Homemade Gnocchi (potato dumplings)

    1 hour

    This simple potato, flour and egg recipe is one my family has used for generations. An Italian classic. The potatoes can also be steamed until knife point tender as they absorb too much water when boiled.

    404 people made this

    Serves: 4 

    • 2 potatoes, peeled
    • 280g (2,1/4 cups) plain flour
    • 1 egg

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Bring a large saucepan of water to the boil. Cook potatoes until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
    2. Combine mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Cut dough into quarters and, working with one piece at a time, roll into a rope about 1.5cm thick. Cut lengths into 1cm pieces.
    3. Bring a large saucepan of lightly salted water to a boil. Cook the gnocchi in batches if necesary, for 3 to 5 minutes or until gnocchi float to the top, cook further 1 minute. Remove with a slotted spoon,drain well and serve with your favourite sauce.

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    Reviews in English (380)


    A great, basic gnocchi recipe. I like this served with a simple garlic butter sauce and some oregano, basil, and black pepper. I might have an idea about why reviewers have disagreed on how much flour this recipe needs: It depends on how much water the potatoes absorb during cooking. If you boil them whole, they'll absorb a fair bit of water; if you boil them in chunks, they'll absorb even more. If you steam them, they'll absorb less, and if you microwave them, they'll absorb none at all. My suggestion: Start with one cup of flour and add more to the potato mixture as you knead it until the dough is dry to the touch (but not so dry that it crumbles). My experience is that two pounds of potatoes will take about a cup and a half of flour.  -  20 Feb 2006  (Review from Allrecipes US | Canada)


    Great recipe - a few gnocchi tips: Work with pounds of potatoes since the sizes can vary so much. I boil the potatoes whole in salted water and them peel after cooling slightly to limit water intake. Press the potatoes thru a ricer for finer texture. When working with the flour start with 1/2 cup per 2 lbs of potatoes, gradually adding more until you reach the "right" consistency too much flour will they are stiff and chewy, too little soft and mushy. After cutting roll the individual pieces down a fork to create ridges and a dented center to pick up sauce. They should curl slightly as they are pressed gently down the fork. My Grandma added parmesan or romano to the mix for more flavor depending on the sauce used. They take practice but are worth it! Reivsed **NOTE..gnocchi is inherently 'bland'. The idea is to serve with a fabulous sauce (tomato based or garlic tomato basil oil, endless possibilities). I can't see stuffing a gnocchi..lol...wow no stuffing them. Vary flavor with salt and/or cheese but dont go crazy cuz then its not gnocchi. Good tip: let the gnocchi sit in the sauce for a bit before serving to infuse the flavors. Tip 2 - the dough will absorb moisture while sitting so you need to work quickly and reesstablish consistency with each 'rope' before rolling and cutting by kneading in a bit more flour til it is resilient to a light touch. LAST - Ignore any ratings below 5  -  28 Nov 2005  (Review from Allrecipes US | Canada)


    I have a tip for anyone who thinks the recipe takes too long - after I knead the dough, I put it in an icing bag, squeeze it straight into the boiling water, cutting it into 1-inch pieces as I squeeze. Great recipe!  -  24 Oct 2002  (Review from Allrecipes US | Canada)