How To Make Homemade Gnocchi

5 ingredients are all you need to make homemade gnocchi. Gnocchi is easier to make than you think and these soft pillowy bites of goodness feel so fancy and special without a ton of effort!

I have been wanting to do a post on how to make homemade gnocchi FOREVER and I am so glad that I made time to finally do it!

Gnocchi is one of my most favorite things to make and eat. It feels so fancy and special but it's incredibly simple and easy to make. I love to pour a glass of wine on a Friday night and spend therapeutic time in the kitchen making a cozy dinner for Justin & I. Gnocchi is on this rotation often because of how simple it is to make, and uses ingredients I usually have on hand, and it is so stinking good!

Who doesn't love a meal that feels so fancy but only takes 30 minutes of work?! ME! ?‍♀️

Ingredients Needed

• Yukon Gold Potatoes
• Flour
• Eggs
• Parmesan Cheese
• Salt

That is it!

How to Make

First, it starts with potatoes. PRO TIP: make the potatoes in advance if you can. It just makes the process go easier and faster.

Wash and scrub Yukon gold potatoes and place in an oven at 350 degrees for 30 minutes or until fork-tender. Baking the potatoes is the best way to prep the potatoes for gnocchi because you are not adding any more moisture to them (like boiling the potatoes would).

Once they are tender all the way through, remove them from the oven and let cool. If prepping in advance - place in the fridge until needed. If making right before - place in the freezer to speed up the cooling time and use when cool enough to handle with your hands. Be careful because this will be hot!

Baking the potatoes is the hardest part of this recipe. Once that is done you're ready to roll!

1. With a potato ricer or a cheese grater (using the second smallest grate hole), grate each potato into a large bowl. (*affiliate links). PRO TIP - Don't use a food processor grate to do this. I find it gets too messy and the potatoes get too clumpy and gluey. The cheese grater or potato ricer works best.
2. To the large bowl with the grated potatoes, add in freshly grated Parmesan cheese, flour, egg,  and salt. Mix until everything is mostly combined. A spatula or wooden spoon works well, but I actually find it easiest and best to mix this with my hands.
3. Lightly flour your counter or surface and place the gnocchi dough on top. Using your hands, finish bringing the gnocchi dough together. Gently kneed for 1-2 minutes until the dough has completely come together. Do not over flour your surface. This dough will be tacky and delicate. If you over flour, it will be hard to roll out. Do not overwork the dough either. Just kneed enough to where it is all come together.
4. Using a knife or bench scraper, cut the dough in half, then half, then half again - making 8 equal pieces. 
5. Roll each piece into a long equal log. Think like you are rolling our a snake with play dough. Using a knife, cut the gnocchi log into ½ inch pieces. You can roll on a gnocchi board for the traditional shape but it is not necessary if you do not have one. If you want one you can find one here on Amazon * .

2 Ways to Cook

So Justin and I can't decide which way we like this gnocchi better. Traditionally made or skillet fried.

We honestly lean towards skillet fried a lot. ? My mouth is watering thinking about it!

The Traditional Way to Cook Gnocchi - Boiling in Water

Think like you are making pasta.

1. Fill a large pot with water, and heavily salt, and place on a stove on high heat. Bring to a boil.
2. Once at a rapid boil, drop in the freshly rolled out gnocchi dough, one at a time. You will want to do this in small batches to not overcrowd the pot.
3. Once the gnocchi has floated to the top of the pot, it is finished cooking. This only takes 1-2 minutes. Use a slotted spoon to scoop out, place in a bowl or plate, and continue with the rest of the gnocchi pieces.
4. Once they have all been cooked, serve immediately with your favorite sauce and enjoy!

Our favorite way to enjoy homemade gnocchi made this way is just with a simple marinara sauce, fresh parm, and fresh basil.

How to Make Skillet Fried Gnocchi

I am just going to warn you, the traditional way of cooking gnocchi is so good but when you skillet fry those tiny nuggets of potato heaven - watch out self-control. You will be long gone!

1. Add 1-2 tablespoons of butter to a large skillet and turn on medium-high heat. Let the butter completely melt and start to sizzle and bubble.
2. Add in the gnocchi making sure not to overcrowd the pan or have them touch.
3. Fry for 1-2 minutes on this side, then gently shake the pan and with a spatula flip each piece over.
4. Cook on each side for 1-2 minutes until lightly golden brown on each side. Once finished, plate and enjoy!

We love to top off skillet-fried gnocchi with freshly cracked black pepper, a sprinkle of sea salt, fresh parm, and fresh basil.

How to Freeze

Yes!! Gnocchi freezes beautifully!

Once you have rolled and cut each piece, place it on a baking tray in an even layer - making sure they are not touching each other. Place in the freezer for 30 minutes. You want each piece to be frozen all the way through.

Place the frozen gnocchi in a gallon freeze safe zip-top bag or any freezer-safe container. Freeze for up to 3-4 months.

To cook frozen gnocchi, take it straight out of the freezer and follow the directions above. Skillet frying will take a couple of minutes longer and cook on medium heat - not medium-high.

Cooked gnocchi can be kept in the fridge for up to 5 days.

The Best Kind of Potato to Use

Yukon gold potatoes are the best kind of potatoes for making homemade gnocchi.

They are delicate, tender, and have a rich buttery flavor. They are firm and moist and have a medium starch level that is perfect for making gnocchi.

Other potatoes like Idaho or Russet are too dry and won't result in the best flavor and texture of gnocchi.

Best Way to Prep the Potatoes

Baked in an oven. This prevents getting any extra moisture in the potatoes like you would if you boiled them.

Bake in an oven at 350 degrees for 30 minutes or until fork tender all the way through.

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Recipe

Love Other Fancy Feeling But Easy Recipes? You Will Love These Other Dinner Recipes Too!

• Sous Vide Steak Gyros
• Instant Pot Potato Soup
• Kale Caesar Salad with Baked Salmon
• Hot Bacon & Mustard Spinach Salad
• Ricotta, Fig and Prosciutto Pizza with Balsamic Glaze

Disclosure. Some of the links below are affiliate links, which means that if you click on a product link, I may receive compensation. This compensation comes at no additional cost to you, and as always I only recommend products I trust! Heather Bilyeu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.