Homemade Potato Gnocchi

Homemade Potato Gnocchi


My husband first introduced me to gnocchi several years ago when we first started dating & I immediately loved it! Although gnocchi does not have any strong flavor, the texture is divine & I learned to love it with alfredo sauce. When our first Valentines Day rolled around, I decided to attempt to make this special dish. What an adventure that was!


Now years later I have made Homemade Potato Gnocchi more times than I can count & am ready to share this recipe with all of you!


*I originally shared this post when I first started blogging & since then I have learned a little bit more about writing recipes so I thought it was time to update this Homemade Potato Gnocchi!


Gnocchi Recipe




2 Large Russet Potatoes or 5 Red Potatoes
1 Egg
1 Cup of Flour (and some extra on the side to prevent sticking)
2 Teaspoons of Salt


You’ll also need a Potato Ricer. If you do not have a potato ricer you can grate the potatoes, but I would highly suggest that you get a Potato Ricer!


This recipe makes enough for 3-4 people, but if you love gnocchi as much as my husband & I, two of you could end up eating most of it in one meal!




First, wash the potatoes & cut them into 1 inch slices. I usually use whatever potatoes I already have in the pantry & this time it was red potatoes.


Then place them in a pot of cold water with 1 teaspoon of salt & turn your stove on high. Once your water begins to boil turn your stove down to medium.




After about 15-20 minutes, stick a knife in the potato to see if it is soft, if not let it cook for a few more minutes.




Once the potatoes are soft, remove a few potatoes at a time & carefully peel the potatoes – they will be hot – & press them in the Potato Ricer. Continue this process until all of your potatoes are riced. 




Let your potato cool for about 10 minutes. You don’t want the egg to start cooking when you mix it with the potatoes.


Homemade Gnocchi


Once your potatoes are cool to the touch, sprinkle some extra flour on the counter & pull the potatoes together to create a well – a mound with a hole in the center – & mix one egg in a small bowl. Next, drop your egg into the well and sprinkle 1 cup of flour over the top and sides.




Carefully blend the three ingredients together with your hands. The egg is going to try to escape, but do not let it, just keep pulling it in & blending the three ingredients until they are well blended.


The longer your potatoes cook the greater the chance of them getting waterlogged, which means you will need extra flour to compensate for the extra liquid.


So if your dough is too sticky add more flour, about 1/4th of a cup should do the trick. This is a delicate process so carefully knead your gnocchi dough for about 30 seconds. You do not want your dough to be sticky or hard, but rather light, fluffy, and billowy.




Once your dough is formed, pinch off a small piece and roll it out until it is about ½ an inch thick.


Then take a knife & cut your gnocchi strand into about 1/2 inch long bite sized gnocchi pieces – I make them smaller when making them for soup.


Continue this process of rolling and cutting until all of your gnocchi dough is transformed into cute little gnocchi pieces. You might want to sprinkle some extra flour on your counter & gnocchi to keep them from clumping together.




At this point, you can either go ahead and cook your gnocchi or you can get fancy and add these little fork impressions. I must admit that I do not normally take the time to do this little decorative addition (except on special occasions), my husband & I are usually too impatient & just want to eat them!



Once your gnocchi is in the shape – & design – of your liking, start placing your gnocchi into a pot of salted (1 teaspoon salt) boiling water with a slotted spoon. Give it a good stir to ensure that they do not clump together. Your water will change colors & begin to look milky due to the flour that kept the gnocchi pieces from clumping together.


Potato Gnocchi


You will know the gnocchi is finished cooking when they rise to the top of the pot, then let it cook for an extra 30 seconds to a minute. Use your slotted spoon to scoop up the floating gnocchi and place in a colander to remove any excess water.


Homemade Gnocchi


Top with your favorite sauce – like this Creamy Alfredo Sauce – and enjoy!


I’d love to see your Homemade Potato Gnocchi! Instagram your Domestically Blissful inspired recipes with the hashtag #DomesticallyBlissful and you might find your picture featured on DB’s Instagram!


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Love gnocchi? Check out these other gnocchi recipes!


Pumpkin Ricotta Gnocchi with Sage Brown Butter Sauce

Sweet Potato Gnocchi with Gouda Cheese Sauce

Creamy Gnocchi and Chicken Soup

Fried Sweet Potato Gnocchi

Pumpernut Sweet Potato Gnocchi Soup



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  4. Can’t wait to try this!

  5. Miss Brunette Brontë

    Absolutely delicious! I used some small red potatoes, served with tomato vodka sauce. Yummy!

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