Beginner’s Guide to Fresh Homemade Gnocchi

Light and fluffy gnocchi recipe? You’re in the right spot! Make fresh homemade potato gnocchi with just 4 ingredients and simple step-by-step instructions. My secret is Yukon Gold potatoes, egg yolk (only) and fine milled Tipo 00 flour for best texture and flavor. Serves 4.

My first attempts at homemade gnocchi were too dense and chewy, and not in a good, toothsome kind of way. The defeat was crippling. Where were those light and fluffy clouds everyone raves about?!

What I eventually learned is this: gnocchi isn’t just a recipe. Just like sourdough bread or homemade pasta, it’s an understanding of ingredients, how they work together, and what the dough should look and feel like in your hands. It takes practice.

My beginner’s guide teaches exactly that. From choosing the best potatoes, the right flour, to understanding eggs (oh the controversy!) you’ll learn how to avoid dense and chewy gnocchi, so you too, can achieve light, etherial clouds.

Understanding Eggs: The Great Debate

You’ll come across two types of gnocchi: with eggs or without. This is important. Eggs act as binders, holding the dough together so the gnocchi won’t dissolve into smithereens is rapid boiling water.

But oftentimes, whole eggs lead to dense and chewy gnocchi (this is from the egg whites), which is why some purists avoid them altogether. But go fully eggless, and the dough becomes notoriously difficult to work with!

The solution? Use egg yolks only, a tip I learned from Gennaro Contaldo and it really works. The yolks bind the dough without adding chewiness, producing gnocchi that are light, tender and a beautiful golden color.

How To Make Fresh Homemade Potato Gnocchi {Step-by-Step}

Step 1: Cook & Rice The Potatoes

To start, boil the potatoes, skin on, until tender. I recommend Yukon Golds over floury Idaho or Russet potatoes. They’re creamier, semi-waxy, and do not retain a ton of moisture. You want that for gnocchi. Stick a knife in one of them to check for doneness; it should slide right out. Drain, dry, and remove the skins while still warm.

Rice your potatoes directly over a large bowl. Yes, you need a potato ricer if you want lump-free potatoes. Alternatively, use a food mill or mash gently with a fork (if you have the patience for that).

Step 2: Mix the Dough

Now, form a well in the center of the potatoes. Add the egg yolk, salt, and sprinkle some of the flour on top. I use Italian 00 flour, which is a fine-milled soft wheat flour.

Gently mix a few times with a fork, gradually adding the rest of the flour as you go. Once the dough starts to stick together (but is not yet a ball) stop. You’re going to finish by hand.

Mix the Dough (Cont.)

Gently bring the dough together to form a cohesive ball. The texture should feel warm, light, fluffy and smooth, like a giant mashed potato ball. If it’s sticky, add more flour. Cover and let rest for 10 minutes.

Tip: How to avoid dense and chewy gnocchi? Most gnocchi recipes insist chewiness comes from overworked dough, which is only partially true. This is actually difficult to achieve by hand unless you’re intentionally manhandling it, which over develops the gluten (and makes the potatoes gummy.) The chewiness usually comes from adding too much flour if the dough is sticky and/or using whole eggs.

Step 3: Make Gnocchi!

This is the fun part. Cut the dough ball into 4 equal pieces, then roll one piece into a 10-12 inch (25-30 cm) log.

Cut across into 20-22 gnocchi, about 1/2-inch (1.25 cm) to create little pillows. I don’t like making gnocchi bigger than this because they are filling once cooked.

Transfer to a sheet pan dusted in semolina flour to prevent sticking. Repeat with the remaining pieces.

Make Ridges (optional)

If you have a gnocchi board, roll to create ridges. This creates interesting texture which traps the sauce.

Position one gnocco at the top. Gently press down with your thumb, while pushing it forward to roll over itself. Then flip it over.

How To Serve Gnocchi

Gnocchi take about 1 minute to cook, tops. So, have your sauce premade, simmering, and ready to go! I usually have frozen sauce on standby for this very reason. My Ragù Bolognese and pomodoro sauce are excellent starting points.