An easy recipe for light and fluffy homemade potato gnocchi. My secret is Yukon gold potatoes, egg yolk (only) and fine milled Tipo 00 flour for best texture and flavor.
Recipe by Emilie Raffa on March 13, 2022
Prep time: PT45M
Cook time: PT1M
Total time: PT46M
Rating
4.9 stars ( reviews)
Keywords
homemade potato gnocchi recipe, light and fluffy, Italian, beginner friendly
Ingredients
450 g (1 lb) Yukon gold (or regular gold) potatoes.
1 egg yolk
1/4 tsp. fine sea salt
85 g Tipo 00 flour (or all purpose flour), plus more as needed
Semolina or rice flour, for dusting
For smooth, lump free gnocchi you will need a potato ricer for this recipe. Alternatively, use a food mill of mash the potatoes gently with a fork.
If you cannot find Yukon gold potatoes, any “gold” variety potato will do. You’re looking for a potato that’s semi waxy, creamy and dense. Floury potatoes, such as Idaho potatoes and Russets retain too much moisture and can be too mealy when cooked.
Think ahead: if you’re going to cook the gnocchi right away, have your sauce simmering and ready to go. Gnocchi are quick to cook; you’ll transfer the little dumplings via slotted spoon directly into the sauce. Otherwise, see the storage options below.
Categories
Homemade Gnocchi
Cuisine
Italian
Steps
Boil the potatoes, skin on, until tender about 25 minutes. Pierce with a small knife to check for doneness; if slips out with ease, the potatoes are ready. Note: if your potatoes are old or dry, they will take longer to cook. Drain the potatoes and dry well (moisture and gnocchi do not get a long).
Once cool enough to handle, but still warm: peel off the skin and then pass through a potato ricer over a large, wide bowl. Allow the steam to evaporate. Tip: The potatoes shouldn’t be hot or cold- warm to the touch is crucial for ingredient incorporation. You won’t need extra flour later on if the dough is sticky.
Form a well in the center of the potatoes. Add the egg yolk, salt and sprinkle some of the flour on top. Gently mix a few times with a fork to combine, gradually adding the rest of the flour as you go. Once the dough starts to stick together (but is not yet a ball) stop. You’re going to finish by hand.
With your hands, gently bring the dough together to form a cohesive ball. You’re basically smushing the dough together. You do not need to “work” or knead the dough (this is not pasta or bread dough). The texture should feel soft, warm and smooth- like a giant mashed potato ball. If it’s notably sticky, add a sprinkle of flour. Cover with an upturned bowl and let rest for 10 minutes (do not skip this step- the dough will be easier to roll out).
Cut the dough ball into 4 equal pieces. Roll one piece into a 10-12 inch (25-30 cm) log. Cut across into 20-22 gnocchi, about 1/2-inch (1.25 cm) in size to create little “pillows.”Transfer to a sheet pan dusted in rice flour or semolina flour to prevent sticking. Repeat with the remaining pieces.
(Optional Step) If you have a gnocchi board, roll each piece to create ridges. Holding the board on a slight angle, gently press the gnocchi into the board with your thumb. In one forward motion, use your thumb to gently roll the gnocchi down the board. Then flip it over. Repeat to roll the rest of the gnocchi.
Reviews
Francesca on 2022-03-13 (5 stars): I love these tips, especially using the yolk only. A wonderful lesson. I'm aware that American- Italian pronunciation differs somewhat from Italian. I have never heard the 'yaw' sound before. N'YOK EE is how I would go.
ceebee on 2022-03-18 (5 stars): So yummy! Another Tuscan treat, Emilie! Once the readers get hooked on the gnocchi they’ll be ready to try an even more deeply rooted Tuscan version of gnocchi made with all ricotta (strained) in place of potatoes. These days many call the ricotta gnocchi “gnudi” (meaning naked in Italian), since they resemble the inside or filling of a single raviolo, but w/o the pasta “clothing”. Hence the term, gnudi. In our house growing up Nonna called them “malfatti,” which means “badly made,” because no two looked alike.
They are pillowy light in texture and mouthfeel. Nonna always made them with chopped spinach mixed in the dumpling batter/dough, plus the ever necessary nutmeg.
The spinach gnudi together with with your lovely Bolognese sauce is a match made in heaven! The meat in the sauce and the ricotta-spinach dumplings play so nicely together It’s like eating a delicate creation of lasagna, pillow after tasty pillow, minus the pasta sheets. Together they pair so well with a chilled Pino Gris which is a bit more robust for this duo, as opposed to the lighter Pino Grigio. Buon appetito! Keep up the fine recipes, Emilie!
