Nonna’s Homemade Potato Gnocchi

Few dishes embody the comfort and tradition of Italian cuisine like potato gnocchi.

These tender, fluffy gnocchi are a staple in Italian homes, beloved for their versatility and simplicity.

Mia Nonna’s recipe stays true to tradition, using only four basic ingredients to create a dish that pairs beautifully with classic sauces such as sage butter.

Gnocchi have a rich history that spans the centuries, evolving from a humble peasant food to a beloved Italian classic.

Whether you prepare them for a special occasion or for a cozy family dinner, this recipe will transport you straight to the heart of Italy.

 

Brief history of gnocchi

The origins of gnocchi

The word gnocchi comes from the Italian word nocchio, meaning “wooden knot,” or nocca, meaning “knuckle.”

These small gnocchi have their roots in Roman antiquity, when they were prepared with semolina and eggs.

The evolution of gnocchi

Potatoes were introduced to Italy only in the 16th century, following their arrival from the Americas.

It was not until the 18th century that potatoes became the main ingredient in gnocchi, replacing earlier versions made with flour or breadcrumbs.

This innovation led to the creation of the light and fluffy gnocchi we know and love today.

Gnocchi today

Today, gnocchi is a cornerstone of Italian cuisine, with regional variations throughout the country.

From the pumpkin gnocchi of the north to the ricotta gnocchi of the south, each area adds its unique touch to this timeless dish.

However, potato gnocchi remains the most iconic version, celebrated for its delicate texture and ability to accompany a variety of sauces.

Why make gnocchi at home?

Homemade gnocchi offers an unbeatable texture and flavor that store-bought versions cannot replicate.

This recipe allows you to savor the true essence of Italian cuisine, honoring the tradition and craftsmanship that makes gnocchi a beloved dish around the world.

Enjoy!

 

 

Ingredients for Potato Gnocchi

Total Time Estimate:

• Active cooking/prep time: ~1 hour 15 minutes to 1 hour 30 minutes.
• Cooling time: ~10–15 minutes (for mashed potatoes).

You’ll need about 1.5–2 hours to prepare and serve potato gnocchi with sauce.

For the Gnocchi

• 2 pounds starchy potatoes (Russet or Yukon Gold)
• 1 ½ cups all-purpose flour (plus extra for dusting)
• 1 large egg, lightly beaten
• 1 teaspoon fine sea salt

Suggested Sauce Options

• Sage Butter Sauce: 4 tablespoons unsalted butter, 6 fresh sage leaves, and a pinch of salt

 

INSTRUCTIONS:

Step 1: Prepare the potatoes

1. Boil potatoes with skins on until tender to the fork, about 20-25 minutes.
2. Drain and allow to cool slightly. Peel the potatoes while still hot.
3. Mash the peeled potatoes in a potato masher or mash them until smooth. Spread them out on a work surface to cool completely.

Step 2: Prepare the dough

1. Form a well in the center of the cooled potatoes and sprinkle with flour. Add the beaten egg and salt to the center of the well.
2. Gently mix the ingredients, gradually incorporating the flour into the potatoes.
3. Knead lightly until the dough is soft and firm, but avoid overworking it to keep the gnocchi tender.

Step 3: Shape the gnocchi

1. Divide the dough into four portions. Roll each portion forming a long rope, about six inches thick.
2. Cut the ropes into 1-inch pieces. For a traditional look, roll each piece along the back of a fork to create ridges.
3. Dust the dumplings with flour to prevent sticking.

Step 4: Cook the gnocchi

1. Bring a large pot of salted water to a light boil.
2. Drop the gnocchi into the boiling water in small batches. When they come to the surface, they are cooked (about 2-3 minutes).
3. Using a slotted spoon, transfer the cooked gnocchi to a serving dish.

Step 5: Add the sauce and serve

1. Season the gnocchi with your favorite sauce, such as sage butter.
2. Garnish with grated Parmesan cheese and serve immediately.

 

 

Tips for Perfect Gnocchi

• Use starchy potatoes for the lightest, fluffiest gnocchi.
• Avoid overworking the dough to prevent it from becoming dense.
• Test-cook a single gnocchi to ensure it holds its shape before cooking the full batch.

 

Nutritional Facts for Potato Gnocchi

Nutrient	Per Serving (Without Sauce)
Calories	~190
Protein	~5g
Fat	~1g
Saturated Fat	~0.3g
Carbohydrates	~39g
Fiber	~2g
Sugars	~1g
Sodium	~220mg
Potassium	~400mg

Note: Sauce nutritional values are not included.

 

 

Why Nonna’s Gnocchi are special

This recipe reflects the simplicity and elegance of authentic Italian cuisine. Handed down from generation to generation, Nonna’s Gnocchi highlights the beauty of handmade pasta.

With just a handful of ingredients, you can create a comforting, hearty and deeply traditional dish.

Enjoy!

Homemade Potato Gnocchi

Few dishes embody the comfort and tradition of Italian cuisine like potato gnocchi.

These tender, fluffy gnocchi are a staple in Italian homes, beloved for their versatility and simplicity.

Print Recipe Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Notes

For the Gnocchi

• 2 pounds starchy potatoes (Russet or Yukon Gold)
• 1 ½ cups all-purpose flour (plus extra for dusting)
• 1 large egg, lightly beaten
• 1 teaspoon fine sea salt

Suggested Sauce Options

• Sage Butter Sauce: 4 tablespoons unsalted butter, 6 fresh sage leaves, and a pinch of salt

 

INSTRUCTIONS:

Step 1: Prepare the potatoes

1. Boil potatoes with skins on until tender to the fork, about 20-25 minutes.
2. Drain and allow to cool slightly. Peel the potatoes while still hot.
3. Mash the peeled potatoes in a potato masher or mash them until smooth. Spread them out on a work surface to cool completely.

Step 2: Prepare the dough

1. Form a well in the center of the cooled potatoes and sprinkle with flour. Add the beaten egg and salt to the center of the well.
2. Gently mix the ingredients, gradually incorporating the flour into the potatoes.
3. Knead lightly until the dough is soft and firm, but avoid overworking it to keep the gnocchi tender.

Step 3: Shape the gnocchi

1. Divide the dough into four portions. Roll each portion forming a long rope, about six inches thick.
2. Cut the ropes into 1-inch pieces. For a traditional look, roll each piece along the back of a fork to create ridges.
3. Dust the dumplings with flour to prevent sticking.

Step 4: Cook the gnocchi

1. Bring a large pot of salted water to a light boil.
2. Drop the gnocchi into the boiling water in small batches. When they come to the surface, they are cooked (about 2-3 minutes).
3. Using a slotted spoon, transfer the cooked gnocchi to a serving dish.

Step 5: Add the sauce and serve

1. Season the gnocchi with your favorite sauce, such as sage butter.
2. Garnish with grated Parmesan cheese and serve immediately.