Soft pillows of dough, lightly dusted with flour and finished in a shimmering butter sauce—there’s nothing quite like homemade gnocchi. This Homemade Gnocchi Recipe keeps things simple and authentic, using just five baked and peeled potatoes, three large eggs, two cups of all-purpose flour, and a teaspoon of sea salt. The result is tender, pillowy gnocchi with a delicate potato flavor that shines with whatever sauce you choose.

I love recipes that feel both nostalgic and achievable. If you’ve ever been intimidated by making gnocchi from scratch, this straightforward Homemade Gnocchi Recipe will change your mind. Minimal ingredients, a few patient hands, and a little technique are all you need. The texture is light and comforting—perfect for a cozy weeknight or a relaxed dinner with friends.

Why this method works

Using baked potatoes concentrates flavor and reduces water content, which helps the gnocchi hold together without becoming gummy. Whisked eggs bind the dough gently, and just enough flour keeps the texture tender rather than dense. This balance—five potatoes to two cups of flour—is the sweet spot for light, fluffy gnocchi that still keeps its shape when boiled.

Ingredients

5 baked and peeled potatoes
3 large eggs, whisked
2 cups all-purpose flour
1 teaspoon sea salt

Equipment you’ll need

Baking sheet
Potato ricer or fine grater
Large mixing bowl or work surface for kneading
Fork or gnocchi board for shaping (optional)
Large pot for boiling
Slotted spoon

Preparation tips before you start

Bake the potatoes until they are very tender. This ensures an easy ricing and reduces moisture in the finished dough.
Work while the potatoes are warm but cool enough to handle. Warm potatoes incorporate more smoothly with less flour.
Keep flour nearby for dusting—too much makes dense gnocchi; too little makes sticky dough.

Step-by-step instructions

Below is the rewritten, clear, step-by-step version of the preparation and cooking directions. I kept the order the same as the original method and followed the ingredient list exactly—no changes to amounts—so you get the best possible texture and flavor from this Homemade Gnocchi Recipe.

Bake and prepare the potatoes.

Preheat your oven to 400°F (200°C). Place the five potatoes directly on the oven rack or on a baking sheet and roast until a knife slides through easily, about 45–60 minutes depending on size. When they’re done, remove from the oven and let them cool just enough to handle. Peel the potatoes while they’re still warm to avoid excess moisture from forming.
Rice or grate the potatoes.

Pass the peeled, warm potatoes through a potato ricer into a large bowl. If you don’t have a ricer, use the fine side of a box grater and grate the potatoes directly into the bowl. The goal is light, lump-free potato that will incorporate smoothly into the dough.
Add the eggs and salt.

Make a small well in the riced potatoes and pour in the three whisked large eggs along with the teaspoon of sea salt. Use a fork to gently combine the eggs with the potatoes, mixing just until evenly distributed. Be careful not to overwork the mixture—gentle handling keeps the gnocchi tender.
Incorporate the flour.

Gradually sprinkle the two cups of all-purpose flour over the potato and egg mixture. Use a flat spatula or your hands to fold the flour in, starting in the center and working outward, until a soft, slightly sticky dough forms. You want the dough to hold together without being stiff. If it seems too sticky, add a dusting of flour to your work surface—do not add extra flour to the dough beyond the recipe amount unless absolutely necessary.
Turn the dough out and form ropes.

Lightly flour your work surface and transfer the dough onto it. Gently divide the dough into manageable portions. Roll each portion into a long rope about 3/4-inch to 1-inch in diameter. Try to handle the dough as little as possible to avoid compressing it.
Cut and shape the gnocchi.

Use a bench scraper or knife to cut the ropes into 1-inch pieces. If you like the traditional ridged pattern, roll each piece over the back of a fork or a gnocchi board to create grooves, which help sauces cling. Alternatively, you can simply press each piece lightly with a fork to form a small indentation.
Cook the gnocchi.

Bring a large pot of salted water to a gentle boil. Carefully drop the gnocchi, in batches if needed, into the boiling water. Stir gently to keep them from sticking. They are done when they float to the surface, usually after 2–3 minutes. Use a slotted spoon to remove them immediately and transfer to a warmed serving dish or pan for saucing.
Finish with sauce or seasoning.