SaraWerra on 2022-10-02 (5 stars): I made these with regular potatoes, and they were divine! I froze half the batch. When I cooked the frozen batch they completely fell apart and essentially became boiled mashed potatoes. Any idea why? Not enough handling? Undercooked potatoes? Wrong proportions? May have used too much potato, but otherwise followed the recipe. Trying again today, because they were so good fresh!
Sara Werra on 2022-10-10 (5 stars): poaching! I'll try that too. I did make another batch, using more flour. The fresh cooked batch was not as perfect as the previous batch, but still yummy! I froze half, and instead of boiling them, I pan fried them before adding to the sauce...awesome.
I appreciate the feedback. I will look for non russett potatoes for the next batch, that may be the problem also. Sometimes I can get Yukons at my little market here in The Bahamas.
Next up though, is checking your sourdough recipes! I've got tons of starter.
Anthony G. on 2023-03-07 (5 stars): I just made these tonight and just used Shoprite brand eastern potatoes and immediately drained them when cooked and tossed them on a cloth to fully absorb the water. Everything else i did exactly as the recipe states and came out amazing. I doubled the recipe to make this and it doubles without any issue.
Thais Guimarães on 2023-06-11 (5 stars): I made these and indeed, they tasted and felt like little clouds. The best gnocchi I’ve ever had.
Kay on 2023-09-14 (5 stars): This gnocchi turned out so amazingly yummy! I tossed it with fresh sage and butter. I can't wait to eat my leftovers tomorrow.
Amanda on 2023-10-14 (5 stars): Excited to try your recipe for homemade gnocchi, especially after my recent attempt that failed spectacularly. do you have any advice on how to add ingredients for flavored gnocchi? Like pumpkin, or tomato basil?
Diane on 2023-12-20 (5 stars): I made this after making my first sourdough also from your page- both working out perfectly first time! Excellent and straightforward explanations, delicious end results…so look forward to trying more!
Lucia on 2024-02-18 (5 stars): These turned out fab! I made a brown butter and sage sauce to accompany it. I didn’t have a potato masher or a rice so I used a mesh sieve and it worked great. They had a good amount of chew without being gummy- also used AP flour
Carissa Renard on 2024-01-14 (4 stars): Do we have to boil the potatoes whole? Mine aren’t fork tender within 25 minutes so I feel like if you’re cooking all 4 whole it’s more like 50 mins till an hour to make sure they’re cooked all the way
Carissa on 2024-01-14 (4 stars): I just made these and they turned out okay, a little softer than I expected and the dough stayed sticky a lot longer than I thought it would so I had to add a bunch more flour.
I heard that russet potatoes are drier so I might try using those next time for gnocchi as that’s what serious eats recommends
Taz on 2024-02-04 (5 stars): I accidentally cooked up two pounds of potatoes. So I doubled my recipe. Even the normal batch made a lot. I just kept them pillows. I didn’t not use a gnocchi board.
Very delicate and light.
kim on 2024-02-24 (5 stars): This wasy first time making gnocchi and they came out perfect! Thank you.
Aaron on 2024-04-09 (5 stars): Amazing recipe. Thank you!!!
Victoria on 2024-10-15 (5 stars): Hello!!
I don't have a potato ricer, would mashing work or would it be too much?
I have made your scones, sourdough pasta, sourdough pizza and the olive bread and can honestly say they are absolutely delicious and can't wait to keep making more of your recipes!! YUM.
Rose Brethen on 2025-04-19 (5 stars): I’m really excited to have found your website. I originally found it because I’m been making sourdough. I’ve taken a couple advance classes. But the more I learn the more I realize I don’t know and I really like the way you break it down and explain things. Then I found out your Italian recipes because I’ve been wanting to tackle Pasta and I have the KitchenAid attachment. You explain things and you help to understand why things are done. My questions regarding semolina. I have the Durham wheat betties, so when I need semolina I grind it. To use it in pasta making do I just grind it as fine as my grinder will go? Do I need to run it through a sieve Before I use it? Thanks for a wonderful website and I’m excited about exploring your recipes.
Jaynie on 2025-06-20 (5 stars): Fantastic recipe!! Follow Emilie's notes&tips to a T & you WILL get soft pillows! So delicious! Awesome texture, husband approved!
DeeDee on 2025-10-01 (5 stars): Hi, I made this recipe, and it tastes great! I used a slightly gritter flour to dust, and this tastes nice and squishy, especially when dipped and lightly coated in marinara sauce. I could add more salt next time, but that was on me.
