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Easy Gnocchi Recipe (VIDEO)

Homemade Potato Gnocchi are soft and tender and way better than store-bought. Gnocchi is also freezer-friendly. This recipe makes a generous batch so you can freeze some for another meal.

This recipe is also very versatile. You can sautee it with butter and bacon as we did with our Pierogi, toss the gnocchi in Marinara Sauce or serve with Pesto Sauce.

Gnocchi served in two bowls with pesto and marinara

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We love Italian Pasta Recipes from Baked Ziti to Chicken Scampi. If you are a fan of comforting Italian dishes, this Gnocchi recipe is a must-try!

Homemade Gnocchi Video

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Ingredients for Gnocchi

  • Russet Potatoes –  Russets or Idaho potatoes are the least likely to get gummy
  • Egg – adding a beaten egg helps keep the dough together
  • Flour – plain all-purpose flour works great
  • Ricotta cheese – optional, but makes gnocchi very soft and tender (I learned this from Gordon Ramsay’s Gnocchi recipe)
  • Salt and Pepper – these simple seasonings are all you need
Ingredients for homemade gnocchi

How to Cook Potatoes for Gnocchi

  • Baked Potato – baking is our preferred method. Wash potatoes and pierce all over with a fork. You can make Instant Pot Baked Potatoes, Air Fryer Baked Potatoes, or bake in a conventional oven at 450˚F for 45-60 minutes until easily pierced by a knife inserted into the center.
  • Boiled potatoes can be more water-logged than baked potatoes and will need a little more flour (up to 1 1/2 cups). Boil whole potatoes (with peels on) until easily pierced.
potato gnocchi with marinara and parmesan

How to Make Potato Gnocchi

  • Prepare Potatoes – Once potatoes are cooked, let rest until cool enough to handle then peel and cut into 4 slices. Use a potato ricer to press one piece of potato at a time over a clean work surface. 
  • Make Dough – drizzle potatoes with beaten egg and dot with ricotta cheese. Sift flour, salt and pepper over the potatoes.
  • Knead Dough – Use a bench scraper or your hands to fold everything together, pressing down the dough gently. Dust the work surface with flour and knead/ roll the dough. Continue working until the flour is fully incorporated and a smooth dough has formed. Form a log with the dough.
Step by step making potato gnocchi dough
  • Divide the dough into 8 pieces then roll each piece into a long strip and cut into 1-inch pieces.
  • Form Gnocchi – roll gnocchi over a floured fork or over a floured gnocchi paddle. Transfer to a parchment-lined baking sheet dusted with flour, keeping them in a single layer.
  • Cook Gnocchi in 3-4 batches in salted water (use 1 1/2 Tbsp salt for half of a 5-quart pot of water). As soon as they begin to float to the top, set a timer for 1 minute then remove them from the water with a sieve. Transfer to warm sauce or sautee in a buttered skillet.
How to cut and shape gnocchi

Ways to Shape Gnocchi

  • Fork method – You can roll gnocchi over a fork (dip the fork in flour to prevent sticking). Push the piece of dough down and off the fork with your thumb. A fork gives them a more pronounced shape.
  • Gnocchi paddle is a special tool made for forming gnocchi. It forms gentle ridges as you push and roll the piece of dough down the paddle. You don’t need one to make gnocchi.
  • Finger indent method – you could simply poke each gnocchi in the center with your fingertip and keep the shape very simple. This works great if you’re sauteeing since they lose their ridges anyways.
shaping gnocchi with a paddle and a fork

Common Questions:

What is Gnocchi?

Gnocchi is an Italian pasta made with potatoes, egg, and flour. They are essentially Italian potato dumplings. Sometimes ricotta is added or even used instead of potatoes.

Can I Substitute Ricotta?

You can leave out the ricotta altogether if you prefer, but it makes the gnocchi more tender.

Can I use leftover potatoes?

You can use leftover boiled potatoes or baked potatoes.

Is there a substitute for a potato ricer 

You can substitute potato ricer with a box grater, either the large or small holes. If potatoes are too soft, they can clog up a fine grater so you would use the larger holes of a box grater in that case.

