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Gnocchi are like little potato pasta pillows waiting to delight your taste buds. I remember the first time I had them at an Italian restaurant my husband took us to and I was hooked! But the ready-made stuff doesn’t taste the same at all. My family gets so excited when I make this homemade gnocchi recipe. Once you try it, you’ll find it makes a great Sunday tradition with your family too!

Best Gnocchi Recipe

After I had potato gnocchi the first time, I bought it ready-made from the store and was disappointed. No wonder since they add so many unnecessary things. When making gnocchi, you only need 7 wholesome ingredients. You may already have them too!

Potato Gnocchi Ingredients

  • Russet potatoes – The reason this Italian gnocchi recipe is so fluffy and delightful.
  • All-purpose flour – Helps pull it together.
  • Ricotta – Use the whole milk variety.
  • Parmesan cheese – Grate it fresh and you won’t be sorry!
  • Egg – One large one should do the trick.
  • Salt and pepper – Add to taste.

‘Gnocchi’ is pronounced ‘Gnocchi’ and not ‘Gnocchi’…just kidding, its pronounced “nyow·kee”

Easy Gnocchi Recipe

If you can follow directions, you can make this easy gnocchi recipe. It does take time which is why I like to make it on a Sunday but the steps are easy enough even for a beginner.

How do you Make Gnocchi from Scratch?

It all starts with baking your potatoes. This takes about an hour to cook, then you need to let them cool fully. You’ll scoop out the potatoes, mash them, and then stir them with flour, ricotta, parmesan, and a little salt and pepper. Then you flour a surface and divide up your dough. Roll them up into ropes and cut them into bite-sized pieces. Then roll them along with a fork to get a ribbed texture like a traditional Italian gnocchi recipe. When you’re ready to cook them, throw them in boiling water. It helps to make batches as you don’t want to overcrowd them. Cook for 5 to 6 minutes per batch, drain, and then add your favorite sauce.

Expert Tips and Tricks for the Perfect Gnocchi Every Time

  • Use russet potatoes. These are perfectly starchy which means they’ll retain less water, perfect for making this potato gnocchi recipe.
  • Slowly add the flour. You may find the texture just right even when you have a little flour still left in your measuring cup.
  • Never overwork gnocchi dough. Doing so will result in rubbery gnocchi. It should come together so you can roll it up.

Is gnocchi pasta or potato?

Well, it’s both. It’s a pasta made from mashed potatoes and flour. Some recipes, like this one here, also include ricotta cheese in the dough.

What type of food is gnocchi?

Gnocchi is a type of Italian pasta. It just uses potatoes and ricotta to make the dough instead of just flour and egg.

Is gnocchi the same as dumplings?

Gnocchi is very similar to dumplings. If you think of gnocchi as the Italian version of dumplings, you’ll be very close.

What kind of flour do you use for gnocchi?

All-purpose flour works best for making a potato gnocchi recipe from scratch. You can replace it with a gluten-free version if you like.

What potatoes do you use for gnocchi?

Russet potatoes work best since they’re so starchy and dry. They won’t add too much moisture to your dough.

Is it better to boil or bake potatoes for gnocchi?

Some say boiling is best but I find that baking the potatoes keeps them from retaining too much water. If they’re too watery, they will ruin the dough.

Is gnocchi healthier than pasta?

Gnocchi has less flour than traditional pasta but it is still high in carbs. So if you’re trying to avoid carbs, gnocchi would be less healthy.

How do you cook Gnocchi?

Gnocchi is cooked on the stove top once it is rolled out. You’ll bring the water to a boil and add them in.

Do you boil or fry gnocchi?

You can do it either way! This recipe is for boiling gnocchi though, perfect for topping with your favorite sauce.

Do you have to fry gnocchi after boiling?

No, though if you want to fry them, boiling them first gives them a crispy exterior and pillowy interior.

How long do you cook gnocchi?

Once rolled and ready, gnocchi take about 5 to 6 minutes to boil up to perfection!

How do you know when gnocchi is cooked?

After about 5 to 6 minutes, you’ll see them float to the top. That’s how you’ll know your gnocchi are ready!

What goes well with Gnocchi

It depends on your chosen sauce. We love gnocchi with marinara but we love it just as much with a creamy sauce like alfredo or a gorgonzola sauce. A simple kale salad with lemon vinaigrette works beautifully as do stuffed tomatoes, garlic parmesan green beans, white bean salad, and garlic mushrooms.

How to Store Gnocchi

If you have any gnocchi leftover, put it in an airtight container with a little olive oil. This will keep them from sticking. For sauced and cooked gnocchi, no need to add oil but do put it in an airtight container. For both, store them in the fridge.

How Long Does Gnocchi Last?

Cooked or not, your homemade gnocchi will be good in the fridge for about 2 days.

Can You Freeze Gnocchi?

Yes, though it’s best to freeze uncooked gnocchi. Freeze them on a baking sheet in a single layer and then after 3 hours, you can move them into freezer bags.

How to Reheat Gnocchi?

Leftover gnocchi is easy to reheat. You’ll want to take the bag from the freezer and stow it in the fridge overnight if frozen. Then preheat your oven to 350F, add the gnocchi to a baking dish, and add your sauce. Cover it with foil and heat for about 5 to 10 minutes and dinner is served!

Watch How To Make Gnocchi (Video)

Homemade Gnocchi Recipe

5 from 1 vote
Prep Time 1 hour 10 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 40 minutes
Servings 4 servings
Calories 388
This easy homemade Gnocchi recipe is the perfect way to make soft and tender Italian gnocchi at home. You can then choosee between marinara sauce or pesto sauce to serve up this family favorite!


  • 2 large russet potatoes
  • 1 3/4 cup all-purpose flour
  • 1/2 cup whole milk ricotta
  • 1/3 cup fresh grated parmesan cheese
  • 1 large egg
  • kosher salt
  • black pepper


  • First, bake the russet potatoes. Preheat the oven to 400F and line a baking sheet with foil or parchment paper. Pierce the potatoes all over with a fork and then set onto the baking sheet. Bake in the oven until fork tender, or a little over an hour. Allow to cool completely before proceeding. Once the potatoes have fully cooled, slice in half, scoop out the fleshed place into a bowl. Mash the potatoes and then stir in the flour, ricotta, parmesan, a pinch of salt and a pinch of pepper.
  • Now, it is time to work the dough. On a floured work surface divide the dough into 6 equal pieces. Roll each individual piece into an 18-inch long rope that is about 1 inch in diameter. Once at the proper measurements, cut the ropes into a 3/4 to 1 inch or bite-size pieces. Roll each piece along the tines of a fork to achieve the homemade, ribbed, texture.
  • Now, cook the gnocchi. Bring a large pot of salted water to boil. Cook the gnocchi in batches to ensure the pot is not crowded. Each batch should take about 5-6 minutes. Drain well and toss in your favorite sauce.
Calories: 388kcal
Course: Main Course
Cuisine: Italian


Calories: 388kcal | Carbohydrates: 62g | Protein: 16g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 175mg | Potassium: 561mg | Fiber: 3g | Sugar: 1g | Vitamin A: 269IU | Vitamin C: 6mg | Calcium: 184mg | Iron: 4mg

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Author Megan Miller

I’m a mom of two, food and wine lover, and recipe creation enthusiast. Good food brings families together. Which is why I’m devoted to sharing my best recipes that are simple enough for even the beginner cook that your family will love!

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