Potatoes
1000g
Flour
187g
Eggs
1
Yield
680g
187g
1
5.0g
680g
Key: use as little flour as possible for lighter gnocchi
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Inputs
Result
4 × 250g = 1,000g raw potato. Cooked = 1,000 × 0.85 = 850g. Flour = 850 × 0.22 = 187g. Eggs = round(1/1) = 1. Yield = 4 × 170 = 680g.
Inputs
Result
4 × 250g ricotta = 1,000g. Flour = 4 × 60 = 240g. Eggs = ceil(4/4) = 1.
The classic ratio is roughly 5:1 potato to flour by raw weight. For 1 kg of raw russet potatoes (850g after baking), use about 187g flour and 1 egg. The key is using as little flour as possible — too much flour makes gnocchi tough and dense instead of light and pillowy.
| Base | Per Serving | Flour | Egg |
|---|---|---|---|
| Russet | 250g potato | 47g | 1 per kg |
| Yukon Gold | 250g potato | 54g | 1 per kg |
| Sweet Potato | 250g potato | 56g | 1 per kg |
| Ricotta | 250g ricotta | 60g | 1 per 4 srv |
Always bake potatoes for gnocchi — never boil. Boiling introduces extra water into the potato, which means you need more flour to compensate, resulting in dense, heavy gnocchi. Bake at 400°F for 60 minutes, scoop the flesh while hot, and rice immediately.
Plan about 170g of cooked gnocchi per person as a main course. This requires approximately 250g raw potatoes, 47g flour, and a share of 1 egg per kilogram of potatoes. For 4 people, use 1 kg potatoes, 187g flour, and 1 egg.
Fresh gnocchi cook in just 2–3 minutes. Drop them into boiling salted water and wait until they float to the surface. Once floating, let them cook 30 more seconds, then remove with a slotted spoon. Overcooked gnocchi become waterlogged and fall apart.
Read our guide
Read our guide
Read our guide
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Last Updated: Mar 21, 2026
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