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    Home > Dinner

    Simple Homemade Gnocchi

    Published: Mar 20, 2022 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe

    It's so easy to make gnocchi at home. Just a few ingredients mixed together, a little bit of therapeutic shaping and a couple of minutes in a pan of boiling water and you've got the base for all sorts of gnocchi recipes. Toss it in pesto, serve with bolognese, or make my easy gnocchi with chorizo in harissa-coconut sauce.

    Tall image of Gnocchi being cut and shaped on a wooden board. There is a fork in shot - used for rolling into a ridged shape.
    Jump to:
    • 📋 What do we need?
    • 📺 Watch how to make it
    • 🍽️ How to serve Gnocchi
    • 🍲 More fantastic 'How-To' recipes
    • Easy Homemade Gnocchi Recipe
    • 💬 Reviews
    What is Gnocchi?

    Gnocchi are basically little dumplings made of mashed potato, flour and egg. They sometimes include other ingredients, such as herbs or seasonings.
    Italian in origin, they're often eaten in the same way as pasta (however, they're not pasta) - with a sauce or tossed in butter and garlic.
    They cook very quickly - simply cooked in boiling water for a few minutes - until they float.
    They can be eaten at that point, or for extra flavour, you can fry them in butter/oil until lovely and golden.

    A brilliant way to use up leftover mashed potato! A good scoop (300g or a little over a cup) of mashed potato can make enough gnocchi for 4 small or two large servings.

    📋 What do we need?

    Ingredients for making gnocchi on a wooden board.
    • Mashed potato: Your mashed potato needs to be chilled and relatively dry (not too much butter and cream/milk - if you're making the mash especially for gnocchi, then I wouldn't add any at all.)
    • Flour - plain/all-purpose flour works best. We need just enough to ensure the gnocchi doesn't fall apart, but not so much that the gnocchi texture is 'gluey'. You might have to adjust the amount of flour, depending on how dry/moist your mashed potato is.
    • Oil and egg to bind the mixture together.
    • A little salt and pepper for flavour.

    📺 Watch how to make it

    Full recipe with detailed steps in the recipe card at the end of this post.

    👩‍🍳PRO TIP I've recently tried using frozen mashed potato pellets (from the frozen aisle of the supermarket - I've bought it from Sainsburys and Ocado, but have also seen it in Tesco, Waitrose and Iceland) - just weigh it out, defrost and use as part of the recipe. It works great!

    Gnocchi being shaped using the back of a fork on a floured board. There are pieces of gnocchi around the fork.

    🍽️ How to serve Gnocchi

    Try it as part of my spicy harissa gnocchi with chorizo, or swap out the ravioli for gnocchi and serve in this creamy sun-dried tomato sauce.

    • Square image of gnocchi and chorizo in harissa sauce in a black cast iron pan.
      Gnocchi with Chorizo and Creamy Harissa Sauce
    • Overhead shot of ravioli in creamy tomato sauce in a black pan on a blue surface. There is a spoon in the pan and a light blue napkin next to the pan.
      Creamy Tomato Ravioli Sauce

    Look at those lovely little dumpling bites!!

    Homemade gnocchi in a slotted spoon, being added to a dark bowl. There is a blue napkin surrounding the bowl.

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    Gnocchi being cut and shaped on a wooden board. There is a fork in shot - used for rolling

    Easy Homemade Gnocchi Recipe

    By: Nicky Corbishley
    It's so easy to make gnocchi at home. Just a few ingredients mixed together, a little bit of therapeutic shaping and a couple of minutes in a pan of boiling water and you've got the base for all sorts of gnocchi recipes.
    5 from 1 vote
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 3 minutes mins
    Total Time 18 minutes mins
    Course Dinner, Sides
    Cuisine Italian
    Servings 4
    Calories 216 kcal

    Ingredients
     

    • 300 g (1 ⅓ cups) dry mashed potato - chilled
    • 120 g (1 cup) plain (all purpose) or pasta flour - + extra for rolling. SEE NOTE 1
    • 1 medium egg
    • Good pinch of salt and pepper
    • 1 tsp olive oil

    INSTRUCTIONS
     

    To Make The Gnocchi

    • Place the mashed potato into a mixer with a dough hook or beater.
    • Add the flour, egg, salt, pepper and oil.
    • Beat slowly until a stiff dough forms. (SEE NOTE 2)
    • Sprinkle the work surface with flour and divide the dough into 4 balls. Shape each ball into a long sausage.
    • Use a knife to slice the the gnocchi rolls into 2cm pieces.
    • Roll the gnocchi along the back of a fork to shape into ridged pieces (see video).

    To Cook The Gnocchi

    • Working in two batches, place the gnocchi into a large pan of boiling water and boil for 2-3 minutes, until they float to the top of the pan.
    • Remove with a slotted spoon.

    Video

    ✎ Notes

    NOTE 1 - The flour
    You want to use just enough flour so the dough isn't sticky.  If you add too much flour then the gnocchi can be gluey, but too little and the gnocchi will fall apart when cooking.  You may need to adjust this slightly depending on how moist your mashed potatoes are.
    NOTE 2 - Mixing the dough
    You mix in a bowl by hand if you don't have a stand mixer. Mix until the dough just comes together, with the flour fully incorporated.
    Can I make it ahead?
    I don't really recommend making gnocchi ahead. A couple of hours is ok, but after that they can start to go a little grey in colour, and can become a little sticky - which makes them more difficult to handle.
    If you did want to make it a couple of hours ahead, then make the gnocchi, place on a tray in a single layer and refrigerate. Then cook straight from the fridge.
    Can you freeze gnocchi ?
    Yes, gnocchi freezes well. Simply make the gnocchi and place on a tray (or two) in a single layer. Cover with clingfilm and freeze.
    Cook the gnocchi in boiling water from frozen, until they float to the top of the water.
    How to scale up and scale down this recipe
    Scale this recipe up or down, sticking to the same ingredient ratios. If you're making more gnocchi, please note it will take longer to cook all of the gnocchi, as it will need to be cooked in batches.
    Nutritional information is per serving - this recipe makes 4 small portions.

    Nutrition

    Calories: 216kcalCarbohydrates: 41gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 41mgSodium: 38mgPotassium: 332mgFiber: 2gSugar: 1gVitamin A: 59IUVitamin C: 8mgCalcium: 21mgIron: 3mg
    Keywords homemade, leftover mashed potato
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More

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    1. Barbara says

      April 11, 2022 at 3:30 pm

      Lovely easy recipe….the gnocchi is great…much fluffier than shop bought..delicious! I also made more than I needed and put some in the freezer for another day!

      Reply
    2. Chistine says

      March 29, 2022 at 7:52 am

      5 stars
      Thank you, I didn't realise making your own was this easy and tasty. I made a double batch and have frozen some for another day.

      Reply

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    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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      Nicky Corbishley is the recipe creator and photographer for Kitchen Sanctuary. Wife to Chris (chief techie and videographer) and mum to Lewis and Gracey. Read More…

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