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!

gnocchi dough on counter
Source: Plum Branch Home

DISCLOSURE: Hey! Just a heads up: I’m not a medical expert, so this blog’s content can’t replace professional advice. Those links? Some might be affiliates, meaning I could earn if you buy. No extra cost to you, and I only recommend what I find valuable. Some of these links are part of Amazon Associates affiliate program. I’m not accountable for linked products/services. Please note, I’m not liable for any allergies, food allergies, or dietary upsets that might occur from making the recipes I share or the ingredients linked. Do your own research. By using this information, you’re agreeing to your own choices, and for medical advice, it’s best to consult a medical professional especially when using essential oils. Thanks for reading! READ OUR FULL PRIVACY POLICY HERE


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.

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 Sourdough Potato Gnocchi

  • 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
gnocchi uncooked on counter top
Source: Plum Branch Home

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

If you’re looking for a frugal way to purchase ingredients, or groceries in general, check out Ibotta. It’s a free cashback app where you can earn real cash back by snapping a photo of your receipts. Plus, if you sign up using my link, you’ll get a $5 credit to start your savings balance!

How to Make Sourdough Potato Gnocchi

  1. 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.
  2. Take potato out of oven and carefully remove skins with a fork and tongs.
  3. Add the peeled potato to a glass mixing bowl and mash with a fork or potato masher. Let cool for 5 minutes
  4. Add sourdough starter, salt, pepper, egg, flour, and shredded/grated parmesan cheese to the bowl. Mix together with the fork or your hands.
  5. 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.
  6. 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.
  7. 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 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.

Helpful Kitchen Tools for This Recipe

If you’re looking for a frugal way to purchase quality kitchen tools, check out Rakutan, a free app/website where you can find the best deals while earning real cash back on purchases, all at the same time. My husband and I use it with every purchase to ensure money isn’t left on the table. Sign up using my link to get started and earn a $30 cash back bonus with your first use.

More Sourdough Recipes to Try

homemade pasta on the counter

Homemade Sourdough Potato Gnocchi (Easy Small Batch for Beginners)

Molly LaFontaine of Plum Branch Home
Craft delicious homemade sourdough potato gnocchi with this small-batch recipe. Perfect for soups, Italian dishes, and even sheet pan meals.
5 from 1 vote
Prep Time 20 minutes
Cook Time 5 minutes
Potato Roasting Time 35 minutes
Total Time 1 hour
Course Staples from Scratch
Cuisine Italian
Servings 1 batch

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.
Keyword homemade potato gnocchi, sourdough potato gnocchi, sourdough potato gnocchi plum branch home

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments

  1. 5 stars
    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.