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Homemade Gnocchi

If you’re worried about making homemade pasta at home but have a craving for delicious, homemade dough, I have got you covered!!

If I had to describe gnocchi, I would say it’s like an Italian dumpling! Soft, pillowy, a little chewy, and absolute perfection.

I’ve heard some people call it pasta, others say it’s not, I’m up in the air on whether it’s classified as pasta or not. To be perfectly honest, I think it deserves to be in its own little category by itself!

This recipe is really easy to make and it makes a bunch! Be prepared to freeze some of these because there’s a lot in here! I served mine with a basic marinara sauce because I have a bunch of jars in my pantry, but you could pair gnocchi with really any sauce you’d like! You can even pan-sear them to give a nice golden texture to the outside! It all works so well together.

Besides boiling the potatoes, this recipe comes together pretty quickly. It’s also a great recipe to get people to come and help you!

I used the back of a fork to get those classic gnocchi indents; but if you’re having a real hard time make the shape, don’t worry, you can just leave them in a little oval shape!

Another note for this recipe, don’t be afraid to add some extra flour while kneading the dough. You don’t want this dough to be too sticky! So even if you need to dust the fork with flour while rolling out the gnocchi shape, use it!


2 large russet potatoes

1 cup of flour, plus more for dusting

1 large egg

1/4 teaspoon of salt

1 teaspoon of black pepper

Sauce of choice, I used a store-bought marinara sauce

Peel potatoes and cut in half. Place in a pot of salted water and bring to a boil. Cook until the potatoes are fork tender.

When potatoes are done, drain off all the water. Mash into small little pieces. I used a potato masher first, and then followed with a fork to make sure there weren’t any large chunks of potato.

Allow the potatoes to cool slightly, about 5-10 minutes.

Add salt, flour, and pepper into the potatoes and mix together.

Then, add in one egg.

Once the egg is fully incorporated, place the loose dough onto a floured surface and begin to knead for a few minutes, adding in more flour as necessary. I found that I needed about 1/4 cup of extra flour to ensure my dough wasn’t too sticky.

This is a very soft, moist dough, but it shouldn’t be sticky.

Then, I separated my dough into four even sections. I rolled out one section into a long log.

I cut about 1/4 inch pieces off the log. Holding a fork flipped over, press the gnocchi onto the fork and slowly roll your thumb down, so the gnocchi gets that curved shape on one side, but has the indents on the other.

You might need extra flour during this process if the fork starts to get sticky from the gnocchi.

Drop the gnocchi into a boiling pot of water. Wait until the float to the top and allow them to cook for about 2 minutes. Altogether, it only takes about 5 minutes for them to cook.

Place the gnocchi right into the sauce and toss to combine. Sprinkle with some parmesan and dinner is served!

This was so much fun to make!! Not only was it crazy easy, but it also made a ton of food! I’m talking leftovers for days! Or maybe just one day with the amount of these I’m about to eat for dinner…

-Holly Michelle

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