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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.
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.
Ingredients
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
- 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.
- Measure: Measure 1 cup (200g) of tightly packed mashed potatoes.
- Add Egg & Salt: Spread potatoes on a clean surface. Add the egg yolk and sprinkle with salt.
- Add Flour: Sift 1/2 cup of all-purpose flour over the potatoes. Add more flour if the mixture feels wet.
Forming the Dough
- Mix the Dough: Use a pastry cutter or bench scraper to gently mix everything together. Avoid overworking.
- Shape: Form the dough into a rectangle. Fold and press with your hands until the flour is fully mixed in.
- Divide: Cut the dough into 3 equal pieces.
- Roll: On a floured surface, roll each piece into a rope about 1/2 to 3/4 inch thick.
Shaping the Gnocchi
- 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.
- Rest: Cover the gnocchi with a towel and let rest for 10 minutes.
- Boil Water: Bring a 3-quart pot of water with 1/2 tablespoon kosher salt to a boil.
- 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.
- 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
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.
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.
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.
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!
Potato Gnocchi For One
Equipment
- Pastry cutter or bench scraper
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
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.
- Measure: Measure 1 cup (200g) of tightly packed mashed potato.
- Add Egg and Salt: Place the potato on a clean surface. Add the egg yolk and sprinkle with salt.
- Add Flour: Sift 1/2 cup flour over the potato. Add more if the dough feels too wet.
- Mix the Dough: Use a pastry cutter or bench scraper to gently mix everything together.
- Shape the Dough: Form into a rectangle and fold/flatten with your hands until combined. Add flour if sticky.
- 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.
- 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.
- 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.
- 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.
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.