Go Back
Homemade potato gnocchi in tomato sauce topped with grated cheese and fresh basil in a black skillet on a rustic wooden table.

Gnocchi Recipe

Ella
Soft, tender, and full of comfort — this gnocchi recipe delivers homemade perfection in every bite. Light and pillowy dumplings paired with a simple tomato basil sauce make for a cozy and satisfying Italian dinner that's easier to master than you think.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Course Main Dish
Cuisine Italian
Servings 4 servings
Calories 290 kcal

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

Use older starchy potatoes like Russets or Yukon Golds for the best texture. Let the riced potatoes cool before adding flour to avoid gummy dough. Less flour is better — add only as much as needed. A potato ricer gives the smoothest results. Letting gnocchi rest before cooking helps them hold their shape. Freeze uncooked gnocchi in a single layer before transferring to a bag for long-term storage.

Nutrition Facts (Per Serving)

Calories: 290 kcal
Carbohydrates: 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
Keyword Gnocchi, Homemade Gnocchi, Italian Pasta, Potato Gnocchi, Soft Gnocchi