How to Make Homemade Potato Gnocchi

Light, pillowy potato gnocchi made from scratch using simple pantry ingredients.

Prep Time 25

Cook Time 10

Total Time 35

Servings 16 servings

Place the whole russet potatoes in a large pot, cover with salted water, and simmer until a fork easily pierces them, about 10–15 minutes depending on size; drain and let cool until you can handle them.
Remove the skins and mash the warm potatoes in a mixing bowl with a potato masher until very smooth and free of lumps.
Turn the mashed potatoes out onto a lightly floured work surface and let cool enough so they won’t cook the egg when added.
Make a well in the potatoes and sprinkle 1 to 1½ cups of the flour and 1½ teaspoons salt around the mound; crack the egg into the well.
Gently mix the egg into the potatoes, gradually incorporating the flour, then add the remaining flour as needed until a soft, slightly tacky dough forms—similar to bread dough but not sticky.
Divide the dough into portions and roll each into long ropes about ¾ inch in diameter; cut the ropes into ½-inch pieces.
Optional: roll each piece over the tines of a fork to create ridges, pressing gently to form the classic gnocchi shape.
Bring a large pot of salted water to a boil, add the gnocchi in batches, and cook until they float to the surface, about 2–3 minutes; remove with a slotted spoon.

Toss cooked gnocchi with butter and Parmesan for a simple topping.
For the topping, mix about 2 cups cooked gnocchi with 1½ tablespoons butter and 2 teaspoons Parmesan.
This recipe yields a large batch; store uncooked gnocchi in an airtight container for up to 48 hours.
You can also cook the gnocchi ahead and reheat before serving, though fresh is best.