If you have ever wanted to make homemade potato gnocchi that tastes light, tender, and restaurant-worthy, this is the recipe to try. It uses simple ingredients, a low-flour method, and a few smart techniques to keep the dough soft instead of heavy.

This is the kind of cozy Italian dinner that feels special enough for Sunday supper, yet simple enough for a weeknight when you want something comforting and seasonal.

Why You’ll Love This Recipe

Soft and pillowy: Using dry, hot potatoes keeps the dough light and helps prevent dense gnocchi.
Simple ingredients: You only need potatoes, flour, salt, and an optional egg yolk for extra structure.
Beginner-friendly: The dough is rustic by nature, so perfect shaping is not required.
Freezer-friendly: Shape ahead of time and freeze for an easy homemade dinner later.

Ingredients

2 lb (900g) russet potatoes (peeled and cut into chunks)
1 1/2 cups (180g) all-purpose flour (plus more for dusting)
1 large egg yolk (optional, for slightly richer dough)
1 tsp (6g) fine salt (plus more for the cooking water)
2 to 3 tbsp (15 to 24g) semolina flour or extra all-purpose flour (for dusting the tray and work surface)
4 tbsp (57g) unsalted butter (for serving, optional)
6 to 8 leaves fresh sage leaves (for brown butter sauce, optional)
1/2 cup (50g) freshly grated Parmesan cheese (for serving, optional)

Instructions

Cook the potatoes until very tender. For the best texture, bake them at 400°F (200°C) for about 45 to 60 minutes, or boil them until fork-tender if you are short on time. Baking gives drier potatoes, which helps the gnocchi stay fluffy.
While the potatoes are still hot, peel them if needed and pass them through a potato ricer or food mill into a large bowl. If you boiled them, spread the potatoes on a baking sheet for a few minutes to steam off excess moisture before ricing.
Sprinkle the riced potatoes with the salt and let them cool just until warm, not cold. Add the egg yolk if using, then scatter the flour over the top.
Use a fork or your hands to gently bring the mixture together into a soft dough. Knead only until it forms a cohesive ball; overworking the dough will make the gnocchi tough.
Dust a clean work surface lightly with flour. Divide the dough into 4 pieces, then roll each piece into a rope about 3/4 inch (2 cm) thick. Keep the ropes lightly floured so they do not stick.
Cut each rope into 1-inch (2.5 cm) pieces. Leave them as rustic pillows, or roll them over the back of a fork or a gnocchi board to create ridges that hold sauce.
Arrange the shaped gnocchi on a floured tray in a single layer. If you are cooking them later, chill for up to 30 minutes or freeze until firm, then transfer to a freezer bag.
Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface, then let them cook for 30 to 60 seconds more. Remove with a slotted spoon and toss immediately with sauce.
Serve with brown butter and sage, marinara, pesto, or a light cream sauce. Finish with Parmesan cheese and black pepper if desired.

Pro Tips & Variations

Choose dry potatoes: Russets work best because they are starchy and low in moisture, which helps the dough stay light.
Add flour slowly: Use only enough flour for the dough to hold together. Too much flour makes gnocchi dense.
Use a light touch: Gentle mixing keeps the texture tender and fluffy.
Try seasonal sauces: In spring, serve with peas and lemon butter; in summer, use fresh tomato sauce; in fall, try sage brown butter and roasted squash.

Storage & Serving

Store uncooked gnocchi on a floured tray in the refrigerator for up to 1 day, or freeze them in a single layer until solid, then keep them in a freezer bag for up to 2 months. Cook from frozen without thawing, adding 1 to 2 extra minutes to the boiling time.

Leftover cooked gnocchi can be refrigerated in an airtight container for up to 3 days. Reheat gently in a skillet with butter or sauce so they do not break apart.

Nutrition (per serving)

Calories: 320 | Protein: 12g | Carbs: 40g | Fat: 10g | Fiber: 4g

Frequently Asked Questions

What potatoes are best for homemade potato gnocchi?

Russet potatoes are best because they are starchy and dry, which helps create light, pillowy gnocchi.

Do I need an egg in gnocchi dough?

No. Egg yolk is optional. It adds a little richness and structure, but you can make good gnocchi with potatoes, flour, and salt only.

Why is my gnocchi dense?

Dense gnocchi usually means the potatoes were too wet or too much flour was added. Baking the potatoes and using a light hand helps prevent this.

Can I freeze homemade gnocchi?

Yes. Freeze them in a single layer first, then store them in a freezer bag. Cook from frozen directly in boiling salted water.