---
title: "Homemade Potato Gnocchi — Easy Ñoquis de Papas Recipe"
description: "Versión en Español. Potato gnocchi, or ñoquis de papas, are made by boiling 1 kg of unpeeled potatoes for about 20 minutes, peeling and mashing them, mixing in 1 egg, salt, a pinch of nutmeg, and abou..."
url: https://www.chileanfoodrecipes.com/homemade-potato-gnocchi-noquis-de-papas-recipe/
date: 2026-09-27
modified: 2026-09-27
author: "Carlos Uhart M."
image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/homemade-potato-gnocchi-noquis-de-papas-featured.jpg
categories: ["Main Dishes"]
type: post
lang: en
---

# Homemade Potato Gnocchi — Easy Ñoquis de Papas Recipe

[Versión en Español](https://comidaschilenas.com/receta-de-noquis-de-papas/)

![Homemade potato gnocchi served with tomato sauce](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/homemade-potato-gnocchi-noquis-de-papas-featured.jpg)*Homemade ñoquis de papas*

Potato gnocchi, or ñoquis de papas, are made by boiling 1 kg of unpeeled potatoes for about 20 minutes, peeling and mashing them, mixing in 1 egg, salt, a pinch of nutmeg, and about 180 g of flour into a soft dough, rolling it into 1.5 cm (1/2 inch) ropes, cutting 2 cm (3/4 inch) pieces, marking them with a fork, and boiling them until they float. They take 60 minutes of preparation plus 20 minutes of cooking and serve 4 people.

This classic Italian recipe is a family favorite in Chile, and the basic dough welcomes many variations in flavor, color, and texture.

## How to Make Potato Gnocchi?

Boil the potatoes in their skins so they do not absorb too much water; drier potatoes need less flour and make lighter gnocchi.

## Nutritional Information

Each serving of potato gnocchi contains approximately 300 kcal, 60 g of carbohydrates, 2 g of fat, 7 g of protein, 3 g of fiber, 2 g of sugars, 35 mg of cholesterol, and 150 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

## Homemade Potato Gnocchi Recipe

**Preparation:** 60 minutes
**Cooking:** 20 minutes
**Servings:** 4 people

### Ingredients

- 1 kg (2.2 lb) of potatoes
- 200 g (1 2/3 cups) of all-purpose flour
- 1 large egg
- Nutmeg
- Fine salt

### Instructions

1. Choose potatoes of similar size and wash them well. Place them in a large pot, cover with cold water, bring to a boil, and cook for about 20 minutes, until tender. Drain, let cool slightly, and peel carefully.

![Mashing boiled potatoes for gnocchi dough](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/mashing-boiled-potatoes-pure-picante.jpg)*Mashed potatoes*

1. Mash the potatoes with a fork or ricer, make a well in the center, and add the egg, a little salt, an optional pinch of nutmeg, and 180 g of the flour. Mix into a smooth dough that does not stick to your fingers, shape into a ball, and rest covered for about 10 minutes.

![Flour for the gnocchi dough](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/sifted-flour-homemade-donuts.jpg)*Flour*

1. On a floured surface, roll a piece of dough with your palms into a rope 1.5 cm (1/2 inch) thick and cut it into 2 cm (3/4 inch) pieces. Repeat with the rest of the dough and dust with the remaining flour.
2. Shape the gnocchi with a gnocchi board or by rolling each piece over the tines of a fork. In a large pot, bring about 3 liters of water to a boil and add the gnocchi in batches so they do not stick together.

![Potato gnocchi marked with a fork](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/fork-marked-potato-gnocchi.jpg)*Shaped gnocchi*

1. Cook until they float, lift them out with a slotted spoon, and repeat with the rest. Serve right away with Bolognese sauce or fresh pesto.

## Additional Tips

### Use floury potatoes

Russet or older floury potatoes hold less water, so the dough needs less flour and the gnocchi are lighter.

### Mash while warm

Warm potatoes mash smoothly and absorb the flour evenly.

### Do not overwork the dough

Knead only until smooth; too much kneading makes the gnocchi tough.

| Original ingredient | Substitute | Ratio | Flavor note |
| --- | --- | --- | --- |
| All-purpose flour | Half semolina | 1:1 | Firmer |
| Egg | No egg | | Softer, more delicate |
| Potatoes | Sweet potatoes | 1:1 | Sweeter, needs more flour |
| Bolognese | Butter and sage | To taste | Lighter |

## Frequently Asked Questions (FAQs)

### 1. Why do my gnocchi fall apart?

The dough is too wet or has too little flour. Boil the potatoes in their skins and drain them well before mashing.

### 2. Can I freeze gnocchi?

Yes, freeze them spaced apart on a floured tray, then bag them; cook straight from frozen.

### 3. Which flour is best?

All-purpose flour works well; some cooks mix in semolina for a firmer bite.

### 4. Which sauce goes best?

Pesto, Bolognese, butter and sage, four cheese, or a simple homemade tomato sauce.

## What Are Ñoquis?

Ñoquis are the Spanish name for Italian gnocchi, small potato and flour dumplings boiled and served with sauce.

## History of Gnocchi

Dumplings of flour or bread existed in Italy long before potatoes arrived from South America; potato gnocchi became widespread in the 19th century.

## Did You Know?

In Argentina and Uruguay, many families eat ñoquis on the 29th of each month, a custom brought by Italian immigrants.

## Recommended

- [Chilean Chestnut Gnocchi](https://www.chileanfoodrecipes.com/chilean-chestnut-gnocchi-noquis-de-castana-recipe/)
- [Tortilla de Papas](https://www.chileanfoodrecipes.com/spanish-potato-omelette-tortilla-de-papas-recipe/)
- [Chilean Spicy Mashed Potatoes](https://www.chileanfoodrecipes.com/chilean-spicy-mashed-potatoes-pure-picante-recipe/)
- [Chilean Pasta with Jack Mackerel](https://www.chileanfoodrecipes.com/chilean-pasta-with-canned-jack-mackerel-fideos-con-jurel-recipe/)