Making soft, pillowy homemade gnocchi is one of those culinary triumphs that feels incredibly rewarding. When done right, they are light and tender, almost melting in your mouth. But it can also feel intimidating, with fears of tough, gummy dough or potatoes that refuse to cooperate.

The secret to truly soft gnocchi isn't just about a magic ingredient; it's about a gentle touch and a few simple principles. The most important rule is to use the right kind of potato and to handle the dough as little as possible. Think of the dough like a soft cloud—you want to coax it into shape, not beat it into submission. This recipe is designed to demystify the process and give you all the tips you need to create a perfect batch of gnocchi every time.

So, let's get our hands a little bit dusty and make some soft, tender gnocchi that will elevate any meal.

Soft Homemade Gnocchi

This recipe uses a simple, classic method that prioritizes a light texture.

Yields: 4 servings

Prep time: 30 minutes

Cook time: 10-15 minutes (plus boiling potatoes)

Ingredients

  • 2 lbs (900g) starchy potatoes (like Russet or Idaho potatoes)

  • 1 large egg, lightly beaten

  • 1 ½ teaspoons salt

  • 1 ½ - 2 cups all-purpose flour, plus more for dusting

Instructions

1. Cook the Potatoes

  1. Boil the potatoes: The key is to boil the potatoes whole, with the skin on. This prevents them from absorbing too much water, which can lead to a heavy, gummy gnocchi. Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce to a simmer and cook for 25-30 minutes, or until they are fork-tender.

  2. Drain and peel: Immediately drain the potatoes and, while still hot, use a knife or your hands (carefully!) to peel off the skin. The skins should slip off easily.

2. Mash the Potatoes

  1. Ricca-style mash: For the softest gnocchi, a ricer is the best tool. Pass the hot, peeled potatoes through a potato ricer directly onto a clean work surface. This creates a fluffy, light potato "dough."

  2. Alternative: If you don't have a ricer, use a food mill or a fork to mash the potatoes until there are no lumps. A hand masher can work, but be careful not to overwork the potatoes, which can make them gummy.

3. Form the Dough

  1. Mix ingredients: Spread the riced potatoes out on the work surface. Sprinkle the salt over the potatoes. Create a well in the center and pour in the lightly beaten egg.

  2. Add flour: Sprinkle 1 ½ cups of the flour over the potatoes.

  3. Gently mix: With a dough scraper or your hands, gently fold the ingredients together until a soft, shaggy dough forms. Add more flour, a tablespoon at a time, until the dough is cohesive but still very soft and a little sticky. Do not knead the dough. Overworking it will develop the gluten and make your gnocchi tough.

4. Shape the Gnocchi

  1. Divide the dough: Cut the dough into four equal pieces. Gently roll each piece into a long, uniform rope, about ¾-inch thick.

  2. Cut the gnocchi: Using a bench scraper or knife, cut the rope into small, pillowy pieces about ¾-inch long.

  3. Create ridges (optional but recommended): For a traditional look and to help the sauce cling, roll each gnocchi piece down the back of a fork or a gnocchi board, pressing your thumb into the center to create a slight indentation.

5. Cook and Serve

  1. Boil water: Bring a large pot of heavily salted water to a rolling boil.

  2. Cook the gnocchi: Working in batches, carefully drop the gnocchi into the boiling water. Do not overcrowd the pot. The gnocchi will sink to the bottom.

  3. Wait for them to rise: After a minute or two, the gnocchi will float to the surface. Once they are floating, let them cook for another 1-2 minutes.

  4. Drain: Use a slotted spoon to transfer the cooked gnocchi directly into a skillet with your favorite sauce.

Pro-Tips for Gnocchi Success

  • The Right Potato: Starchy, high-starch potatoes (like Russet or Idaho) are essential. Waxy potatoes (like Yukon Gold or red potatoes) have a high moisture content and will make the gnocchi gummy.

  • Handle with Care: The more you handle the dough, the tougher it will become. Mix and shape with the lightest touch possible.

  • The Ricer: A potato ricer is truly the secret weapon for light gnocchi. It eliminates lumps without overworking the potatoes.

  • Sauce Pairings: Classic sauces for gnocchi include a simple sage and brown butter sauce, a basic tomato sauce, or a light cream sauce with pesto.

  • Freezing: Gnocchi freeze beautifully! Arrange the uncooked gnocchi in a single layer on a parchment-lined baking sheet and freeze until solid. Transfer them to a freezer bag and cook directly from frozen.