The Easiest Homemade Gnocchi Recipe (A Perfect Guide for a Beginner and Beyond)

What is gnocchi?

Gnocchi is a delightful type of Italian pasta that really stands out in the world of comfort food. These little dumplings are traditionally made from potatoes, flour, and egg, all combined to create small, soft pillows that are a joy to eat. When cooked, gnocchi have a wonderfully tender texture that beautifully absorbs the flavors of whatever sauce you pair them with, be it a rich tomato sauce, a creamy pesto, or a simple sage butter. Whether you're a fan of Italian cuisine or just exploring new dishes, gnocchi offers a versatile and satisfying experience that's sure to impress.

Why you’ll love this homemade gnocchi recipe

It's Surprisingly Simple: Despite its fancy reputation, making gnocchi at home is incredibly straightforward with this recipe. You'll be amazed at how few ingredients you need to create something so delightful.

Fun to Make: Whether you’re cooking with family or spending some quality time in the kitchen by yourself, the process of making gnocchi from scratch is genuinely enjoyable. Rolling, shaping, and forking those little dough pillows can be downright therapeutic!

Incredibly Versatile: Gnocchi pairs beautifully with a wide array of sauces, from a simple sage butter to a rich, hearty Bolognese. This recipe provides a perfect base to get creative with seasonings and toppings.

Authentically Italian: There’s something truly special about homemade pasta, and gnocchi is no exception. Following the traditional techniques and using quality ingredients like those from DeLallo, you'll craft a dish that tastes authentically Italian.

Perfect for Any Occasion: Whether it’s a casual weeknight dinner or a more festive gathering with friends, gnocchi serves as a wonderful centerpiece that’s both comforting and classy.

The ingredients you will need to make homemade gnocchi

You'll need the following to begin:

• 2 1/2 pounds of potatoes, approximately 4 large potatoes or 6 small potatoes

• 2 1/2 cups all-purpose flour, 1/2 cup or more for working dough

• 1/2 tsp. salt

• 1 egg

• A dry, clean workspace

How to make homemade gnocchi

Boil potatoes: Place the whole potatoes (with their skins still on*) in a large stockpot. Fill the pot with just enough water to cover the potatoes. Boil for about 20 minutes, or until fork tender. Be careful not to over-boil.

*If you skin the potatoes before boiling, they will absorb too much water. Dry potatoes are good, watery potatoes are bad.

Drain well: Remove the potatoes from the pot and drain well. Allow them to cool in a colander or over a cheesecloth to get rid of any excess water.

Peel potatoes: Peel the boiled potatoes. Remove any brown spots.

Build the foundation: Create a mound of the riced potato on the middle of a wooden board or a clean, dry countertop. Top with the flour.

Salt the dough: Sprinkle with salt.

Make a well: Using your hands, scoop out the center of your mound to form a well.

Add the egg: Break the egg into the center of the well. Beat the egg with a fork.

Incorporate the ingredients: Using a fork, slowly begin to pull in the flour and the potato to combine all of the ingredients.

Begin to form: Now, use your hands to bring the dough together and thoroughly combine the ingredients.

Knead the dough*: Once all the ingredients come together, it’s time to knead to form the dough. Be careful not to over-knead the dough. Also, be weary of adding flour at this point. Too much flour will give you tough gnocchi.

*The secret to perfect gnocchi lies in this step! Knead just enough for the dough to come together. It should have a loose, airy texture—not gooey or dense.

Cut the dough: Cut the dough into 8-10 strips, like slicing a bread loaf. Each strip should be about 1 inch wide and 4 inches long.

Roll dough into ropes: Roll each strip of dough by gently pushing with your fingers to spread. The goal is to make an even rope without bumps or thinner spots. For shorter, heavier gnocchi, roll dough into thick ropes. For thinner gnocchi, roll into longer ropes. Cut rope into 1" pieces.

Optional: Create ridges or indents: If you like the look, you can use a fork to create ridges or indents gently with your thumb. This process isn’t necessary, but adds to the aesthetic of your final dish.

Keep gnocchi well-floured: To prevent sticking, place your cut gnocchi in a cool area. Toss them with extra flour while they are waiting to be cooked or frozen.

Cook the gnocchi: Before you cook, gently shake away any excess flour from your gnocchi. Place them in a large pot of well-salted boiling water. Cook gnocchi until they float to the top, about 2 to 4 minutes. Gently remove them with a slotted spoon and drain well. Toss them in a saucepan with your favorite sauce and cook together for about 2 minutes to marry flavors. Do not wait longer than 45 minutes to cook gnocchi or they will begin to stick to each other.

Top tips

• The perfect potato is an old potato, in other words no new potatoes. New potatoes contain more water which absorbs too much flour. Go for Russet potatoes.

• If you prefer instead of boiling the potatoes you can bake them in a 350F/180C oven until tender, let cool enough to handle.

• Prevent chewy gnocchi. The biggest culprit to chewy homemade gnocchi is too much flour. When used in excess, flour leads to chewy gnocchi, which is easily the worst thing that can happen to them — other than falling apart in boiling water. You’re looking for a soft and pliable (but not sticky) ball of dough.

