Recette facile de gnocchis maison à base de purée de pommes de terre, farine et œuf. Préparation rapide avec peu d’ingrédients, parfaite pour utiliser des restes de purée. Gnocchis tendres à cuire à l’eau bouillante. Convient à une version sans gluten avec farine adaptée.

This easy homemade gnocchi recipe transforms leftover mashed potatoes into soft, pillowy dumplings. With just a few ingredients, you’ll have fresh gnocchi ready in minutes — no special equipment needed.

Ingredients

300 g (1⅓ cups) cold, dry mashed potatoes
120 g (1 cup) plain (all-purpose) or pasta flour, plus extra for rolling (see Note 1)
1 medium egg
1 tsp olive oil
Salt and pepper, to taste

Instructions

Make the Gnocchi Dough:

Combine Ingredients
Place the mashed potatoes in a mixing bowl or stand mixer fitted with a dough hook. Add the flour, egg, salt, pepper, and olive oil.
Mix to Form Dough
Mix on low speed until a stiff dough forms. Avoid overmixing — stop as soon as the dough comes together (see Note 2).
Shape the Gnocchi
Lightly flour your work surface. Divide the dough into four equal parts. Roll each piece into a long rope about 2 cm thick.
Cut and Shape
Slice each rope into 2 cm pieces. Roll each piece along the back of a fork to create ridges, or leave them plain.

Cook the Gnocchi:

Boil in Batches
Bring a large pot of salted water to a boil. Cook the gnocchi in two batches. Once they rise to the surface (after about 2–3 minutes), they’re ready.
Remove and Drain
Use a slotted spoon to remove the gnocchi and drain briefly. Serve immediately or sauté in a pan with butter or sauce.

Tips

Dry mashed potatoes work best. If using fresh mash, spread it out to cool and dry slightly before using.
Don’t overwork the dough — it should be soft but hold its shape.
Dust with flour as needed during rolling to prevent sticking.
You can skip the fork ridging if preferred — it’s optional but helps sauce cling better.

Variations and Substitutions

Flour: Use ’00’ pasta flour for a finer texture or substitute with gluten-free all-purpose flour.
Add-ins: Mix in a pinch of nutmeg, grated parmesan, or chopped herbs into the dough for added flavor.
Sauces: Pair with tomato sauce, pesto, brown butter and sage, or creamy mushroom sauce.

FAQs

Can I freeze homemade gnocchi?
Yes. Freeze on a tray in a single layer, then transfer to a bag. Cook from frozen — no need to thaw.

Why is my dough sticky?
Your mashed potatoes may be too wet. Add a little more flour, a tablespoon at a time, until the dough holds together.

Do I have to use a mixer?
No — you can mix and knead by hand on a floured surface.

Serving Suggestions

Serve with marinara sauce and parmesan for a classic dish.
Toss with browned butter and fresh sage.
Add to a vegetable sauté or creamy chicken skillet for a full meal.

Why You’ll Love This Recipe

Made with simple pantry ingredients
Perfect use for leftover mashed potatoes
Quick to prepare, with a soft and tender texture
Easily adapted to different dietary needs and flavor profiles