Step-by-step method

At a glance

Making homemade potato gnocchi is easier than you'd think, and the result beats any store-bought version. The key is working quickly with a slightly sticky dough and not overworking it, which keeps your finished gnocchi light and tender. Once you boil them, they cook in just about a minute—they're done the moment they float to the surface.

1/8

Boil the potatoes

Boil the potatoes in their skins in salted water. Peel them while still hot and mash them. It's up to you whether you use a potato press, the grinder attachment on a stand mixer, or a fine grater.

For this step
0/2

1 kilogram
Type B Potatoes – Side-Dish (Salad) Potatoes

10 gram
Salt
2/8

Add the remaining ingredients

Add the remaining ingredients to the hot mashed potatoes. I like to work in a large enamel bowl that used to belong to my grandmother, but you can also knead the dough right on the worktop if you prefer.

For this step
0/2

3 piece
Chicken Eggs

3 gram
Salt
3/8

Add the flour

Start by adding about 250 g of flour to the dough, then add more as needed. You might not use all of it, or you might need a bit more — it varies.

For this step
0/1

300 gram
Medium-Fine Wheat Flour

4/8

A sticky dough

Don't fuss over the dough for too long, and avoid pressing or rolling it excessively, as this can make the finished gnocchi too firm. The dough will stay slightly sticky throughout, so keep dusting it with extra flour as you roll it out.
5/8

Work quickly

Work fast, and don't worry if the dough gets softer and stickier as time goes on. That's exactly why you should work as quickly as you can, on a well-floured surface.
6/8

Roll out the dough and cut into pieces

Roll the dough into "snakes" about 1.5 to 2 cm in diameter. Cut the ropes into pieces as large as you like. You can decorate the finished gnocchi with a fork or roll each one over a special grooved wooden gnocchi board. Or you can simply leave them plain and smooth.
7/8

Cook

Drop the finished gnocchi straight into boiling salted water. They're done as soon as they float to the surface — it happens almost instantly, cooking barely takes a minute. Lift them out of the water and let them drain.
8/8

Storage and serving tip

You can arrange them side by side, let them dry out a little, and keep them in the fridge for a few days. They can also be frozen for later use. But they're best fresh. Before serving, you can lightly fry them until golden.

Homemade Potato Gnocchi

Name: Classic Homemade Potato Gnocchi
Prep time: 28 min
Cook time: 26 min
Total time: 64 min
Yield: 8
Cuisine: Italian
Ingredients: 1 kilogram Type B Potatoes – Side-Dish (Salad) Potatoes; 300 gram Medium-Fine Wheat Flour; 13 gram Salt; 3 piece Chicken Eggs

bohynekuchyne

Prep 28 min Cook 26 min

Plus 10 min of resting (not counted in active time)

4 Ingredients

8 Steps

Hard Difficulty

Ingredients — what you'll need

You only need 4 ingredients

Adjust servings

1 kilogram
Type B Potatoes – Side-Dish (Salad) Potatoes
300 gram
Medium-Fine Wheat Flour
13 gram
Salt
3 piece
Chicken Eggs

What's in it?

273 kcal

Calories

41 g

Carbohydrates

7 g

Fats

11 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

I thought I'd had a recipe for potato gnocchi on the blog for ages, but turns out I was wrong. All you'll find here is pumpkin gnocchi, which is fantastic and absolutely worth making, but classic gnocchi are simply a staple! So it's time to put that right and share our homemade gnocchi recipe with you. The method is easy, and once you've tried homemade gnocchi, you'll never want to cook the store-bought kind again.

Lactose-free Vegetarian Side Dish Italian

Step-by-step method

At a glance

Boil the potatoes

For this step

Add the remaining ingredients

For this step

Add the flour

For this step

Homemade Potato Gnocchi

Ingredients — what you'll need

What's in it?

About this recipe