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How to Make Gnocchi

By Betty Crocker Kitchens
Created January 10, 2017
These hearty potato dumplings are a perfect winter dish and require just a few simple ingredients to make at home.
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Making restaurant-quality gnocchi requires very few ingredients but can be a bit delicate since you’re dealing with dumplings. Follow our easy step-by-step guide to make sure your gnocchi keep their form and remain deliciously filling.

What you’ll need: 

  • 2 medium russet potatoes 
  • 1 teaspoon salt
  • 2 eggs
  • 2 to 2 1/3 cups Gold Medal Flour
  • 4 quarts water
  • 1 tablespoon salt
  • 4-quart Dutch oven saucepan
  • Potato masher
  • Large bowl
  • Fork
  • 6-to 8-quart Dutch oven or saucepan 

How to: 

1. In 4-quart Dutch oven or saucepan, heat potatoes and enough water to cover to boiling. Cover and boil about 30 minutes or until tender; drain and cool slightly. Peel potatoes and mash in large bowl until smooth; cool.

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2. Stir 1 teaspoon salt, the eggs and enough of the flour into mashed potatoes to make a stiff dough. Shape into 1-inch oval balls. You can leave the gnocchi without ridges--which is your best bet if you’ll simply be serving them with brown butter--or you can make ridges, which is helpful if you’ll be covering them with sauce, as the ridges help the gnocchi retain the sauce. Form ridges by pulling the tines of a table fork over each 1-inch oval ball.

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3. Heat 4 quarts water and 1 tablespoon salt to boiling in 6-to 8-quart Dutch oven or saucepan. Add about ¼ of the gnocchi. After gnocchi rise to surface, boil uncovered 4 minutes. Remove with slotted spoon; drain. Repeat with remaining gnocchi.

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Expert tips:

  • If you have one, you can also use a gnocchi ridger to create the indentations.
  • If gnocchi falls apart in water, it’s likely you didn’t use enough flour.