Here’s a simple, reliable recipe for homemade gnocchi made from baked potatoes. Baking the potatoes instead of boiling them keeps them dry and fluffy, which makes the best, lightest gnocchi.

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🥔 Baked Potato Gnocchi

⭐ Why bake the potatoes?

Baking removes excess moisture, meaning you need less flour, which makes the gnocchi soft and pillowy rather than dense.

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Ingredients

• 2 lbs russet potatoes (about 3–4 large)
• 1 ½ to 2 cups all-purpose flour (you may need less)
• 1 large egg
• 1 tsp salt

Optional:

• A pinch of nutmeg
• Extra flour for dusting

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Instructions

1. Bake the potatoes

1. Heat oven to 400°F (200°C).
2. Pierce potatoes with a fork.
3. Bake 50–60 minutes, until very soft when squeezed.

Let them cool just enough to handle — they should still be warm.

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2. Mash and make the dough

1. Cut potatoes open and scoop out the fluffy inside.
2. Mash through a ricer or mash well so there are no lumps.
3. Spread out slightly to let steam escape.
4. Add egg and salt, mixing gently.
5. Add flour gradually, folding lightly until a soft dough forms.
   • The dough should be barely tacky, not sticky.
   • Do not overwork — it makes the gnocchi chewy.

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3. Shape the gnocchi

1. Divide dough into 4 pieces.
2. Roll each into a rope about ¾ inch thick.
3. Cut into small pillows.
4. Optional: roll each on a fork to make ridges.

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4. Cook the gnocchi

1. Bring salted water to a boil.
2. Add gnocchi in batches.
3. When they float to the top, cook 1 minute more, then remove with a slotted spoon.

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Serving suggestions

Toss the gnocchi with:

• Brown butter & sage 🍃
• Marinara or tomato-basil sauce 🍅
• Pesto 🌿
• Alfredo or creamy garlic sauce
• Butter + Parmesan

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Want a twist?

I can give you versions like:

• Cheesy baked gnocchi
• Pan-fried crispy gnocchi
• Sweet potato gnocchi
• Ricotta gnocchi (easier and faster!)

Just tell me!