Easy Sourdough Potato Gnocchi From Scratch
This sourdough potato gnocchi recipe is great for beginners. It makes a small batch, the perfect amount for soups and pasta sauce. Contrary to popular belief, homemade gnocchi can be simple and even frozen for quick future meals!
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The sourdough starter, either fed or discard, creates the creamiest texture in these gnocchi. With only 7 wholesome ingredients, you’ll finally have pasta you can feel good about. The egg helps combine the ingredient but also adds protein for a boost in any dish. The potato is perfect for feeding your brain and the parmesan cheese is the cherry on top!
If you don’t have a sourdough starter, I highly recommend making one! It’s so simple to create when following my How to Make a Sourdough Starter (Guide for Beginners). This blog post walks you through each step, has future care instructions, and explains keywords you’ll see in recipes.
Sourdough Potato Gnocchi Recipe Inspiration
Years ago when I first had potato gnocchi, in a delicious soup at Olive Garden, I fell in love. I began buying premade gnocchi at the grocery store but I always craved the fresh, tender version served at the restaurant. Don’t get me wrong the store-bought can be delicious but nothing beats a homemade gnocchi.
After realizing this I began making gnocchi from scratch with recipes found on Pinterest but I wanted something of my own. So after creating my sourdough starter I developed the recipe we have here today and I’ve not looked back since. We have at least one batch of this homemade potato gnocchi in the freezer at all times.
What is Sourdough Potato Gnocchi?
Sourdough potato gnocchi is a pasta made of potato, sourdough starter, flour, egg, salt, pepper, and parmesan cheese. It’s one of the easiest pasta recipes which makes it perfect for beginners. These gnocchi add a delicious twist to any soup or pasta recipe.
Why You’ll Love This Recipe
- Makes a small batch (you’ll get either one or two uses out of it)
- Simplified steps
- Budget-friendly way to add nutrients to your favorite dishes
- Easiest pasta from scratch
- Tastes amazing
- Made of wholesome ingredients you can feel good about eating
Sourdough Potato Gnocchi Ingredients
- 1 medium russet potato (golden works well too)
- 1/4 cup sourdough starter (fed or discard)
- 1 tsp salt
- 1/4 tsp pepper
- 1 cup parmesan cheese (shredded)
- 1 egg
- 2/3 cup unbleached all-purpose flour
Helpful Kitchen Tools for This Recipe
- Glass mixing bowl
- Small toxin-free sheet pan
- Stainless steel potato masher
- Unbleached parchment paper
- Bench scraper
How to Make Sourdough Potato Gnocchi
Preheat the oven to 425 degrees, rinse potato with water, pat dry, and use a fork to poke holes all around the potato (for even cooking). Then place potato on a parchment lined sheet pan. Roast for 30-40 minutes until fork easily slides into the center.
Take potato out of oven and carefully remove skins with a fork and tongs.
Add the peeled potato to a glass mixing bowl and mash with a fork or potato masher. Let cool for 5 minutes
Add sourdough starter, salt, pepper, egg, flour, and shredded/grated parmesan cheese to the bowl. Mix together with the fork or your hands.
Turn dough out on a lightly floured workspace and gently knead for about 1 minute. Add a little flour if dough is sticking to hands and workspace.
Cut dough in half and roll each half into a 12 inch rope about 1 inch wide. Cut each rope into 1/2 inch pieces to make the gnocchi.
Add gnocchi to boiling water and cook for 5-7 minutes on medium heat then add to a pasta sauce. Or add to a soup that’s simmering and cook for 5-7 minutes until the gnocchi float to the top.
How to Serve Potato Gnocchi
- In soups
- Covered in pasta sauces
- Roasted in the oven with veggies
Storing Homemade Potato Gnocchi
These gnocchi can be stored in an air-tight container in the fridge for about 24 hours. Be sure to dust them in a light coating of flour to avoid sticking. If you want to make them ahead of time, pop them in the freezer.
Freezing Homemade Potato Gnocchi
Be sure to coat them in a light dusting of flour to avoid sticking then place them in an air-tight freezer-safe container lined with parchment paper or in a freezer baggie. These homemade sourdough potato gnocchi will last up to 3-6 months in the freezer. When you’re ready to enjoy take them out of the freezer and cook in soups, sauces, or the oven like normal.
Recipe FAQ
Can I make this without sourdough?
Yes! You may need to add a little water to the recipe but it should turn out just as delicious!
My gnocchi have hard pieces of potato in them, what happened?
Two things could have went wrong, the potato either needs longer in the oven or you’ll want to mash it more thoroughly in the bowl.
My dough is so sticky, why is this?
You sourdough starter may be a little more hydrated than mine, which is perfectly fine! Just add a little more flour to your dough.
Are these sourdough potato gnocchi healthy?
Yes! They’re a wholesome option for pasta.
More Sourdough Staple Recipes to Try
- Sourdough Pizza Crust Recipe From Scratch
- Easy Sourdough Tortillas (made with discard or fed starter)
- Sourdough Pie Crust from Scratch
- Sourdough Dinner Rolls Recipe From Scratch
Full Printable Recipe
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Homemade Sourdough Potato Gnocchi (Easy Small Batch for Beginners)
Equipment
- glass mixing bowl
- Small toxin-free sheet pan
- Stainless steel potato masher
- Unbleached Parchment Paper
- Bench scraper
Ingredients
- 1 medium russet potato golden works well too
- 1/4 cup sourdough starter fed or discard
- 1 tsp salt
- 1/4 tsp pepper
- 1 cup parmesan cheese shredded
- 1 egg
- 2/3 cup unbleached all-purpose flour
Instructions
- Preheat the oven to 425 degrees, rinse potato with water, pat dry, and use a fork to poke holes all around the potato (for even cooking). Then place potato on a parchment lined sheet pan. Roast for 30-40 minutes until fork easily slides into the center.
- Take potato out of oven and carefully remove skins with a fork and tongs.
- Add the peeled potato to a glass mixing bowl and mash with a fork or potato masher. Let cool for 5 minutes
- Add sourdough starter, salt, pepper, egg, flour, and shredded/grated parmesan cheese to the bowl. Mix together with the fork or your hands.
- Turn dough out on a lightly floured workspace and gently knead for about 1 minute. Add a little flour if dough is sticking to hands and workspace.
- Cut dough in half and roll each half into a 12-inch rope about 1 inch wide. Cut each rope into 1/2-inch pieces.
- Add gnocchi to boiling water and cook for 5-7 minutes on medium heat then add to a pasta sauce. Or add to a soup that's simmering and cook for 5-7 minutes until the gnocchi float to the top.
Video
Great simple recipe with a wonderful flavor!
Love this recipe also cause it doesn’t use egg or ricotta cheese.
Plum Branch Home I love these homemade recipes you have. They are so much healthier for me.
Thank you so much for the 5-star review! So glad you’re enjoying all of our homemade recipes!!
Can I put the dough in the fridge overnight to get the benefit of the sourdough fermentation process?
Yes, you can! You can let the gnocchi dough ferment for up to 24 hours in the fridge.