At this point, you can sauté the cooked gnocchi in a hot pan with a little olive oil or butter until lightly golden, toss them with your favorite sauce, or dress them simply with extra virgin olive oil, grated cheese, and fresh herbs. Serve immediately for the best texture and flavor.

Serving suggestions

This Homemade Gnocchi Recipe pairs beautifully with many sauces and finishes. A simple sage-butter sauce allows the tender potato dumplings to shine. For a heartier meal, toss them with a rich tomato ragu or creamy mushroom sauce. Here are a few ideas:

Sage, brown butter, and grated hard cheese
Tomato and basil sauce with a sprinkle of chili flakes
Creamy mushroom and garlic sauce with fresh parsley
Spinach, lemon zest, and a drizzle of olive oil for brightness

Make-ahead and storage

If you want to prepare gnocchi ahead of time, lay the shaped pieces in a single layer on a floured tray and freeze them until firm. Once frozen, transfer to an airtight container or bag. You can cook frozen gnocchi directly from the freezer; add a minute or two to the boiling time. Cooked gnocchi will keep in the refrigerator for up to two days when stored in an airtight container. Reheat gently in a pan with a little olive oil or butter to restore some texture.

Troubleshooting

If your gnocchi comes out dense: You may have overworked the dough or added too much flour. Be gentle when combining ingredients and avoid adding extra flour unless absolutely necessary.
If the gnocchi falls apart while boiling: The potatoes might have been too moist or you didn’t incorporate enough egg to bind the dough. Ensure potatoes are properly baked and warm when riced, and combine the three whisked eggs evenly.
Sticky dough: Lightly flour the work surface and your hands. Use the exact two cups of flour specified and avoid kneading excessively.

Notes on ingredients

Keeping the ingredient list straightforward is part of what makes this Homemade Gnocchi Recipe so accessible. The potatoes are the star: baking concentrates their flavor and reduces moisture. The three large eggs bring structure without creating heaviness. Two cups of all-purpose flour provide the right balance to form a pliable dough that yields tender gnocchi. Finally, a teaspoon of sea salt seasons the dough gently from the inside.

Final thoughts

There’s a lovely ritual to making gnocchi—from ricing warm potatoes to rolling ropes and creating tiny ridged dumplings. The payoff is a meal that tastes far more special than the effort required. This Homemade Gnocchi Recipe is intentionally simple, built on quality ingredients and careful technique. Once you’ve mastered it, you’ll find endless ways to dress these pillowy gnocchi for casual dinners or elegant gatherings.

Now, grab your baking sheet and get the oven warming. With five baked and peeled potatoes, three large eggs, two cups of all-purpose flour, and a teaspoon of sea salt, you’re only a few steps away from a bowl of impossibly tender, homemade gnocchi.

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Homemade Gnocchi Recipe

Light, pillowy homemade potato gnocchi made with simple pantry ingredients.

Prep Time30

Cook Time1 10

Total Time1 40

Servings: 8 servings

Ingredients

5 baked and peeled potatoes
3 large eggs whisked
2 cups all-purpose flour
1 teaspoon sea salt

Instructions

Preheat the oven to 375°F (190°C). Place the potatoes on a parchment-lined baking sheet and bake for about 60 minutes, until tender when pierced.
Let the potatoes cool at room temperature for 15 to 20 minutes, then peel them.
Press the peeled potatoes through a food mill or ricer into a large bowl so there are no lumps.
Add the whisked eggs, flour, and sea salt to the mashed potatoes and gently combine until a dough forms.
Turn the dough onto a lightly floured surface and knead briefly for 1 to 2 minutes; add an extra teaspoon or two of flour only if the dough is too sticky.
Divide the dough and roll each piece into a rope about 1/2 inch in diameter.
Cut the ropes into 3/4-inch pieces with a bench knife or knife.
Roll each piece over a gnocchi board or press with the back of a fork to create ridges.
Let the formed gnocchi rest at room temperature for 15 to 20 minutes before cooking or storing.
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float, about 2 to 4 minutes.
While the gnocchi cook, heat 2 tablespoons unsalted butter or olive oil in a large sauté pan over medium-high heat until shimmering.
When the gnocchi float, drain them and transfer to the hot pan. Sauté for 2 to 3 minutes until lightly browned, then serve.