If you’ve never made gnocchi from scratch before, this is the place to start. These easy homemade gnocchi with fresh-milled flour are not just delicious, but also surprisingly simple once you see how the dough comes together. The fresh-milled flour adds some flavor and a lot of nutrition that you just don’t get from store-bought versions, and the texture still stays light!
Traditionally, gnocchi is made with potatoes, flour, and egg. This version keeps things simple but upgrades the flavor by using fresh-milled flour, which gives it even more of a homemade feel.
If you're browsing fresh milled mains but would like something with meat, I have an amazing fresh milled meat roll on the site too!
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Quick Look
- Prep Time: 30–40 minutes
- Cook Time: 30–40 minutes (potatoes) + 2–3 minutes (gnocchi)
- Total Time: ~1 hour to 1 hour 20 minutes
- Servings: 2–3 servings
- Difficulty: Beginner-friendly
- Baking Method: Boiling (optional pan-fry)
- Best For: Quick homemade meals, comfort food
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- Summarize & Save This Recipe On:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- How to Make Homemade Gnocchi with Fresh-Milled Flour
- Baking Schedule
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Homemade Gnocchi with Fresh-Milled Flour
- Other Delicious Recipes
- Easy Homemade Gnocchi with Fresh-Milled Flour
- Need Help Tweaking This Recipe?
- Other Fresh-Milled Mains You'll Love
Important Ingredients
- Potatoes starchy ones work best
- Fresh-milled flour adds better flavor and TONS of nutrition
- Egg helps bring the dough together
- Salt for flavor
See recipe card for quantities.
Substitutions & Variations
- You can use any other whole wheat flour if you don’t have fresh-milled
- Skip the pan-fry if you want them softer
- Add simple sauces like butter, sage, or tomato
- Shape them however you like, no need to be perfect
How to Make Homemade Gnocchi with Fresh-Milled Flour
Step 1: Boil whole potatoes with the skin on until fork-tender (about 30-40 mins)
Drain them well, peel while still warm, and mash until completely smooth (I like to use a potato press for this (Image 1), but you can use a potato masher as well!).
Try to keep them as dry as possible. The less moisture, the better your gnocchi will turn out. I usually let the mashed potatoes rest for 15 minutes or so, so some steam can evaporate, but if you’re short on time, you can skip that.
Step 2: Add salt and the egg to the mashed potatoes and mix gently.
Start adding fresh-milled flour, a little at a time, until a soft dough forms (Image 2).
You’re not kneading here, just bringing it together. Start closer to 120 g of flour and add more only if needed.
Step 3: Dump the dough onto a lightly floured counter (Image 3). Divide the dough into smaller portions (I like to do about 5 or 6).
Step 4: Roll each piece into a rope, then cut into small pieces. You can also align the ropes one after the other, and put multiple ropes at once to speed up the process (Image 4). You can make individual gnocchi bigger or smaller, depending on your preference.
You can leave them like this, or roll them lightly on a fork for ridges.
Step 5: Bring a pot of salted water to a boil.
Add the gnocchi and cook until they float to the top (Image 5).
This usually takes 2–3 minutes. Careful! Especially if you made them smaller, 2 minutes could be enough! If you overcook gnocchi, they’ll turn to mush. So it’s really advisable to stand right beside them while they’re cooking and scoop them out with a mesh strainer as soon as they float to the surface.
Step 6: Optional: pan-fry
If you have a minute, transfer them to a pan with butter and cook until lightly golden.
This adds a bit of texture and makes them even better. If you’re just serving them as a side dish, your work is done as soon as you take them out of the water (Image 6).
Hint: keep your dough as dry as possible. If your potatoes hold too much moisture, you’ll end up adding extra flour, which makes the gnocchi dense instead of soft. Letting the mashed potatoes sit for a few minutes to release steam really helps.
Baking Schedule
Boil potatoes: 30–40 minutes
Mash and rest: 10–15 minutes
Mix dough: 5–10 minutes
Shape gnocchi: 10–15 minutes
Cook gnocchi: 2–3 minutes
Optional pan-fry: 5 minutes
Total time: about 1 hour
💭Crucial Success Tips
Watch them closely while cooking. Gnocchi cook fast, and once they float, they’re done. Leaving them in too long is the fastest way to ruin the texture (which is a nice way to say they'll turn into one big gooey mess).
Recipe FAQs
Yes. Store bough whole wheat flour works well. The texture stays similar, but the flavor will be a bit more neutral.
Dense gnocchi are usually caused by too much flour or too much moisture in the potatoes. Keeping the potatoes dry and using minimal flour fixes this.
You can skip it, but the dough becomes more delicate and harder to handle. Using an egg makes this recipe more beginner-friendly.
How To Store Homemade Gnocchi with Fresh-Milled Flour
You can store cooked gnocchi in the fridge for 2–3 days. Reheat in a pan or hot water.
For longer storage, freeze them before cooking. Place them on a tray first, then transfer to a bag once frozen. They can be kept for a few weeks.
Other Delicious Recipes
- Fresh Milled Peanut Butter Chocolate Chip Cookies
- Soft Fresh-Milled Sourdough Sandwich Bread
- Fresh Milled Blueberry Banana Muffins
- Fresh Milled Sourdough Pizza Toast
If you tried these easy homemade gnocchi with fresh-milled flour or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Easy Homemade Gnocchi with Fresh-Milled Flour
Ingredients
- 500 g potatoes starchy works best, like russet
- 1 egg about 50 g without shell
- 160 g fresh-milled flour hard white wheat works great. Start with 120g and see how it goes.
- 5 g salt
Method
- Boil whole potatoes with the skin on until fork-tender (about 30-40 mins) Drain them well, peel while still warm, and mash until completely smooth (I like to use a potato press for this, but you can use a potato masher as well!). Try to keep them as dry as possible. The less moisture, the better your gnocchi will turn out. I usually let the mashed potatoes rest for 15 minutes or so, so some steam can evaporate, but if you’re short on time, you can skip that.
- Add salt and the egg to the mashed potatoes and mix gently. Start adding fresh-milled flour, a little at a time, until a soft dough forms. You’re not kneading here, just bringing it together. Start closer to 120 g of flour and add more only if needed.
- Divide the dough into smaller portions (I like to do about 5 or 6).
- Roll each piece into a rope, then cut into small pieces. You can also align the ropes one after the other, and put multiple ropes at once to speed up the process. You can make individual gnocchi bigger or smaller, depending on your preference. You can leave them like this, or roll them lightly on a fork for ridges.
- Bring a pot of salted water to a boil. Add the gnocchi and cook until they float to the top. This usually takes 2–3 minutes. Careful! Especially if you made them smaller, 2 minutes could be enough! If you overcook gnocchi, they’ll turn to mush. So it’s really advisable to stand right beside them while they’re cooking and scoop them out with a mesh strainer as soon as they float to the surface.
- Optional: pan-fry If you have a minute, transfer them to a pan with butter and cook until lightly golden. This adds a bit of texture and makes them even better.If you’re just serving them as a side dish, your work is done as soon as you take them out of the water.
Notes
- Fresh-milled flour absorbs more moisture, so don’t add too much at once.
- If the dough feels slightly sticky, that’s completely fine. Just be sure to make it firm enoug so you’ll be able to shape it.
- Don’t stress about shaping. Rustic gnocchi is exactly what you want here.
Private Notes
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