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Baked Gnocchi and Sausage Recipe
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5 from 1 vote

How to Make Gnocchi from Scratch

Learning how to make gnocchi from scratch is not as intimidating as it sounds. Learning a few tips and tricks you can guarantee light fluffy gnocchi every time!
Prep Time1 hr
Cook Time2 mins
Total Time1 hr 2 mins
Course: Entree
Cuisine: Italian


  • 4 medium russet potatoes Just under 2 lbs
  • 1 egg lightly beaten
  • 2 teaspoon salt
  • ~1 ¾ cups flour


  • Place unpeeled potatoes, pierced multiple times with a fork (allows moisture to escape and cook faster), in oven and bake at 350 degrees until done (boiling can absorb water which will result in a heavier gnocchi due to incorporating more flour).
  • Once cooked, let cool long enough to handle.
  • Peel potatoes then rice or finely grate. (Using potatoes while still warm will allow you to use less flour, resulting in a lighter gnocchi)
  • Place potatoes in a bowl. Stir in egg and 2 teaspoon of salt (ensure potatoes are not hot enough to cook the egg).
  • Slowly incorporate flour until dough is no longer tacky (will still be moist). Flour amounts will vary, though try to use as little as possible to create a lighter gnocchi.
  • Turn onto lightly floured surface; knead lightly (~15x). Roll into ½” wide ropes, cutting into 1” pieces.
  • Press lightly with floured fork to shape, or use a Gnocchi Board.
  • Cook gnocchi in boiling water until it floats, about 2 minutes. It is then done.