If you want to make the gnocchi ahead of time you have 2 options:

• Freeze: Arrange the gnocchi on a baking sheet with excess flour to keep from sticking. Place baking sheet in the freezer for about 2 hours, or until they are completely frozen. Once they are frozen, remove them from the baking sheet and store until you are ready to cook. Do not thaw gnocchi before cooking. Place frozen gnocchi in boiling water to cook. Gnocchi can be frozen for up to 2 months.

• Cook and refrigerate: Follow the cooking instructions above. Once cooked, gently remove gnocchi with a slotted spoon and place into a bowl of ice-cold water (an ice bath) to cool down.

• Drain well and toss lightly with a touch of olive oil to prevent sticking. Store in a covered container and refrigerate for up to 2 days. When you are ready to serve, simply toss gnocchi with warmed sauce in saucepan.

Substitutions and additions

Make it cheesy. To make potato and cheese gnocchi, add 1/2 cup ricotta, and 1/4 cup grated Parmigiano-Reggiano cheese. Add these ingredients after you add the egg to the flour well.

Make it herby. Add sage, thyme, rosemary, marjoram or pepper for a boost of flavor.

Go gluten-free. Replace the all-purpose flour with any of these types of flour: almond, coconut, buckwheat, white or brown, oat, tapioca or quinoa flour.

What to serve with homemade gnocchi

Homemade gnocchi is an absolute treat, and pairing it with the right sides and sauces can turn your meal into a delightful experience. Whether you’re aiming for a cozy weeknight dinner or a more elaborate gathering, here are some wonderful ideas on what to serve with your pillowy potato creations:

• Sauces:

• Pesto: Bright and herby, pesto is a fantastic counterpoint to the soft, dense texture of gnocchi. Basil pesto is classic, but don’t hesitate to try arugula or sundried tomato pesto for a twist.

• Brown Butter Sage Sauce: Nutty brown butter infused with crispy sage leaves is a traditional sauce that elevates gnocchi beautifully.

• Marinara Sauce: A rich and tangy marinara sauce keeps the meal light and is perfect for tomato lovers.

• Four Cheese Sauce: For cheese enthusiasts, a velvety four cheese sauce makes gnocchi irresistibly creamy and satisfying.

• Proteins:

• Grilled Chicken: A simple grilled chicken breast, seasoned well, complements the gnocchi without overpowering it.

• Sautéed Shrimp: Quick to prepare, shrimp is a lovely, lighter protein option that pairs well with virtually any sauce you choose.

• Crispy Pancetta: Add some crispy pancetta or bacon bits for a delightful crunch and a punch of savory flavor.

• Vegetables:

• Roasted Asparagus: The fresh, earthy flavor of asparagus pairs wonderfully with gnocchi, especially when drizzled with a bit of olive oil and lemon zest.

• Sautéed Spinach or Kale: Dark leafy greens like spinach or kale add color, nutrients, and a slight bitterness that contrasts nicely with the gnocchi.

• Seasonal Roasted Vegetables: Think bell peppers, zucchini, and cherry tomatoes. These veggies add a vibrant touch and a bit of sweetness to your meal.

• Salads:

• Caprese Salad: Fresh tomatoes, mozzarella, and basil, drizzled with balsamic reduction—a light, refreshing side that cleanses the palate.

• Arugula and Parmesan Salad: Peppery arugula with shaved Parmesan and a lemon vinaigrette makes a simple, zesty side salad.

• Breads:

• Garlic Bread: No one can resist warm, buttery garlic bread! It’s perfect for mopping up any leftover sauce.

• Focaccia: Thick, fluffy focaccia seasoned with rosemary and sea salt offers a satisfying chew alongside your main dish.

Homemade Gnocchi: FAQ

What kind of potato is best for gnocchi?

The best potatoes for gnocchi are generally starchy ones. Russet potatoes are a top choice because they have a high starch content and low moisture, which makes your gnocchi light, fluffy, and just the right kind of chewy. Avoid waxy potatoes like red skins or Yukon Golds as they can make your gnocchi a bit too dense and heavy.

Do I bake or boil potatoes for gnocchi?

You can bake or boil the potatoes. If boiling, be sure to cook them with the skin on. If you skin the potatoes before boiling, they will absorb too much water. Dry potatoes are good. Watery potatoes are bad. Baking helps to dry out the potatoes, which is ideal because it means you'll need less flour and can achieve a lighter, fluffier gnocchi. Just poke some holes in the potatoes with a fork, bake them until they're tender, and then scoop out the insides to use in your gnocchi dough.

What is the best flour for making gnocchi?

• When it comes to making gnocchi, the best flour to use is typically all-purpose flour. It's widely available and works wonderfully, giving your gnocchi just the right balance of softness and structure. Some folks also swear by "00" flour, which is a super fine Italian flour often used in pasta making. It makes the gnocchi silky and delicate.

