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Homemade Potato Gnocchi

Premium

35 min

Homemade staple

10 ingredients or less

Freezer-friendly
Creating this pillowy goodness at home is pure bliss! This Italian classic is made with just a few simple ingredients like potatoes, flour, some oil, and salt. It takes some patience to knead the dough and roll out the gnocchi, but it is worth it! These homemade gnocchi are soft and tender, with a flavour that doesn't match the store-bought version.

Servings

Total

35 min

Prep

30 min

Cook

5 min

Contains

Gluten symbol

gluten

Free from

Soy symbol

soy

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

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Lisa - Feb. 27, 2026, 11:37 p.m.

Great recipe

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Kristin - Feb. 24, 2026, 10:43 a.m.

Hello, I have a question about the potato variety you used for the recipe. Did you use potatoes with a high starch content or a variety with a low starch content?

PUL small logo PUL Team - Feb. 24, 2026, 9:25 p.m.

Hii Kristin! It's best to use starchy potatoes like Russet or Yukon Gold in this recipe ☺️ Hope this helps!

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Merve Franziska - Feb. 23, 2026, 8:04 p.m.

So, so wonderful! I had the right type of potatoe left over and filtered for a recipe to use them. They turned out great! I didn't boil them, though, straight to the pan they went and came out crispy on the outside and like a pillow on the inside! Today, I put them frozen right into the pan - awsome! Definitly a new freezer staple for me ❤️ thank you so much 🤗

PUL small logo PUL Team - Feb. 23, 2026, 8:11 p.m.

Woohoo! We're so thrilled to hear that the potato gnocchi was enjoyed, Merve, thank you ☺️

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Nancy - Feb. 20, 2026, 4:06 p.m.

What kind of potatoes? Also, potato sizes vary greatly, perhaps one could go by weight in grams?

PUL small logo PUL Team - Feb. 20, 2026, 4:25 p.m.

Hey there, Nancy! For us, three peeled medium potatoes weighed 500 grams. It's best to use starchy potatoes like Russet or Yukon Gold. In case it helps for future recipes, clicking the * symbol beside an ingredient when shown displays more information ☺️ hope you love the recipe!

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Simran - Feb. 18, 2026, 7:21 a.m.

Interested in trying this recipe out soon..

What would the proportions be like if I were to use semolina flour instead of type 00 flour? 🤔
Also how will it affect the texture?

PUL small logo PUL Team - Feb. 18, 2026, 2:16 p.m.

Hi there, Simran! Thanks for your interest in this one 🤗 We haven’t tested this recipe using semolina flour, so we can’t say for sure. Semolina is more coarsely ground and higher in protein, which usually leads to a firmer and chewier texture. Because of this, we wouldn’t recommend a full swap if you’re hoping for a classic pillowy soft gnocchi.

If you’d still like to experiment, perhaps you could try replacing just part of the flour (like ½) and adjusting the dough as needed. If you do experiment with it, we’d love to hear how it turns out 🫶

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