Homemade Potato Gnocchi

Homemade Potato Gnocchi

If you are an Italian food lover like me then you will love this recipe. Gnocchi is a soft, pillowy, potato dumpling that can be serves in soups, stir fries, or as a main dish tossed in a delicious sauce of your choice. And let me tell you…I can eat these little dumplings any way they are served! I love them! They have such a unique texture that is unlike pasta but can be eaten in similar ways to pasta. Gnocchi are just simply magical.

Homemade Potato Gnocchi

Not only are these dumplings simple to make, but you will also look like a professional chef when you serve them to your guests. You see, gnocchi are generally served in fancy reastaurants…not for a Thursday night casual dinner! But that is all about to change for you!

Homemade Potato Gnocchi

By using a grater you can easily bypass the food mill or ricer that the gnocchi recipes normally call for. This should only be done once your potatoes have thoroughly cooled!


Aren’t they just gorgeous? I tossed these guys with some olive oil, sausages, peppers and onions to make a hash of sorts! So yum! Enjoy, and let yourself be creative in how you use the gnocchi! They are so versatile just like pasta!

Homemade Potato Gnocchi


Homemade Potato Gnocchi


  • 2 pounds Russet potatoes, baked, peeled, cooled completely
  • 1 large egg, beaten
  • 1 1/2 cups of all purpose flour
  • pinch of salt


  1. Peel the cooled potatoes and grate them using a cheese grater or box grater. Add lightly beaten egg and salt and stir to well combine.
  2. Slowly incorporate flour into potato mixture and knead dough for 3-4 minutes until it comes together. Separate dough into 6 balls and roll out each one into a long rope. Rope should be about 3/4 of an inch thick. Then slice gnocchi to about 1 inch thickness. Roll gnocchi down the tines of a fork for the traditional ridges.
  3. To cook, bring a large pot of salted water to boil. Add gnocchi in stages and only cook for a few minutes, or until the gnocchi float to the top.
  4. Also, freeze leftover uncooked gnocchi by freezing on a sheet pan then transferring to a freezer safe ziploc bag!

The following two tabs change content below.
Rachel is a part time bakery assistant, part time church employee, and a total foodie. She lives currently with her husband and little pup in Mississippi. Rachel has a love for graphic design, a good book, and being in the kitchen. She discovered her passion for baking and cooking shortly after getting married, and now spends hours in the kitchen to relax, and create delicious recipes for the ones she loves. Rachel shares more about her little family over on her blog where she writes about marriage, fashion, goals, and faith.

Latest posts by Rachel Cox (see all)


  1. What a great recipe! My husband’s grandmother taught me how to make gnocchi years ago, before she passed away, but of course I haven’t done it since then, so I really need a recipe again! So glad to see if here at Foodie Fridays! Definitely pinning!

Add Your Comment