This Homemade Potato Gnocchi Recipe is made with only 5 ingredients and is SO much better than store bought varieties! This version even has cheddar cheese in the dough making it a step above the rest! It’s freezer friendly and beloved by kids and adults!

Who else is a total sucker for homemade pasta?! There really is no comparison. Homemade is always so fresh and delicious, there’s really no contest!

Did you know I went years without buying boxed pasta?! Literally years. I always opted to make my own because I just love it so much! However, the more kids we’ve added to our family, the less time I have to spend in the kitchen! So I save recipes, like this homemade potato gnocchi, for special occasions!

Something awesome about this recipe, is that if it’s served with a super hearty sauce, one recipe feeds our family twice! I cook half of the Homemade Potato Gnocchi right away, and freeze the rest for later! It can be cooked in boiling water straight from the freezer, so it’s great to have on hand!

What sets this Homemade Potato Gnocchi apart from all the other recipes out there is that I added cheddar cheese into the dough. Yep that’s right. SO. GOOD.

 How to make Potato Gnocchi: 

As always, I love giving you as much information as possible to help ensure your success when you choose to make one of my recipes! I’ve been working on taking more step-by-step process shots for that very reason! So, let’s chat about how to make this Homemade Potato Gnocchi Recipe!

1. Making the dough. 

I use a food processor fitted with an “S” blade to make the dough (as pictured below). Start by blending all the ingredients except for the flour. Once your mixture is homogenous {the same throughout} add the flour a little bit at a time until you get a dough ball that resembles the farther photo on the right!

2. Kneading/Resting. 

The dough needs to be kneaded {pun intended} until it becomes smooth. Add more flour as you knead until it is no longer sticky. Next, place the dough on a well-floured surface and cover with a bowl for 30 minutes.

4. Rolling/Shaping

As you can see below, I am not super precise when I make roll the dough into ropes and cut it. That’s because I like my homemade potato gnocchi to be round. Not sure why or how I developed that preference, but it is what it is! So after I cut them I always roll each individual gnocchi until it’s round!

I do weigh the dough and divide it into four equal portions, but that’s not totally necessary. Just try to be sure that the gnocchi are about the same size. 

5. Getting Fancy

This, again, is a total preference thing. But since I’m making gnocchi, I’m going to really make gnocchi if you know what I mean! LOL! I love how pretty the pasta looks with cute little fork indents. Be sure to rub the fork in flour as you press it into each gnocchi to prevent it from sticking.

6. How to cook gnocchi (Boil, then Brown)

This homemade potato gnocchi always needs to be boiled first. It cooks relatively fast, (in 3-5 minutes). You will know the gnocchi has finished cooking because it will float to the top of the boiling water.

At that point, remove it with a slotted spoon and transfer it to a colander to drain any excess water.

If you want to take your homemade potato gnocchi to the next level, I highly recommend you do not skip the browning in butter/olive oil step. It is the only way we eat gnocchi around here because it’s just that amazing. I recommend serving it wish your favorite pasta sauce on the side! Mixing them together too long before serving could cause the gnocchi to lose that golden-brown crispiness!

 Homemade Potato Gnocchi: Substitutions

Here are a few possible substitutions that could be made in this recipe!

• Potatoes. Any variety of potato works well in this recipe, even sweet potatoes! My favorites are Yukon Golds and red potatoes!
• Flour. All-purpose flour is my flour of choice in this recipe. For a little more wholesome option half of the flour can be substituted with whole wheat (or white whole wheat). A 1:1 gluten-free all-purpose flour mix can be be used as well, you may just need to add more to get a smooth dough!
• Cheddar cheese. The sky’s the limit when it comes to cheese options. Cheddar and parmesan are my favorite choices!

Shop Potato Gnocchi Making Essentials

food processor // skillet // pot // measuring cups // measuring spoons // pastry slab // forks // spatula // skimmer spoon // knife

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Homemade Potato Gnocchi with Cheddar Cheese

This Homemade Potato Gnocchi Recipe is made with only 5 ingredients and is SO much better than store bought varieties! Seriously we only ever eat homemade gnocchi! This version has cheddar cheese in the dough, setting it apart from all the others! It’s freezer friendly and beloved by kids and adults!

