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This easy homemade gnocchi recipe is simple, comforting, and made completely from scratch. It’s perfectly portioned for one and pairs beautifully with your favorite sauces or toppings.

gnocchi with butter and sage in a green bowl next to a brown napkin.

Why You’ll Love This Recipe

  • Simple to Make: Straightforward steps make the process easy to follow.
  • Perfect for One: Ideal for a single serving without leftovers.
  • Easy to Scale: Double the ingredients to make gnocchi for two.

I love this gnocchi recipe because it turns just a few simple ingredients into something truly special. These soft, tender dumplings feel like a little homemade comfort on a plate. Whether I’m tossing them in sauce or crisping them up in a pan with butter and Parmesan, they always feel like a treat—and I’m so happy to share that with you.

Potato gnocchi are a classic comfort food that pair well with almost anything. Toss them with Alfredo sauce, tomato sauce, or meat sauce, or keep it simple with olive oil and Parmesan. You can even add them to chicken soup for a hearty, satisfying meal.

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Ingredients

potato gnocchi ingredients on a kitchen counter.

If you have any ingredients leftover from this single serving potato gnocchi recipe, check out our Leftover Ingredients Recipe Finder.

  • Potato: Use Russet or Yukon Gold potatoes for the best texture. You’ll need 1 cup of cooked, mashed, or riced potatoes, tightly packed (about 200 grams). This equals 1 medium Russet or 2 small to medium Yukon Golds. For accuracy, weigh the potatoes after cooking. If you don’t have a scale, 1 cup works—just adjust the flour if the dough feels too sticky or dry. Got extras? Use them in Twice Baked Potato Casserole, Clam Chowder, Zuppa Toscana, and Hash Browns.
  • Egg yolk: One egg yolk helps bind the dough and keeps the gnocchi tender. It also adds a light golden color. Avoid using the whole egg—it can make the dough too soft. Save the white for Meringues and Coconut Macaroons.
  • Flour: All-purpose flour works best here. Some recipes call for “00” or cake flour, but all-purpose gives great results. This recipe hasn’t been tested with gluten-free or other alternative flours.
  • Salt: Salt brings out the flavor. I use Diamond Crystal for its light texture and consistent seasoning.

Tip: Best Way to Cook Potatoes for Gnocchi

Boiling is the quickest method—just simmer a medium Russet (or 2 small Yukon Golds) in water until fork-tender, about 12–15 minutes. Peel while warm and mash or rice.

For a drier potato (which some prefer), bake at 450°F for about 45 minutes. Slice in half to release steam, cool slightly, then scoop out the flesh.

How To Make Potato Gnocchi

These 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.

Making the Dough

  1. Cook the Potatoes: Boil or bake 1 medium Russet or 1–2 small Yukon Gold potatoes. Peel while warm and mash using a ricer or masher.
  2. Measure: Measure 1 cup (200g) of tightly packed mashed potatoes.
  3. Add Egg & Salt: Spread potatoes on a clean surface. Add the egg yolk and sprinkle with salt.
  4. Add Flour: Sift 1/2 cup of all-purpose flour over the potatoes. Add more flour if the mixture feels wet.
four photos showing how to make gnocchi dough.

Forming the Dough

  1. Mix the Dough: Use a pastry cutter or bench scraper to gently mix everything together. Avoid overworking.
  2. Shape: Form the dough into a rectangle. Fold and press with your hands until the flour is fully mixed in.
  3. Divide: Cut the dough into 3 equal pieces.
  4. Roll: On a floured surface, roll each piece into a rope about 1/2 to 3/4 inch thick.
four photos showing how to form gnocchi dough.

Shaping the Gnocchi

  1. Cut: Slice the ropes into 3/4-inch pieces. Roll each one on the back of a fork to create grooves. Place on a floured baking sheet.
a rimmed baking sheet filled with uncooked potato gnocchi lightly dusted with flour.
  1. Rest: Cover the gnocchi with a towel and let rest for 10 minutes.
  2. Boil Water: Bring a 3-quart pot of water with 1/2 tablespoon kosher salt to a boil.
  3. Cook: Add the gnocchi and stir once. When they float (1–2 minutes), remove with a slotted spoon and drain on a paper towel-lined plate.
potato gnocchi cooking in a large pot of boiling water.
  1. Finish & Serve: Toss cooked gnocchi with olive oil. Serve immediately sautéed in butter or olive oil until golden, or refrigerate for up to 3 days. Top with grated Parmesan.

Expert Tips

  • Read Through First: Gnocchi comes together quickly, so it’s helpful to review the recipe and prep ingredients before starting.
  • Let It Rest: After shaping, rest the gnocchi for 10 minutes to help them hold their shape when cooked.
  • Vegan Variation: Skip the egg yolk and use 1 tablespoon olive oil to bring the dough together.
  • Want More? Double the recipe to make a larger batch—just maintain the same ratios.

