Potato Gnocchi Recipe | Vegetarian Times Skip to main content

Potato Gnocchi

The secret to fluffy, tender gnocchi is to make the dough while the mashed potatoes are hot, add just enough liquid to hold it together, and work it as little as possible.
To freeze: place cooked gnocchi on a parchment-lined baking sheet in the freezer, freeze until gnocchi are hard, and transfer to resealable plastic bags. To reheat: add frozen gnocchi to boiling water, and cook 2 to 3 minutes, or until heated through. Serve with your favorite pasta sauce and cheese.



Ingredient Line: 
2 ½ lb. russet or Idaho potatoes
Ingredient Line: 
½ tsp. salt
Ingredient Line: 
1 large egg, lightly beaten
Ingredient Line: 
¾ cup potato starch


1. Preheat oven to 350°F. Prick potatoes all over with fork, and bake 45 minutes to 1 hour, or until soft to touch. Slice open, and let cool 10 minutes.

2. Scoop out potato flesh (it will still be hot); reserve skins for another use. Mash potato flesh in bowl or put through potato ricer. Stir in salt, then egg with fork. Stir in potato starch until dough comes together and no longer sticks to fork or your hands.

3. Scoop out 1/2 cup dough, and roll into 3/4-inch-thick rope on work surface dusted with potato starch. Cut rope into 3/4-inch pieces. Set back of fork atop 1 gnocchi, and use fork to roll gnocchi toward you, making light indentations with fork tines. Transfer to parchment-lined baking sheet.

4. Bring pot of salted water to a boil. Add gnocchi, and cook 2 minutes, or until gnocchi float to top. Drain, and serve.

Nutrition Information: 

4 g
Total Fat: 
<1 g
Saturated Fat: 
<1 g
47 g
31 mg
213 mg
2 g
3 g
Serves 6 (makes about 100 gnocchi)

Comments on this Recipe

These gnocchi were fun and easy to make but they disintegrated while cooking. All I had left was potato water. What a waste of time.

These worked out really well had zero problem cooking and tasted delicious. Thanks!

This didn't work for me at all. I followed the recipe completely, but my dough fell apart! I tried kneading it and that helped a little, but when it came time to roll the gnocchi they fell apart again. I wouldn't try this recipe again.

I have not made this recipe but I have noticed that many recipe sites use the terms "potato starch" and "potato flour" interchangeably. They are very different products and I suspect that the use of potato flour would yield unindesirable results.

Can I make this with sweet potatoes? Could I use another starch instead of potato starch? I love gnocci, but my partner is allergic to potatoes.


i was looking for a vegan recipe any substitutes for egg and butter

Can I use sweet potatoes?

I agree with Emily and several others. This recipe did not work for me. The dough fell apart. I haven't even tried to press and cook. Seems like ill end up with potato water. Waste of food and time!!!

Can I substitute sweet potatoes and GF cornstarch or tapioca starch in this recipe? I am allergic to nightshade plants.

I subbed cornstarch for the potato starch. The dough held together but not enough to roll on a fork for the classic design. They made the water murky when boiling and were fairly dull tasting and had no tooth to them. I would not recommend this recipe. It is a big waste of time. I wish we had just had the potatoes mashed instead of going through the whole recipe.

That's too much potato and not enough flour or starch. Most recipes also call for more eggs. That's why they fell apart.