There’s something irresistibly comforting about pillowy potato gnocchi made from scratch. Soft, tender dumplings that melt in your mouth are easier to make than you might think — and using the right potatoes and a light hand with the flour is the secret. In this guide I’ll walk you through each step of making classic potato gnocchi with 1 kilogram of floury potatoes (Russet, Yukon Gold, Vitelotte, or a mix), 300 grams plain flour plus extra if needed, one small free-range egg beaten, and a pinch of sea salt. Follow along and you’ll have delicate gnocchi ready to serve with butter and sage, a simple tomato sauce, or a rich mushroom ragu.

Why these ingredients matter

Not all potatoes are created equal when it comes to gnocchi. Floury potatoes like Russet and Yukon Gold have a drier, mealy texture once baked or boiled, which helps prevent a gummy dough. Vitelotte and other heirloom varieties add interesting color and subtle flavor if you want to experiment, but texture should be your priority.

The 300 grams of plain flour acts as a binding and structure agent. Use only what the dough needs — overworking or over-flouring will yield dense gnocchi. The beaten small free-range egg enriches the dough slightly and gives a touch of elasticity, while a pinch of sea salt seasons the whole batch.

Equipment you’ll need

Large saucepan or pot for boiling potatoes
Potato ricer or fine grater
Work surface for mixing and shaping
Bench scraper or knife
Fork or gnocchi board for shaping
Large pot for cooking gnocchi
Slotted spoon

Prep at a glance

Potatoes: 1 kg floury potatoes (Russet, Yukon Gold, Vitelotte, etc.)
Flour: 300 g plain flour, plus extra for dusting if needed
Egg: 1 small free-range egg, beaten
Salt: A pinch of sea salt

Make-ahead and storage

You can prepare the gnocchi dough ahead of time and refrigerate it for a few hours wrapped tightly, but I recommend shaping and cooking them the same day for the best texture. Shaped uncooked gnocchi can be frozen in a single layer on a tray, then transferred to a bag once firm.

Step-by-step instructions

Below are clear, stepwise directions that follow the ingredient list exactly and keep the same order from cooking potatoes to shaping and cooking the gnocchi. Read through once before you begin, then follow each step carefully.

Cook the potatoes whole. Place 1 kilogram of floury potatoes (Russet, Yukon Gold, Vitelotte, etc.) into a large saucepan and cover with cold water. Bring to a gentle boil and simmer until the potatoes are fork-tender, about 20–30 minutes depending on size. Cooking them whole prevents them from absorbing excess water, which helps keep the gnocchi light.
Drain and steam-dry. Drain the potatoes thoroughly and return them to the hot pot off the heat for a minute or two so excess moisture evaporates. This step reduces water content and prevents a gluey dough.
Rice the potatoes while hot. While still warm, pass the potatoes through a potato ricer or grate them finely onto your work surface. Spread the riced potatoes out slightly to help them cool and release steam. Avoid mashing with a spoon or using a food processor; that can make the texture gummy.
Season and add the egg. Make a well in the center of the riced potatoes and sprinkle in a pinch of sea salt. Pour in the beaten small free-range egg. The egg should be light and just enough to help bind the dough without making it heavy.
Add the flour gradually. Scatter 300 grams of plain flour over the potatoes in small portions. Use a light touch as you bring the mixture together. With your hands or a bench scraper, fold the flour into the warm potatoes until a soft, slightly tacky dough forms. Stop mixing as soon as the ingredients hold together; overworking will develop gluten and make the gnocchi dense.
Adjust texture if needed. If the dough feels too sticky to handle, dust the work surface with a little extra plain flour and knead only briefly until it becomes workable. Use sparingly — the goal is a soft, tender dough, not a stiff one. If the dough is too dry and crumbly, press gently to incorporate a few drops of water, not flour.
Divide the dough. Cut the dough into four equal pieces using a bench scraper. Work with one portion at a time and keep the remaining pieces lightly covered to prevent drying.
Roll into ropes. On a lightly floured surface, roll one piece into a long rope about 2 cm (¾ in) thick. Keep the pressure even and rotate the rope as you roll to keep it uniform. Repeat with the remaining pieces.
Cut into dumplings. Using a knife or bench scraper, cut each rope into 2 cm (¾ in) pieces. For traditional ridged gnocchi, gently roll each piece down the tines of a fork or over a gnocchi board with your thumb to create the little grooves that hold sauce.
Arrange for cooking. Place the shaped gnocchi on a lightly floured tray in a single layer. If you plan to cook them immediately, leave a little space between pieces. If freezing, arrange them without touching and freeze until firm before transferring to a bag.
Cook the gnocchi. Bring a large pot of salted water to a gentle boil. Add the gnocchi in batches so they have room to move. Cook until they float to the surface and then allow them to simmer for another 30–60 seconds. Remove with a slotted spoon and transfer directly to your sauce or to a warm serving dish.
Finish and serve. Toss the cooked gnocchi in your sauce of choice — a simple brown butter and sage, a light tomato sauce, or a creamy mushroom and thyme mixture are all excellent. Serve immediately while tender.