How to use a potato ricer or a box grater for gnochi

How to Serve Gnocchi

Prepare your serving method before cooking gnocchi because they cook fast and you want to be able to scoop them into the sauce or hot skillet right away. 

  • Gnocchi with marinara – heat marinara sauce in a saucepan and add cooked gnocchi as soon as they are cooked then toss.
  • Gnocchi in pesto – spread pesto onto a platter then cook gnocchi.
  • Sauteed Gnocchi – Brown some bacon in a non-stick skillet and remove bacon with a slotted spoon. Drain the boiled gnocchi well to avoid excess splatter and immediately transfer to the hot bacon grease. Sautee until golden on all sides. Sprinkle with bacon and serve with sour cream. 
Sautéed gnocchi with bacon and sour cream

How to Freeze Gnocchi

Transfer formed gnocchi to a parchment-lined and flour-dusted baking sheet (keep gnocchi in a single layer so they don’t stick together). Freeze for 2 hours until firm then transfer to a freezer plastic bag and freeze until ready to use. 

Pesto gnocchi on a fork

More Italian Recipes

We love re-creating our favorite Italian recipes at home. If you enjoyed this gnocchi recipe, here are some more must-try Italian-inspired dishes.

Gnocchi Recipe

4.96 from 23 votes
Prep Time: 45 minutes
Cook Time: 5 minutes
Total Time: 50 minutes
Gnocchi formed

Homemade Potato Gnocchi is endlessly better than store-bought and they are freezer friendly. This recipe is also very versatile. We love to sauté them and serve with bacon and sour cream, or simply toss them in pesto sauce or warm marinara and parmesan cheese.

Author: Natasha Kravchuk
Skill Level: Easy/Medium
Cost to Make: $4-$6
Keyword: gnocchi, potato gnocchi
Cuisine: Italian
Course: Main Course
Calories: 168
Servings: 8 people


Ingredients for Potato Gnocchi

  • 2 lbs russet potatoes, 4 large
  • 1 large egg, beaten
  • 1 cup all-purpose flour, (add more if potatoes were boiled and more moist) plus more to dust
  • 1 tsp salt, plus more to boil gnocchi
  • 1/4 tsp black pepper
  • 1/4 cup Ricotta cheese, drained if liquid is present

Options To Serve:

  • Bacon and sour cream
  • Warm Marinara Sauce, garnished with Parmesan
  • Pesto sauce


  1. Wash potatoes and pierce all over with a fork. Bake the potatoes either in the instant pot, in the air fryer, or in the oven at 450˚F for 45-60 minutes until easily pierced then let rest until they are cool enough to handle. Peel potatoes and cut each one into 4 slices. Use a potato ricer to press one piece of potato at a time over a clean work surface.

  2. Drizzle 1 beaten egg over the potatoes and dot the top of the potatoes with bits of ricotta cheese.

  3. Mix 1 tsp salt and 1/4 tsp pepper into 1 cup flour then sift the flour mixture over the potatoes.

  4. Use a bench scraper or your hands to mix everything together lightly then use your hands to press dough together gently. Dust work surface and dough with flour as you gently knead, roll and fold the dough. Do not over-knead or smash the dough but keep it light and fluffy. Knead just until flour is incorporated and a soft and smooth dough has formed.

  5. Roll dough into a log and divide it into 8 pieces. Roll each piece into thin strips and cut strips into 1-inch pieces. Roll gnocchi over a floured fork or over a gnocchi paddle for a ridge pattern. Transfer formed gnocchi to a parchment-lined and flour-dusted baking sheet, keeping them in a single layer. Before cooking gnocchi, prepare your desired serving method (see below).

  6. Cook gnocchi in 3-4 batches in salted water (1 1/2 Tbsp salt for a half pot of water). Do not overcrowd the pot and give a light stir in case they are stuck together. As soon as they start to float to the top, cook for 1 minute then immediately lift with a sieve to drain then transfer to warm sauce or finish them in a skillet. Repeat cooking the remaining batches.

