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.

Natasha's Kitchen Cookbook

Gnocchi Recipe

4.97 from 145 votes
Author: Natasha Kravchuk
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.
Prep Time: 45 minutes
Cook Time: 5 minutes
Total Time: 50 minutes

Ingredients 

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:

Instructions

  • 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.
  • Drizzle 1 beaten egg over the potatoes and dot the top of the potatoes with bits of ricotta cheese.
  • Mix 1 tsp salt and 1/4 tsp pepper into 1 cup flour then sift the flour mixture over the potatoes.
  • 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.
  • 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).
  • 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.

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 Per Serving

168kcal Calories33g Carbs6g Protein2g Fat1g Saturated Fat1g Polyunsaturated Fat1g Monounsaturated Fat1g Trans Fat24mg Cholesterol311mg Sodium506mg Potassium2g Fiber1g Sugar65IU Vitamin A6mg Vitamin C37mg Calcium2mg Iron
Nutrition Facts
Gnocchi Recipe
Amount per Serving
Calories
168
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
24
mg
8
%
Sodium
 
311
mg
14
%
Potassium
 
506
mg
14
%
Carbohydrates
 
33
g
11
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
6
g
12
%
Vitamin A
 
65
IU
1
%
Vitamin C
 
6
mg
7
%
Calcium
 
37
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Italian
Keyword: gnocchi, potato gnocchi
Skill Level: Easy/Medium
Cost to Make: $
Calories: 168

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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Recipe Rating




Comments

  • Heather
    March 6, 2024

    Hi Natasha,
    I do not have ricotta. Could I whip up some cottage cheese and add that instead?

    Reply

    • NatashasKitchen.com
      March 6, 2024

      Hi Heather! I haven’t tried it with cottage cheese, but if you don’t have ricotta, you can just leave it out. It does help make them more tender though.

      Reply

      • Heather
        March 6, 2024

        Thank you! Trying these tonight with chicken and a creamy garlic sauce!

        Reply

  • Genevieve
    February 27, 2024

    My dough turned out soft and the perfect consistency. They were delicious! I baked the potatoes and slit them as soon as they were out of the oven to let steam escape. I also grated them (no ricer) while they were still a bit warm. Thank you for the great recipe

    Reply

    • Natasha's Kitchen
      February 28, 2024

      You’re so welcome! Great to hear that it was a huge success!

      Reply

  • Art S
    February 20, 2024

    To all the reviewers having an issue with the gnocchi being too soft or mushy, the issue is the recipe and not you. I had the same result until I changed the quantity of flour stated in the recipe to 2 cups of flour. My research reveals for every 1 pound of potato you should use 1 cup of flour. Otherwise, this recipe is great!

    Reply

    • Natasha
      February 20, 2024

      HI Art, thank you for sharing that. I will have to test and see how that affects the texture. I’m always looking for a reason to make a batch of gnocchi!

      Reply

  • Jason
    January 7, 2024

    I followed the recipe to a T and was left with inedible mush. Much more flour was needed but I couldn’t rescue the dish. Had to resort to packaged spaghetti to feed the family.

    Reply

    • Natasha
      January 8, 2024

      Hi Jason, I’m sorry to hear that. Could the potatoes have been overcooked? If so, they can become water logged and will make it difficult for the gnocchi to hold together. Also make sure not to overcook the gnocchi which can also make them mushy.

      Reply

      • Laurie
        February 7, 2024

        My grandkids made this after watching the video. They LOVED them! All three variations were a hit and they even handled the ricer! I fried each batch because I felt they would be too mushy in sauce… but fried first, they were amazing! They added cheese whiz instead of ricotta and sour cream to the second batch.

        Reply

        • NatashasKitchen.com
          February 7, 2024

          That’s great, Laurie! So glad they all enjoyed this recipe!

          Reply

  • Mak
    January 4, 2024

    Hello! I’m curious if I could use rice flour to make this gluten free? Thank you for all the great recipes!

    Reply

    • Natashas Kitchen
      January 4, 2024

      Hi Mak, I have not tested those substitutions to advise.

      Reply

  • Sarah
    January 3, 2024

    I did not use boiled potates, I baked them in the oven. any other suggestions as to what teh culprit would be?

    Reply

    • NatashasKitchen.com
      January 4, 2024

      It’s hard to say exactly without being there. Did you use russet potatoes? Waxy potatoes have too moisture in them. You may have needed to use a little more flour to help bind them. Also, boiling them for too long or leaving them in water too long could cause them to absorb more liquid. I hope that helps

      Reply

  • Sara
    December 31, 2023

    Hi Natashas, i just made these tonight and they cooked fine in boiling water but they came out a bit watery. Any suggestions?

    Reply

    • Natashas Kitchen
      January 1, 2024

      Hi Sara, if you used boiled potatoes, I have this note in the recipe: “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.” I hope that helps.

      Reply

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