How To Make Homemade Potato Gnocchi From Scratch

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Homemade gnocchi is light, tender & fluffy and is super easy to make from scratch! The secret to great gnocchi is roasting the potatoes…

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homemade potato gnocchi

Homemade potato gnocchi is hard to beat!

There’s something about making homemade pastas that I find super relaxing, especially this gnocchi! Made properly, this potato based pasta is fluffy, light & tender. The perfect accompaniment for pretty much any pasta sauce! We’re talking punchy homemade pestos, rich meat based sauces (like a ragù) or simple veg sauces like tomato & basil. They’re all good with gnocchi!

Looking for more pasta recipes to make? You should check out our homemade rigatoni, slow cooked spaghetti bolognese & four cheese sriracha mac & cheese!

What You’ll Need

  • Potatoes – Floury potatoes work best for gnocchi! I like to use Maris Pipers but Russet, King Edward & Desiree potatoes will also work well though. To give our gnocchi the best flavour & texture, we’re going to be roasting the potatoes whole, with the skin left on instead of boiling them.
  • Flour – I like to use 00 flour, for light & fluffy potato gnocchi but plain/all purpose flour will work as well.
  • Egg Yolks – Adding yolks to the dough, helps gnocchi hold its’ shape as it cooks. We’re only adding a small amount though so that we don’t dilute the potato flavour.

How To Make Homemade Potato Gnocchi

The full, printable recipe card for this gnocchi can be found at the bottom of this post!

  1. Bake Potatoes – First, we bake the whole potatoes in a 190°c/374°f oven until they are cooked through. This will take between 1-1½ hours depending on how big the potatoes are.
  2. Mash Potatoes – Once cooked, we let the potatoes cool down slightly (they should still be warm though!) then cut them in half, scoop out the flesh then mash into a mixing bowl, using a potato ricer (or masher).
  3. Mix Dough – To make the gnocchi dough, we add 00 flour & egg yolks to the potato then season with salt & pepper. We then mix this by hand until everything is just incorporated – it’s important not to overwork the dough here!
  4. Rolling/Shaping – Shaping the gnocchi is best done as soon as the dough has been mixed! To do this, roll the dough (working with a small amount at a time) into a long, 2cm thick sausage (do this by hand, on a floured surface) then cut into 2½ cm long pieces. At this point you can either leave the pieces as they are or roll on a gnocchi board to give them a textured finish, which is great for catching sauce!
    Transfer the gnocchi to a floured baking tray then store in the fridge until you’re ready to cook them.
  5. Cooking – Cook the gnocchi in boiling, salted water until they starts to float. This will take around 3 minutes. You might need to do this in batches, depending on the size of your saucepan.

How To Use A Gnocchi Board

A gnocchi board is a rectangular piece of wood with raised lines on that is used to roll homemade gnocchi on, giving it a ridged texture that’s perfect for getting as much sauce to stick to the pasta as possible. Here’s how to use one…

  1. Roll a small amount of gnocchi dough by hand, into a long sausage that’s roughly 2cm thick.
  2. Using a bench scraper, cut the gnocchi into 2½ cm long pieces.
  3. Take a piece of gnocchi then use your thumb to roll it down the gnocchi board, so that it curls over itself.
  4. Repeat this process with the remaining dough, storing the rolled gnocchi on a floured baking tray.

Homemade Gnocchi Tips & Tricks

  • Bake the potatoes – The key to making the best potato gnocchi, is baking the potatoes with the skin on, instead of boiling them. This reduces the moisture content in the dough, which means that we’ll have to use less flour, making the dough lighter & more tender.
  • Use the right amount of flour – For tender gnocchi, you should add as little flour as possible. Just enough so that the gnocchi holds its’ shape once cooked. Adding too much flour can make the gnocchi tough.
  • Don’t overwork – When making gnocchi dough, it should only be mixed until the flour is incorporated into the potato. Over working the dough will cause the gluten in the flour to develop, making the gnocchi tough.
  • Season well – To avoid bland gnocchi, the dough should be seasoned well with salt & pepper and should be cooked in salted water.
  • Cook until floating – Gnocchi should be cooked until it starts to float, which will take around 3 minutes in boiling water. Cook them for too long & they can absorb too much water & turn mushy.

Frequently Asked Questions

What type of potatoes are best for gnocchi?

