Fresh Homemade Gnocchi 101

Gnocchi (plural; a single piece is called gnocco) are soft, pillowy Italian dumplings made from just three core ingredients: flour, eggs, and potatoes. These versatile little dumplings can be smothered in tomato sauce, tossed with fragrant pesto, or pan-seared until golden with butter and fresh herbs.

How to Pronounce Gnocchi

Pronouncing "gnocchi" often trips up native English speakers. For future reference, the correct pronunciation is NYOW-kee.

What Is Gnocchi Made Of?

You only need four simple staple ingredients to make fresh gnocchi at home:

• Potatoes: Use starchy, low-moisture varieties like russet potatoes for the lightest texture.

• All-purpose flour: Flour absorbs excess moisture and develops just enough gluten to hold the dumplings together.

• Egg: Egg adds moisture and acts as a binder, preventing gnocchi from falling apart during cooking.

• Kosher salt: Salt boosts the overall flavor of the gnocchi dough.

Test Kitchen Pro Tips

This top-rated recipe was tested and perfected in our test kitchen, and here are our experts’ top tips for perfect results:

• Always rice or mash potatoes while they are still hot — if you let them cool completely, they turn gluey and are much harder to work with. Just let them cool for 5 to 10 minutes before adding flour and egg to keep the egg from cooking from residual heat.

• If you’re unsure your dough has the right consistency, boil one small test gnocchi first. If it falls apart in the water, it needs more flour. If it turns out tough or gluey after cooking, you’ve added too much flour.

• For a crispy, caramelized exterior, sauté your boiled gnocchi. Boil them just until they start to float, then transfer to a hot skillet with butter or oil and fry until golden all over.

How to Serve Gnocchi

Looking for delicious ways to enjoy your fresh homemade gnocchi? We’ve got you covered with these reader-favorite gnocchi recipes:

• 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 full collection of Easy Dinners That Start with Gnocchi for more inspiration.

Can You Make Gnocchi Ahead of Time?

You can make and cook gnocchi up to two days before you plan to serve it. After boiling, drain the gnocchi and transfer it immediately to an ice bath to stop cooking. Drain again, toss with a light coating of olive oil, and store in an airtight container in the fridge until you’re ready to use it.

For longer storage, you can freeze gnocchi for up to six weeks. Thaw frozen gnocchi overnight in the fridge before reheating.

Allrecipes Community Tips and Praise

Home cooks across the Allrecipes community have shared their love for this simple recipe:

"The ratio of potato, flour, and egg is the key," according to community member 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

Ingredients

• 3 medium russet potatoes, scrubbed clean

• 1 ½ cups all-purpose flour, plus extra for dusting your work surface

• 1 large egg

• 1 teaspoon kosher salt

Step-by-Step Directions

1. Gather all your ingredients.

2. Place whole potatoes in a large saucepan and cover with 2 inches of salted water. Bring to a boil over high heat, then reduce heat to medium-high and simmer undisturbed until potatoes are tender but still firm, 25 to 30 minutes. Drain potatoes and return them to the warm pot to dry out and cool slightly for 5 to 10 minutes.

3. Once potatoes are cool enough to handle, peel off the skins by rubbing them off with your hands. Pass peeled potatoes through a potato ricer into a large bowl (alternatively, mash until completely smooth if you don’t have a ricer). Let the riced potatoes cool for another 10 minutes.

4. Fold in flour, egg, and salt until just combined and the dough holds together. Transfer dough to a lightly floured surface and gently knead 1 to 2 times until mostly smooth — do not overwork the dough, this will lead to tough gnocchi.

5. Divide dough into 4 even portions. Roll each portion into a long "snake" log about ¾-inch in diameter.

6. Cut each log into ½-inch long pieces. Optional: Roll each piece against the tines of a fork or a gnocchi board to create light ridges that help hold sauce. Transfer shaped gnocchi to a single layer on a floured, parchment-lined baking sheet.

7. Bring a large pot of lightly salted water to a boil over high heat. Cook gnocchi in batches to avoid overcrowding, for 3 to 4 minutes or until all gnocchi have risen to the top of the water. Use a spider strainer or slotted spoon to transfer cooked gnocchi directly to your prepared sauce.

8. Serve immediately and enjoy!