how to make gnocchi, gnocchi recipe
Europe, Italy, Travel Tips

How to Make Gnocchi with Gnocchi Recipe and Video

The first time I had gnocchi I likened them to fluffy, little pillows of love. Delicate, yet hearty, the potato-based dumplings became an Italian favorite. But, devastatingly, no restaurant in my town served a rendition anything like what I had tasted in Italy…so I had to learn to make them myself. In the video below I show you how to make gnocchi from scratch. I also give you my gnocchi recipe below, but the video is to help follow along because I find they’re easier to make with a little visual instruction.

Potato Gnocchi Recipe


  • 24 ounces Russet potatoes (about four potatoes)
  • 1 cup Italian double zero flour (all-purpose flour works too)
  • 1 large egg (beaten)
  • 1 pinch salt


Microwave the potatoes until cooked throughout. Scoop out the flesh and put the potatoes through a ricer. Combine the riced potatoes with the flour and pinch of salt and gently mix together. Add beaten egg slowly and knead together. When kneading take care to use a light hand; you want the mixture to form a ball of dough, but you don’t want to overwork it. If after you add egg, the mixture is too wet then add a little more flour.

Sprinkle flour on the counter where you plan to roll out your dough. Divide the ball into four pieces. Take one piece and roll into a long cylinder about one inch in diameter. Cut the cylinder into one inch pieces.

Roll each piece over a gnocchi board (a fork will do if you don’t have one of these devices) to add grooves to your gnocchi. (A gnocchi board can be purchased online fairly easily; I paid about $5 for mine.)

Repeat the rolling-out steps with the three remaining pieces of dough.

Cook the gnocchi in salted, rapidly boiling water for a few minutes or until they rise to the top. Remove from the gnocchi immediately from the water when they’re finished cooking and place in the sauce of your choice. I like to serve these in a tomato sauce with Parmigiano-Reggiano or a browned butter and sage sauce.

Serves 4 generously.

I hope you enjoy this fairly easy gnocchi recipe. I know I certainly love eating the finished gnocchi! At first it seemed challenging, but now I can make gnocchi so quickly that I don’t hesitate to add it to a weeknight meal. No saving it for special occasions any more…gnocchi is for any day ending in “y” in the Roaming Historian household.

Buon appetito!

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