I love recipes that feel indulgent but actually take just a little time and a handful of humble ingredients. Simple Homemade Gnocchi is one of those recipes: pillowy potato dumplings that are tender, comforting, and ridiculously easy to make. Using only 1 pound potatoes (any kind or color), 1/2 cup all-purpose flour, and 1/2 teaspoon salt, this gnocchi is pure, straightforward, and incredibly satisfying. Whether you’re feeding a crowd or treating yourself to a cozy dinner, these soft dumplings are ready to steal the show.

This recipe celebrates texture and technique. The goal is a light, delicate gnocchi that holds together but doesn’t become dense or gummy. With just three pantry staples, you’ll learn how to handle the dough, shape the dumplings, and cook them to pillowy perfection. Follow the step-by-step directions below for dependable results—even if this is your first time making gnocchi.

Why this Simple Homemade Gnocchi works

Three ingredients keeps things honest. Potatoes bring moisture and structure, flour provides the binding, and salt enhances flavor. The keys to success are choosing the right potato texture after cooking, working quickly to avoid overworking the dough, and using a light hand when shaping. The amount of flour is intentionally small so the gnocchi remains soft; this means the dough will be slightly sticky, but that’s normal. A quick rest and gentle shaping deliver the pillowy texture everyone loves.

Ingredients

1 pound potatoes, any kind or color
1/2 cup all-purpose flour
1/2 teaspoon salt

Equipment you’ll need

Large pot for boiling potatoes and cooking gnocchi
Colander or slotted spoon
Potato ricer or fork
Mixing bowl and bench scraper or knife
Fork or gnocchi board for shaping (optional)
Kitchen towel or parchment for resting shaped gnocchi

Prep tips before you start

Choose potatoes of similar size so they cook evenly.
For lighter gnocchi, bake or boil potatoes with the skins on to avoid excess water absorption—this helps control moisture.
Have all ingredients measured and ready. Gnocchi dough benefits from quick, confident handling.

Step-by-step directions for Simple Homemade Gnocchi

Prepare the potatoes: Scrub 1 pound potatoes thoroughly to remove any dirt. Place them whole into a large pot and cover with cold water by about an inch. Bring to a boil over high heat, then reduce to a simmer and cook until a knife slides easily into the largest potato—about 20 to 30 minutes depending on size.
Drain and dry: Carefully drain the potatoes in a colander. Return them to the hot pot for a minute or two over low heat to dry any excess surface moisture, shaking the pot gently to prevent sticking. This step helps reduce steam and keeps the gnocchi from becoming soggy.
Peel and mash: When the potatoes are cool enough to handle, peel them. For the fluffiest texture, pass the peeled potatoes through a potato ricer into a large bowl. If you don’t have a ricer, mash them with a fork until very smooth and free of lumps. Work quickly while the potatoes are still warm—that helps achieve a smoother dough.
Add salt: Sprinkle 1/2 teaspoon salt over the warm mashed potatoes and mix lightly to combine. The salt will distribute more evenly while the potatoes are warm.
Incorporate the flour: Make a shallow mound of the mashed potatoes on a clean work surface or keep them in the bowl. Sprinkle 1/2 cup all-purpose flour evenly over the potatoes. Begin folding the flour into the potatoes using a bench scraper or your hands. Use gentle presses and sweeps—do not overwork. Stop folding as soon as the ingredients come together into a cohesive, slightly tacky dough. The dough should hold together but remain soft. If it feels crumbly, add a tiny pinch more flour; if it’s overly sticky, dust the work surface with a touch more flour.
Portion the dough: Divide the dough into 4 equal pieces. Lightly dust your work surface with flour to prevent sticking. Take one portion and roll it into a long rope about 3/4-inch to 1-inch in diameter. Keep the remaining pieces covered with a kitchen towel so they do not dry out.
Cut and shape: Cut the rope into 1-inch pieces using a bench scraper or knife. If you like the classic ridged appearance, gently roll each piece down the tines of a fork or across a gnocchi board while pressing lightly with your thumb to create an indentation. This step is optional, but the ridges help sauces cling to the dumplings.
Rest the shaped gnocchi: Transfer the formed gnocchi to a parchment-lined tray or a lightly floured surface in a single layer. Leave space between pieces so they don’t stick together. Let them rest for about 15 minutes—this gives the surface a slight skin and helps them hold their shape during cooking.
Boil water: Bring a large pot of salted water to a rolling boil. Use about 4 to 6 quarts of water for this small batch so the gnocchi have room to swim. The water should taste lightly salty, like the sea.
Cook the gnocchi: Working in batches so the pot isn’t overcrowded, gently slide the gnocchi into the boiling water. Stir once gently to prevent sticking. Fresh gnocchi cooks quickly—about 2 to 3 minutes per batch. They’re done when they float to the surface and then continue to cook for another 30 to 60 seconds. Use a slotted spoon to remove them and transfer to a warmed serving dish or skillet for sauce.
Serve immediately: For the best texture, serve the gnocchi right away with your preferred sauce. Toss the cooked gnocchi lightly with a little olive oil or butter to keep them from sticking if you’re not serving them immediately. They pair beautifully with simple olive oil and garlic, a light tomato sauce, or brown butter and sage.