Recipe Notes

How to Serve Gnocchi:
Marinara – heat some marinara sauce in a skillet and add cooked gnocchi as soon as they are cooked. Gently stir to coat.
Pesto – spread a couple of spoons of pesto onto a platter then add cooked gnocchi. Top with more pesto if desired and gently stir to combine.
Sauteed with bacon – Brown bacon in a non-stick skillet and remove bacon with a slotted spoon. Carefully add well-drained gnocchi directly into the hot oiled pan and sauté until browned on both sides (watch out for grease splatter). Transfer to a plate, sprinkle with bacon, and serve with a dollop of sour cream.

Nutrition Facts
Gnocchi Recipe
Amount Per Serving
Calories 168 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 24mg8%
Sodium 311mg14%
Potassium 506mg14%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 1g1%
Protein 6g12%
Vitamin A 65IU1%
Vitamin C 6mg7%
Calcium 37mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Em Flag
    December 29, 2021

    These tasted good, however I had some issues after the gnocchi cooked. I was confused since the top of the recipe stated the cook time was five minutes, while the actual time on the recipe was 1 minute. After I realized the mistake in my part (they disintegrated), I cooked them correctly and all seemed well until I tried to mix in the sauce, and they just turned to mash. I’ve made gnocchi with a different recipe and they turned out wonderfully.They were still quite tasty however.


    • Natasha
      December 30, 2021

      Hi Em, that 5 minutes listed in the recipe card is the total cook time so you can gage the timing, but the specific instructions in the recipe steps list: “As soon as they start to float to the top, cook for 1 minute then immediately lift with a sieve to drain then transfer to warm sauce or finish them in a skillet.” I hope that helps to clarify.


  • Amy Naccarati-Cholo
    December 26, 2021

    I had never made gnocchi before, but growing up, it was always a treat for my aunts to make them for my Dad. My son (he’s 9) and I made them this Christmas Eve for the first time in memory of my Dad who passed away a year ago. They were absolutely delicious and I know he was smiling down from Heaven watching us making not only gnocchi, but make memories in the kitchen together surrounded by family, food, and lots of love. Thank you for your wonderful recipes! I hope you and your family have a blessed New Year.


    • Natashas Kitchen
      December 27, 2021

      Thank you so much for sharing that with me, Amy! Happy New Year!


  • G Cerami
    December 15, 2021

    We have been making my Mom’s Gnocchi recipe for years. Baking potatoes first and adding the Ricotta was over the top. Best we have made.


    • Natasha's Kitchen
      December 15, 2021

      I’m sure her version is delicious too. Thanks for sharing and let us know how it goes if you try our recipe.


  • Amanda
    November 22, 2021

    For freezing them, do you do this before or after you boil them? I love cooking in large batches so I’m always looking for things to freeze.


  • Aryana
    October 16, 2021

    I’m confused, is it only 2 pounds of potatoes or 4 large potatoes? Cause wouldn’t 2 pounds just be 2 potatoes. I’m sorry I’m just a little confused and don’t want to mess up.


    • Natashas Kitchen
      October 18, 2021

      Hi Aryna, we used 2 lbs russet potatoes, which is about four large potatoes. I added both the weight and amount since sizes vary.


      • Helen Czajkowski
        November 26, 2021

        A cup measurement for the potatoes would be helpful, as I usually use leftover mashed potatoes (so ‘2 lbs/4 large’ is not very helpful, altho I can kinda gauge). The cheese is a nice add, thanks!


  • Jim Martin
    October 4, 2021

    Natasha, concerning the Gnocchi recipe. How many Gnocchi would estimate to be a serving?

    Thanks for your time. We are loving the recipes.

    Jim Martin


    • October 4, 2021

      So glad you are enjoying the recipes, the serving sizes are at the bottom in the recipe card.


  • Raizel Millagracia
    August 31, 2021

    Thank u Ms Natasha for this amazing recipes i love tge way u cook… ❤️❤️❤️👌


    • Natashas Kitchen
      September 1, 2021

      Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles


  • Rosemary Henrickson
    August 31, 2021

    What do you do abut the egg if you only want to make half a recipe?


