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Homemade Potato Gnocchi

Premium

35 min

Homemade staple

10 ingredients or less

Freezer-friendly
Creating this pillowy goodness at home is pure bliss! This Italian classic is made with just a few simple ingredients like potatoes, flour, some oil, and salt. It takes some patience to knead the dough and roll out the gnocchi, but it is worth it! These homemade gnocchi are soft and tender, with a flavour that doesn't match the store-bought version.

Servings

Total

35 min

Prep

30 min

Cook

5 min

Contains

Gluten symbol

gluten

Free from

Soy symbol

soy

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

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Eva - May 19, 2026, 11:57 p.m.

They are perfect! Used the russet potatoes and regular all purpose flour and semolina for rolling and shaping. Then I put them in the freezer and cooked next day. Delicious and much better than store bought

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Marguerite De Valois - April 27, 2026, 9:53 p.m.

Excellent et plutÎt rapide. Je ne suis pas trÚs douée pour faire de belles formes de gnocchis mais, le goût y est. J'imagine aussi que cela doit dépendre de la variété des pommes de terre mais j'ai été obligé de rajouter un peu d'eau (environ 3cl) pour obtenir une pùte qui se travaille bien

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Smoliak Yulia - April 26, 2026, 8:35 p.m.

Top!

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Aileen - April 22, 2026, 8:54 p.m.

So simple and delicious! I used them in the PUL Creamy Red Pesto Gnocchi. I’d certainly make them again.

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Aileen - April 20, 2026, 8:59 p.m.

I want to make the PUL Creamy red pesto gnocchi. Would this be enough for the 5.5 cups (705 g)? Or would I need to scale the recipe up? Thank you!

PUL small logo PUL Team - April 21, 2026, 2:43 a.m.

Hey there, Aileen! Ooou great idea đŸ€— if I had to guess, one batch of the homemade gnocchi makes about 600 grams, which is a bit less than the 705 grams (5Âœ cups) needed for the red pesto gnocchi. If you like it extra saucy, it could still work! Otherwise, we’d recommend scaling the recipe up a bit to have enough. You can always freeze any extra gnocchi for later 🙌

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Julia - April 19, 2026, 7:56 p.m.

The dough is really easy to work with, not sticky and the gnocchi taste amazing :) but I used regular all purpose flour

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Lisa - Feb. 27, 2026, 11:37 p.m.

Great recipe

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Kristin - Feb. 24, 2026, 10:43 a.m.

Hello, I have a question about the potato variety you used for the recipe. Did you use potatoes with a high starch content or a variety with a low starch content?

PUL small logo PUL Team - Feb. 24, 2026, 9:25 p.m.

Hii Kristin! It's best to use starchy potatoes like Russet or Yukon Gold in this recipe â˜ș Hope this helps!

MyraD - May 18, 2026, 10:20 a.m.

What is The Dutch alternative for these potatoes?

PUL small logo PUL Team - May 18, 2026, 7:02 p.m.

Heyy MyraD! In the Netherlands, “kruimige” potatoes are the closest match to what we mean by starchy potatoes. They break down a bit more when cooked, which is what helps create the fluffy inside. If you can’t find clearly labelled kruimig, “iets kruimig” (all-purpose) potatoes also work, they're just slightly less fluffy inside. "Vast koken" is the waxy kind, which won't work well. Hope this helps for now đŸ„”

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Merve Franziska - Feb. 23, 2026, 8:04 p.m.

So, so wonderful! I had the right type of potatoe left over and filtered for a recipe to use them. They turned out great! I didn't boil them, though, straight to the pan they went and came out crispy on the outside and like a pillow on the inside! Today, I put them frozen right into the pan - awsome! Definitly a new freezer staple for me ❀ thank you so much đŸ€—

PUL small logo PUL Team - Feb. 23, 2026, 8:11 p.m.

Woohoo! We're so thrilled to hear that the potato gnocchi was enjoyed, Merve, thank you â˜ș

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Nancy - Feb. 20, 2026, 4:06 p.m.

What kind of potatoes? Also, potato sizes vary greatly, perhaps one could go by weight in grams?

PUL small logo PUL Team - Feb. 20, 2026, 4:25 p.m.

Hey there, Nancy! For us, three peeled medium potatoes weighed 500 grams. It's best to use starchy potatoes like Russet or Yukon Gold. In case it helps for future recipes, clicking the * symbol beside an ingredient when shown displays more information â˜ș hope you love the recipe!

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Simran - Feb. 18, 2026, 7:21 a.m.

Interested in trying this recipe out soon..

What would the proportions be like if I were to use semolina flour instead of type 00 flour? đŸ€”
Also how will it affect the texture?

PUL small logo PUL Team - Feb. 18, 2026, 2:16 p.m.

Hi there, Simran! Thanks for your interest in this one đŸ€— We haven’t tested this recipe using semolina flour, so we can’t say for sure. Semolina is more coarsely ground and higher in protein, which usually leads to a firmer and chewier texture. Because of this, we wouldn’t recommend a full swap if you’re hoping for a classic pillowy soft gnocchi.

If you’d still like to experiment, perhaps you could try replacing just part of the flour (like Âœ) and adjusting the dough as needed. If you do experiment with it, we’d love to hear how it turns out đŸ«¶

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