If you’ve ever bought packaged gnocchi from the store, you might think they’re good — until you make them at home. Homemade gnocchi is a game changer. They’re soft, tender, and simply melt in your mouth. In this article, I’ll walk you through how to cook gnocchi recipe from scratch, using potatoes and a few simple ingredients.
Whether you pair it with pesto, marinara, or crispy bacon butter, you’ll never want to go back to store-bought again!
What Is Gnocchi?
Gnocchi (pronounced “nee-okie”) are small Italian dumplings made with potatoes, flour, and egg. They’re pillowy little bites that can be boiled or pan-seared and served with your favorite sauce.
If you’ve ever wondered how to cook gnocchi recipe that tastes restaurant-quality, it’s easier than you think. All you need is a few ingredients and some basic kitchen tools.
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Ingredients You’ll Need
Let’s start with what you’ll need to make the perfect homemade gnocchi recipe:
For the Gnocchi Dough:
- 4 large russet potatoes (about 2 pounds)
- 1 large egg
- ¼ cup ricotta cheese (for extra softness)
- 1 cup all-purpose flour (plus extra for dusting)
- 1 teaspoon salt
- ¼ teaspoon black pepper
Optional Tools:
- Potato ricer or box grater
- Bench scraper
- Fork or gnocchi paddle
Step 1: Prepare the Potatoes
The foundation of this how to cook gnocchi recipe starts with perfectly cooked potatoes. Use russet potatoes because they’re starchy and fluffy.
Bake or boil the potatoes until they’re tender. Once cool enough to handle, peel off the skins.
Now, using a potato ricer, press each potato piece onto a clean surface. If you don’t have a ricer, use a box grater — it works just fine. The goal is to get light, airy potatoes that won’t turn gummy when mixed.
Step 2: Add Ricotta, Egg, and Flour
Drizzle a beaten egg over the riced potatoes, then dot with small spoonfuls of ricotta. The ricotta is optional, but it gives your gnocchi an unbelievably soft texture.
In a separate bowl, mix flour, salt, and pepper. Sift this mixture evenly over the potatoes.
This balance of dry and wet ingredients is what makes this best gnocchi recipe stand out — not too dense, not too sticky.
Step 3: Mix and Knead the Dough
Using your hands or a bench scraper, gently bring the dough together. Don’t overwork it — kneading too much can make your gnocchi chewy.
Dust your work surface lightly with flour. Fold the dough onto itself and press gently until it forms a smooth ball.
If it’s sticky, add a touch more flour. You’ll know it’s ready when it feels soft, fluffy, and not tacky.
Step 4: Roll and Cut
Roll the dough into a log shape, then divide it into eight pieces. Take one piece and roll it out into a long rope about ¾ inch thick.
Cut the rope into small, one-inch pillows — this is your gnocchi base.
You can leave them plain or shape them. To shape, use a floured fork: roll each piece gently down the fork’s tines to create grooves. These grooves help sauces cling better — a small detail that makes a big difference.
Step 5: Freeze or Store
This recipe makes a generous batch. If you don’t plan to cook them all, freeze half.
Place the gnocchi on a parchment-lined baking tray and freeze for 2 hours. Then transfer them to a ziplock bag.
When ready to cook, no need to thaw — just boil directly from frozen!
Step 6: How to Cook Gnocchi
Here’s the real heart of this how to cook gnocchi recipe:
Bring a large pot of salted water to a rolling boil. Add the gnocchi in small batches — don’t overcrowd.
When they start floating to the surface, that’s your signal. Wait 1 minute after they float, then scoop them out using a sieve or slotted spoon.
At this point, you can toss them directly into your sauce or pan-fry them for a crispy exterior.
Step 7: Three Delicious Ways to Serve
Now that you’ve mastered how to cook gnocchi recipe, it’s time to serve them up!
1. With Bacon and Butter
Fry bacon until crisp, then sauté boiled gnocchi in the leftover bacon fat until golden. Add back the bacon and finish with a dollop of sour cream. It’s rich, indulgent, and simply irresistible.
2. With Marinara Sauce
Warm marinara sauce in a skillet, then add the boiled gnocchi. Toss gently until coated, top with parmesan, and serve immediately.
3. With Pesto
Mix the gnocchi with homemade or store-bought pesto. The nutty, cheesy flavor perfectly complements the tender dumplings.
Tips for Perfect Gnocchi
- Use starchy potatoes — waxy ones make the dough gummy.
- Don’t over-knead the dough. Keep it light!
- Boil in batches so they don’t clump together.
- Always have your sauce ready before boiling — gnocchi cooks fast!
Final Thoughts
Once you try this how to cook gnocchi recipe, you’ll realize it’s not complicated — it’s just about patience and the right texture. Homemade gnocchi taste worlds better than store-bought and can turn a simple dinner into something special.
So grab some potatoes, roll up your sleeves, and make your own gnocchi tonight. You’ll thank yourself later!
