top of page

Homemade Gnocchi

It's easier than you think! I love making these and having tons to freeze for meals down the road. I divide them in several bags so I can just grab one and use per dish!

Prep: 15 minutes Cook: 60 minutes

SUPPLIES Medium Saucepan Medium Mixing Bowl Masher Wooden Spoon Fork Baking Pan

IN THE KITCHEN Russet Potatoes; cut into quarters 1 ½ pounds (3-4 potatoes) Flour 1 ¼ cups plus Salt 2 teaspoons Egg; beaten 1 Unsalted Butter; room temperature ¼ cup

LETS COOK 1. Place potatoes in saucepan and cover with water 1 inch over. 2. Boil for 45-55 minutes or until soft. 3. Remove from water and careful remove skin. 4. Place potatoes in a bowl. Mash. 5. Add flour and salt; mix with spoon. 6. Make a well in the center; add eggs and knead. 7. Once the dough is formed, move to a floured surface (counter works perfectly) 8. Form into a rectangular shape; think loaf of bread. 9. Start by slicing off a piece (like bread) then roll that into a thinner, rope-like form. 10. Cut into ¾ inch pieces, lightly dust with flour then place on a clean baking sheet. 11. Repeat steps 8 and 9 for the remaining dough. You should now have lots of uncooked gnocchi! 12. You can cook immediately or freeze the gnocchi for later use (skip to step 15) 13. Bring a medium saucepan full of water to boil. 14. Working in batches, drop gnocchi into boiling water. Once the gnocchi have floated to the top, they are done (5-7 minutes). Remove with slotted spoon. 15. To freeze the gnocchi, place the baking sheet in the freezer. After 2 hours you can remove and place the gnocchi into freezer bags. First freezing on the baking sheet avoids them sticking together in the bag - enjoy!

Tag me in your photos or story - I'd love to hear what you think! @diginwithekelsey |

  • Black Instagram Icon
  • Twitter
  • Email



bottom of page