Homemade Potato Gnocchi

Gnocchi are a fantastic potato pasta that are simple and easy to make at home. Pair them with a hearty meat sauce, such as Wild Boar Ragu, for an Italian meat and potatoes style dish.

I have tried several gnocchi recipes, and my favorite is one by Mike Isabella of Graffiato Restaurant in Washington, D.C. I tried his gnocchi at his restaurant served with pork ragu topped with sheep’s milk ricotta and crispy rosemary.

The key to light and flavor gnocchi is technique. You mustn’t over work the dough. Also, get as much moisture out of the potatoes by using a potato ricer. Finally, dip your hands in rice flour before working the gnocchi dough. Rice flour will help to take some of the remaining moisture out of the gnocchi.

For a helpful example great gnocchi technique, see the video below:

Homemade Potato Gnocchi

Total Time: PT1 1/2H

Yield: 4-6 servings


  • 4 large Idaho Potatoes, washed
  • 1 1/2 cups all-purpose flour
  • 2 large egg yolks, beaten
  • 1 teaspoon salt
  • 1/4 cup zested parmesan cheese
  • 4 quarts water (for boiling)
  • 3 tablespoons salt (for cooking water)


  1. Preheat oven to 425 degrees Fahrenheit
  2. Prick each potato several times and roast in the oven for one hour.
  3. Remove potatoes from the oven and let cool for 10-12 minutes
  4. Cut each potato lengthwise and scoop out flesh. Pass the flesh through a potato ricer into a mixing bowl. Add 1 cup of flour, parmesan and salt. Pour the mixture onto a lightly-floured work surface.
  5. Create a small crater in the middle of the mound of potato mixture. Add the two egg yolks and begin to gently work with your hands.
  6. As the dough begins to come together, roll into a ball. Slice the ball into 6 pieces and roll each piece into 12 by 3/4 inch ropes. Sprinkle with remaining flour so it doesn't stick.
  7. Cut the rope into 3/4 inch pieces.
  8. Bring the water to a boil season the water with salt.
  9. Ling a baking tray with paper towels.
  10. In 3-4 separate batches, drop the gnocchi in the water and cook until they float to the top, approximately 1-2 minutes. Spoon the gnocchi on the paper-towel lined baking tray and roll on the towel to remove excess water.
  11. The gnocchi are ready to serve with your favorite sauce!

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