Italian Gnocchi Recipe

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This homemade Italian gnocchi recipe is a lot simpler than you may think! Roll out fresh dough, cut it, boil it, and toss with butter and herbs.

There’s nothing like a bowl of warm, delicious comfort food, and when you make it yourself, it tastes so much better!

This Italian gnocchi recipe makes enough to feed the whole family and even have some leftovers! You can also freeze a batch of homemade gnocchi to add it to this soup recipe.

Craving more Italian? You’ll love this easy lasagna soup or a simple Cacio e Pepe made with only five ingredients.

You can also test your skills with some of my other homemade recipes. Make a fun night out of creating your own meal from scratch!

titled collage for Italian gnocchi recipe

Italian Gnocchi Recipe – Tips and Tricks

  • Use plenty of salt. Salt your water before each round of cooking, as well as the dough itself. This adds necessary seasoning to the dish.
  • Incorporate ricotta into your dough. This is optional and doesn’t change the taste of the final product, but it allows it to roll out much smoother. It also makes it easier to cut and shape. Just a big spoonful should be enough.
  • Adjust the amount of flour. As you make this recipe more and more, you will learn exactly how the dough is supposed to feel. Too much flour will result in a more pasta-y dough, so use just enough to get a more pillowy texture.
  • Freeze or cook right away. If the dough sits out for too long, it will begin to discolor and turn grey. This does not affect the flavor, but it doesn’t look very appetizing.
homemade gnocchi ingredients

Kitchen Tools You Will Need

  • 4 Quart Stock Pot – Great for soups, roasts, frying, and more! This is a staple in my kitchen.
  • Vegetable Peeler – Makes removing the skins so much easier.
  • Ricer – This creates a completely smooth mash compared to a standard potato masher. Makes a world of a difference in this potato gnocchi recipe!
  • Baking Sheets lined with parchment paper – Used for anything from cookies to roasting, a good baking pan will last for years.
working potato gnocchi dough on marble pastry board

FAQ – Common Recipe Questions

Which potatoes are best for making homemade gnocchi?

Dry, starchy varieties like Russets tend to work best. They don’t add too much moisture, which means less flour and a lighter, fluffier texture.

If you prefer a silkier texture, try Yukon Gold instead. These add a hint of nutty flavor as well.

Why did my gnocchi fall apart?

They may have been boiled for too long, causing them to soften and fall apart.

Or, your dough mixture wasn’t fully blended together. Be sure to knead it really well so everything is well incorporated.

homemade gnocchi on a fork

How do I store homemade gnocchi?

If they’re cooked, place them in an airtight container with a little bit of olive oil so they don’t stick together. They can be refrigerated for up to 2 days.

If they are uncooked, you can store them in your freezer for up to 1 month. Flash freeze them in a single layer overnight, then transfer them to an airtight container.

Then, simply drop the frozen dumplings into a pot of boiling water for an easy meal!

potato gnocchi uncooked on a cutting board


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italian potato dumplings, close up

italian gnocchi, close up

Italian Gnocchi Recipe

Donna Elick
This homemade Italian gnocchi recipe is a lot simpler than you may think! Roll out fresh dough, cut it, boil it, and toss with butter and herbs.
Tried this recipe?Please comment and review!
Prep Time 45 mins
Cook Time 5 mins
Total Time 50 mins
Course Main
Cuisine Italian
Method Stovetop
Servings 96 (Or About 1 Pound)


  • 2 pounds Russet potatoes, about 2 medium
  • 1 teaspoon kosher salt, plus more for salting water
  • 1 large egg, beaten
  • 1/8 cup whole milk ricotta
  • 1 cup all-purpose flour, plus more for dusting


  • Peel two pounds of potatoes and cut in half. Bring to a boil in a pot of salted water and cook until softened all the way through when pricked with a fork.
  • Drain potatoes and allow to cool until you are able to handle.
  • Squeeze the cooked potato chunks through a ricer to make completely smooth potato mash.
  • Mound the potatoes and form a deep well in the center.
  • Whisk together egg, ricotta, and salt in a small bowl and then pour into the well in the potatoes.
  • Use your hands to mix the potato and egg mixture together until combined.
  • Scoop up the potato mixture and dump 1 cup of flour onto the work surface. Place the potato mixture on top of the flour.
  • Use your hands again to work the flour into the potatoes, just enough to form a smooth and soft dough. The mixture should be soft and not overly sticky. Work the dough just enough that it is not longer sticky and feels just a bit pliable.
  • Shape the dough into a ball and cut into 8 equal pieces.
  • On a floured surface, roll out each piece of dough into a rope until it is about the thickness of your finger.
  • Cut the rope into even pieces about ¾” wide.
  • Press a fork against each piece to indent and wrap the piece of dough in half, fork indents on the outside, to form the gnocchi.
  • Continue rolling, cutting, and shaping the gnocchi for all the pieces.
  • Spread gnocchi in a single layer on a parchment lined baking sheet and place in the freezer or cook immediately in a pot of salted, boiling water.
  • Cook gnocchi a handful at a time. They will float to the top of the water when they are done cooking (about 2-3 minutes). Lift from the boiling water to drain.
  • Toss cooked gnocchi with butter, salt, and chopped herbs.

Donna’s Notes

Storage: Freeze uncooked gnocchi in a single layer overnight, then transfer to an airtight container and keep frozen up to 1 month. Add frozen gnocchi directly to boiling water to cook.
Salt the water when you cook the potatoes and when you cook the gnocchi. I also added salt to the gnocchi dough. This adds some necessary seasoning to the dough.
The ricotta is optional, but it makes the dough just a bit more pliable and easier to roll, cut, and shape. You can measure or just add a big spoonful. I could not taste any difference between the gnocchi made with ricotta, but I did prefer working with the dough with ricotta.
Once you make gnocchi a couple times, you become accustomed to the feel of the dough. You can adjust how much flour you are working in to the potato mixture for a pliable dough that is nice to work with. Too much flour can make a more pasta-y dough. Use just enough flour to work with the dough for nice pillow-y gnocchi.
Use a ricer. Mashing the potatoes with a potato masher will no doubt leave behind some lumps and even the smallest of lumps really makes it difficult to press and shape the gnocchi pieces. Highly recommend using a ricer – makes a world of difference.
Freeze or cook the gnocchi as soon as you form it. The potato starts to discolor (turn greyish) if it sits out long. This doesn’t change the flavor, it just isn’t as aesthetically pleasing.


Calories: 13cal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 26mg | Sugar: 1g | Fiber: 1g | Calcium: 2mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
titled pinterest collage for Italian gnocchi recipe

Originally published November 2021

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