Homemade potato gnocchi is a simple, comforting dish made from just a handful of basic ingredients. Soft, pillowy, and lightly seasoned, these gnocchi showcase the natural flavor of russet potatoes and come together with minimal flour for a tender texture. While gnocchi may seem intimidating at first, this recipe breaks the process down into approachable steps that make it achievable for home cooks of any skill level.
Finished in a warm butter and sage sauce, the gnocchi turn lightly golden on the outside while staying delicate on the inside. They’re perfect as a cozy main dish or as a base for your favorite sauces, from simple herbs to rich tomato or cream sauces. Whether you’re cooking for a quiet night in or a special meal, this homemade gnocchi delivers classic comfort with a satisfying, from-scratch feel.
Ingredients
- 4 medium russet potatoes
- 1 tsp salt, plus more for boiling water
- 1 tsp black pepper
- 1 large egg
- 1½ cups all-purpose flour, plus more for dusting
- 2 tbsp butter (for pan-frying)
- Fresh sage leaves
Directions
- Cook the potatoes Place the potatoes in a large pot and cover with cool, generously salted water. Bring to a boil and cook for 20–25 minutes, until a fork easily pierces the potatoes.
- Cool and peel Drain the potatoes and let them cool just enough to handle while still warm. Peel off the skins using your fingers or a peeler.
- Mash Mash the potatoes in a medium bowl until completely smooth, with no lumps. Add the salt and pepper and mix well.
- Add the egg Make a well in the center of the potatoes and crack the egg into it. Lightly whisk the egg, then gently mix it into the potatoes using your hands until evenly incorporated.
- Add flour and form dough Sprinkle 1 cup of flour onto a clean work surface and turn the potato mixture out onto it. Knead gently, adding only as much of the remaining ½ cup flour as needed, until the dough is soft and no longer sticky. Avoid overworking—the dough should stay light.
- Shape the gnocchi Divide the dough into 4 equal pieces. Roll one piece into a rope about 1 inch thick (cut in half if it becomes too long). Slice into ½-inch pieces and set aside on a lightly floured surface. Repeat with the remaining dough.
- Optional: add ridges For a classic shape, roll each gnocchi piece gently along the tines of a fork to create ridges.
- Cook the gnocchi Bring a large pot of salted water to a boil. Cook the gnocchi in batches, stirring gently once or twice to prevent sticking. When they float to the surface, let them cook for 15–30 seconds more, then remove with a slotted spoon.
- Finish with butter and sage In a skillet over medium heat, melt the butter and add the sage leaves. Add the cooked gnocchi and toss until lightly golden and coated in the butter.
Notes
- Use warm (not cold) potatoes for the lightest texture.
- Less flour = more tender gnocchi, so add it gradually.
- Serve immediately for best texture.