Easy Gnocchi Recipe: Gnocchi is one of those comforting Italian dishes that feels like a warm hug on a plate. Soft, pillowy, and incredibly satisfying, these little dumplings are surprisingly simple to make at home.
Whether you’re craving a rustic Italian dinner or looking for a fun new recipe to try, making gnocchi from scratch is a great way to impress your family or friends without spending hours in the kitchen.
You don’t need to be a chef—just follow this step-by-step guide and you’ll be making gnocchi like a pro in no time.
Ingredients You’ll Need
Let’s talk ingredients. The beauty of gnocchi is its simplicity. You don’t need a long shopping list—just a few humble pantry staples and you’re set.
Main Ingredients
- 2 pounds of Russet potatoes (about 4 medium-sized): These are perfect because they’re starchy, which helps bind the dough.
- 1 ½ cups all-purpose flour (plus more for dusting): This brings the dough together and gives it structure.
- 1 large egg: Adds richness and helps with the dough’s elasticity.
- Salt: To season your dough and bring out the flavor of the potatoes.
Optional Add-ins
- Parmesan cheese: For a touch of nutty flavor.
- Nutmeg: Just a pinch for warmth.
- Herbs like thyme or basil: If you want to get a little fancy with flavor.
Kitchen Tools and Utensils
Before we dive into cooking, make sure you have these tools on hand. Trust me, it’ll make the process smoother.
- Potato ricer or masher
- Large mixing bowl
- Fork or gnocchi board (for shaping)
- Knife or bench scraper
- Large pot (for boiling)
- Slotted spoon
- Skillet (if you want to sauté them later)
Step-by-Step Gnocchi Recipe
Now we’re getting to the fun part. Making gnocchi from scratch is actually quite therapeutic. Here’s the full breakdown:
Step 1: Prepare the Potatoes
Start by boiling your potatoes whole and unpeeled in a pot of salted water. Boil until fork-tender, which should take about 20-25 minutes. Drain them, let them cool slightly, then peel. For the fluffiest gnocchi, use a potato ricer. If you don’t have one, a masher works fine—just make sure there are no lumps. Spread the mashed potatoes on a clean surface and let them cool completely. This helps release steam and keeps your dough light.
Step 2: Make the Dough
Gather your cooled mashed potatoes into a mound and create a well in the center. Crack the egg into the well, add a pinch of salt, and gradually sprinkle in the flour. Using your hands or a fork, slowly combine the ingredients, folding the flour into the potato. Be gentle—you’re not kneading bread here. You want a soft, smooth dough that’s not too sticky. If it’s overly wet, add a little more flour, but don’t go overboard or your gnocchi will turn out dense.
Step 3: Shape the Gnocchi
Divide the dough into 4 portions. Roll each portion into a long rope about ¾-inch thick, then cut into bite-sized pieces (about 1 inch long). If you want that classic gnocchi look, roll each piece along the back of a fork or gnocchi board to create ridges. Not only do they look cute, but the ridges also help sauce cling better.
Step 4: Cook the Gnocchi
Bring a large pot of salted water to a boil. Drop in the gnocchi in batches. They’ll sink at first but float to the top once they’re done—this takes about 2–3 minutes. Use a slotted spoon to scoop them out and transfer to a plate or directly into your sauce.
Tips for Perfect Gnocchi Every Time
- Don’t overwork the dough. Too much kneading = tough gnocchi.
- Use starchy potatoes. Waxy varieties like red potatoes won’t give the same fluffiness.
- Keep the dough cool and dry. Hot or steamy potatoes will make the dough sticky and hard to work with.
- Taste test your gnocchi. Cook a couple first to check the texture before doing the whole batch.
Best Sauces to Pair with Gnocchi
Gnocchi is a blank canvas—it pairs beautifully with a variety of sauces, from creamy to tangy, light to hearty. Here are some sauce options that will elevate your gnocchi game to a whole new level:
1. Classic Tomato Basil Sauce
A simple yet flavorful tomato sauce is a go-to. Sauté garlic in olive oil, add crushed tomatoes, and simmer until thick. Stir in fresh basil at the end for a fragrant touch. This sauce is perfect if you want to keep it vegetarian and fresh.
2. Brown Butter and Sage
If you want something rich and nutty, try browning butter in a skillet and adding fresh sage leaves until crispy. Toss the cooked gnocchi in this aromatic butter and finish with a sprinkle of grated Parmesan. This combo is especially great during the fall.
3. Creamy Alfredo or Gorgonzola Sauce
Feeling indulgent? Make a velvety sauce with cream, butter, garlic, and your favorite cheese. Whether it’s Parmesan for an Alfredo vibe or Gorgonzola for a bold twist, creamy sauces make gnocchi extra decadent.
