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This homemade potato gnocchi recipe is simple, satisfying, and made with just four ingredients. These soft, tender dumplings are perfect for pairing with your favorite sauces, whether creamy, tomato-based, or buttery. With step-by-step instructions, this recipe makes a perfectly portioned meal for one that’s easy to prepare and incredibly delicious.
Potato gnocchi are a comforting classic! These tender dumplings pair beautifully with all kinds of sauces and toppings. Whether you prefer a rich Alfredo sauce, a zesty tomato sauce, or a hearty meat sauce, gnocchi are always a hit. For a simple yet delicious option, try tossing them with extra virgin olive oil and freshly grated Parmesan – it’s a perfect combination!
Why You’ll Love This Recipe
- Easy to Make: Simple instructions guide you through each step with ease.
- Versatile: Works with a wide range of sauces, whether creamy, tangy, or savory.
- Perfectly Portioned: Designed for one, making this gnocchi recipe ideal for a satisfying single serving meal.
- Scalable: Double the recipe to make gnocchi for two or save leftovers for later.
Gnocchi (pronounced NYO-kee) are small Italian dumplings made from potatoes, flour, and egg yolk. Known for their soft, pillow-like texture, they pair beautifully with a variety of sauces and toppings.
This single serving gnocchi recipe is easy to make and perfectly portioned for one. It’s a versatile, satisfying option for dinner that’s sure to complement your favorite sauces and flavors.
Ingredients
If you have any ingredients leftover from this single serving potato gnocchi recipe, check out our Leftover Ingredients Recipe Finder.
- Potato: The best potatoes for gnocchi are Russet or Yukon Gold because they have the right balance of starch and texture. For this recipe, you’ll need 1 cup of cooked, mashed, or riced potatoes, tightly packed (about 200 grams). This is typically equivalent to 1 medium Russet or 2 small/medium Yukon Gold potatoes. Weighing the cooked potatoes is the most accurate method, but if you don’t have a scale, measuring 1 cup will work—just adjust the flour as needed for the proper dough consistency. Have leftover potatoes? Try them in Twice Baked Potato Casserole, Clam Chowder, Zuppa Toscana, and Hash Browns.
- Egg yolk: You’ll need one egg yolk to bind the dough and help the gnocchi hold their shape when cooked. The yolk also adds a tender texture and a light golden color. Avoid using the whole egg, as it can make the dough too soft. Save the egg white for recipes like Meringues and Coconut Macaroons.
- Flour: All-purpose flour is perfect for this recipe and is easy to find. While some recipes recommend Italian “00” flour or cake flour, all-purpose flour creates delicious gnocchi. Note that this recipe hasn’t been tested with alternative flours.
- Salt: Salt enhances the flavor of the gnocchi. I recommend using Diamond Crystal kosher salt for its consistency and reliable results.
Cooking Potatoes For Gnocchi
You can cook potatoes for gnocchi using either of these methods:
Baking Method:
- Preheat your oven to 450°F (230°C).
- Scrub a medium Russet potato thoroughly and pierce it several times with a fork to allow steam to escape.
- Bake for about 45 minutes, or until a fork or paring knife slides in easily.
- Cut the potato in half lengthwise to release steam and let it cool until it’s easy to handle.
- Scoop out the flesh and transfer it to a bowl.
Boiling Method (my preferred method):
- Place a medium potato (or two smaller ones) in a pot and cover with cold water.
- Bring the water to a boil, then reduce the heat to maintain a gentle boil.
- Cook for 12–15 minutes, or until the potato is fork-tender (time may vary based on size).
- Remove the potato, peel while still warm, and transfer to a bowl.
Both methods will give you soft, fluffy potatoes ready to be mashed or riced for gnocchi.
How To Make Potato Gnocchi
These step-by-step photos and instructions help you visualize how to make a small batch of gnocchi. See the recipe box below for ingredient amounts and full recipe instructions.
- Cook the Potatoes: Choose 1 medium Russet potato or 1–2 small Yukon Gold potatoes. Boil or bake them using the methods outlined earlier.
- Prepare the Potatoes: Once cooked, peel the potatoes while they’re still warm. The skin should come off easily, especially if boiled. Mash the peeled potatoes with a potato ricer or a potato masher (perfect for small quantities).
- Measure the Mashed Potatoes: Measure 1 cup (200g) of tightly packed mashed potatoes. This precision ensures the right dough consistency.
- Combine Ingredients: Spread the mashed potatoes on a clean surface. Drizzle the egg yolk over the potatoes and sprinkle with salt.
- Add the Flour: Sift 1/2 cup of all-purpose flour over the potatoes using a mesh sieve. If the potatoes are particularly moist, you may need a little more flour.