Sauces and serving ideas

These gnocchi are a blank canvas. Here are a few quick ideas to dress them up:

Garlic and olive oil: Warm 2 tablespoons olive oil in a skillet over medium heat, add 2 cloves minced garlic, sauté briefly until fragrant, toss in the gnocchi, and finish with fresh parsley and a grind of black pepper.
Tomato basil: Simmer crushed tomatoes with a splash of olive oil, a pinch of salt, and torn basil leaves. Toss cooked gnocchi into the sauce and top with a sprinkle of grated cheese.
Brown butter and sage: Melt 3 tablespoons butter in a skillet and cook until it turns golden and fragrant. Add a few sage leaves and the cooked gnocchi, tossing to coat. Finish with a squeeze of lemon if you like a bright contrast.

Storage and reheating

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, sauté gently in a hot skillet with a little olive oil or sauce until warmed through. You can also freeze uncooked gnocchi on a parchment-lined tray until firm, then transfer to a freezer bag. Cook frozen gnocchi straight from the freezer and allow an extra minute or two in the boiling water.

Troubleshooting

If the dough is too sticky: Lightly dust the surface and your hands with flour, but avoid adding too much—extra flour makes the gnocchi dense.
If the dough is too dry or crumbly: The potatoes may have cooled too much or cooked too dry. Mash while still warm and add a sprinkle of flour only if needed. A very small splash of water or warm milk can help, but use sparingly.
If gnocchi fall apart while cooking: That usually means too much moisture or not enough flour to bind. Make sure the potatoes were dried well after boiling and the dough had enough time to come together. Chill the shaped gnocchi briefly on the tray before boiling if needed.

Why homemade beats store-bought

Store-bought gnocchi can be convenient, but homemade has an unmatched tender, pillowy texture and the freedom to customize. With only three ingredients, this Simple Homemade Gnocchi showcases potato flavor and lets your sauce shine. Plus, the process is meditative and satisfying—rolling, shaping, and watching those little dumplings bob to the surface is oddly joyful.

Final notes

Keep this recipe in your rotation for nights when you want something comforting without fuss. The ingredient list is short, the technique is forgiving, and the results are absolutely worth the few small steps. Whether you top these gnocchi with a simple pan sauce or a hearty ragu, they have a way of making any meal feel special.

Ready to make Simple Homemade Gnocchi? Gather your 1 pound potatoes, 1/2 cup all-purpose flour, and 1/2 teaspoon salt and get cooking. You’ll be amazed at how a handful of ingredients come together into something so light and delightful.

Simple Homemade Gnocchi

Light and pillowy potato gnocchi made with just potatoes, flour, and salt.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

1 pound potatoes any kind or color
1/2 cup all-purpose flour
1/2 teaspoon salt

Equipment

Large Pot
Potato Masher
clean flat surface or countertop
Knife
Fork
Slotted Spoon

Method

Place the potatoes in a large pot and cover with cold water.
Bring to a boil over medium heat and cook for about 15 minutes, or until a fork easily pierces the potatoes.
Drain and let the potatoes cool until they are comfortable to handle, then peel them.
Mash the peeled potatoes on a clean, flat surface with a potato masher until smooth and free of large lumps.
Spread the mashed potatoes into a thin layer, sprinkle with the flour and 1/2 teaspoon salt, and use your hands to gently combine into a cohesive ball of dough without overworking it.
Divide the dough into 4 equal portions and roll each portion into a log about 1 inch in diameter.
Cut the logs into 1-inch pieces and press each piece lightly with a fork to create shallow grooves, repeating with all pieces.
Bring a large pot of salted water to a boil, add the gnocchi, and cook for 4–5 minutes or until they float to the surface.
Remove the cooked gnocchi with a slotted spoon and serve with your preferred sauce.