If you have been craving gnocchi, this classic version delivers everything you love about the original. Pillowy potato dumplings with ridges that grab sauce — easier than you think. It is simple, honest cooking — the kind of dish Italian home cooks have made for generations, and one you can master on the first try.
Why This Recipe Works
Baking potatoes, flour and a whole egg plus yolk do the heavy lifting here, so every ingredient has a job. Nothing is complicated and nothing is wasted — gnocchi is proof that a handful of good ingredients beats a long shopping list.
A Note on Ingredients
Rice the potatoes while warm and work fast — cool potatoes make dense gnocchi. The grater ridges are not decoration; they hold the sauce.
How to Make It, Step by Step
Boil the potatoes in their skins, rice them hot, and fold in flour, egg, butter and salt into a soft dough. Roll ropes, cut pillows, and drag each over a grater for ridges. Boil until the gnocchi float, then serve immediately under tomato sauce and a snow of Parmesan.
Tips for the Best Results
- Use less flour rather than more — heavy dough makes heavy dumplings.
- Do not crowd the pot; cook in two batches if needed.
- They are done seconds after floating.
Make Ahead and Storage
Freeze the uncooked ridged pieces on a tray, then bag them; cook from frozen.
More Italian Recipes to Try
When you are ready for your next Italian project, browse all of our tested recipes or dig into our cooking guides. A great next step is our Baked Manicotti — and for the history behind the dish, this overview of gnocchi is worth a read.
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