4. Pesto Sauce
Pesto, whether made from basil, arugula, or sun-dried tomatoes, adds a burst of herby freshness. It’s especially good when you want something quick—just toss the gnocchi with pesto and a dash of pasta water for a silky finish.
5. Mushroom Cream Sauce
Mushrooms and gnocchi? A match made in heaven. Sauté mushrooms with garlic and thyme, deglaze with white wine, and finish with cream. The earthy flavors pair perfectly with the tender texture of gnocchi.
Storing and Reheating Gnocchi
Made too much gnocchi? Lucky you! Here’s how to keep them fresh and delicious for later.
Storing Fresh Gnocchi
If you’ve made more than you can eat, line a baking tray with parchment, dust with flour, and lay the gnocchi in a single layer. Freeze them for 1-2 hours until solid, then transfer to a freezer bag. They’ll keep well for up to 2 months. Don’t refrigerate uncooked gnocchi—it can make them mushy.
Storing Cooked Gnocchi
Cooked gnocchi should be stored in an airtight container in the fridge and eaten within 2-3 days. Add a bit of olive oil or sauce to prevent them from sticking together.
Reheating Tips
To reheat, sauté gnocchi in a bit of butter or oil until crispy. You can also microwave them with a splash of water or sauce, but this may affect their texture. For the best results, reheat in a pan to bring back that lovely golden finish.
Common Mistakes to Avoid
Even the easiest gnocchi recipe can go sideways if you’re not careful. Avoid these common pitfalls to keep your gnocchi light and tasty:
1. Using the Wrong Potatoes
As tempting as it might be to grab whatever’s in the pantry, only starchy potatoes like russets will do. Waxy potatoes = gummy gnocchi.
2. Overworking the Dough
The more you knead, the more gluten you develop. And gluten = chewy dough. You want soft, not chewy.
3. Too Much Flour
It’s easy to panic and add too much flour if the dough feels sticky. But a little stickiness is okay. Add just enough to make the dough workable, and you’ll avoid dense, heavy gnocchi.
4. Not Cooking Immediately
If you let the gnocchi sit too long before cooking, they can get sticky or start to dry out. Cook them as soon as they’re shaped or freeze them right away.
5. Boiling Too Vigorously
A gentle boil is all you need. A rolling boil can break up the delicate gnocchi before they’re fully cooked.
FAQs about Easy Gnocchi Recipe
1. What is gnocchi made of?
Gnocchi is traditionally made from potatoes, flour, and eggs. Some variations may include ricotta cheese, spinach, or even sweet potatoes.
2. Do I need special equipment to make gnocchi?
No, you don’t need any fancy tools. A fork, a rolling surface, and a knife or bench scraper are enough. A gnocchi board can help shape them, but it’s optional.
3. Can I use instant mashed potatoes for gnocchi?
While fresh potatoes are best for texture and flavor, you can use instant mashed potatoes in a pinch. Just make sure the mixture isn’t too wet.
4. How do I know when gnocchi is cooked?
Gnocchi is done when it floats to the top of the boiling water, usually in 2–3 minutes. Overcooking can make them mushy, so watch closely.
5. Can gnocchi be frozen?
Yes! After shaping, place gnocchi on a tray in a single layer and freeze until solid. Then transfer to a freezer bag. Boil straight from frozen—no need to thaw.
6. What sauces go well with gnocchi?
Gnocchi pairs beautifully with tomato sauce, pesto, brown butter and sage, Alfredo, or even a simple garlic and olive oil drizzle.
7. Is gnocchi gluten-free?
Traditional gnocchi contains wheat flour, so it’s not gluten-free. However, you can substitute with gluten-free flour to make it suitable for your dietary needs.
8. Can I make gnocchi ahead of time?
Yes! You can make the dough and shape the gnocchi a day in advance. Store them in the fridge or freeze for longer storage.
9. Why is my gnocchi dough sticky?
Sticky dough usually means there’s too much moisture. Add flour gradually until it becomes soft but not tacky.
10. What’s the best potato for gnocchi?
Starchy potatoes like Russets or Yukon Gold are ideal. They absorb less moisture and give a lighter, fluffier result.
Final Thoughts
Making gnocchi at home is easier than it sounds and way more satisfying than buying store-bought. With just a few basic ingredients and a bit of patience, you can create a delicious, hearty meal that feels like it came straight from a rustic Italian kitchen. Whether you dress them up with a rich sauce or keep it simple with butter and herbs, homemade gnocchi is always a crowd-pleaser. So roll up your sleeves, mash those potatoes, and start making memories—one pillowy dumpling at a time.