    • Natashas Kitchen
      August 31, 2021

      Hi Rosemary, to halve it I would crack an egg into a small bowl and break the yolk with a whisk or the tines of a fork. Whisk the egg into a mixture, and then split in half. I hope this helps.


  • Lorraine
    August 30, 2021

    Ridiculously delicious! even with some substitutes as I didn’t have all your was great


    • Natashas Kitchen
      August 30, 2021

      I’m so glad you enjoyed it!


  • Loni Flowers
    August 30, 2021

    Hello!! I tried making the easy gnocchi because it looked awesome and I never had it before. I ended up with a pile of glue. I kept adding flour but I finally tasted the dough and all I could taste was flour. It was disgusting. It all went in the trash. So disappointed. I followed the recipe and I watched the video as I was making it? I can’t figure out what I did wrong. Help!!


    • Natasha
      September 2, 2021

      Hi Loni, did you possibly have overcooked potatoes? If the potatoes are boiled or overcooked, they tend to get mushy and gummy and will need a little more flour, but overcooked potatoes will throw off the dough in the way you are describing.


    • Bonny
      December 8, 2021

      Perhaps the potatoes you used were not russets? A waxy potato such as gold or red potatoes would make it very gummy as well.


    • Dawn
      December 12, 2021

      I learned how to make gnocchi from my Italian grandmother. Its best to let the potatoes cool and then they won’t absorb too much flour making the mixture turn to glue as you describe.


  • Steven
    August 30, 2021

    Natasha you’re the BEST! Just a few days ago my wife brought home some leftover Gnocchi soup, and it was pretty good, but we didn’t really know if gnocchi was a pasta or dumpling or what? Now I know! So glad I subscribe to Natasha’s Kitchen! This recipe looks great, and gnocchi appears to be a versatile food. I’m going to make this. Also, when I saw gnocchi was made from potatoes my heart was filled with love for my potato state neighbor, and Natasha!


    • Natasha's Kitchen
      August 30, 2021

      Hi Steven, thank you so much! Hope you’ll love every recipe that you will try.


  • Marina
    August 29, 2021

    I was so excited to make these and when I boiled them they felt apart:( what did I do wrong? I followed the recipe but used boiled potatoes. Whatever I could taste was very good, but was more of a mash of things.


    • Natasha's Kitchen
      August 30, 2021

      If it falls apart in the water, this means you’ll knead the dough a bit more. If done right, the gnocchi will float to the top and look a little ragged, but hold together, when ready. Hope it turns out great on your next try!


  • Mildlaurens
    August 28, 2021



  • Mary
    August 28, 2021

    So happy you posted a gnocchi recipe- I’ve been wanting to try to make it! Thank you for all of your great recipes 🙂


    • Natashas Kitchen
      August 28, 2021

      I hope you try and love it soon, Mary! I look forward to your feedback!


  • April
    August 27, 2021

    I never realized how easy it was to make gnocchi, but it super is! These were super yummy – probably some of the best I’ve ever tried.


    • Natashas Kitchen
      August 27, 2021

      It really is easy!! I’m so happy you enjoyed these, April!


  • Natalie
    August 27, 2021

    I love making gnocchi! It’s so fun & they taste so good. Love all the different ways you can use it!


    • Natashas Kitchen
      August 27, 2021

      The best & so versatille!


  • Betsy
    August 27, 2021

    I didn’t know gnocchi was so easy! This was fantastic! The pesto sauce was marvelous on the gnocchi. Perfect dinner. Looking forward to making this again!


    • Natashas Kitchen
      August 27, 2021

      Isn’t it the best! I hope you love it, Betsy!


      • Mae
        December 27, 2021

        Hi Natasha, is there something I can substitute for ricotta? Thank you!


        • Natasha's Kitchen
          December 27, 2021

          Hi Mae, you can leave out the ricotta altogether if you prefer, but it makes the gnocchi more tender.


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