Gnocchi Recipe

Homemade Gnocchi Recipe is the ultimate way to enjoy tender, pillowy potato dumplings that melt in your mouth and elevate any sauce you pair them with.

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This versatile classic beats store-bought every time and can be sautéed with bacon and sour cream, tossed in pesto, or blanketed in marinara.

What You Need for Gnocchi Recipe

• Russet potatoes (2 lbs) – Their fluffy texture makes the lightest, most tender gnocchi possible.
• Large egg (1, beaten) – Helps bind the dough gently without making it dense.
• All-purpose flour (1 1/2 cups) – Gives the gnocchi structure while keeping them soft; extra for dusting ensures no sticking.
• Salt (1 tsp) – Brings out the earthy potato flavor and seasons the dough perfectly.
• Black pepper (1/4 tsp) – Adds a subtle kick to balance the richness.
• Ricotta cheese (1/4 cup) – A touch of ricotta makes the gnocchi even more delicate and creamy.

How to Make Gnocchi Recipe

Begin by baking or boiling whole russet potatoes until fork-tender, then peel and rice them while warm. Lightly drizzle the beaten egg and scatter bits of ricotta cheese over the fluffy potatoes.

Sift flour seasoned with salt and pepper on top and gently mix everything with a bench scraper or your hands. Knead just until a soft dough forms—avoid overworking it to keep the gnocchi light.

Divide the dough, roll into ropes, and cut into bite-sized pieces. Roll each piece over a fork to make classic ridges. Cook in batches in salted boiling water; when they float, they’re ready. Serve immediately with your sauce of choice.

Tips & Twists for Perfect Gnocchi

For the best gnocchi texture, always bake or pressure-cook the potatoes instead of boiling, which prevents soggy dough. Handle the dough as little as possible to keep it airy—overworking makes tough gnocchi. Try flavor variations: stir finely chopped herbs into the dough or finish cooked gnocchi in brown butter with crispy sage for a restaurant-worthy twist.

If you’re short on time, shape and freeze the gnocchi ahead—just cook straight from the freezer whenever a craving hits. Serve with rich, flavorful sauces that cling to the ridges: think garlicky pesto, smoky bacon and cream, or classic marinara crowned with freshly grated Parmesan.

Keeping Gnocchi Fresh: Storing & Freezing

Store uncooked gnocchi in the fridge for up to a day, dusted with flour and covered with a clean towel. For longer storage, freeze them on a parchment-lined tray until firm, then transfer to a freezer bag—this keeps them from clumping together. Boil straight from frozen without thawing to maintain their perfect texture. Cooked gnocchi are best eaten immediately, but leftovers can be kept in an airtight container for up to two days; gently reheat in a skillet with a bit of butter or sauce to bring them back to life.

Gnocchi Recipe

Homemade Potato Gnocchi surpasses any store-bought variety in both texture and flavor, and they are wonderfully freezer-friendly. These pillowy morsels lend themselves to countless serving variations — whether tossed in vibrant pesto, nestled in warm marinara with a dusting of Parmesan, or sautéed alongside crisp bacon and a spoonful of sour cream.

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Course: Main Course

Cuisine: Italian

Keyword: Gnocchi Recipe

Prep Time: 45 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 50 minutes minutes

Ingredients

• 1 large egg beaten
• 1/4 cup Ricotta cheese well-drained
• 2 lbs russet potatoes about 4 large
• 1 tsp salt plus additional for boiling
• 1 1/2 cups all-purpose flour with up to 1/2 cup extra for dusting
• 1/4 tsp black pepper

Serving Options:

• Pesto sauce
• Warm marinara sauce with Parmesan
• Bacon and sour cream

Instructions

• Thoroughly wash the potatoes and prick them all over with a fork. Bake or boil until fully tender when pierced; once done, allow them to rest until cool enough to handle comfortably. Peel the potatoes and slice each into quarters, then pass each piece through a potato ricer directly onto a clean work surface. Drizzle the beaten egg over the riced potatoes and scatter small dollops of ricotta cheese across the top. Combine the flour with salt and pepper, sift this mixture evenly over the potatoes. Using a bench scraper or your hands, gently bring the mixture together, pressing softly until a cohesive dough forms. Lightly flour the surface and the dough as you knead briefly — avoid excessive kneading to preserve the dough’s airy texture. Once smooth and pliable, divide the dough into eight equal portions. Dust the surface again, then roll each portion into a long rope about 1/2 inch thick. Cut the ropes into 1-inch segments, rolling each piece over a floured fork or gnocchi paddle to imprint ridges. Arrange the formed gnocchi in a single layer on a flour-dusted, parchment-lined tray. Repeat the process with the remaining dough, sprinkling with flour as needed. Prepare your choice of sauce or sauté ingredients ahead of cooking. To cook, bring a large pot of salted water to a rolling boil (approximately 1 1/2 tablespoons of salt per half pot). Cook the gnocchi in small batches to prevent overcrowding, stirring gently to ensure they do not stick. Once they float to the surface, allow them to cook for an additional minute, then lift out with a sieve, drain well, and immediately combine with your warm sauce or sauté as desired. Repeat until all gnocchi are cooked.

Notes

When cooking potatoes, baked or pressure-cooked methods are preferable to reduce excess moisture; boiled potatoes may require additional flour. Always cook whole potatoes with skins intact until tender.
To freeze, spread the uncooked gnocchi in a single layer on a parchment-lined tray and freeze until firm, about 2 hours. Transfer to a freezer bag and store for up to three months. Boil directly from frozen when ready to use.
For serving: Toss with marinara in a warm skillet, combine with pesto on a platter, or sauté in bacon drippings and top with crispy bacon and sour cream.