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.
🥔 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.
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
Instructions
1. Bake the potatoes
- Heat oven to 400°F (200°C).
- Pierce potatoes with a fork.
- Bake 50–60 minutes, until very soft when squeezed.
Let them cool just enough to handle — they should still be warm.
2. Mash and make the dough
- Cut potatoes open and scoop out the fluffy inside.
- Mash through a ricer or mash well so there are no lumps.
- Spread out slightly to let steam escape.
- Add egg and salt, mixing gently.
- 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.
3. Shape the gnocchi
- Divide dough into 4 pieces.
- Roll each into a rope about ¾ inch thick.
- Cut into small pillows.
- Optional: roll each on a fork to make ridges.
4. Cook the gnocchi
- Bring salted water to a boil.
- Add gnocchi in batches.
- When they float to the top, cook 1 minute more, then remove with a slotted spoon.
Serving suggestions
Toss the gnocchi with:
- Brown butter & sage 🍃
- Marinara or tomato-basil sauce 🍅
- Pesto 🌿
- Alfredo or creamy garlic sauce
- Butter + Parmesan
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!