Frequently Asked Questions

Can I make the gnocchi dough ahead of time?

It’s best to make and shape the gnocchi right after preparing the dough. The longer it sits, the more the dough can become sticky or dry out.

How do I store leftover cooked gnocchi?

Place cooked gnocchi in an airtight container and refrigerate for up to 3 days. Toss with a little olive oil before storing to prevent sticking.

Can I freeze gnocchi?

Uncooked gnocchi can be frozen on a parchment-lined, lightly floured baking sheet for 2 hours, then transferred to a freezer bag or airtight container for up to 2 months. Freezing cooked gnocchi is not recommended, as the texture becomes mushy after thawing.

Can I make gnocchi with leftover mashed potatoes?

Yes, you can use leftover mashed potatoes, but they’re usually softer and may require extra flour to form a workable dough.

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!


Cooking For One Made Easy
Because you’re worth it

Potato Gnocchi For One

5 from 2 votes
By: Joanie Zisk
Prep: 1 hour
Cook: 5 minutes
Total: 1 hour 5 minutes
Servings: 1 serving
This homemade gnocchi recipe is made with just a few simple ingredients and yields light, tender dumplings every time. Perfect for one or two servings, it's easy to make and pairs well with your favorite sauce or a little butter and Parmesan.

Ingredients  

  • 1 medium russet potato -scrubbed (or use 2 medium yukon gold potatoes)
  • 1 large egg yolk
  • 1 teaspoon kosher salt
  • ½ cup all-purpose flour
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Instructions 

  • Cook the Potato: Place the potato in a pot of cold water. Bring to a boil and cook until tender, about 20 minutes. Let it cool slightly, then peel. (For baking instructions, see notes.)
  • Mash the Potato: Mash the peeled potato using a ricer or masher.
    potatoes in a bowl mashed with a potato masher
  • Measure: Measure 1 cup (200g) of tightly packed mashed potato.
    mashed potatoes packed into a measuring cup
  • Add Egg and Salt: Place the potato on a clean surface. Add the egg yolk and sprinkle with salt.
    mashed potatoes topped with egg yolk and salt on a cutting board.
  • Add Flour: Sift 1/2 cup flour over the potato. Add more if the dough feels too wet.
    flour, egg yolk and salt over mashed potatoes on a cutting board.
  • Mix the Dough: Use a pastry cutter or bench scraper to gently mix everything together.
    gnocchi dough on a wooden cutting board.
  • Shape the Dough: Form into a rectangle and fold/flatten with your hands until combined. Add flour if sticky.
    a ball of gnocchi dough on a wooden cutting board.
  • Divide and Roll: Cut the dough into 3 pieces. Roll each into a rope 1/2 to 3/4 inch thick on a floured surface.
    3 balls of gnocchi dough on a cutting board.
  • Cut and Shape: Cut ropes into 3/4-inch pieces. Roll each on the back of a fork to make grooves. Place on a floured baking sheet.
    uncooked potato gnocchi on a floured cutting board next to a fork.
  • Rest: Cover with a towel and let rest for 10 minutes.
  • Cook the Gnocchi: Bring a 3-quart pot of salted water to a boil. Add the gnocchi and stir once.
  • Finish Cooking: When the gnocchi float (about 1–2 minutes), remove with a slotted spoon and drain on paper towels.
    potato gnocchi cooking in a large pot of boiling water.
  • Serve: Toss with olive oil. Serve right away, or sauté in butter or oil until golden. Top with Parmesan.

Notes

  • Read Through First: Gnocchi comes together quickly, so it’s helpful to review the recipe and prep ingredients before starting.
  • Let It Rest: After shaping, rest the gnocchi for 10 minutes to help them hold their shape when cooked.
  • Vegan Variation: Skip the egg yolk and use 1 tablespoon olive oil to bring the dough together.
  • Want More? Double the recipe to make a larger batch—just maintain the same ratios.
 
 
Note: To cook the potato, either boil it until fork-tender (12–15 minutes), or bake at 450°F for about 45 minutes. Peel and mash or rice while still warm for best results.

Nutrition

Serving: 1serving, Calories: 451kcal, Carbohydrates: 85g, Protein: 14g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 184mg, Sodium: 1278mg, Potassium: 974mg, Fiber: 4g, Sugar: 2g, Vitamin A: 247IU, Vitamin C: 12mg, Calcium: 60mg, Iron: 5mg

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.

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Welcome!

Iโ€™m Joanie, chef, author of The Ultimate Cooking for One Cookbook, and creator of One Dish Kitchen. With 10+ years of experience developing single serving and small batch recipes, Iโ€™m passionate about making cooking for one simple and enjoyable. So glad youโ€™re here!

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5 from 2 votes

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Recipe Rating




3 Comments

  1. Krima5060 says:

    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.

  2. Mousewoman says:

    Has anyone made this with gluten free flour? If so is the amount needed the same?

  3. J. Hegyi says:

    Good recipe.