- Mix the Dough: Use a pastry cutter or a bench scraper to gently incorporate the flour into the potatoes. This method avoids overworking the dough, which helps keep the gnocchi light and tender.
- Shape the Dough: Gently form the dough into a rectangular shape. Fold and flatten it repeatedly with your hands until the flour is fully combined. Add a bit more flour if the dough feels sticky.
- Divide the Dough: Split the dough into three equal portions.
- Roll the Dough: Lightly flour your surface and roll each portion into a rope about 1/2 to 3/4 inch thick. If the dough crumbles, add a touch more flour and work it slightly.
- Cut the Gnocchi: Cut the ropes into 3/4-inch pieces. To create grooves, gently press each piece against the back of a fork. Place the gnocchi on a floured baking sheet to prevent sticking.
- Cover the Gnocchi: Cover the gnocchi with a towel and let them rest for 10 minutes.
- Boil the Gnocchi: Bring a 3-quart pot of salted water (about 1/2 tablespoon kosher salt) to a boil. Carefully add the gnocchi and stir once with a slotted spoon.
- Cook the Gnocchi: Cook until the gnocchi float to the surface, about 1–2 minutes. Remove them with a slotted spoon and drain on a paper towel-lined plate.
- Serve the Gnocchi: Toss the cooked gnocchi with olive oil to prevent sticking. You can refrigerate them for up to 3 days, or sauté them immediately in butter or olive oil until lightly browned. Serve with grated Parmesan cheese.
Expert Tips
- Read the Recipe First: Take a moment to read the entire recipe and ingredient notes before starting. While gnocchi is simple to make, reviewing the process and any tips can help avoid questions or confusion. Since the preparation is quick, have all your ingredients ready to go.
- Choose the Right Potatoes: Use Russet or Yukon Gold potatoes for the best results. Their texture and starch content are perfect for light, tender gnocchi.
- Measure Potatoes Accurately: You’ll need 1 cup (200 grams) of cooked, mashed, or riced potatoes. This is about one medium Russet or two small/medium Yukon Gold potatoes. If you don’t have a scale, pack the mashed potatoes tightly in a dry measuring cup and adjust the flour as needed for the right consistency.
- Use Warm Potatoes: For smoother dough and fluffier gnocchi, mash or rice the potatoes while they’re still warm. Warm potatoes blend more easily with the other ingredients.
- Let the Gnocchi Rest: After shaping, let the gnocchi rest on a lightly floured baking sheet for at least 10 minutes. This step helps them dry slightly and ensures they hold their shape during cooking.
- Vegan Option: For a vegan version, skip the egg yolk and add about 1 tablespoon of olive oil to the dough to help it come together.
- Scaling the Recipe: To make a larger batch, simply double the ingredients. This ensures the balance of flavors and textures remains consistent.
Serving Suggestions
Potato gnocchi is incredibly versatile and can be enjoyed in many ways:
- Tomato Sauce: Toss with a classic tomato sauce or pomodoro sauce for a traditional Italian meal.
- Gnocchi Alfredo: Pair with our small batch Alfredo sauce for a rich, creamy dish.
- Pesto Gnocchi: Use store-bought or homemade pesto for a fresh and flavorful option.
- Pan-Fried with Butter and Parmesan: Sauté in butter and top with grated Parmesan for a simple, satisfying meal.
- Chicken Gnocchi Soup: Add to chicken soup for a hearty, comforting bowl.
Storing Potato Gnocchi
Refrigerating Leftovers: Store leftover gnocchi in an airtight container in the refrigerator for up to 3 days.
Freezing Uncooked Gnocchi: Place uncooked gnocchi on a parchment-lined, lightly floured baking sheet to prevent sticking. Freeze for 2 hours, then transfer to a freezer bag or airtight container. They will keep in the freezer for up to 2 months.
Thawing Frozen Gnocchi: Thaw frozen gnocchi in the refrigerator before boiling.
Freezing Cooked Gnocchi: Freezing cooked gnocchi is not recommended, as the texture can become mushy after thawing.
Frequently Asked Questions
While potato gnocchi are the most popular, other varieties exist, such as ricotta gnocchi, which do not contain potatoes.
Traditional gnocchi have ridges made with a fork or a rigagnocchi paddle, but it’s not required. The ridges help sauces cling better to the gnocchi.
Yes, leftover mashed potatoes can be used, but you may need extra flour since they’re softer than freshly mashed potatoes.
Gnocchi should be soft and light, not chewy or tough.
Yes, you can skip the yolk and add a small amount of olive oil to help bind the dough for a vegan version.
