Soft, tender, and full of comfort — gnocchi is the kind of dish that feels homemade in every bite. Whether you’re craving a cozy dinner or want to master a classic Italian staple, this recipe walks you through each step with no fuss. You’ll learn exactly what makes gnocchi light and pillowy, not dense or gummy. If you’ve ever struggled with sticky dough or chewy bites, you’re in the right place. Let’s fix that.
Table of Contents
Ingredients Needed
For the Gnocchi
- One pound of Yukon Gold or Russet potatoes, cleaned but not peeled
- One cup of all-purpose flour
- Half a teaspoon of salt
- One medium egg at room temperature
Tip: Choose older potatoes for lower moisture and better texture.
For the Sauce
- Two tablespoons of olive oil
- Half a teaspoon of salt
- One or two large garlic cloves, finely chopped
- One teaspoon of dried oregano
- Five fresh basil leaves chopped or one teaspoon of dried basil
- Two small pinches of red pepper flakes, optional
- One can of pelati tomatoes with their sauce, about one and a half to two cups
- Half a cup of water
Note: Use plain canned tomatoes with no added ingredients for the cleanest flavor.
How to Make Gnocchi
Step 1: Cook the Potatoes
Place the unpeeled potatoes in a large pot of cold water. Bring to a boil and cook until fork-tender. Drain and let them cool slightly until safe to handle. Peel the skin off and pass them through a potato ricer for a smooth texture.
Step 2: Make the Dough
On a clean work surface, combine the flour and salt. Form a mound and create a well in the center. Add the riced potatoes and the egg into the well. Gently mix everything with your fingers until a soft dough forms. The dough should be smooth and not sticky. If it clings to your fingers, lightly dust with more flour.
Step 3: Shape the Gnocchi
Lightly flour the surface and divide the dough into small portions. Roll each portion into long ropes about the width of your finger. Cut each rope into bite-sized pieces, roughly three-quarters of an inch long. Shape each piece by gently rolling it over the back of a fork or a gnocchi board. This creates ridges that help the sauce cling better.
Step 4: Rest the Gnocchi
Dust the shaped gnocchi with a little flour and set them aside on a floured tray. Let them rest for twenty minutes. This helps them firm up before cooking.
Step 5: Make the Sauce
While the gnocchi rest, start the sauce. Heat olive oil in a large pan over medium heat. Add the chopped garlic and stir briefly until fragrant. Pour in the tomatoes with their sauce, salt, oregano, basil, red pepper flakes, and water. Stir to combine. Let the sauce simmer with the lid partially covering the pot. After ten to fifteen minutes, remove the lid and simmer for a few more minutes until the sauce thickens slightly.
Step 6: Cook the Gnocchi
Bring a large pot of salted water to a boil. Carefully add the gnocchi in batches. Once they float to the surface, cook them for another thirty seconds. Remove with a slotted spoon and transfer them directly to the sauce. Add a splash of pasta water if needed and toss gently to coat.
Serve hot, topped with grated parmesan cheese if you like.
Troubleshooting and FAQ
Common Gnocchi Mistakes (And How to Fix Them)
Gnocchi turned out chewy
This usually means the dough was overmixed or too much flour was added. Handle the dough gently and stop mixing as soon as it comes together.
Gnocchi fell apart while cooking
This often happens when the potato was too wet. Use baked or steamed potatoes to avoid excess moisture. Also, make sure the cooking water is at a steady simmer and not a rolling boil.
How to Store and Freeze Gnocchi
Refrigerating
Cooked gnocchi can be stored in an airtight container in the fridge for up to three days. Reheat gently in a pan with a bit of sauce or butter.
Freezing
To freeze uncooked gnocchi, lay them in a single layer on a tray and freeze for twenty minutes. Then transfer to a freezer-safe bag. Cook straight from frozen without thawing. Just add a few extra seconds to the cooking time.
Serving Suggestions
The Best Sauces for Potato Gnocchi
Classic Tomato or Marinara
A simple tomato sauce with fresh basil keeps the spotlight on the gnocchi. It’s light, flavorful, and easy to prepare.
Sorrentina Style Bake
Mix the cooked gnocchi with tomato sauce, diced mozzarella, and grated parmesan. Transfer to a baking dish and bake until golden and bubbling.
Brown Butter and Sage
Melt butter in a skillet until it begins to brown. Add fresh sage leaves and stir gently. Toss the gnocchi in the sauce for a rich and nutty flavor.
Creamy Pesto
Blend fresh basil, garlic, pine nuts, and olive oil into a smooth pesto. Mix with a little cream and spoon over the gnocchi for a fresh and velvety finish.
How to Store Gnocchi
Refrigeration Tips
If you have leftover cooked gnocchi, store them in an airtight container in the fridge. They will stay good for up to three days. When reheating, use a pan with a bit of sauce or butter to keep them soft and flavorful. Avoid using the microwave, which can make them rubbery.
