Homemade Italian Potato Gnocchi Recipe From Scratch

Why You’ll Love these Homemade Italian Potato Gnocchi

Even though you might think making gnocchi from scratch sounds like a big, messy ordeal, it’s actually way easier than you’d expect—and way more satisfying.

Imagine this: soft, pillowy little dumplings that practically melt in your mouth, made from just a few simple steps. You mix, knead lightly, roll, and cut—no fancy equipment needed.

Sure, it might look like a flour explosion at first, but that’s part of the charm. Plus, cooking them is a breeze; when they float, you know they’re ready.

The best part? You control every ingredient, so no weird preservatives sneaking in. It’s like a cozy kitchen adventure that ends with a bowl of pure comfort. Who wouldn’t love that?

What Ingredients are in Homemade Italian Potato Gnocchi?

Alright, let’s talk ingredients—the heart and soul of this homemade Italian potato gnocchi. It’s pretty straightforward stuff, nothing too fancy or intimidating, which is perfect because sometimes simple is just better. The main star here is mashed potatoes, but not just any mashed potatoes—you’ll want them cold to get the right texture in your dough.

Then, you’ve got flour to hold it all together and a few seasonings to punch up the flavor. It’s like a little flavor party happening inside those tiny dumplings. Here’s the full lineup:

• 2 cups mashed potatoes (cold)
• 1 to 1 ½ cups flour (start with less, add more if needed)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion salt

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Now, a quick word on the flour amount—it’s a bit of a “feel it out” situation. Different potatoes and humidity levels can change how much you actually need, so it’s smart to start with 1 cup and add a bit more if your dough feels too sticky.

Also, those seasonings? They’re what turn plain ol’ potato dough into something that sings with Italian vibes—trust the garlic powder and onion salt to do their magic, and the Italian seasoning really ties it all together.

Don’t skip the olive oil either; it keeps the dough soft and adds a subtle richness that’s just right. So, gather your ingredients, get comfy, and get ready to roll those little pillows of yum.

How to Make these Homemade Italian Potato Gnocchi

Making homemade Italian potato gnocchi is actually a lot simpler than it sounds, and the results are totally worth it. Start off with 2 cups of cold mashed potatoes—that’s key, because warm potatoes can make the dough too sticky. Into a big bowl, toss those potatoes with about 1 to 1 ½ cups of flour, 1 tablespoon of olive oil, and a mix of seasonings: 1 teaspoon each of salt, pepper, Italian seasoning, garlic powder, and onion salt.

It might look like a lot of spices, but trust me, they give the gnocchi that cozy, savory punch. Mix everything together until you get a soft dough that’s just a bit sticky but holds together.

Next comes the fun part—kneading. Sprinkle some flour on your work surface and turn out the dough, then knead it about 20 times. Don’t worry, it’s not like kneading bread, so no need to go full Hulk mode. The dough should smooth out nicely and become a little more elastic.

Then, divide this dough into four equal pieces. Roll each piece into a roughly 12-inch long rope—kind of like giant playdough snakes, if you will. Slice those ropes into little half-inch pieces, placing them on a floured surface so they don’t stick. To give your gnocchi that classic look and help sauce cling later on, gently roll each piece over the tines of a fork to create grooves.

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Now, the moment of truth—cooking. Boil a big pot of salted water and drop in the gnocchi pieces. They’ll sink at first but float up when they’re done—usually in just a couple of minutes. Scoop them out with a slotted spoon, drain, and get ready to serve.

Whether you toss them in marinara, brown butter sage sauce, or just a sprinkle of Parmesan, these homemade gnocchi are sure to impress without the fancy restaurant price tag. And the best part? You made them yourself. How’s that for dinner win? For an even more authentic and fun experience, consider using a premium pasta maker to shape your gnocchi perfectly every time.

Homemade Italian Potato Gnocchi Substitutions and Variations

While classic potato gnocchi is hard to beat, swapping out a few ingredients can turn this humble dish into something fresh and exciting.

Ever thought about using sweet potatoes instead of regular ones? It gives a lovely, subtle sweetness and a vibrant color that’s a real eye-catcher.

Or maybe swap some of the flour for ricotta cheese to get gnocchi that’s pillowy soft—almost like little clouds.

For a savory twist, adding herbs like rosemary or sage into the dough amps up the flavor without much effort.

Gluten-free? No problem. Using a mix of rice flour can keep the texture just right.

These little tweaks aren’t just fun—they’re a way to make gnocchi your own, without losing that classic comfort.

What to Serve with Homemade Italian Potato Gnocchi

Three key elements can turn your homemade Italian potato gnocchi from just good to truly memorable: the sauce, the sides, and the finishing touches.

For sauces, creamy Alfredo or a simple browned butter with sage can elevate those pillowy gnocchi pieces beautifully. Don’t overlook a fresh tomato basil sauce if you want something lighter yet flavorful.

As for sides, think green—roasted asparagus or a crisp mixed salad balances the richness perfectly. Garlic bread? Absolutely, because carbs love company.

Finally, sprinkle some freshly grated Parmesan or a pinch of chili flakes on top. These tiny details make a huge difference, turning your plate from just food into a cozy, comforting meal.

Honestly, who wouldn’t want a little magic on their fork?

Final Thoughts

Even if you’re new to homemade gnocchi, don’t let the idea intimidate you—it’s actually pretty forgiving once you get the hang of it.

The dough might seem sticky or tricky at first, but a little patience and flour on your hands go a long way. Remember, the goal is tender pillows, not perfect little statues.

Rolling the dough into ropes and cutting them into pieces is simple, and those fork grooves? They’re not just for looks—they help sauce cling better.

Cooking until they float is your sign they’re ready—don’t overthink it. Pair them with your favorite sauce, and voilà, a comforting meal that feels fancy but isn’t.

Honestly, the effort pays off—homemade gnocchi has this charm that store-bought just can’t match. Give it a shot; it’s worth it.