• If you’re in the mood to experiment, you can try using a combination of all-purpose flour and semolina flour, which adds a bit of a bite to your gnocchi. Whichever flour you choose, the key is to use it sparingly, just enough to bring the dough together, so your gnocchi stay light and fluffy.

How long does it take to cook gnocchi?

Cooking gnocchi is super quick and easy, making it a perfect choice when you're short on time. Once you've got a pot of boiling water ready, just drop your gnocchi in. They'll cook up in about 2-3 minutes. Keep an eye on them—they're done as soon as they float to the surface. Scoop them out, toss them with your favorite sauce, and enjoy!

Do Italians boil or fry gnocchi?

Italians typically boil gnocchi until they're soft and fluffy. Boiling is the traditional method that makes them wonderfully light and delicious. However, if you're in the mood for something a bit different, you can also pan-fry boiled gnocchi until they're golden and crispy on the outside. It adds a lovely texture and a bit of a twist to the classic dish. Both methods are great, so it really comes down to personal preference.

Can I make homemade gnocchi ahead of time?

• Yes, If you want to make the gnocchi ahead of time you have 2 options:

• Freeze: Arrange the gnocchi on a baking sheet with excess flour to keep from sticking. Place the baking sheet in the freezer for about 2 hours, or until they are completely frozen. Once they are frozen, remove them from the baking sheet and store until you are ready to cook. Do not thaw gnocchi before cooking. Place frozen gnocchi in boiling water to cook. Gnocchi can be frozen for up to 2 months.

• Cook and refrigerate: Follow the cooking instructions above. Once cooked, gently remove gnocchi with a slotted spoon and place into a bowl of ice-cold water (an ice bath) to cool down. Drain well and toss lightly with a touch of olive oil to prevent sticking. Store in a covered container and refrigerate for up to 2 days. When you are ready to serve, simply toss gnocchi with warmed sauce in a saucepan.

The Easiest Homemade Gnocchi Recipe (A Perfect Guide For A Beginner And Beyond)

• 2 1/2 pounds of potatoes, approximately 4 large potatoes or 6 small potatoes

• 2 1/2 cups all-purpose flour, 1/2 cup or more for working dough

• 1/2 tsp. salt

• 1 egg

Directions

1. Boil potatoes: Place the whole potatoes (with their skins still on*) in a large stockpot. Fill the pot with just enough water to cover the potatoes. Boil for about 20 minutes, or until fork tender. Be careful not to over-boil. *If you skin the potatoes before boiling, they will absorb too much water. Dry potatoes are good. Watery potatoes are bad.

2. Drain well: Remove the potatoes from the pot and drain well. Allow them to cool in a colander or over a cheesecloth to get rid of any excess water.

3. Peel potatoes: Peel the boiled potatoes. Remove any brown spots.

4. Rice potatoes: Using a potato ricer, rice the peeled potatoes. If they appear watery at this point, allow them to rest on a dishtowel to absorb excess water.

5. Build the foundation: Create a mound of the riced potato on the middle of a wooden board or a clean, dry countertop. Top with the flour.

6. Salt the dough: Sprinkle with salt.

7. Make a well: Using your hands, scoop out the center of your mound to form a well.

8. Add the egg: Break the egg into the center of the well. Beat the egg with a fork.

9. Incorporate the ingredients: Using a fork, slowly begin to pull in the flour and the potato to combine all of the ingredients.

10. Begin to form: Now, use your hands to bring the dough together and thoroughly combine the ingredients.

11. Knead the dough*: Once all the ingredients come together, it’s time to knead to form the dough. Be careful not to over-knead the dough. Also, be weary of adding flour at this point. Too much flour will give you tough gnocchi. *The SECRET to perfect gnocchi lies in this step! Knead just enough for the dough to come together. It should have a loose, airy texture—no gooey or dense.

12. Cut the dough: Cut the dough into 8-10 strips, like slicing a bread loaf. Each strip should be about 1 inch wide and 4 inches long.

13. Roll dough into ropes: Roll each strip of dough by gently pushing with your fingers to spread. The goal is to make an even rope without bumps or thinner spots. For shorter, heavier gnocchi, roll dough into thick ropes. For thinner gnocchi, roll into longer ropes.

14. Cut rope into 1" pieces. Optional: Create ridges or indents: If you like the look, you can use a fork to create ridges or indents gently with your thumb. This process isn’t necessary, but adds to the aesthetic of your final dish.

15. Keep gnocchi well-floured: To prevent sticking, place your cut gnocchi in a cool area. Toss them with extra flour while they are waiting to be cooked or frozen.

16. Cook the gnocchi: Before you cook, gently shake away any excess flour from your gnocchi. Place them in a large pot of well-salted boiling water. Cook gnocchi until they float to the top, about 2 to 4 minutes. Gently remove them with a slotted spoon and drain well. Toss them in a saucepan with your favorite sauce and cook together for about 2 minutes to marry flavors. Do not wait longer than 45 minutes to cook gnocchi or they will begin to stick to each other.

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