Freezing Instructions
For uncooked gnocchi, lay them out on a floured tray in a single layer. Freeze until solid, usually about twenty minutes. Then transfer them to a freezer-safe bag or container. Label with the date so you can keep track. Cook directly from frozen in boiling salted water until they float, plus an extra minute to finish cooking through.
Helpful Notes
Use a ricer if possible
A potato ricer gives the smoothest texture. If you don’t have one, a box grater or fine mesh strainer can work in a pinch.
Less flour is better
Start with less flour and add only what you need. Too much flour makes the gnocchi dense and heavy. The dough should feel soft but not sticky.
Don’t skip the resting time
Letting the shaped gnocchi rest before cooking helps them firm up and keeps them from falling apart in the water.
Try different sauces
Gnocchi pairs well with many sauces. Once you’re confident with the base recipe, try it with creamy mushroom sauce, roasted vegetables, or even a simple garlic butter.
Cook in batches
If you’re making a large amount, cook gnocchi in small batches. This prevents overcrowding the pot and ensures even cooking.
Conclusion
This gnocchi recipe delivers soft, light dumplings with a simple sauce that lets the flavor of the ingredients shine. By choosing the right potatoes and paying attention to moisture, you get consistent results every time. Using an egg makes the dough easier to handle, especially if you’re new to homemade pasta. The steps are easy to follow and the outcome is always rewarding.
If you tried this recipe, leave a comment and rate it with stars. Did you go with the classic tomato sauce or try something new like brown butter and sage? We’d love to hear what you made and how it turned out.
Share your results on Pinterest or Facebook so others can enjoy it too. What’s your favorite gnocchi variation? Let us know below.
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Gnocchi Recipe
Ingredients
For the Gnocchi
- 1 lb Yukon Gold or Russet potatoes cleaned but not peeled
- 1 cup all-purpose flour
- 0.5 tsp salt
- 1 medium egg at room temperature
For the Sauce
- 2 tbsp olive oil
- 0.5 tsp salt
- 1.5 garlic cloves finely chopped
- 1 tsp dried oregano
- 1 tsp dried basil or 5 fresh basil leaves chopped
- 0.25 tsp red pepper flakes optional, use to taste
- 1.75 cups pelati tomatoes with their sauce
- 0.5 cup water
Instructions
- Cook the Potatoes: Boil unpeeled potatoes in cold water until fork-tender. Drain and let cool slightly. Peel and rice them for a smooth texture.
- Make the Dough: Combine flour and salt on a clean surface, form a mound with a well in the center. Add riced potatoes and egg. Gently mix into a smooth, soft dough that isn’t sticky.
- Shape the Gnocchi: Divide dough into small portions, roll into ropes, and cut into bite-sized pieces. Roll over a fork or gnocchi board for ridges.
- Rest the Gnocchi: Place shaped gnocchi on a floured tray and let them rest for 20 minutes to firm up.
- Make the Sauce: In a pan, heat olive oil and sauté garlic until fragrant. Add tomatoes, salt, oregano, basil, red pepper flakes, and water. Simmer partially covered for 10–15 minutes, then uncover and cook until slightly thickened.
- Cook the Gnocchi: Boil salted water and add gnocchi in batches. Once they float, cook for 30 more seconds. Remove with a slotted spoon and toss gently in the sauce. Serve hot with parmesan cheese if desired.
Notes
Nutrition Facts (Per Serving)
Calories: 290 kcalCarbohydrates: 38 g
Protein: 7 g
Fat: 11 g
Saturated Fat: 1 g
Cholesterol: 40 mg
Sodium: 610 mg
Potassium: 516 mg
Fiber: 3 g
Vitamin A: 60 IU
Vitamin C: 13.2 mg
Calcium: 53 mg
Iron: 5.6 mg
FAQs
What are gnocchi made of?
Gnocchi are typically made from potatoes, flour, salt, and sometimes egg. The egg helps bind the dough, making it easier to work with, especially for beginners.
What is the secret to fluffy gnocchi?
The key is using starchy potatoes with low moisture, like Russets or Yukon Golds. Let the potatoes cool before adding flour, and avoid overworking the dough to keep the texture light.
What’s the best potato for gnocchi?
Russet potatoes are the top choice due to their high starch and low moisture. Yukon Golds are also good, offering a slightly creamier texture. Always avoid new or waxy potatoes.
How do you keep gnocchi from being gummy?
Use dry, starchy potatoes and add only as much flour as needed. Overmixing the dough or using potatoes with too much moisture often leads to a gummy texture.
What sauce goes best with gnocchi?
A simple tomato sauce with basil is a classic option. Other favorites include brown butter with sage, creamy pesto, and baked styles with cheese like Sorrentina.
How do you cook frozen gnocchi?
Boil salted water and drop the frozen gnocchi directly into the pot. They are ready once they float to the surface, usually in a few minutes. No thawing is needed.