Potato Gnocchi Dough

Gnocchi di patate
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Fresh homemade gnocchi are a humble yet delicious pasta. Most cuisines have a version of potato dumplings and this is Italy’s version. There are countless ways to prepare these, whether in a tomato sauce, brown butter or pesto. Not only are gnocchi super inexpensive to make, but also a great way to feed a crew.

The type of potato is import for gnocchi. A fluffy and floury potato like the russet works best for this recipe.

Potato Gnocchi Dough

Prep Time 20 min Cook Time 30 min Rest Time 5 min Total Time 55 mins
Servings: 6
Best Season: Suitable throughout the year


Traditional homemade potato gnocchi dough. 



  1. Prepare the potatoes

    Rinse and scrub the potatoes. Cut in halves or quarters, depending on the size of the potatoes, and place into a pot of cold salted water. Bring to a boil and cook for 30 minutes or until the potatoes are tender. Drain and let the potatoes cool. 

  2. Prepare the dough

    In a large boil mash the potatoes using a potato ricer. Add the flour, egg and salt. Gently mix just to combine. Over mixing or kneading will lead to hard and chewy gnocchi.

    Traditionally this is done on the counter or working bench but starting in a bowl makes it a bit easier.
  3. Knead the dough

    Transfer the mixture to a counter or work surface. Unlike regular pasta dough we do not want gluten to form. We simply want to combine all the ingredients. Gently knead for a couple minutes to form the ball of dough. 

    Let the dough rest for 5 minutes covered. 

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