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homemade gnocchi dough on a white counter top with sprinkled flour and a gnocchi wooden board

How To Make Homemade Gnocchi

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  • Author: Heather Bilyeu
  • Total Time: 55 Minutes
  • Yield: 4-6 1x
  • Diet: Vegetarian


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!


  •  2 Pounds Yukon Gold Potatoes
  • 2 Cups Flour
  • 2 Eggs
  • 1/2 Cups Freshly Grated Parmesan Cheese
  • 2 Teaspoons Salt


How To Make Homemade Gnocchi Dough

  1. Prep the potatoesPRO 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. Once they are tender all the way through, remove 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!
  2. 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.
  3. 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.
  4. 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 the flour, it will be hard to roll out. Do not overwork the dough either. Just kneed enough to where it is all come together.
  5. Using a knife or bench scraper, cut the dough in half, then half, then half again - making 8 equal pieces
  6. 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 1/2 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 *.

    How To Cook Gnocchi - 2 Ways

    The Traditional Way to Cook Gnocchi - Boiling in Water

    1. Fill a large pot with water, heavily salt, and place on the 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!

    How to Make Skillet Fried Gnocchi

    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 each 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 top with sea salt, freshly cracked black pepper, freshly grated parmesan cheese, and fresh basil. Enjoy!


    How To Freeze Gnocchi

    1. Once you have rolled and cut each piece, place 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.
    2. Place the frozen gnocchi in a gallon freeze safe zip-top bag or any freezer-safe container. Freeze for up to 3-4 months.
    3. To cook frozen gnocchi, take straight out from the freezer and follow the directions above. Skillet frying will take a couple of minutes longer and cook on medium heat - not medium-high.
    4. Cooked gnocchi can be kept in the fridge for up to 5 days.
    • Prep Time: 20 minutes
    • Cook Time: 35 Minutes
    • Category: Dinner
    • Method: Cooking
    • Cuisine: Italian


    • Serving Size: 1 Serving
    • Calories: 320
    • Sugar: 1.5 g
    • Sodium: 921.8 mg
    • Fat: 4 g
    • Carbohydrates: 58.6 g
    • Fiber: 4.3 g
    • Protein: 12 g
    • Cholesterol: 66.8 mg
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