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Lightly golden gnocchi dumplings on a white plate

Potato Gnocchi

  • Prep Time: 5 mins
  • Cook Time: 70 mins
  • Total Time: 1 hour 15 minutes
  • Yield: 2 servings 1x
  • Category: Mains
  • Method: Boiling
  • Cuisine: Italian


This is how you make perfect homemade Potato Gnocchi. Made with only potatoes and flour, these dumplings are soft, fluffy, and melt in your mouth!


  • 16oz Potatoes (5 small Potatoes) 
  • 1/4 cup All-Purpose Flour


  1. Preheat your oven to 210 degrees Celsius (410 degrees Fahrenheit). Poke little holes in your Potatoes so they do not explode in the oven. Place them on a baking tray and pop into the oven for 55-60 mins. 
  2. Once the Potatoes are soft, remove them from the oven. Cut them in half to release the steam. 
  3. After the Potatoes are cool enough to handle, mash them with a fork until smooth. 
  4. Slowly add your ¼ cup of Flour to the mashed Potatoes, stirring until incorporated. Then flour your surface and begin gently kneading a few times with the palm of your hand. The dough should feel light and airy, but still hold together. If it will not stay together, add more flour. 
  5. Separate your dough into three chunks. Roll each chunk into a long rope about ½ inch thick. Cut 1 inch dumplings from the rope. Make sure they are floured! 
  6. Bring a pot of water to a boil. Throw in just a few dumplings for a test round. Once they float to the top of the water, boil an additional 10-15 seconds before fishing them out. Wait a moment for them to cool, then try one to examine the texture. If it is too gooey and falling apart, add more Flour to your dough before continuing. 
  7. Boil the additional dumplings. 
  8. Once I’m done boiling these, I like to sauté them in some Vegan Butter, Garlic, and Black Pepper until slightly golden. Feel free to add whatever sauce you like! 

Keywords: Gnocchi, Potatoes, Vegan, Homemade Gnocchi, Dumplings