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Easy Potato Gnocchi

Light and pillowy potato dumplings, use these in soups, stews, or in place of pasta with your favorite sauce.

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Cuisine: AmericanItalian
Prep Method: Boiled


Main Dish

Prep Time

30 Mins

Cook Time

15 Mins


Serves 6


Light and pillowy potato dumplings, use these in soups, stews, or in place of pasta with your favorite sauce.



Potato Dumpling Dough

  • 1-1/4 cup (100g) Potato Flakes/Instant Potatoes
  • 1-1/4 cup (310ml) Water
  • 1 each Large Egg
  • 1 each Egg Yolk
  • ½ cup (84g) All Purpose Flour


  1. Gather and scale all ingredients.
  2. In a bowl place the potato flakes and pour the water evenly over the top. Stir to combine, allowing all the potato flakes to be hydrated by the water. Stir in the egg and the egg yolk. Add the flour sprinkling it evenly over the top of the potato and egg mixture. Mix the dough gently until it just comes together. The dough should be supple and soft with just enough resistance to hold an indent when pressed with your finger. The dough shouldn’t be sticky to the touch.
  3. To shape the dumplings, cut the dough into thirds and with a light dusting of flour, shape the dough into a long rope/snake. Cut the rope into roughly 1-inch pieces. Once the rope is cut, take each piece, and roll them into little balls. Once the balls are formed you could stop, but if you want them to have those little ridges to catch the sauce, you’ll need a gnocchi board or you can use the tines of a fork. Take each ball and roll it gently on the board or on the back side of the fork to get the ridges. Place the gnocchi on a lightly floured baking sheet while you form the rest.
  4. Heat a large pot of water to a boil. Add a pinch of salt to the water and reduce the heat of the water to a simmer.
  5. Add the gnocchi and allow them to gently poach in the water until they float (about 2-3 minutes).
  6. Remove the gnocchi from the water using a slotted spoon or kitchen spider. Place the gnocchi into a bowl of cold water briefly. This will stop the cooking process. The gnocchi should be drained briefly on paper towel, and then arranged on a lightly oiled baking sheet. From here the gnocchi can finish cooking (either sauteed in butter or oil, or they can be boiled again and added to pasta sauce, soups, or stews. The dumplings can also be frozen at this stage by placing them on a lightly oiled cookie sheet and placing them in the freezer overnight. The gnocchi can be bagged and placed back into large resealable bags for later use.


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Nutrition Facts Per Serving









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