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Potato Gnocchi


These delicious homemade Potato Gnocchi are tender and fluffy, served with simple creamy mushroom sauce and cheese!

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4 potato(es)
1 cup flour
1 egg(s)
1 onion(s) average size
2 cloves garlic
6 ounces mushrooms 150 grams
4 ounces full cream 100 mililiters
2 tablespoons sunflower oil
1 ounce Parmigiano Cheese 25 grams
to taste salt

And love - it is the main ingredient!


150 g
Serving Size
9.8 g
8.7 g
Total Fat
58.1 g
1.1 g
Saturated Fat
41 mg
5.6 g
30 mg
3.4 g
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Please note that I am not a nutritionist. The nutrition information is provided for reference only and is approximate. It is calculated using one of the online calculators, like this one.



      About the Recipe


      This Potato gnocchi recipe is a traditional Italian dish that consists of small, soft dumplings made from potatoes.

      Gnocchi can be served as a main course or as a side dish and is popular in various regions of Italy.

      The origin of this dish can be traced back to ancient Roman times. The word “gnocchi” is believed to come from the Italian word “nocchio,” which means a knot in wood or a gnarl.

      Usually, potato gnocchi is made using a few basic ingredients, including potatoes, flour, and eggs.

      The type of potato used can affect the texture of the gnocchi, with starchy potatoes like russets, red potatoes, or Yukon Gold being preferred. The flour helps bind the dough together, and eggs can be added to enhance the richness and flavor.

      How to Prepare Potato Gnocchi?

      To make potato gnocchi, the potatoes are first boiled until tender, then peeled and mashed or passed through a grater to achieve a smooth and proper consistency.

      The mashed potatoes are combined with flour and sometimes eggs, forming a dough. Simply shape the dough into a ball, you can use cooking gloves if you want to.

      I personally like to leave the dough for 20 minutes to rest in a fridge covering it with a small kitchen towel.

      After, you can start shaping the potato gnocchi. You can use a special gnocchi board or if you don’t have it, you can use a fork.

      Also, you may leave them like they are without pressing on the board or a fork. The gnocchi are briefly cooked in boiling water until they float to the surface, indicating they are done. It usually takes around 3-4 minutes.

      Freshly made potato gnocchi on a board.

      Are There Any Variations For Potato Gnocchi?

      While potato gnocchi is the most well-known variety, there are other types of gnocchi made with different ingredients.

      For instance, ricotta gnocchi is made with ricotta cheese instead of potatoes, resulting in a lighter and more delicate texture.

      There are also variations that incorporate spinach or pumpkin into the dough, adding flavor and vibrant colors.

      I also tried gnocchi with beetroot, it was kind of fun to have them in pink.

      What Kind of Sauces to Serve with Gnocchi?

      Usually, you can serve potato gnocchi with a wide range of sauces and accompaniments.

      There are some classic options such as tomato-based sauces, for example, marinara or Bolognese; creamy sauces like Alfredo or mushroom sauce, or simple butter and sage. Gnocchi can also be baked with cheese and vegetables.

      Also, you can even make a meat ragu for potato gnocchi.

      Typically meat ragu consists of delicious and very small and “fatty” pieces of beef/lamb which are cooked with a big portion of diced carrots, onions, and bay leaves on a slow heat. The meat will give a lot of juice to the ragu and you will get a perfect meat sauce.

      In this recipe, I used my grandma’s classic mushroom sauce. It appears, that mushrooms cooked with heavy cream give so much flavor to gnocchi and the taste is absolutely divine.

      What Are Serving Suggestions?

      Potato gnocchi is often enjoyed on its own as a main course. You can serve Garlic Tomato Salad.

      Recipe Tips & Tricks:

      • Use starchy potatoes, as they yield a fluffier texture.
      • Be careful not to overmix the dough, as excessive kneading can lead to tough gnocchi.
      • Only add enough flour to bring the dough together; adding too much can result in heavy gnocchi.
      • Cook the gnocchi in small batches, making sure not to overcrowd the pot, as they can stick together.

      What To Serve After Potato Gnocchi?

      You can serve this delicious Salmon Carpaccio or Ahi Tuna Salad for an appetizer.

      Serve gnocchi as the main dish. You can complement them with Veal Cutlets.

      For dessert, go with my Apple Cinanamon CakeKiwi Pavlova, or Raspberry Pavlova.

      Ready potato gnocchi in a serving bowl with grated cheese

      Enjoy this delicious Potato Gnocchi recipe!

      Made this Potato Gnocchi recipe?

      Please share your thoughts about this recipe in the comments below. What did you like the most? Did you make any modifications?

      Share the recipe with your family & friends and tag @HelenaRecipes on social media if you’ve made it! 😉

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      30 min

      Cook Potatoes

      Wash and clean potatoes from any dust. Place the potatoes into big pot with water. Water should completely cover potatoes. Boil potatoes, until they are tender. When they are cooked and soft, place them on a plate and leave until they cool off.

      20 min

      Rest Time

      Meanwhile, Potatoes need to rest and completely cool off now, so pour a glass of wine or make a cup of coffee/tea and relax. :-)

      2 min

      Peel Potatoes

      Peel potatoes. The potato skin is easy to clean with a knife or even by itself.

      7 min

      Make gnocchi dough

      Grate all potatoes on a small grater, transfer grated potatoes on a big cutting board and start to add some flour around them. Make a circle and break an egg into the centre of your cutting board. Potatoes will be "hugging" an egg. Then start miking potatoes, egg and flour together, add flour gradually with your hands. Mix everything very gently with your hands. The dough becomes very sticky! Tip: put a bowl with warm water close to your working area and when you feel that your fingers stick just wash them there and continue.

      20 min

      Rest Time

      When the dough turns smooth, put it into the fridge for 20 minutes (to make it even softer and bigger). This is also a great opportunity to relax again. The most difficult part is done. :-)

      15 min

      Make gnocchi

      Place a large pot with cold water on the stove to boil. In the meantime, take the dough out of the fridge and cut into 4-6 parts. Roll each piece into an 14-16-inch long rope, about 1-inch in diameter, sprinkling with additional flour as needed to prevent sticking. Using a sharp knife, cut each rope into 3/4-inch bite-size pieces. Then press every bite to the fork, so you will have a distinctive fork form.

      5 min

      Meanwhile cook sauce

      Place the pan on the stove and add sunflower oil. Then cut the mushrooms into small pieces and transfer them into the pan. Add garlic, salt to taste and fry everything. Just before everything is ready, add full cream and stir for 2 minutes.

      5 min

      Cook gnocchi

      Boil the gnocchi for 3-5 minutes. Then drop them to the pot and let them cook until they rise to the surface. It takes around 3-5 minutes max.
      Use a slotted spoon or a strainer to remove the cooked gnocchi from the boiling water and transfer them to a plate. Repeat with the remaining gnocchi batches. Pour creamy mushroom sauce over the gnocchi and grate cheese on top.



      Your Potato Gnocchi recipe is ready. Serve and enjoy!



      Recipe creator and contributing writer to food-related publications.

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