Helpful tips for perfect gnocchi

Cook potatoes whole and leave the skin on while boiling to reduce water uptake.
Rice potatoes while hot so they remain dry and fluffy; this keeps the dough light.
Use the least amount of flour necessary. Resist the urge to add more than 300 grams unless the dough is unworkable; too much flour makes the gnocchi heavy.
Work quickly and lightly. Overworking the dough develops gluten, which results in chewy gnocchi.
Test one or two gnocchi before shaping the whole batch. Cook a couple to check texture and adjust flour or handling technique if needed.
For colorful variations, swap some of the potatoes for Vitelotte or add a small amount of finely mashed roasted pumpkin or beet puree; adjust flour slightly if the moisture content changes.

Serving suggestions

Gnocchi is incredibly versatile. Try these simple pairings:

Brown butter and sage with a squeeze of lemon and grated cheese.
Light tomato sauce with garlic and basil for a fresh, bright plate.
Creamy mushroom sauce with thyme and cracked black pepper.
Roasted vegetables and a drizzle of olive oil for a vegetarian main.

Troubleshooting

If the dough is too sticky: Lightly dust the surface with plain flour and knead only a few turns. If it remains very sticky, let the riced potatoes cool a little more next time before adding the egg and flour.

If the gnocchi fall apart in the water: The dough may be too wet or under-floured. Next time, use a touch more flour — but add it gradually. Also make sure the pieces are compacted slightly when shaping so they hold together in the water.

If the gnocchi are dense: You likely used too much flour or overworked the dough. Use the gentlest handling next time, and aim to use only the 300 grams of plain flour unless absolutely necessary.

Notes on ingredients

The recipe uses 1 kilogram of floury potatoes, which can be a single variety like Russet or Yukon Gold, or a mix including Vitelotte for color. Keep the ingredient amounts precise: 300 grams plain flour, 1 small free-range egg beaten, and a pinch of sea salt. These amounts yield a tender, flavorful batch without excess binding.

Final thoughts

Learning how to make potato gnocchi from scratch is one of those kitchen victories that feels both rustic and elegant. With 1 kilogram of floury potatoes, 300 grams of plain flour, one small beaten free-range egg, and a pinch of sea salt, you can create fluffy, delicate gnocchi with minimal fuss. Stick to the step-by-step directions above, watch your flour usage, and handle the dough gently. Before long you’ll be serving plate after plate of pillowy dumplings to family and friends — and wondering why you didn’t start sooner.

Happy cooking, and enjoy your gnocchi!

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How to Make Potato Gnocchi

Light, pillowy potato gnocchi made from simple ingredients and ready to pair with your favorite sauce.

Prep Time15

Cook Time30

Total Time45

Servings: 8 servings

Ingredients

1 kg floury potatoes (Russet, Yukon Gold, Vitelotte, etc.)
300 g plain flour plus extra for dusting if needed
1 small free-range egg beaten
sea salt a pinch, plus salt for cooking water

Instructions

Place the whole, unpeeled potatoes in a large pot of cold water and bring to a boil; cook until fork-tender, about 20–30 minutes.
Drain and let cool slightly until safe to handle, then cut each potato lengthwise and scoop the flesh into a ricer fitted with the finest disk; rice directly onto a clean work surface.
Spread the riced potato into an even layer, sprinkle with a pinch of sea salt, then add about half the flour and half the beaten egg.
Gently knead the mixture, incorporating the flour and egg; add the remaining flour and egg as needed, kneading until the dough is soft but holds together without becoming sticky.
Cut off a small portion of dough and roll it on a lightly floured surface into a rope about 1/2 inch (1.2 cm) thick.
Cut the rope into 1-inch (2.5 cm) pieces, then press each piece with your index finger and roll on a gnocchi board or the tines of a fork to form ridges.
Place formed gnocchi on a well-floured baking tray in a single layer and repeat with remaining dough.
Bring a large pot of lightly salted water to a gentle boil and cook the gnocchi in batches for 1–2 minutes, until they rise to the surface.
Use a slotted spoon to transfer the cooked gnocchi to your sauce or a serving dish, then toss gently and serve.
If not cooking immediately, freeze the gnocchi in a single layer on a baking sheet, then transfer to freezer bags and cook from frozen when needed.