If you’ve ever thought homemade pasta was too tricky to tackle at home, this Homemade Gnocchi from Just Four Simple Ingredients Recipe is here to change your mind. These delicate, pillowy little potato dumplings are incredibly satisfying to make and even more delightful to eat, combining the creaminess of russet potatoes with the lightness brought by flour and egg. It’s a simple, humble dish that feels like a hug on a plate, and once you try it, you’ll never settle for store-bought gnocchi again.

Ingredients You’ll Need

The image shows three light brown potatoes with rough skin placed on a white marbled surface in the foreground. Behind them, there is a clear glass jar filled with white flour labeled

The magic of this recipe truly lies in embracing simplicity. Each ingredient is carefully selected to ensure your gnocchi come out light, tender, and flavorful without fuss. These pantry staples work together to provide the perfect balance of texture and taste.

2 pounds (900 grams) russet potatoes: The backbone of your gnocchi, these starch-heavy potatoes create a fluffy texture when cooked properly.
1 large egg: Acts as a gentle binder, helping the dough hold together without toughening it up.
1 cup (128 grams) flour + more as needed: Provides structure, but be careful not to add too much or your gnocchi will turn dense.
1 teaspoon salt: Enhances flavor right from the dough stage, an essential seasoning you won’t want to skip.
1/4 teaspoon pepper (optional): Adds a subtle hint of spice, perfect if you want a little extra warmth in your gnocchi.

How to Make Homemade Gnocchi from Just Four Simple Ingredients Recipe

Step 1: Bake the Potatoes

Start by piercing your russet potatoes a few times with a fork. Wrap them in foil and bake whole at 450°F for about 45 minutes to an hour. You want them tender but still firm enough so they’re “al dente.” Baking the potatoes with the skin on preserves moisture and flavor better than boiling.

Step 2: Prepare the Potato Flesh

While the potatoes are still hot, peel them using a towel to avoid burning your hands. Cut into chunks and press through a potato ricer or grate them onto your clean work surface. This step is crucial to ensure you get a smooth, lump-free base for the dough.

Step 3: Combine Ingredients

Over the fluffy potatoes, pour the beaten egg, sprinkle with salt, and sift the flour evenly across the surface. Use a bench scraper or your hands to gently fold things together. Keep your motions light and gentle to maintain a soft dough—avoid smashing or overworking it. Add a bit more flour if the dough feels too sticky, but remember that less is often more here.

Step 4: Shape Your Gnocchi

Roll the dough into a thick log and cut it into 8 even pieces. Then, roll each into long ropes about 1/2 to 3/4 inches thick. Slice these cut ropes into 1-inch pieces. To add that classic gnocchi charm, roll each piece on a ridged board or the back of a fork, pressing lightly with your thumb and rolling to create little grooves. This step makes them look beautiful and helps sauces cling.

Step 5: Cook the Gnocchi

Bring a large pot of salted water to a gentle simmer—the saltiness should remind you of sea water. Cook the gnocchi in small batches, so the water temperature remains steady and the gnocchi don’t stick together. When they float to the top after 2-4 minutes, they’re perfectly cooked. Remove with a slotted spoon and continue cooking the rest. Be sure not to overcook, or the gnocchi may fall apart.

How to Serve Homemade Gnocchi from Just Four Simple Ingredients Recipe

The image shows a white bowl filled with three layers of food: the bottom layer is small ridged gnocchi pieces with a light beige color, the middle layer is chunky red tomato sauce spread unevenly over the gnocchi, and the top layer is a sprinkling of finely grated white cheese with black pepper and two fresh green basil leaves placed on top and to the side. In the background, there are hints of two other white bowls with different kinds of gnocchi dishes, one with a green sauce and the other with more red sauce, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple sprinkle of freshly grated Parmesan or Pecorino cheese instantly elevates homemade gnocchi. For a pop of color and flavor, add fresh herbs like sage, basil, or parsley. A drizzle of browned butter or a light garlic oil dressing will bring out the amazing softness and subtle potato sweetness in every bite.

Side Dishes

Because gnocchi is fairly rich and comforting, pairing it with crisp, lightly dressed greens creates a great contrast. Try a peppery arugula salad or a simple tomato and cucumber salad dressed with lemon and olive oil to balance the meal.

Creative Ways to Present

For a real showstopper, sauté cooked gnocchi until crispy golden on the edges, then toss with roasted vegetables or creamy mushroom sauce. You can also bake gnocchi in a cheesy casserole for a warm, bubbling dish that’s perfect for sharing with family and friends.

Make Ahead and Storage

Storing Leftovers

Place leftover cooked gnocchi in an airtight container and refrigerate for up to 2 days. To prevent sticking, toss them lightly with a little olive oil before storing.

Freezing

If you want to prepare ahead, freeze uncooked gnocchi by spreading them on a floured baking sheet in a single layer and freezing until firm. Then transfer to a freezer-safe bag or container for up to 3 months. No need to thaw before cooking—you can drop them straight into simmering water when ready.

Reheating

The best way to reheat gnocchi is by sautéing in a pan with butter or olive oil until warmed through and slightly crisp. Avoid microwaving, which can make them rubbery.

FAQs

Can I use a different type of potato for this recipe?

Russet potatoes are best because of their high starch content which creates light, fluffy gnocchi. Waxy potatoes like red or Yukon golds may result in gummy, dense dumplings.

What if my gnocchi dough feels too sticky or too dry?

If it’s too sticky, sprinkle a little more flour as you gently fold the dough. If it’s too dry and crumbly, add a small splash of water or an extra beaten egg to bring it together.

Can I add flavors or herbs to the dough?

Absolutely! Fresh herbs like basil or thyme, or a bit of grated Parmesan can be folded into the dough for variation, but keep additions light so the classic texture stays intact.

How do I know when my gnocchi is cooked perfectly?

They’re done once they float to the surface of the simmering water, usually within 2 to 4 minutes. Overcooking can cause them to fall apart, so remove them promptly.

What sauces go best with homemade gnocchi?

Classic combinations include sage brown butter, marinara, creamy mushroom, or even a simple garlic and olive oil drizzle. Let your palate lead the way!

Final Thoughts

There’s something genuinely joyful about making your own gnocchi from scratch, especially with a Homemade Gnocchi from Just Four Simple Ingredients Recipe that makes it so accessible. The straightforward steps and simple ingredients unlock a delicious world of fluffy, comforting bites that feel like you’re bringing a little bit of Italy right into your home kitchen. Once you try this recipe, it’s hard to go back to anything else, so gather your potatoes, roll up your sleeves, and get ready to fall in love with homemade gnocchi all over again!