This homemade potato gnocchi recipe uses only 5 simple ingredients to produce ultra-soft, pillowy dumplings. It’s an ideal complement to many sauces, and with the clear step-by-step instructions below, you don’t need professional skills to make it.
Making homemade pasta or gnocchi might look intimidating at first, but once you try it, it’s enjoyable and rewarding. While the process can take a couple of hours from start to finish, the flavor and texture beat store-bought gnocchi. You can freeze portions for quick dinners later, and it’s perfect for family Italian nights or a cozy date night. Making gnocchi is also a fun activity to share with family—my own kids and husband love helping.
Gnocchi pairs well with many sauces — try it with basil pesto, Alfredo, or brown butter and fresh herbs. It’s also great added to soups like chicken gnocchi soup or to thicken a tomato bisque.
🥔 Ingredients:
- Potatoes – Medium Russets are recommended because their higher starch content helps the gnocchi hold together.
- Salt – For seasoning the water and the dough.
- Egg – Helps bind the dough so the gnocchi keep their shape while cooking.
- Ricotta – Full-fat ricotta gives better texture and makes the dough more pliable.
- Flour – All-purpose flour works well; you can substitute gluten-free flour if needed.
For exact ingredient amounts and a printable recipe card, see the recipe card later in the post.
Tool tip: A potato ricer yields an ultra-smooth potato base, which makes lighter, more consistent gnocchi.
Substitutions and Variations
- Sweet potatoes – Use the same method for a sweeter, slightly different-textured gnocchi.
- Without ricotta – Ricotta is optional; omit if preferred, though it does help with dough pliability.
- Herbed gnocchi – Mix finely chopped fresh herbs into the egg mixture for extra flavor.
🔪 Instructions:
Step 1: Peel and halve the potatoes. Place them in salted boiling water and cook until tender when pierced with a fork. Drain and let cool until you can handle them.
Step 2: Press the cooked potatoes through a ricer onto a clean surface to create a smooth mash without lumps.
Step 3: Make a mound with the riced potatoes and form a well in the center. Whisk the egg, ricotta, and salt together, pour into the well, and fold into the potatoes until evenly combined.
Step 4: Mound the mixture on a work surface, sprinkle with about 1 cup of flour, and gently work the flour into the potatoes with your hands. Add only enough flour to form a soft, slightly pliable dough that is not sticky.
Pro Tip: Adding a beaten egg makes the dough more stable while cooking; it helps the gnocchi maintain their shape.
Step 5: Shape the dough into a ball and cut it into 8 equal pieces using a sharp knife or bench scraper.
Step 6: On a lightly floured surface, roll each piece into a rope about the thickness of your finger.
Step 7: Slice each rope into pieces about 3/4 inch (2 cm) long.
Step 8: Press the back of a fork into each piece to make ridges, then fold the piece around the fork with the ridges on the outside. Repeat until all pieces are shaped.
To serve: Cook the gnocchi immediately or freeze for later. To cook, bring a large pot of salted water to a boil, add the gnocchi in small batches, and cook until they float (about 2–5 minutes depending on size and whether frozen). Scoop them out with a slotted spoon and toss with warmed sauce, brown butter and herbs, or lemon basil pesto.
Recipe Tips for Homemade Gnocchi
- If freezing uncooked gnocchi, arrange them in a single layer on a parchment-lined sheet pan and freeze until firm. Then transfer to an airtight container or freezer bag for up to one month.
- Use parchment between layers when storing to prevent sticking. Alternatively, freeze on a pan first, then transfer to a bag for compact storage.
- Cooked gnocchi will float to the surface when done—this is normal. Remove with a slotted spoon and add to your sauce.
- A potato ricer provides the smoothest texture; a masher can leave small lumps that affect the dough.
- Gnocchi left at room temperature can discolor slightly; freeze or cook them soon after shaping to preserve appearance.
- If you don’t have a gnocchi board, the tines of a fork will create good ridges.
Fun Fact
Although made from potatoes, gnocchi are often grouped with pasta since they’re served with similar sauces and come from Northern Italy. Technically they’re dumplings because of their ingredients and preparation.
Recipe FAQs
Freeze uncooked gnocchi in a single layer overnight, then transfer to an airtight container or freezer bag. They keep for up to one month frozen.
High-starch potatoes like Russets or Yukon Gold work best because they yield drier, fluffier cooked potatoes that form a better dough.
Gnocchi are Italian dumplings made mainly from potatoes, flour, and eggs. They are often served like pasta, but they are technically dumplings rather than pasta.
More Favorite Recipes
That Are Italian Inspired
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Italian Wedding Soup Recipe
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Italian Rainbow Cake
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Stuffed Ziti Fritta
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Cuccidati
If you tried this Homemade Gnocchi recipe, please leave a star rating and share your feedback in the comments below.
Homemade Gnocchi Recipe
Ingredients
- 2 medium Russet potatoes about 2 pounds
- 1 teaspoon salt
- 1 large beaten egg
- ⅛ cup ricotta full fat
- 1 cup all-purpose flour
Instructions
- Peel two pounds of potatoes and cut in half. Bring to a boil in salted water and cook until tender.
- Drain and allow potatoes to cool until you can handle them.
- Press the potatoes through a ricer to make a smooth mash.
- Mound the potatoes and create a well in the center.
- Whisk together egg, ricotta, and salt and pour into the well.
- Mix the egg mixture into the potatoes with your hands until combined.
- Place the mixture on the work surface and dump 1 cup of flour next to it, then work the flour into the potato until a soft, pliable dough forms.
- Shape the dough into a ball and cut into 8 pieces.
- Roll each piece into a rope about the thickness of your finger.
- Cut the ropes into ¾” pieces.
- Press a fork into each piece to make ridges and fold the piece so the indentations are on the outside.
- Continue shaping all the pieces.
- Spread gnocchi in a single layer on parchment and freeze or cook immediately in boiling salted water.
- Cook in batches; they will float when done (about 2–3 minutes). Drain and toss with butter and herbs.
Notes
Tips:
Nutrition
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