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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.
See It In Action: Step-By-Step
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.
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Homemade Gnocchi Recipe
Ingredients
- 2 cups potatoes peeled and diced
- 2 tbsp butter
- 2 tbsp chopped parsley
- 1 tbsp chopped garlic
- ½ cup beef stock
- ½ cup tarragon finely chopped
- ½ cup shredded parmesan
- 1 egg yolk
- 1⅓ cups plain flour
- 2 tbsp olive oil
- 1 tsp cayenne pepper
- 1 tsp salt
Instructions
- 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.
- Add butter, garlic, and parsley. Cook for 1-2 minutes. Then, add beef stock and cook until glazed.
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
