Potato Gnocchi Recipe: Traditional Homemade Gnocchi | Mama Florence Cooking School

What Are Potato Gnocchi?

Potato gnocchi are small, tender Italian dumplings made primarily from cooked potatoes and flour.

This version also includes an egg, which helps bind the dough and makes it easier to work with. Unlike fresh egg pasta, gnocchi dough isn’t rolled into thin sheets or cut into ribbons. Instead, it’s shaped into long ropes, cut into bite-sized pieces, and either left plain or rolled over a fork or gnocchi board to create the characteristic ridges. The result is soft, pillowy gnocchi with delicate grooves that catch the sauce, ensuring every bite is beautifully coated and full of flavor.

Homemade Potato Gnocchi from Scratch

Potato gnocchi are one of those recipes where texture matters more than complexity. At Mama Florence Cooking School, the dough is built from cooked potato, flour, egg, and salt, then shaped into small pieces that cook in just a few minutes. The key is restraint. The potatoes should be dry and fluffy, the dough should be handled gently, and the flour should be added only until everything comes together.

Once shaped, the gnocchi can go in almost any direction - butter and sage, tomato sauce, ragù, or something more seasonal.

How to Make Potato Gnocchi

Ingredients

• 1 kg (2.2 lbs) of starchy potatoes, preferably Russet or Yukon Gold • 250–300 gr all-purpose flour, plus extra for dusting • 1 large egg, lightly beaten • salt, to taste

Mama’s Secret: Use as little flour as the dough will comfortably take. Start with 250 gr and only add more if the mixture is too sticky to handle. Too much flour can make the gnocchi dense, while gentle handling keeps them softer.

1. Cook the Potatoes

• Wash the potatoes thoroughly but do not peel them.
• Place them in a large pot of cold water and bring to a boil.
• Cook until tender, usually 20–30 minutes depending on size.
• To check, pierce a potato with a fork. It should slide off easily.

2. Mash the Potatoes

• Drain the potatoes and allow them to cool only until they are comfortable to handle.
• Peel them while still warm.
• Pass the potatoes through a potato ricer or food mill into a large bowl.
• Spread the mashed potato into an even layer and allow it to cool to room temperature.
• This helps keep excess moisture from working its way into the dough.

3. Make the Gnocchi Dough

• Season the cooled potato with a generous pinch of salt.
• Drizzle over the beaten egg.
• Gradually add the flour, beginning with 250 g.
• Mix gently with your hands until a dough forms.
• Do not knead aggressively or work the dough for longer than necessary.
• If it is still too sticky, add a little more flour, up to approximately 300 g total.

4. Shape the Gnocchi

• Dust your work surface lightly with flour.
• Divide the dough into 4–6 portions.
• Roll each portion into a long rope approximately 1–2 cm thick.
• Cut the ropes into pieces around 2 cm long.
• You can leave them as they are or roll each piece gently over the tines of a fork or a gnocchi board to create ridges.

5. Cook the Gnocchi

• Bring a large pot of salted water to the boil.
• Add the gnocchi in batches so you do not overcrowd the pot.
• Cook until they rise to the surface, usually about 2–3 minutes.
• Use a slotted spoon to lift them from the water.
• Then transfer them directly into your chosen hot sauce and toss gently with a little reserved cooking water if needed.

What Sauce Goes with Potato Gnocchi?

One of the nicest things about a basic potato gnocchi recipe is that it leaves the sauce open. A simple butter-and-sage sauce keeps the focus on the potato itself. Tomato sauce gives you something brighter. A slow ragù takes the dish in a richer direction. And if you want a full Mama Florence serving variation, try our Potato Gnocchi with Cherry Tomatoes, Zucchini & Burrata. That recipe pairs fresh potato gnocchi with sautéed zucchini, cherry tomatoes, basil, and burrata for a much more summery finish.

Plain Potato Gnocchi vs Gnocchi with Burrata

These pages should do two different jobs. This new recipe teaches the gnocchi itself: choosing potatoes, making the dough, shaping, and cooking. The existing Potato Gnocchi with Cherry Tomatoes, Zucchini & Burrata is the complete finished dish, with its own zucchini, tomato, basil, garlic, and burrata sauce.

The Perfect Bite

Good potato gnocchi should feel soft without becoming mushy, with enough structure to survive the pan but not so much flour that they turn heavy. The potato should still be the first thing you notice. Whatever sauce you choose should sit around the gnocchi rather than overwhelm them, catching in the ridges and coating the outside while the center stays soft.

More Handmade Italian Pasta to Make

If you want to move from potato dough to fresh pasta, our Fresh Egg Tagliatelle uses eggs, all-purpose flour, and semola to make long ribbons. For something more rustic, our Fresh Pici Pasta is egg-free and shaped entirely by hand. And for another potato-centered pasta, try our Tortelli di Patate, where the potato moves inside the pasta rather than becoming the dough itself.

Learn More About Potato Gnocchi

If you want to go beyond the recipe, explore our Homemade Potato Gnocchi guide, where we look at the history of gnocchi, how potato versions developed in Italy, which potatoes work best, and the sauces traditionally served with them.

Learn to Make Gnocchi with Mama Florence

Gnocchi are one of those recipes where the written instructions only get you so far. The real skill is learning what the dough should feel like - how much flour is enough, when to stop mixing, and how softly to shape the pieces. You can explore techniques like these in our Cooking Classes in Florence at Mama Florence Cooking School, working alongside our chefs from dough to finished dish.

 

Potato Gnocchi FAQ

Q: What are potato gnocchi made from? A: This recipe uses 1 kg starchy potatoes, 250–300 g all-purpose flour, 1 large egg, and salt.

Q: What potatoes are best for gnocchi? A: The source recommends starchy potatoes such as Russet or Yukon Gold.

Q: How much flour should I use for gnocchi? A: Start with 250 g and add more only if the dough remains too sticky, up to around 300 g.

Q: Should I peel potatoes before boiling them for gnocchi? A: No. The recipe boils them with the skins on, then peels them while they are still warm.

Q: How long do potato gnocchi cook? A: Usually about 2–3 minutes, or until they float to the surface.

Q: Do I need a gnocchi board? A: No. You can leave the pieces plain or create ridges using the tines of a fork.

Q: What sauce goes with potato gnocchi? A: Butter and sage, tomato sauce, and ragù all work well. For a complete Mama Florence version, try our Potato Gnocchi with Cherry Tomatoes, Zucchini & Burrata. 

 

Disclaimer

Please note that our chefs may adapt recipes according to seasonal ingredient availability and participants’ dietary or allergy requirements. As a result, the ingredients, preparation, or presentation shown in this recipe may vary from what you prepared during your Mama Florence class. In some cases, elements of a dish may also appear as separate recipes — for example, the fresh pasta you prepared may be paired here with a different sauce, while the sauce from your class may appear in another recipe. Please reach out to our team if any confusion arises. Thank you — the Mama Florence Family.

Reviews

4.9 11 reviews

1. As a student with a tiny kitchen and two pans I still managed this.

   Tom B.

   Leeds, UK · June 2026

2. Tried it with what was in the cupboard on a Wednesday. Not authentic, but it did the job.

   Nina H.

   Zurich, Switzerland · March 2026

3. Made it at Christmas and it has earned a permanent place.

   Amelia J.

   Adelaide, Australia · November 2025

4. Made it for my father, who cooked the same thing his own way for thirty years. He conceded that this was also good, which is the most I will ever get.

   Stefan B.

   Munich, Germany · August 2025

Show all 11 reviews