Homemade Potato Gnocchi

perfect, light, pillowy potato dumplings

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If you’ve never had fresh, homemade potato gnocchi before, I would highly recommend you try this recipe out, at least once. I’m convinced you’ll be hooked once you do. Homemade potato gnocchi are very different than what you get in the store. (And that’s not to say I never buy the premade store version.) The homemade version has a totally different, wonderfully light and airy texture, and they are distinctively potatoey in flavor.

This recipe is for a very classic potato gnocchi – simply boiled potatoes and flour. That’s it. And while you can get into adding eggs, cheese, or other flavorings like spinach, or even using a sweet potato, this is the most basic form of potato gnocchi I know. But fear not, there will be plenty of other gnocchi recipes to come.

There are lots of variations of gnocchi throughout Italy. Gnocchi simply means “dumpling” in Italian – so you’ll find ricotta, semolina, or other dumplings like malfatti or gnudi.

Gnocchi can be paired with a simple tomato sugo, or baked with some fresh mozzarella for a delicious Gnocchi alla Sorrentina. In spring when there is an abundance of fresh basil, gnocchi topped with some Pesto Genovese is absolutely out of this world. They can be paired with a Bolognese, Short Rib Ragu or even quickly sautéed with some brown butter and sage. They are very versatile, and once you have a batch ready, one of your best meals isn’t far away.

Homemade gnocchi freezes incredibly well, so you can make a big batch and have them on hand. And they’re a pasta shape that you really don’t need any special equipment to shape. The beauty is in how rustic they are – no need for perfection here.