The Secret to Perfect Italian Potato Gnocchi

A Step-by-Step Guide to Soft, Pillowy Gnocchi Like in Italy

Making potato gnocchi at home is one of the most rewarding experiences for anyone who loves Italian comfort food. These soft, delicate bites offer a taste of warmth and tradition, bringing the coziness of an Italian family kitchen right to your table.

The Italian Secret: Choose the Right Potato

To create truly tender gnocchi, you need starchy potatoes—Russets work best. Their low moisture yields a fluffier dough that doesn’t become gummy or heavy. Boil them whole with the skin on, peel them while still warm, and mash without overworking.

The dough is a gentle balance: mashed potatoes, flour, an egg, and a pinch of salt. Add flour slowly to avoid a dense result. The key is a light touch. Over-kneading creates tough gnocchi—something any Italian nonna would never forgive!

The Ingredients You'll Need

To make traditional gnocchi, you’ll only need:

- 2 lbs Russet potatoes

- 1 ½ cups all-purpose flour

- 1 egg

- Salt

Shape and Cook

Cut the dough into ropes, slice them into small pillows, and roll each across a fork or gnocchi board. Those ridges? They make sauce cling beautifully.

Cook in boiling salted water. When the gnocchi float, they're ready—fast, simple, delicious.

Serve with butter and sage, fresh pesto, or your favorite tomato sauce.

No Time to Cook? Try Authentic Italian Gnocchi

If you want restaurant-quality gnocchi without making the dough, try this artisanal option:
👉 Rustichella d’Abruzzo Potato Gnocchi
Soft, flavorful, and made in Italy—just boil and enjoy.