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Easy Homemade Potato Gnocchi

Making homemade potato gnocchi is surprisingly straightforward, incredibly rewarding, and worth it! Boiled, mashed potatoes form the smooth base of gnocchi; an egg is added to give structure to the dough. After you knead the dough to just the right consistency, roll it out into a long rope and cut it into bite-sized pieces, taking care to add a personal touch, whether it's a decorative fork pattern or a simple indentation. Boil the gnocchi until they float to the surface, then sauté them in a luscious butter-sage sauce until they're delicately golden. With each mouthful, revel in the satisfaction of achieving restaurant-quality gnocchi in the comfort of your own kitchen.

Tasty Team
90% would make again
Easy Homemade Potato Gnocchi


for 2 servings

  • 1 teaspoon kosher salt, plus more for boiling potatoes
  • 4 medium russet potatoes
  • 1 teaspoon freshly ground black pepper
  • 1 large egg
  • 1 ½ cups all-purpose flour (190 g), plus more for dusting
  • 2 tablespoons unsalted butter
  • 1 large sprig fresh sage leaves

Nutrition Info

  • Calories 876
  • Fat 15g
  • Carbs 163g
  • Fiber 11g
  • Sugar 5g
  • Protein 20g

Estimated values based on one serving size.


  1. Add the potatoes to a large pot of cool, salted water. Bring the water to a boil and cook for 20-–5 minutes, or until a fork can easily pierce a potato. Drain the potatoes and set aside until cool enough to handle, but still warm.
  2. Using a peeler or your fingers, remove the skin from the potatoes. Add the potatoes to a medium bowl and mash until no lumps remain. Add the salt and pepper and mix well. Make a well in the center of the potatoes and crack the egg into it. Beat the egg briefly, then use your hands to gently mix into the potatoes until evenly distributed.
  3. Scoop the flour onto a clean surface and turn out the potato dough onto it. Working quickly and carefully, knead the dough, only incorporating as much flour as you need along the way until the dough loses stickiness and becomes more solid. Slice the dough into 4 portions. Roll out 1 portion into a long rope, about 1 inch wide, cutting in half and working with 1 half at a time if the rope is becoming too long. Slice the rope into ½-inch pieces and set aside on a lightly floured surface. Repeat with the remaining dough.
  4. If desired, place a fork on your work surface and slide each gnocchi square from the base of the fork prongs to the top to make a decorative pattern, or press your indent finger into the center of each square to make a divot.
  5. Bring a large pot of salted water to a boil. Add the gnocchi in batches, stirring gently once or twice to ensure they are not sticking. Boil until they float to the surface; after another 15-30 seconds in the water, remove.
  6. Melt the butter in a large pan over medium heat. Add the sage and cook until starting to crisp, 46–60 seconds, then add the gnocchi and toss until lightly golden.
  7. Enjoy!
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Easy Homemade Potato Gnocchi