Course Main Course

Cuisine Italian

Keyword homemade gnocchi recipe, how to make homemade gnocchi from scratch, potato gnocchi recipe

Prep Time 20 minutes

Cook Time 1 hour

Resting time 30 minutes

Total Time 1 hour 50 minutes

Servings 32 oz (8 servings)

Calories 152.9 kcal

Author Laura

Ingredients

• 2 lbs Yukon Gold Potatoes or your favorite potato variety
• 1 1/2 to 2 cups all-purpose flour
• 1 egg
• 1 tsp sea salt
• ¼ cup cheddar cheese

Instructions

Make the dough:

1. Bake potatoes wrapped in foil in oven at 450 for 60-90 minutes or until soft. (Baking time will vary depending on the size of your potatoes}.
2. Set aside to cool.
3. Once potatoes are cooled, remove the peel peel and place them in a food processor fitted with the “S” blade.
4. Add egg, salt and cheese and process until the mixture is uniform and forms a ball.
5. Add 1 cup of flour and process until combined.
6. Add ½ cup more flour and process until combined and a sticky ball forms.
7. Add another ¼ cup of flour and process until combined.
8. Turn dough onto a well-floured surface, and use the remaining ¼ cup flour to knead the dough until it is no longer sticky.
9. Put dough on a well-floured surface and cover with a bowl and let rest for at least 30 minutes.
10. Divide the dough into four equal parts and roll into thin ropes (about ½ inch thick).
11. Cut each rope at 1” intervals. This will yield square gnocchi. If you prefer round gnocchi, you will need to roll each piece by hand to form an oval/round shape.
12. Once you have your desired shape, press a floured fork into the top of each gnocchi.
13. If desired, after this step you can freeze the gnocchi! Simply put the uncooked gnocchi on a floured baking tray and put them in the freezer for at least 3 hours. Remove from tray and put in a plastic bag.

Cook the Gnocchi:

1. Bring a large pot of water to a boil.
2. Add half of the gnocchi to the boiling water to form a single layer in the pot. Stir the gnocchi to be sure that they do not stick to the bottom of the pot.
3. Once the gnocchi floats to the top of the water (after about 3-5 minutes), use a slotted spoon to remove gnocchi from the pot into a strainer.
4. After all gnocchi have been removed, add the rest of the batch and repeat.
5. To cook frozen gnocchi, do not thaw! Put them in boiling water straight from the freezer. They will take longer to cook than room temperature gnocchi.

Brown the Gnocchi:

1. Preheat your oven to the warm setting.
2. Add 2 TBS of your cooking oil/butter to a large sauté pan. Melt/warm over medium heat. Add ½ of your batch of gnocchi and stir to coat with oil.
3. Cook gnocchi on one side for about 5-10 minutes until golden-brown.
4. Flip and cook another 3-5 minutes on the second side until golden brown.
5. Remove to an oven-safe baking dish or bowl and place in the oven to warm.
6. Repeat with the rest of your gnocchi.
7. Serve with your favorite sauce and some roasted veggies!

Nutrition Facts

Homemade Potato Gnocchi with Cheddar Cheese

Amount Per Serving (4 oz)

Calories 152.9 Calories from Fat 16

% Daily Value*

Total Fat 1.8g 3%

Saturated Fat 1g 5%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 0.2g

Cholesterol 27mg 9%

Sodium 116.8mg 5%

Potassium 363.8mg 10%

Total Carbohydrates 29.1g 10%

Dietary Fiber 2.7g 11%

Sugars 0.7g

Protein 5.3g 11%

Vitamin A 1.5%

Vitamin C 26.2%

Calcium 3.7%

Iron 8.5%

* Percent Daily Values are based on a 2000 calorie diet.

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