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Fresh homemade Potato Gnocchi

Beginner’s Guide to Fresh Homemade Gnocchi

  • Author: Emilie Raffa
  • Prep Time: 45 minutes
  • Cook Time: 1 minutes
  • Total Time: 46 minutes
  • Yield: Serves 4
  • Category: Homemade Gnocchi
  • Method: Stove-top
  • Cuisine: Italian
  • Diet: Vegetarian


An easy recipe for light and fluffy homemade potato gnocchi. My secret is Yukon gold potatoes, egg yolk (only) and fine milled Tipo 00 flour for best texture and flavor.


  • 450 g (1 lb) Yukon gold (or regular gold) potatoes.
  • 1 egg yolk
  • 1/4 tsp. fine sea salt
  • 85 g Tipo 00 flour (or all purpose flour), plus more as needed
  • Semolina or rice flour, for dusting

Tips, Notes & Substitutions:

  • For smooth, lump free gnocchi you will need a potato ricer for this recipe. Alternatively, use a food mill of mash the potatoes gently with a fork.
  • If you cannot find Yukon gold potatoes, any “gold” variety potato will do. You’re looking for a potato that’s semi waxy, creamy and dense. Floury potatoes, such as Idaho potatoes and Russets retain too much moisture and can be too mealy when cooked.
  • Think ahead: if you’re going to cook the gnocchi right away, have your sauce simmering and ready to go. Gnocchi are quick to cook; you’ll transfer the little dumplings via slotted spoon directly into the sauce. Otherwise, see the storage options below.


  1. Boil the potatoes, skin on, until tender about 25 minutes. Pierce with a small knife to check for doneness; if slips out with ease, the potatoes are ready. Note: if your potatoes are old or dry, they will take longer to cook. Drain the potatoes and dry well (moisture and gnocchi do not get a long).
  2. Once cool enough to handle, but still warm: peel off the skin and then pass through a potato ricer over a large, wide bowl. Allow the steam to evaporate. Tip: The potatoes shouldn’t be hot or cold- warm to the touch is crucial for ingredient incorporation. You won’t need extra flour later on if the dough is sticky.
  3. Form a well in the center of the potatoes. Add the egg yolk, salt and sprinkle some of the flour on top. Gently mix a few times with a fork to combine, 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.
  4. With your hands, gently bring the dough together to form a cohesive ball. You’re basically smushing the dough together. You do not need to “work” or knead the dough (this is not pasta or bread dough). The texture should feel soft, warm and smooth- like a giant mashed potato ball. If it’s notably sticky, add a sprinkle of flour. Cover with an upturned bowl and let rest for 10 minutes (do not skip this step- the dough will be easier to roll out).
  5. Cut the dough ball into 4 equal pieces. 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) in size to create little “pillows.”Transfer to a sheet pan dusted in rice flour or semolina flour to prevent sticking. Repeat with the remaining pieces.
  6. (Optional Step) If you have a gnocchi board, roll each piece to create ridges. Holding the board on a slight angle, gently press the gnocchi into the board with your thumb. In one forward motion, use your thumb to gently roll the gnocchi down the board. Then flip it over. Repeat to roll the rest of the gnocchi.

How to Cook Gnocchi: Working in batches, drop a few gnocchi into boiling, salted water. This is your test batch. It’s important the water is generously salted, otherwise the gnocchi will taste bland. Cook for 30 seconds to 1 minute (when they float to the top, they’re ready). Transfer via slotted spoon directly into your sauce. Do not use a colander to drain the gnocchi; they are too delicate.

How to Store Gnocchi: Fresh homemade gnocchi can be stored at room temperature, covered, for 30 minutes to 1 hour. They have a tendency to become sticky if held longer than that; make sure your sheet pan is well dusted in semolina flour. Cover with an inverted sheet pan or a clean kitchen towel. Alternatively, cover with plastic wrap and chill for a few hours

How to Freeze Gnocchi: Freeze gnocchi in one single layer on a flour dusted sheet pan. Once frozen, transfer to an airtight container (they shouldn’t stick together). Label, date and freeze up to 3 months. To use: cook straight from frozen in batches.

Keywords: homemade, fresh, potato, gnocchi, dumplings, Italian