Forget waiting an hour for a delivery that shows up lukewarm. You can make pillowy gnocchi at home with three ingredients and a pan that isn’t fancy. This is the kind of humble Italian comfort food that turns “I can’t cook” into “I nailed it” in under an hour.
Crisp edges, tender centers, butter, sage—this is the upgrade your weeknight deserves. If you’ve got potatoes, flour, and an egg, you’re already halfway to bragging rights.
What Makes This Recipe So Good
- Pillowy texture: Steam-dried potatoes plus minimal mixing equals gnocchi that’s light, not gummy.
- Simple ingredients: Pantry staples transform into restaurant-level results—no fancy gadgets required.
- Fast sauce strategy: A browned butter–sage finish delivers massive flavor with almost no effort.
- High success rate: Clear cues at every step so you know exactly when to stop mixing and when to boil.
- Versatility: Toss with pesto, marinara, or a creamy gorgonzola sauce—your call.
Ingredients Breakdown
- 2 pounds (900 g) starchy potatoes (Russet or Yukon Gold). Starch is key for fluffiness.
- 1 large egg, lightly beaten.
Binds without making the dough tough.
- 1 to 1 1/4 cups (130–160 g) all-purpose flour, plus extra for dusting. Start low, add as needed.
- 1 teaspoon kosher salt, plus more for the boiling water.
- 4 tablespoons (55 g) unsalted butter for finishing.
- 8–10 fresh sage leaves (optional but traditional).
- Freshly grated Parmigiano-Reggiano, to serve.
- Freshly ground black pepper, to taste.
The Method – Instructions
- Cook the potatoes: Boil whole, unpeeled potatoes in salted water until knife-tender, 20–30 minutes. Whole keeps them dry; waterlogged potatoes = sad gnocchi.
- Steam-dry: Drain, then return to the hot pot for 2–3 minutes to evaporate moisture.
Let cool just enough to handle.
- Rice or mash: Peel and pass through a potato ricer onto a clean board or mash until lump-free. Spread out to release steam—drier is better.
- Season and add egg: Sprinkle with salt. Drizzle the beaten egg over the potatoes.
- Add flour gradually: Start with 1 cup flour.
Using a bench scraper or your hands, gently fold and press into a soft dough. Add more flour only if sticky. The dough should be tender, not tight.
- Brief knead: Bring together with light kneading for 20–30 seconds.
Stop the second it’s cohesive. Overworking = rubbery texture.
- Shape: Divide into 4 pieces. Roll each into a rope about 3/4 inch thick.
Cut into 1-inch pillows.
- Optional ridges: Roll each piece over a fork or gnocchi board to make ridges. Looks pro, holds sauce, but not mandatory.
- Boil: Bring a large pot of salted water to a gentle boil. Add gnocchi in batches.
When they float, give them 30–60 seconds more, then lift out with a slotted spoon.
- Browned butter finish: In a wide skillet, melt butter over medium heat. Add sage and cook until the butter turns golden and nutty, 2–3 minutes. Toss in gnocchi and cook 1–2 minutes until lightly crisped.
- Serve: Top with Parmigiano and black pepper.
Taste, adjust salt, and try not to inhale it all at once.
Keeping It Fresh
- Same-day: Spread shaped gnocchi on a floured tray, cover lightly, and cook within 2–3 hours.
- Freeze: Freeze on a tray until solid, then bag. Cook from frozen; add 1–2 minutes to boiling time.
- Leftovers: Refrigerate cooked gnocchi up to 2 days. Reheat in a skillet with a little butter or sauce.
Microwaving works, but where’s the fun in that?
What’s Great About This
- Budget-friendly: Potatoes + flour + egg = luxury taste on a Tuesday budget.
- Beginner-proof: Visual cues (float test, dough feel) keep you on track.
- Scalable: Double it for guests, or freeze for future you (who will be very grateful, FYI).
Common Mistakes to Avoid
- Overboiling potatoes: Waterlogged spuds need more flour, leading to dense gnocchi.
- Too much flour: Add just enough so the dough isn’t sticky. Soft is the goal.
- Over-kneading: Treat it like pastry—gentle touch, minimal handling.
- Hard rolling boil: A furious boil batters the gnocchi. Gentle simmer = intact pillows.
- Skipping the finish: That quick butter-sage toss adds flavor and texture.
Don’t skip it unless you’re swapping sauces.
Mix It Up
- Ricotta gnocchi (gnudi vibes): Swap potatoes for ricotta (well-drained), add flour and Parmesan. Even lighter, IMO.
- Sweet potato version: Use roasted sweet potatoes; pair with browned butter, chili flakes, and lemon zest.
- Spinach boost: Fold in finely chopped, well-squeezed spinach for color and nutrients.
- Sauce switch-ups: Try pesto, vodka sauce, roasted tomato butter, or creamy gorgonzola with walnuts.
- Cheesy core: Press a tiny cube of mozzarella into each piece for a gooey surprise. Because why not?
FAQ
Do I need a potato ricer?
A ricer gives the lightest texture, but a regular masher works if you make it perfectly smooth and lump-free.
Avoid food processors—they turn potatoes gluey.
Why are my gnocchi tough?
Too much flour or over-kneading. Keep the dough soft, add flour gradually, and stop handling it as soon as it comes together.
Can I make the dough ahead of time?
Better to shape and freeze rather than hold raw dough, which can get sticky or oxidize. Freeze on a tray, then bag for up to 2 months.
How salty should the water be?
Like the sea.
About 1–2 tablespoons kosher salt per large pot. Properly seasoned water makes the gnocchi taste like something, not nothing.
Can I skip the egg?
Yes, but handle very gently and chill the shaped gnocchi before boiling. They’ll be a bit more delicate without the binder.
The Bottom Line
Master this Italian gnocchi recipe once and you’ve got a weeknight power move forever.
Three humble ingredients, a few smart techniques, and you’re eating clouds with crispy edges. Keep it classic with butter and sage or go wild with sauces—either way, you’ll wonder why you ever settled for store-bought.
