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Homemade Gnocchi Recipe
Ingredients
Gnocchi
- 2 cups potatoes peeled and diced
- 1 tsp salt
- 1 tsp cayenne pepper
- ½ cup tarragon finely chopped
- 2 tbsp olive oil
- ½ cup shredded parmesan
- 1⅓ cups plain flour
- 1 egg yolk
Pan Fry Option
- 2 tbsp olive oil
- 1 Pinch shredded parmesan adjust to taste
Instructions
Gnocchi
- Peel and cut potatoes into quarters. Add to a pot of lightly salted boiling water and cook for 15–20 minutes or until fork-tender.
- Drain the potatoes and mash until smooth in a large bowl. Stir in the salt, cayenne pepper, tarragon, and olive oil.
- Add parmesan, flour, and egg yolk. Mix with your hands until a soft, smooth dough forms.
- Lightly flour your surface. Divide the dough into 3 portions. Roll each into a long log about 1 inch (2.5cm) thick. Cut into bite-sized pieces about 1 inch (2.5cm) long
- Bring a pot of lightly salted water to a boil. Drop the gnocchi in batches and cook until they rise to the surface, about 1 minute. Remove and transfer to a bowl of cold water with ice to stop the cooking. Drain before serving.
Pan Fry Option
- Heat olive oil in a frying pan over medium-high heat. Drain the gnocchi and place them into the hot pan. Sauté for 5–6 minutes, stirring gently, until golden. Salt and pepper to taste.
- To Serve: Grate a little extra parmesan over the top and serve warm.
Notes
- Use starchy potatoes like russets or yukon golds. They create a fluffier dough that holds together better.
- Don’t overmix the dough or it’ll turn gummy. Mix just until it comes together.
- Test a small batch first. Boil 2 or 3 gnocchi to check texture—if they fall apart, add a little more flour to the dough.
- Pan-frying is optional, but highly recommended if you love that crispy golden crust.
- Serve with your favorite sauce—they pair beautifully with sage brown butter, marinara, or even chimichurri if you’re feeling bold.
- More flavour? When golden, add butter, garlic, and parsley. Cook for 1-2 minutes, then add beef stock and cook until glazed. Trust me. You’re gonna love this one.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Making Gnocchi from scratch sounds like a whole thing, but it’s honestly one of the most satisfying, cozy recipes I keep coming back to. You don’t need a sauce if you don’t want one. Just olive oil, salt, and a fork.
Why You’ll Want to Make It Again (and Again)
Once you realize how easy these Gnocchis are, it’s game over. The dough comes together with just your hands, no machines, no drama. The flavor? Soft little pillows with parmesan, tarragon, and a tiny kick from the cayenne.
Pan-fry them and they get that crispy edge you’ll try to pretend isn’t your favorite part. I always make extra thinking I’ll freeze some… and then somehow they disappear.
A Little of This, a Little of That
There’s not much to it—just a few good ingredients that come together in a way that feels a little too satisfying.
- Potatoes: The base of it all. Go starchy so the dough stays light and soft.
- Parmesan: Salty, nutty, and makes everything taste better.
- Tarragon: Adds a fresh, slightly sweet twist that’s subtle but so good.
- Cayenne: Just a pinch to wake things up (you’ll taste it more than you think).
- Egg yolk & flour: The glue that keeps everything together without making it heavy.
Note: Find the full list of ingredients and measurements in the Recipe Card.
Rolling, Boiling, Crisping—Done
It’s soft dough, a little rolling, and some hot water. Nothing fussy—just trust your hands and keep flour nearby.
- Boil the potatoes. Peel, cut, and boil until fork-tender. Not mushy, just soft enough to mash without effort.
- Mash and season. Drain well, then mash while they’re still warm. Add salt, cayenne, tarragon, and olive oil. The mix should smell like comfort already.
- Make the dough. Add parmesan, flour, and the egg yolk. Use your hands to bring it all together. Don’t knead—just mix until smooth.
- Roll and cut. Divide the dough into pieces and roll each into a log. Slice into bite-sized pillows. Light pressure, no stress.
- Boil until they float. Drop them into salted boiling water. When they float, they’re done. Move to ice water so they stop cooking and stay tender.
- Pan-fry (if you want to). A little olive oil in a hot pan, a few minutes per side, and they get crispy, golden edges that are impossible to resist.
Looking for something creamy, buttery, or fresh to make your Gnocchi shine? Try it with Creamy Garlic Shrimp Cauliflower Rice if you want to keep things lighter but still indulgent. For a vegetarian combo, Cheesy Garlic Roasted Asparagus is always welcome.
Or go all-in with Easy Cheesy Garlic Bread—because carbs on carbs is a love language. And don’t skip a fresh side like Avocado Corn Tomato Salad to brighten things up.
FAQs
Not at all! I love the herby kick it gives, but you can swap it for basil, thyme, or even parsley. Use what you have and love.
That usually means the dough needs a bit more flour. Next time, add it gradually until the dough feels smooth but not sticky.
They’re dreamy with a little browned butter and sage, but I also love tossing them in marinara or a creamy mushroom sauce. Honestly, anything goes.
I’ve always been so scared to try making gnocchi from scratch, but your recipe finally gave me the courage. I’m so glad I did! They came out incredibly light and pillowy, not dense at all like I feared.
The fresh tarragon and cayenne pepper in the dough is such a unique touch – it adds this amazing, subtle warmth and freshness that I’ve never had in gnocchi before. I pan-fried them at the end like you suggested, and that crispy, golden finish was just perfect. My family couldn’t believe they were homemade. This is definitely going to be a new special occasion meal for us! Thank you, Karina!
Perfectly beautiful, I’ll be making these little babies VERY soon!! Thank you Karina for another tantalizing recipe!!
Hi there,
Just thought I’d bring this to your attention.
Your step 6 doesn’t relate to this recipe. It should be the step where you fry the gnocchi.
Hi Ursula, Thank you so much for bringing this to my attention. I will fix this up now. Enjoy Cooking Xx
Please, please proof read recipes before posting and maybe list the ingredients in the order used. The recipe instructions jump from #5, boiling and placing in ice water, then it jumps to adding butter, parsley, and garlic. Really ! Into the ice water !!!
And where the heck does the beef stock come from ? It’s not in the video nor is it mentioned anywhere in the info.
This recipe is a mess and it could have been avoided if someone simply did a proof reading before posting. Very disappointing to see it so poorly done. I was excited about the recipe but have serious doubts about investing time and ingredients.
Hi D, thank you so much for the feedback, I have made sure everything is perfect now. The beef stock was supposed to be used as a bonus extra flavor when frying, once golden, add butter, garlic, and parsley. Cook for 1-2 minutes, then add beef stock and cook until glazed. You’re gonna love this one. Xx