Homemade Gnocchi Recipe – Soft, Fluffy & Authentic Italian Pasta

If making homemade pasta feels intimidating, start with homemade gnocchi—a rustic Italian dumpling that’s easier than you think. Made with just a few simple ingredients (potatoes, eggs, and flour), gnocchi is pillowy soft, versatile, and perfect for pairing with all your favorite sauces. Whether you’re new to pasta-making or an experienced cook, this recipe will show you how to make gnocchi from scratch with confidence.
Unlike traditional pasta dough, gnocchi requires no special equipment. 

Roasted russet potatoes create a light texture, while eggs and flour hold everything together. Once shaped, these delicate dumplings boil in just 2 minutes before being tossed with your favorite sauce. From tomato basil to creamy Alfredo—or even a quick butter and sage sauce—this homemade gnocchi recipe is the foundation for countless delicious meals.

Why You’ll Love This Recipe

• Beginner-Friendly: No pasta machine required—just roast, mash, mix, and shape.
  
• Pillowy Soft Texture: Roasting potatoes keeps them fluffy while reducing excess moisture.
  
• Versatile & Customizable: Pair with tomato, pesto, cream-based, or butter sauces.
  
• Make-Ahead Friendly: Freeze shaped gnocchi for easy dinners later.
  

Homemade Gnocchi Recipe

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Category

Main Dish, Pasta

Cuisine

Italian

Servings

8

Prep Time

15 minutes

Cook Time

60 minutes

Calories

364

This homemade gnocchi recipe creates soft, pillowy dumplings made with roasted russet potatoes, eggs, and flour. Light yet hearty, they pair beautifully with both rich and simple sauces, making them perfect for weeknight dinners or special occasions.

Author:

Guiseppe

Ingredients

• 4 large russet potatoes (about 3 lbs.)
• 2 large eggs
• 2 cups (240 g) all-purpose flour, plus more for dusting
• 2 teaspoons kosher salt, plus more for boiling
• Semolina flour, for dusting

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Directions

1. Preheat oven to 400°F (200°C). Prick potatoes all over with a fork and roast directly on the oven rack until tender, about 1 hour. Let cool slightly.
2. Cut potatoes in half, scoop out flesh, and discard skins. Pass through a ricer or mash thoroughly with a fork. Transfer to a large bowl.
3. Add eggs, flour, and salt to the potatoes. Mix with a wooden spoon until a dough forms. Turn onto a floured surface and knead until smooth, about 3 minutes.
4. Divide dough into 4 pieces. Roll each into a ½-inch-thick rope and cut into 1-inch pieces. Place on a semolina-dusted baking sheet. For traditional ridges, roll each piece over the back of a fork.
5. Bring a large pot of salted water to a boil. Add gnocchi in batches and cook until they float to the surface, about 2 minutes. Remove with a slotted spoon and toss immediately with your favorite sauce.

Recipe Note

Chef Tips

• Roast, Don’t Boil: Roasting keeps potatoes drier, which means you’ll need less flour—resulting in softer gnocchi.
  
• Don’t Over-Knead: Too much flour or kneading makes gnocchi tough. Handle the dough gently.
  
• Use a Ricer if Possible: For the fluffiest gnocchi, use a potato ricer instead of mashing.
  
• Pan-Fry for Crispiness: After boiling, sauté gnocchi in butter for golden, crispy edges.
  

Serving Suggestions
Homemade gnocchi pairs wonderfully with:

• Brown butter and sage sauce
  
• Marinara or Bolognese sauce
  
• Creamy Alfredo or gorgonzola sauce
  
• Pesto with toasted pine nuts
  
• A simple drizzle of olive oil and Parmesan
  

Storage & Reheating

• Refrigerate: Store cooked gnocchi in an airtight container for up to 2 days.
  
• Freeze: Arrange uncooked gnocchi on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months. Cook straight from frozen, adding 1–2 extra minutes of boiling time.
  
• Reheat: Warm leftovers in a skillet with butter or sauce. Avoid microwaving, as it may make them gummy.
  

Nutrition

Nutrition

Serving Size

1 serving

per serving

Calories

364

Amount/Serving % Daily Value

Carbs

75 grams

27%

Protein

10 grams

20%

Fat

3 grams

4%