This easy homemade gnocchi recipe is delicious and has four ingredients: potato, flour, egg, and salt.

Blue oval bowl of golden brown pan fried gnocchi dumplings. On a white table with a silver fork and white napkin.

Really, it's just adding flour and egg to mashed potatoes and getting a firm consistency. These potato "dumplings" are addicting as all get out so be prepared to eat more than you should!

You want the "dough" thickish. Add more flour or mashed potato if it's too sticky.

Serve potato gnocchi straight from the boiling water if you like it fluffier or pan fry it in a little butter to make it seared and golden brown.

Serve it with your favorite sauce, marinara over the top, or with my easy Pan Fried Sausage & Kale Gnocchi recipe.

Blue oval bowl of golden brown pan fried gnocchi dumplings. On a white table. — *I'm a professional cook and still don't always make the exact shape that I want. Don't sweat your gnocchi shape/size. But do remember that they will expand when you boil them.*

Don't want to eat all that gnocchi right away? Line a plate or pan (that will fit in your freezer) with parchment and lightly flour. Lay the uncooked gnocchi in a single layer and freeze ~ 45 minutes. Place in a ziploc bag once frozen and cook in boiling water from frozen.

Take your game up a notch. After draining the gnocchi, bring a non-stick pan to medium heat and add a little butter. Pan fry on both sides ~ 2-3 minutes or until brown.

Look at my gnocchi. I'm a professional cook and still don't always prioritize consistency in my own home cooking. They are different shapes and sizes. The fork mark came across on some but not on most.

But they taste and look delicious anyway and that's what I'm always striving for. Your skills will get better with time so don't sweat it if they don't all look the same!

Blue oval bowl of golden brown pan fried gnocchi dumplings. Side. view. — *Who doesn't love a potato dumplin'?*

Serving Suggestion

Serve this homemade Potato Gnocchi recipe with a basil pesto or sausage and kale. An antipasto salad or sausage stuffed mushrooms make a great appetizer for this dish.

Things In My Kitchen:

Potato Ricer - For smooth as a baby's bottom mashed potatoes
12″ Non-Stick Pan – PFOA free and easy to brown the gnocchi in.

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How To Make Homemade Potato Gnocchi

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EatSimpleFood.com

This easy homemade gnocchi recipe is delicious and has four ingredients: potato, flour, egg, and salt. Really, it's just adding flour and egg to mashed potatoes and getting a firm consistency

Author: beckie
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Yield: 4
Category: Main Dish
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Ingredients

1 ½ lbs (around 2) potatoes, peeled & cubed
1 ⅓ cup (+ more for dusting) all purpose flour
1 egg, beaten
½ teaspoon salt

Instructions

Peel and cube potatoes. Add to cold salted water and bring to a boil covered. I generally cover potatoes by about an inch of water. Reduce heat to a simmer, uncover, and cook ~ 15 minutes or until potatoes are tender.
Rice or mash the potatoes. A ricer will make them creamier. Allow to cool ~ 15 minutes before adding other ingredients.
Line a baking sheet with parchment paper and add a little dusted flour. This is where you will set the formed gnocchi.
Bring a large pot of water to a boil and add a little salt. This is the water you will boil the formed gnocchi in.
Combine mashed potatoes, flour, egg, and salt in a bowl and form into a ball. Try not to overwork the dough. Add a little more flour if the dough is too sticky.
Lightly flour work surface. Tear off pieces of the dough and make long ropes. Lightly press the dough with a fork along the "rope" to make indentions and slice into ¾" pieces. Skip this step if you don't want to take the time. Cut gnocchi into desired size pieces (I usually use one fork as the default size).
Drop gnocchi in boiling water (you will need to do this in batches so as not to overcrowd the pot). Cook 3-5 minutes or until gnocchi start to float.
Drain and serve immediately. If not serving immediately, make sure to let the gnocchi cool on a large plate not touching or they may stick together.
See tip below if you want to brown your gnocchi. Happy Eating! Beckie

Notes

You want the "dough" thickish. Add more flour or potato if it's too sticky.
Don't want to eat all that gnocchi right away? Line a plate or pan (that will fit in your freezer) with parchment and lightly flour. Lay the uncooked gnocchi in a single layer and freeze ~ 45 minutes. Place in a ziploc bag once frozen and cook in boiling water from frozen.
Take your game up a notch. After draining the gnocchi, bring a non-stick pan to medium heat and add a little butter. Pan fry on both sides ~ 2-3 minutes or until brown.