Soft, pillowy gnocchi made from scratch in under an hour? Yes, it’s possible with this 3-ingredient recipe that requires no special tools. These little dumplings are tender yet slightly chewy, with a melt-in-your-mouth texture that’s pure comfort. The simplicity of flour, potato, and egg creates a dish that’s both rustic and elegant, perfect for pairing with your favorite sauce.
In just 40 minutes of prep and a quick 2-minute cook time, you’ll have a plate of homemade gnocchi that rivals any restaurant version. The earthy flavor of the potatoes shines through, while the light, airy texture makes every bite irresistible. It’s a dish that feels indulgent yet is surprisingly easy to master.
Simple Ingredients for Homemade Gnocchi
- 4 medium potatoes (about 2 lbs/900g; see tips for best varieties)
- 1 large egg, beaten
- 1 cup (5 oz/142g) all-purpose flour (plus extra for dusting)
- Salt (for baking and seasoning)
- Olive oil (for coating potatoes)
Step-by-Step Instructions for Perfect Gnocchi
- Prepare the potatoes: Wash and dry the potatoes. Place them on a parchment-lined baking tray. Prick each potato with a fork, coat lightly with olive oil, and sprinkle generously with salt. Bake at 425°F (210°C) for 60-70 minutes, or until a fork inserts easily into the center. Let cool for 5 minutes.
- Make the dough: While still hot, hold the potatoes in a dish towel and scoop out the fluffy centers into a sieve. Pass the potato through the sieve onto your countertop using the back of a spoon. Immediately add the beaten egg and sprinkle the flour over the sieved potato. Use a dough cutter or butter knife to bring the dough together. Knead lightly until smooth and shape into a log. (If sticky, add a bit more flour.)
- Shape the gnocchi: Dust your work surface with flour. Cut the dough into thick slices and roll into ropes about 3/4 inch in diameter. Cut each rope into 1-inch pieces. Hold a fork in one hand and press a piece of gnocchi against the back of the tines with your index finger, creating ridges. Flip it over the fork to drop onto the work surface. (Dust fork and fingers with flour if sticky.)
- Cook or store: Drop gnocchi into boiling water and cook until they float to the surface, about 2 minutes. Let them cook an additional 20 seconds before removing with a slotted spoon. Serve immediately with your favorite sauce, or refrigerate for up to 2 days. To freeze, place gnocchi in a single layer on a tray and freeze for up to 8 weeks.
Quick and Easy Sauce Pairings
These homemade gnocchi are versatile and pair beautifully with a variety of sauces. For a classic option, try a simple marinara or pesto. If you’re feeling indulgent, brown butter with sage is a rich and aromatic choice. For a creamy twist, a parmesan alfredo sauce works wonders. Don’t forget to finish with a sprinkle of freshly grated Parmesan cheese!
Perfecting the Freeze-and-Save Process
If you’re not cooking your gnocchi right away, freezing is a great option. Lay them in a single layer on a lightly floured baking sheet and freeze until solid. Once frozen, transfer them to a zip-top bag or airtight container. This method ensures they don’t stick together. When ready to cook, you can boil them straight from the freezer—just add an extra minute or two to the cooking time.
Time-Saving Tips for Busy Cooks
To make this recipe even quicker, consider baking the potatoes ahead of time and storing them in the fridge. When you’re ready to make the dough, simply reheat the potatoes in the microwave for a few seconds. Also, double the batch and freeze half for a future meal—this way, you’ll have homemade gnocchi ready in no time!
Avoiding Common Gnocchi Pitfalls
One of the most common mistakes is overworking the dough, which can make the gnocchi tough. Knead lightly and only until the dough comes together. Additionally, ensure the potatoes are still hot when you sieve them—cool potatoes can lead to a gummy texture. If the dough feels sticky, don’t hesitate to add a little more flour as needed.
Creative Recipe Variations to Try
For a twist on the classic, consider adding spinach puree or sweet potato to the dough for a pop of color and flavor. You can also mix in herbs like rosemary or thyme for an aromatic touch. If you’re gluten-free, substitute the all-purpose flour with a gluten-free blend, but be mindful of the dough’s texture.
3-Ingredient Homemade Gnocchi (NO Special Tools)
Ingredients
Potato Gnocchi Dough
- 4 medium potatoes (2lbs/900g) (see tips above varieties)
- 1 large egg beaten
- 1 cup all-purpose flour (5oz/142g)
- salt for baking and seasoning
Instructions
- Wash and dry the potatoes and place them on a baking tray with parchment. Prick each potato with a fork before coating with a little olive oil and generously sprinkle over the salt. (See tips above about why I bake rather than boil my potatoes)
- Bake at 425°F (210°C) for roughly 60-70 minutes or until a fork inserted in the center comes out easily. Allow cooling for just 5 minutes.
- While still hot, hold the potatoes in a dish towel and scoop out the fluffy center into your sieve. I do this in 2 batches. Straight away and while still hot pass the potato through a metal sieve onto your countertop using the back of a spoon. Note: If the potatoes cool down too much it will be impossible to pass them through a sieve.
- Next, over the cooled sieved potato, pour over the beaten egg and sprinkle over the flour. With a dough cutter or a butter knife bring the dough together. Knead lightly on the work surface until the dough comes together and is smooth. Shape it roughly into a log. Note: If your dough seems sticky you can always add a little more flour.
- Dust your work surface with flour (or rice flour). Cut the dough into thick slices and roll them out into ropes roughly 3/4 inch in diameter (see video above). Cut each rope into 1-inch pieces.
- Hold a fork in one hand, and use your index finger to hold a cut edge of a piece of gnocchi against the curved back of the tines of the fork. Press into the center of the gnocchi with your index finger to make a deep indentation. While you are pressing the piece against the tines, flip it away over the tip of the fork, allowing the gnocchi to drop to the work surface (Watch the video above for a step by step). If the gnocchi becomes sticky, dip fork and index finger into flour. The finished gnocchi will have ridges on one side and a depression on the other. At this point, gnocchi can be refrigerated on a lightly floured baking sheet for several hours or can be frozen.
- Drop gnocchi into a pot of boiling water, and cook until they float to the surface, about 2 minutes. Once they rise to the top give them another 20 seconds before removing with a slotted spoon. Tip: Don’t stir too much while cooking as the gnocchi are soft and can break up.
- Serve with any of your favorite pasta sauces or simply with brown butter. If you don’t want to cook your gnocchi straight away keep them in the fridge for up to 2 days or freeze them for up to 8 weeks. Just make sure to freeze them flat in a single layer on a tray.
