What type of potatoes works best?

Starchy potatoes like Russet or Yukon Gold provide the ideal texture for soft, light dumplings.

How can I prevent the dough from becoming sticky?

Gradually add flour when kneading and avoid overworking the dough to keep it soft yet manageable.

Yes, gnocchi can be frozen individually before boiling; freeze on a tray then store in bags.

They float to the surface in boiling water after about 2–3 minutes, then cook briefly before removal.

Sauté boiled gnocchi in butter until lightly golden for a richer taste and texture.

Tender, pillowy potato dumplings made with just four simple ingredients—perfect for tossing with your favorite sauce.

This recipe has become a family favorite, especially when paired with fresh tomato sauce or sage butter.

Boil Potatoes:: Boil the potatoes (with skins on) in a large pot of salted water until fork-tender, about 20 25 minutes.
Cool and Peel:: Drain and let the potatoes cool slightly While still warm peel off the skins.
Mash Potatoes:: Pass the peeled potatoes through a potato ricer or mash thoroughly until smooth.
Prepare Dough Base:: Spread the potatoes on a clean work surface Sprinkle with salt and most of the flour (reserve about 1/4 cup for dusting).
Add Egg:: Make a well in the center and add the egg.
Knead Dough:: Using your hands gently mix and knead the ingredients together gradually adding the rest of the flour as needed until a soft slightly sticky dough forms Do not overwork.
Roll Dough:: Cut the dough into quarters Roll each piece into a rope about 2 cm (3/4 inch) thick.
Cut Pieces:: Cut ropes into 2 cm (3/4 inch) pieces If desired roll each piece gently over the tines of a fork to create ridges.
Boil Water:: Bring a large pot of salted water to a boil.
Cook Gnocchi:: Drop gnocchi in batches into the boiling water When they float to the surface (about 2 3 minutes) continue cooking for 30 seconds then remove with a slotted spoon.
Serve:: Serve immediately tossed with your favorite sauce such as sage butter tomato sauce or pesto.

Making this gnocchi is always a special time with my family, bringing everyone to the kitchen to help shape the dough.

For extra flavor sauté cooked gnocchi briefly in butter until lightly golden. Gnocchi pairs well with a crisp Pinot Grigio or light red wine.

Large pot, potato ricer or masher, knife, slotted spoon, fork (optional for shaping)

Contains egg and gluten (wheat flour). For gluten-free or egg-free versions substitute as needed and check all product labels.

With these tips, your homemade gnocchi will come out tender and delicious every time.

→ What type of potatoes works best?: Starchy potatoes like Russet or Yukon Gold provide the ideal texture for soft, light dumplings.
→ How can I prevent the dough from becoming sticky?: Gradually add flour when kneading and avoid overworking the dough to keep it soft yet manageable.
→ Can gnocchi be prepared in advance?: Yes, gnocchi can be frozen individually before boiling; freeze on a tray then store in bags.
→ What is the sign that gnocchi are cooked?: They float to the surface in boiling water after about 2–3 minutes, then cook briefly before removal.
→ How can I add extra flavor after cooking?: Sauté boiled gnocchi in butter until lightly golden for a richer taste and texture.