Avoid overworking the dough and use just enough flour to keep it from sticking.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serve gnocchi recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Potato Gnocchi For One
Equipment
- Pastry cutter or bench scraper
Ingredients
- 1 medium Russet potato (or use 2 medium Yukon Gold potatoes), scrubbed and rinsed
- 1 large egg yolk
- 1 teaspoon kosher salt
- ½ cup all-purpose flour
Instructions
- Cook the Potato: Place the potato in a medium-sized pot of cold water. Bring the water to a boil and cook until the potato is tender, about 20 minutes. Remove the potato from the pot, let it cool slightly, and peel off the skin. If you prefer baking the potato instead, see the notes below.
- Mash the Potato: Mash the peeled potato using a potato ricer. If you don’t have a ricer, a potato masher works well for small quantities.
- Measure the Potato: Measure 1 cup (200g) of mashed potato. Make sure it is tightly packed in the measuring cup. For accuracy, press the potatoes into the cup with the back of a spoon.
- Combine Ingredients: Spread the mashed potato on a clean surface. Drizzle the egg yolk evenly over the potatoes and sprinkle with salt.
- Add the Flour: Sift 1/2 cup of all-purpose flour over the potatoes using a mesh sieve. If the potatoes are moist, you may need to add a little more flour.
- Mix the Dough: Use a pastry cutter or bench scraper to gently mix the flour into the potatoes.
- Shape the Dough: Form the dough into a rectangular shape. Fold and flatten it with your hands until the flour is fully incorporated. If the dough feels sticky, sprinkle in more flour as needed.
- Divide the Dough: Divide the dough into three equal portions.
- Roll the Dough: Roll each portion into a rope about 1/2 to 3/4 inch thick on a lightly floured surface. If the dough crumbles, add a little flour and knead gently.
- Cut and Shape the Gnocchi: Cut each rope into 3/4-inch pieces. Press each piece gently against the back of a fork to create grooves. Place the gnocchi on a floured baking sheet to prevent sticking.
- Rest the Gnocchi: Cover the gnocchi with a clean towel and let them rest for 10 minutes.
- Cook the Gnocchi: Bring a 3-quart pot of salted water (about 1/2 tablespoon kosher salt) to a boil. Gently add the gnocchi and stir once with a slotted spoon.
- Finish Cooking: Cook the gnocchi until they float to the surface, about 1 to 2 minutes. Remove them with a slotted spoon and drain on a paper towel-lined plate.
- Serve: Toss the gnocchi with olive oil to prevent sticking. Refrigerate for up to 3 days or sauté in butter or olive oil until heated through and lightly browned. Top with grated Parmesan cheese and serve.
Notes
-
- Read the Recipe First: Take a moment to read the entire recipe and ingredient notes before starting. While gnocchi is simple to make, reviewing the process and any tips can help avoid questions or confusion. Since the preparation is quick, have all your ingredients ready to go.
-
- Choose the Right Potatoes: Use Russet or Yukon Gold potatoes for the best results. Their texture and starch content are perfect for light, tender gnocchi.
-
- Measure Potatoes Accurately: You’ll need 1 cup (200 grams) of cooked, mashed, or riced potatoes. This is about one medium Russet or two small/medium Yukon Gold potatoes. If you don’t have a scale, pack the mashed potatoes tightly in a dry measuring cup and adjust the flour as needed for the right consistency.
-
- Use Warm Potatoes: For smoother dough and fluffier gnocchi, mash or rice the potatoes while they’re still warm. Warm potatoes blend more easily with the other ingredients.
-
- Let the Gnocchi Rest: After shaping, let the gnocchi rest on a lightly floured baking sheet for at least 10 minutes. This step helps them dry slightly and ensures they hold their shape during cooking.
-
- Vegan Option: For a vegan version, skip the egg yolk and add about 1 tablespoon of olive oil to the dough to help it come together.
-
- Scaling the Recipe: To make a larger batch, simply double the ingredients. This ensures the balance of flavors and textures remains consistent.
- Preheat your oven to 450°F (230°C).
- Scrub a medium Russet potato thoroughly and pierce it several times with a fork to allow steam to escape.
- Bake for about 45 minutes, or until a fork or paring knife slides in easily.
- Cut the potato in half lengthwise to release steam and let it cool until it’s easy to handle.
- Scoop out the flesh and transfer it to a bowl.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I made this with the Walmart Gluten Free Flour and it took more than called for, I did not measure after what they called for. I just went off of consistency of light pastry dough. Totally impressed as to how it tuned out. I made a sauce of olive oil, butter, basil, garlic powder and a dash of salt and pepper to taste. I love it.
Has anyone made this with gluten free flour? If so is the amount needed the same?
Good recipe.