How to Make Homemade Gnocchi - Easy Italian Recipe

Gnocchi, pronounced "NYOH-keep," is one of Italy's most beloved dishes. These pillowy-soft dumplings, typically made with potatoes, flour, and eggs, are the perfect foundation for countless sauces and toppings. Whether you're new to Italian cooking or a seasoned foodie, making gnocchi at home is an incredibly rewarding experience—and surprisingly simple!

This recipe guide will walk you through each step of creating restaurant-quality gnocchi in your own kitchen. Along the way, you’ll find helpful tips and tricks to ensure your gnocchi turn out light, fluffy, and utterly irresistible.

What Is Gnocchi?

Gnocchi is a type of Italian dumpling typically made from simple ingredients like potatoes, flour, eggs, and sometimes cheese. Its texture is soft and pillowy, and it serves as an ideal base for a wide variety of sauces, including pesto, marinara, or even brown butter and sage.

Originating in ancient Rome, gnocchi has evolved over centuries, with regional variations across Italy. Today, potato gnocchi is the most common, but you'll also find versions made from ricotta, semolina, or even spinach.

No matter the variation, the key to perfect gnocchi lies in its texture—light and fluffy, never dense or gummy.

Ingredients for Homemade Potato Gnocchi

Making gnocchi only requires a few simple ingredients, many of which you likely already have in your kitchen. Here’s what you’ll need for this recipe (serves 4):

• 2 pounds of Russet potatoes (about 4 medium potatoes)
• 1 cup of all-purpose flour (plus extra for dusting)
• 1 large egg
• 1 teaspoon salt

Optional but recommended for serving:

• Your favorite sauce (like marinara or pesto)
• Grated Parmesan cheese
• Fresh herbs like sage or basil

Step-by-Step Guide to Making Gnocchi

Step 1: Choose the Right Potatoes

The type of potato you use is crucial for fluffy gnocchi. Russet potatoes are ideal because they’re starchy and dry, which makes the dough easier to handle. Avoid waxy potatoes like Yukon Golds or red potatoes, as they tend to make the gnocchi dense.

Step 2: Cook and Mash the Potatoes

• Boil the potatoes whole (skin-on) in lightly salted water until they’re fork-tender, about 20-25 minutes. Keeping the skin on helps prevent the potatoes from becoming waterlogged.
• Drain the potatoes and allow them to cool slightly before peeling off the skins.
• Pass the boiled potatoes through a potato ricer or mash them with a fork until smooth. Avoid using a food processor, as this can make the potatoes gluey.

Step 3: Combine the Ingredients

• On a clean work surface, create a mound with your mashed potatoes. Sprinkle the salt and sift the flour over the top.
• Crack the egg into the center of the mound. Using a fork or your hands, gently mix the ingredients together until it forms a cohesive dough. Avoid overworking the dough to keep the gnocchi light and airy.

Step 4: Roll and Cut the Gnocchi

• Lightly flour your work surface and divide the dough into 4 portions. Roll each portion into a long rope, about ¾ inch in diameter.
• Using a sharp knife or bench scraper, cut the ropes into 1-inch pieces. For a more traditional look, gently roll each piece over the tines of a fork to create ridges, which help the sauce cling to the gnocchi.

Step 5: Cook the Gnocchi

• Bring a large pot of salted water to a boil.
• Drop the gnocchi into the boiling water in small batches. They’re ready when they float to the surface, which usually takes about 2-3 minutes.
• Use a slotted spoon to transfer the cooked gnocchi to a serving dish.

Step 6: Add Your Sauce and Serve

Toss the fresh gnocchi with your favorite sauce and add a sprinkle of Parmesan cheese or fresh herbs for an extra layer of flavor. Whether you opt for a creamy Alfredo, a bright basil pesto, or a simple brown butter and sage sauce, your homemade gnocchi will shine.

Tips for Perfect Gnocchi Every Time

• Keep the Dough Light: Use as little flour as possible to avoid dense gnocchi. The dough should feel soft but not sticky.
• Work Quickly: Delay between mashing the potatoes and forming the dough can lead to gummy gnocchi, so stay efficient during the process.
• Test First: Before cooking all the gnocchi, test one piece in boiling water. If it falls apart, your dough might need a little more flour.
• Freeze for Later: Gnocchi freezes beautifully! Arrange uncooked pieces on a baking sheet, freeze until firm, then store in a zip-top bag. Cook straight from frozen—no need to thaw.

Why Make Gnocchi at Home?

Making gnocchi yourself allows you to control every element, from the texture of the dough to the choice of sauce. Plus, it's a fun and satisfying process that lets you bring a touch of Italy into your kitchen. Once you’ve perfected the basics, you can experiment with different variations like ricotta gnocchi or sweet potato gnocchi.

Elevate Your Gnocchi Game

Making gnocchi from scratch may seem intimidating, but with this step-by-step guide, you’ll master this Italian classic in no time. The result? A dish that’s not only delicious but also carries the satisfaction of being homemade. Pair your gnocchi with a light salad or crusty bread, and you’ve got a meal perfect for impressing guests or treating yourself.

Looking for more Italian recipes or cooking tips? Leave a comment below with your favorite variations or questions about making gnocchi!