this one uses no egg—a method that results in a lighter, more delicate gnocchi dumpling. Serve them with butter and Parmesan, or use them in this dish of Baked Gnocchi with Chard or Gnocchi with Bacon and Ricotta.

Prep Time: 1 hour

Cook Time: 5 minutes

Total Time: 1 hour, 5 minutes


  • 1 1/2 pounds boiling potatoes (no Russets! Yukon golds are great, as are red-skinned "new potatoes")
  • 1 1/2 cups flour, plus more for rolling
  • Salt


  1. Scrub the potatoes clean and put them in a large pot. Cover with cold water and bring to a boil. Add enough salt to make the water taste salty. Cook, uncovered, until the potatoes are tender all the way through, about 20 minutes after the water has come to a boil.
  2. Drain the potatoes and let cool slightly. Push potatoes through a ricer or food mill into a large bowl or use a paring knife to scrape off and discard the skins and mash the potatoes with a large fork or potato masher thoroughly.
  3. Stir in the flour while the potatoes are still warm - it will seem like it won't combine at first, but keep working it - eventually it will become a smooth, playdough-like dough.
  4. Divide the dough into four parts and work with one section at a time, keeping the other sections covered to keep them from drying out. Roll a section of dough into a long, inch-thick snake on a well floured surface. Cut this thin log into bite-size (1/2- to 3/4-inch) pieces.
  5. Take each dumpling and push it down the tines of a fork with your thumb, letting it drop onto a floured surface at the end. It should have tine marks on one side and a thumbprint on the other. This motion will take a few gnocchi to practice to get down, but then is quite easy. Arrange gnocchi on a very well floured baking sheet or tray. Repeat with remaining dough.
  6. Gnocchi can sit, loosely covered, at room temperature for several hours. Or, loosely cover and refrigerate overnight. (For longer storage, place the gnocchi on a baking tray and freeze them. Once they are frozen, transfer gnocchi to a resealable plastic bag and keep frozen until ready to boil for up to six months.)
  7. When ready to cook dumplings, bring a large pot of salted water to a boil. Add only as many gnocchi as can comfortably cover the surface of the water. They will sink immediately. Give them a quick but thorough stir. Within about a minute they will float to the surface. Let them cook 10 to 20 seconds on the surface and then remove them with a slotted spoon. Place gnocchi on a warm serving platter and repeat with remaining gnocchi. Toss with butter, pesto, tomato sauce, or the topping of your choice and serve immediately.

Makes 4 servings of Potato Gnocchi.

User Reviews

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 1 out of 5
Ambiguous cooking time!!!, Member merclady

I folllowed the instructions to the letter even to the point where it said ""keep frozen until ready to boil for up to six months."" This was WAY too long.

17 out of 42 people found this helpful.

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