How to Make the Perfect Pillowy Potato Gnocchi
Italian · Easy · 35 min · 4 servings
These soft fluffy Italian potato dumplings are a kid friendly pasta alternative that children love rolling and shaping themselves. Served with a simple butter and Parmesan sauce they make the ultimate cozy family dinner that everyone will request again.
Why this recipe works
This Pillowy Potato Gnocchi recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 35 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 340 calories with 9g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 pounds russet potatoes
- 1.5 cups all-purpose flour plus more for dusting
- 1 large egg
- 0.5 teaspoon salt
- 4 tablespoons unsalted butter
- 0.5 cup grated Parmesan cheese
Step by step instructions
Step 1: Cook and Rice the Potatoes
Bake or boil potatoes until fully tender, about 40 minutes if baking. Let cool slightly then peel and press through a potato ricer or mash very well until completely smooth with no lumps. Spread on a clean surface to cool.
Step 2: Make the Dough
Create a well in the center of the riced potatoes and add egg, salt, and 1 cup of flour. Gently mix together adding more flour as needed until a soft non-sticky dough forms. Kids love helping with this part and it should feel like soft play dough.
Step 3: Shape the Gnocchi
Divide dough into sections and roll each into a long rope about the thickness of a finger. Cut into 1 inch pieces. For fun ridges kids can press each piece against a fork and roll gently. Place on a floured baking sheet.
Step 4: Cook and Sauce
Boil gnocchi in salted water in batches. They are done when they float to the surface, about 2 to 3 minutes. Drain and toss immediately in a pan with melted butter for 1 minute then serve topped with plenty of Parmesan.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- russet potatoes → sweet potatoes for a slightly sweeter naturally colored gnocchi
- all-purpose flour → gluten-free flour blend for a gluten free version
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Adding too much flour which makes gnocchi dense and chewy instead of light
- Overworking the dough which develops gluten and ruins the pillowy texture
Nutrition facts
Per serving: 340 calories, 9g protein, 58g carbs, 9g fat, 3g fiber.
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