Grandma's Gnocchi Recipe -
Grandma's Gnocchi Recipe
  • READY IN 35 mins

Grandma's Gnocchi

Recipe by  

"My grandmother used to make these when I was a little girl. When I was old enough to realize that I needed to get her delicious recipes, she showed me how to make a lot of her wonderful dishes. She never wrote anything down and she rarely used a cookbook. She also didn't measure things the same each time, so sometimes you have to add a little to the recipes."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Bring a large pot of salted water to a boil. Drop in potatoes and cook until tender but still firm, about 15 minutes. Drain, cool slightly, and peel. Season with salt, then mash potatoes with fork, masher, or in ricer. Place in large bowl, and stir in egg and olive oil. Knead in enough flour to make a soft dough.
  2. On a floured surface, roll dough into a long rope. Cut the rope into 1/2-inch pieces.
  3. Bring a large pot of lightly salted water to a boil. Drop in gnocchi, and cook until they float to the top, about 3 to 5 minutes. Serve with pasta sauce.
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Reviews More Reviews

Most Helpful Positive Review
May 03, 2007

STOP PRESS!!! This recipe is good, if you know how to make the best of it. I didn't when I tried it the first time. The dough took far more flour than the recipe stipulated, and sure enough, the resultant dumplings tasted bland and floury. After doing some research, I discovered what was causing the problem. Overcooking the potatoes! If they are overcooked, they will absorb more flour, sink to the bottom of the pot like lumps of something you don't wanna eat, and come out floury and tasteless. Just cook the potatoes until a knife will easily go through them, but don't let them cook so long that they start falling apart. Then, when you mash them, I'd recommend adding garlic salt and your favourite Italian herbs. I served ours with a home-made Primavera sauce, and next time I'll serve it with a creamy bacon/shallot sauce. Yes, there will be a next time, and I'll be sure and not overcook the potatoes!

Most Helpful Critical Review
Nov 28, 2006

The basis of this recipe is great, however, I used three potatoes, and used almost THREE cups of flour (and no, it was not chewy at all. In fact, everyone said it was so much better than the restaurant and the store bought gnocchis because the store bought gnocchis are too chewy). I think all the ingredients need to be doubled (EXCEPT the potatoes), to make this recipe work. I do like adding in the olive oil...makes the gnocchi more tender for sure! I also added in minced garlic, dried herbs, and replaced salt for GARLIC salt. It was topped with a creamy pesto and grilled yummy! The work is super tedious, but well worth it when you see the reactions from your guests and your family!


70 Ratings

Apr 17, 2008

As a gnocchi lover I have been searching for the best recipe, this is just a tip or observation - if you bake the potatoes instead of boiling them it is much easier to achieve the consistency you desire without adding too much extra flour. I bake the poatoes in the microwave just using the baked potato button and then follow the rest of the recipe as it and it comes out fantastic.

Apr 05, 2005

Very nice, I recommend letting them sit for a 1/2 hour under a damp towel or in the fridge so the flour develops a little bit. They can get a bit gluey otherwise. I also added the traditional ridges to these by rolling them over the back of the tines of a fork. Theoretically holds the sauce a bit better... try this just with butter and sage too, delicious.

Aug 03, 2009

Update** I watched a show on food network and they suggested chilling the potatoes after running them thru the potato ricer. Also, they recommended using only enough flour to make the mixture come together.**My entire family including my little boys love gnocchi. I gave this recipe 4 stars because my recipe is a little different (and I love my recipe!). I use 2 cups flour instead of 1 and no olive oil. I do add parmesan cheese (at least 3 Tbsp). As for potatoes, I use 4 large baking potatoes. I have mashed my potatoes in many different ways and have found the best way is to use a potato ricer. It was well worth the investment (I think it was about $30) since my family loves this meal. Thanks for the posting!

Sep 05, 2007

This was a good basic recipe for gnocchi. Although the gourmet gnocchi I have had did not have much seasoning, I added a bit. While smashing my potatoes, I added about 1/4 tsp nutmeg, 1/2 tsp salt and 1/2 tsp garlic powder, along with a bit of pepper. This is just personal preference. As other reviewers have mentioned.. make sure you cook your potatoes just right. They should be tender, not mushy. Too much or too little flour correcting your potato problem will ruin your efforts.

Sep 21, 2005

This is the best Gnocchi that I have ever had. It is deliciously tender and melts in your mouth. I was pushed for time so I used instant mashed potatoes instead and it turned out a treat. I also used more flour than the recipie said. Yum!!

Nov 30, 2006

Used leftover mashed potatoes from Thanksgiving. Used 2 eggs and added flour until a nice pasta formed. My daughter and I added it to a turkey stock. It was incredible. Thank you for the recipe.


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  • Calories
  • 204 kcal
  • 10%
  • Carbohydrates
  • 39.9 g
  • 13%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 2.6 g
  • 4%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 19 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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