My daughter and son-in-law recently made gnocchi from scratch, and it was a revelation. Light, pillowy and full of flavour, it bore little resemblance to the dense, chewy versions you often find in stores. Once you taste homemade gnocchi, it’s hard to go back – and the good news is, it’s far simpler to make than most people think.

The Secret to Great Gnocchi

The key to good gnocchi is dry potatoes, minimal flour and a gentle touch. Overworking the dough or adding too much flour is what makes gnocchi heavy.

Most traditional gnocchi makers – including artisan producers – follow this same back-to-basics approach.

Classic Homemade Potato Gnocchi Recipe

Ingredients

1 kg starchy potatoes (Sebago or King Edward are ideal)
1 cup plain flour (approximate – you may need slightly less)
1 egg, lightly beaten
1 tsp salt

Method

Cook the potatoes
Bake the potatoes in their skins at 200°C for about 60 minutes, or until tender. Baking keeps them drier than boiling, which is crucial for light gnocchi.
Mash while warm
Peel the potatoes while still warm and pass them through a potato ricer or mash until smooth. Let the steam escape for a few minutes.
Make the dough
Place the potato on a clean bench, sprinkle with salt, add the egg and about three-quarters of the flour. Gently bring together into a soft dough, adding only as much flour as needed.
Shape the gnocchi
Divide the dough into portions. Roll each into long ropes about 2cm thick. Cut into bite-sized pieces. Roll lightly over a fork or gnocchi board if desired.
Cook
Drop gnocchi into salted boiling water. When they float to the surface (about 2–3 minutes), remove with a slotted spoon.

Three Great Sauces for Gnocchi

Brown Butter and Sage (Classic & Simple)

Butter
Fresh sage leaves
Parmesan cheese
Melt butter gently until it foams and turns nutty. Add sage leaves until crisp. Toss gnocchi through and finish with parmesan.

Slow-Cooked Tomato and Basil

Olive oil
Garlic
Crushed tomatoes
Fresh basil
Simmer gently for 30–40 minutes for a rich, comforting sauce that lets the gnocchi shine.

Creamy Mushroom Sauce

Butter
Garlic
Mushrooms (button or Swiss brown)
Cream
Thyme or parsley
Sauté mushrooms until golden, add cream and herbs, and gently coat the gnocchi for a luxurious, restaurant-style dish.

Why Homemade Is Worth It

Homemade gnocchi is lighter, more delicate and deeply satisfying – and it turns a simple meal into something special. It’s also a wonderful way to cook together, share skills across generations, and slow down around the table.

Once you’ve had it made from scratch, you’ll understand why so many people never go back to store-bought. Any leftover gnocchi can be frozen.