Gnocchi lined on a pan.
5 from 1 vote

Homemade Gnocchi

Making gnocchi at home couldn't be any easier than what I'm about to show you! With easy step-by-step instructions, I'll give you the best tips and tricks I know so you can know how to make gnocchi!

Course Main Dish
Cuisine Italian
Keyword from scratch gnohhi recipe, homemade gnocchi
Prep Time 1 hour
Cook Time 45 minutes
Total Time 2 hours 15 minutes
Servings 3 quarts
Calories 305 kcal
Author ijustmakesandwiches


  • 3 each Russet potatoes
  • 2 cups all purpose flour about
  • 2 each Eggs one whole, one egg white
  • 1/2 ounce hearty herbs sage, thyme, rosemary
  • 1/2 cup salt use this salt to season your dough as well


  1. Preheat oven to 350 degrees. Pour salt onto a baking sheet, gently shaking pan to evenly distribute salt until the whole pan is covered. Lay herbs on top of salt.
  2. Fork baking potatoes and place on to baking sheet with salt and herbs. Bake at 350 for about 45 minutes or until completely soft (you want zero resistance).
  3. Meanwhile, gather together the flour, eggs, bowls, ricer, spoon, and bread knife. Have them ready before potatoes are done cooking.
  4. Once potatoes are soft, slice each open with a bread knife. Scoop hot potato into ricer and press through the bottom into a medium bowl. Continue for the other potatoes.
  5. Press potatoes firmly in bowl until compact. Invert the bowl on a well-floured surface.
    To me, gnocchi is the perfect marriage of the two ideas of dumplings and pasta. I am particularly fond of the potato variety
  6. Make a well with the potatoes, placing egg and egg white in the middle. Season with salt and cover with flour.
  7. Using a bowl scraper or a butter cutter, cut potatoes and other ingredients together until the flour is just mixed into the potato. Add flour in small increments until a ball is formed.
  8. Once potato ball is formed, let rest on counter, covered with a towel (to help cool dough slightly), for about 20 minutes. Take this time to clean your counter of excess flour and potatoes that stuck to the counter.
  9. After 20 minutes, cut small sections out of the dough ball and begin to roll into logs. Make sure logs are even in thickness throughout.
  10. Using a paring knife, cut small sections of dough to create little pillows.
  11. Using a fork or a gnocchi paddle, being to shape pillows by starting at the top and with your thumb, gently push the gnocchi down the board. The top of the gnocchi will begin to roll towards your thumb. Let fall on to a floured baking sheet.
  12. Continue until all of the dough has been formed into little gnocchis.
    To me, gnocchi is the perfect marriage of the two ideas of dumplings and pasta. I am particularly fond of the potato variety

Recipe Notes

This makes almost 3 quarts of gnocchi and unless you are feeding a large Italian family, nobody is going to eat this all in one go. I freeze my baking sheet of gnocchi for a few hours and then transfer my gnocchi into freezer bags to be kept until I need to cook them.

Nutrition Facts
Homemade Gnocchi
Amount Per Serving (50 g)
Calories 305
% Daily Value*
Cholesterol 2mg 1%
Sodium 18864mg 786%
Potassium 89mg 3%
Total Carbohydrates 63g 21%
Dietary Fiber 2g 8%
Protein 8g 16%
Calcium 2.4%
Iron 22.4%
* Percent Daily Values are based on a 2000 calorie diet.