Floury potatoes are best for making homemade gnocchi. I like to use Maris Pipers but Russet, King Edward & Desiree potatoes will all work as well.

How long does gnocchi take to cook?

Potato gnocchi should be cooked in boiling, salted water until it starts to float. This will take around 3 minutes.

How long will homemade gnocchi keep for?

Kept in the fridge once rolled, potato gnocchi will keep for up to 3 days.

What is a gnocchi board & do I need to use one to roll gnocchi?

A gnocchi board is a rectangular piece of wood with raised lines on, which is used to roll gnocchi on, giving it a ridged texture that helps sauce stick. You don’t have to use a gnocchi board though, a fork will do the job as well. You could also leave the gnocchi unrolled as well.

What flour is best for homemade potato gnocchi?

For the lightest, most tender gnocchi, 00 flour is best. If you haven’t got any, plain/all purpose flour will work as well.

homemade gnocchi

Cooking Gnocchi On An Aga

With all of my recipes, I include cooking instructions for conventional ovens, fan ovens & also Agas. Here’s how to cook this recipe on an Aga…

Bake the potatoes in the roasting oven, on the bottom set of runners. Use the boiling plate to cook the gnocchi.

Equipment Used

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More Recipes To Try!

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How To Make Homemade Potato Gnocchi From Scratch

Homemade gnocchi is light, tender & fluffy and is super easy to make from scratch! The secret to great gnocchi is roasting the potatoes…
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Dinner, Main Course
Cuisine: Italian
Servings: 8 Portions
Author: Ben Racey

Equipment

  • Large Baking Tray
  • Potato Ricer
  • Bench Knife
  • Gnocchi Board
  • Large Mixing Bowl
  • Large Saucepan

Ingredients

  • 2 kg Maris Piper Potatoes See Notes
  • 225 g 00 Flour Plus Extra For Rolling
  • 2 Egg Yolks

Instructions

Making The Dough

  • Preheat an oven to 190°c/170°c fan (374°f/338°f).
  • Place the potatoes onto a baking tray then cook in the preheated oven until tender. This will take between 1-1½ hours depending on the size of your potatoes.
    The best way to check that the potatoes are cooked is to poke each one with a small, sharp knife. If the knife slides in without any resistance, the potato is cooked.
  • Once cooked, let the potatoes cool for 20 minutes or so, until cool enough to handle but still warm. Cut each potato in half, scoop out the flesh then mash into a bowl using a potato ricer.
  • Add the 00 flour & egg yolks into the potato then season with table salt & freshly cracked black pepper.
  • Mix the dough by hand, until the flour & yolks have been fully incorporated into the potatoes. Make sure not to overwork the dough though, as this will make the gnocchi tough!

Rolling Out & Shaping

  • Lightly dust a large baking tray with flour then set aside. We'll be using this to store our gnocchi on.
  • Next, take a small amount of gnocchi dough & place onto a floured work surface. Roll out with your hands, into a long sausage that's roughly 2 cm thick.
  • Using a bench knife/scraper, cut the dough into 2½ cm long pieces then using your thumb, roll each piece of gnocchi down a gnocchi board, so that it curls over itself.
    For a visual guide for doing this, there's a video in the post above! You can also use a fork for this or leave the gnocchi un-rolled.
  • Place the gnocchi onto the floured baking tray then chill in the fridge until ready to cook but no more than 3 days.

Cooking

  • Bring a large pan of salted water to the boil then carefully add in the gnocchi & cook for 2-3 minutes, until they float. You may have to do this in batches. Make sure to keep the water boiling at all times.
  • Finish the gnocchi with your choice of sauce.

Notes

1. Cooking In An Aga – Bake the potatoes in the roasting oven, on the bottom set of runners. Use the boiling plate to cook the gnocchi.
2. Potatoes – Floury potatoes work best for gnocchi, I’d recommend Maris Pipers! King Edwards, Russets & Desiree potatoes will all work as well.
3. Shaping – I like to use a gnocchi board when shaping my gnocchi but you don’t have to use one! You could also use a fork to roll the gnocchi or leave it unrolled – just cut the dough into small pieces.
4. Storage – Once rolled, the gnocchi should be stored on a tray, in the fridge. It will keep like this for up to 3 days.
5. Portions – This recipes makes enough gnocchi for 8 generous portions. If you’d prefer to make a smaller batch, the recipe can be divided in two, to make four portions.

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