If there’s one recipe I believe every Italian-food lover should have, it’s this authentic potato gnocchi recipe. This dish is a classic, passed down from Italian kitchens for generations, and I’m excited to share it with you. Gnocchi may seem like a simple dish, but it has so much potential! Learn it once, and you can enjoy it with endless sauce pairings for a new experience every time.

Traditionally, potato gnocchi pairs perfectly with tomato sauce or ragù, , but it’s just as delicious with other sauces like basil pesto, browned butter with sage, or gorgonzola with walnuts. This guide will show you exactly how to make authentic Italian gnocchi with light, pillowy texture and how to avoid the common mistakes that make gnocchi dense or rubbery.

Ingredients for Perfect Potato Gnocchi

With just three main ingredients, this recipe is straightforward yet full of details that matter. Here’s everything you’ll need for perfect homemade potato gnocchi:

Potatoes: Look for starchy potatoes like Russets, which have low water content. Avoid waxy potatoes like Jersey Royals (patate novelle); they’re too watery and will make your dough sticky, forcing you to add more flour, which can mask the pure potato flavor. For authentic gnocchi, starchy potatoes are a must!
Flour: Regular all-purpose flour works well. The exact amount may vary depending on the potatoes and their moisture, so prepare to adjust as needed – so you really need to feel the dough in your hands.
Eggs: A single egg binds the dough and helps create that light, pillowy texture.

close-up of potatoes mashed with ricer over marble surface

close up of a mound of mashed potatoes and flour

close-up of gnocchi dough and a rope before cutting into pillows

close-up of gnocchi pillows on a white surface. Gnocchi dough in the background

How to Make Gnocchi Step By Step

Recipe by GiadaCourse: Pasta u0026amp; MoreCuisine: ItalianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

800g Potatoes (not peeled)
300gr All purpose Flour – this can vary
1 Egg
Pinch of salt

Directions

Boil. Start by boiling the potatoes (with skins on) until tender, about 30 minutes from when the water starts boiling. To check if they’re ready, poke the largest potato with a fork; it should slide in easily.
Cool and Peel. Drain the potatoes and let them cool slightly. After about 10 minutes, peel them carefull – trying not to burn your fingers :-). Wait 10 minutes until they will get to room temperature.⁣
Mash the Potatoes. Using a potato ricer, mash the potatoes over a floured surface to avoid lumps. Form the mashed potatoes into a mound and create a well (fontana in Italian) in the center (like a nest) .
Make the Dough. Sprinkle flour around the well and crack the egg in the center. Add a pinch of salt. Using a fork, gently mix the egg, incorporating the potatoes and flour. Knead the dough gently until soft and smooth, adding more flour if it’s too sticky. The goal is a light, pliable dough that’s easy to handle without falling apart.
Shape the Gnocchi. Roll a portion of the dough into a long rope and cut it into small, bite-sized pillows. For classic gnocchi, press each piece lightly against the back of a fork or cheese grater to create grooves that help the sauce cling. But you can skip this part if you want (I do that often to save time).
Cook the Gnocchi. In a big saucepan boil salted water with a spoon of oil (to prevent sticking). Drop in some of the gnocchi and mix gently. They’re done when they rise to the top, usually within a couple of minutes. Scoop them out with a slotted spoon, add your favorite sauce, and serve immediately..⁣

Recipe Video – My Granny showing you how to press gnocchi pillows to the back of a grater

Notes

Never ever stir-fry gnocchi after boiling them. This will make them crisp on the surface, ruining their texture.

How to Store Potato Gnocchi

Potato gnocchi can be easily frozen and kept in the freezer for a few months. To freeze potato gnocchi properly cover a baking dish with parchment paper and spread them out with a little bit of distance among them. Don’t create layers. Place the tray into the freezer and when they are completely frozen you can move them into a freezer bag.

Why Gnocchi dough is too sticky?

If your dough is too sticky it means that the potatoes absorbed too much water. In this case you need to add as much flour as needed for the dough to become more solid.

Tips for Light, Fluffy Gnocchi

Avoid Over-Kneading: Gnocchi dough should be mixed just until it comes together; too much kneading will make the gnocchi tough. Use the right potatoes. Ideally you’d use “old” potatoes because they are rich in starch and they contain less water. Buy starchy potatoes like Russets.

Sauce Pairing for Gnocchi

Sauce Pairings for Gnocchi

Gnocchi pairs well with a range of flavors. For a classic, go with ragù pesto or tomato sauce. If you want something different, try gnocchi with browned butter and crispy sage, or go for a cacio e pepe twist with butter, grated cheese, and black pepper.

This potato gnocchi recipe is a fantastic addition to your kitchen repertoire. Whether you’re learning it for the first time or just perfecting your technique, it’s sure to become a go-to comfort food. Serve it with your favorite sauces, share it with family and friends, and enjoy the magic of homemade gnocchi. Buon appetito!