Classic Potato Gnocchi

Light, pillowy homemade gnocchi made with just potatoes, flour, and egg

This foolproof gnocchi recipe works every time — even if you “cheat” by boiling instead of steaming. The secret? Dry potatoes. Whether steamed or boiled and air-dried, perfectly fluffy gnocchi are within reach. Serve with your favorite sauce: sage butter, marinara, or pesto.

Plate of fluffy potato gnocchi in sage butter with Parmesan

Cloud-like dumplings, made simple — Italian comfort at its finest.

Prep Time
30 min

Cook Time
15 min

Total Time
45 min

Servings
4–6

Ingredients

1 kg floury potatoes (e.g., Russet, Yukon Gold), washed but not peeled
200 g plain flour (plus extra for dusting)
1 egg, lightly beaten
Salt to taste

Instructions

Step 1: Steam the potatoes (skin-on) for 25–35 minutes until fork-tender. Or boil until soft, then drain and spread on a sieve or tray to steam dry for 10 minutes.

Step 2: When cool enough to handle but still warm, peel the potatoes. Mash thoroughly (use a ricer for best texture) into a large bowl. Let cool completely.

Step 3: Add flour, egg, and a pinch of salt. Mix gently, then knead briefly on a floured surface until a soft, slightly sticky dough forms. Do not overwork.

Step 4: Divide dough into 4 pieces. Roll each into a long rope (~2 cm thick). Cut into 2 cm pieces. Optional: roll over a fork or gnocchi board for ridges.

Step 5: Bring a large pot of salted water to a gentle boil. Drop gnocchi in batches. When they float to the top (1–2 minutes), remove with a slotted spoon.

Step 6: Toss immediately with your favorite sauce and serve hot.

Pro Tip: Dry potatoes = light gnocchi. Too much flour = tough; too little = they fall apart. Start with 150g flour and add up to 200g as needed. Freeze uncooked gnocchi on a tray, then bag.