Make authentic Italian potato gnocchi with a tender, melt-in-your-mouth texture that's never gummy. This guide makes homemade gnocchi easy to understand. You will learn to make two kinds of delicious gnocchi: light, fluffy gnocchi that are like clouds of potato, and classic, firm gnocchi. The key is the traditional Italian technique of making them without eggs. This method is important for getting that perfect, non-gummy texture and letting the pure, delicious potato flavor really stand out. Forget about heavy, gluey gnocchi; now you can easily make real Italian comfort food at home.

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When it comes to Italian potato gnocchi, you'll find a real difference between what you buy at the store and what you make fresh at home.
While store-bought gnocchi offer convenience, they are frequently denser and can be a bit rubbery.
This is mainly because of the ingredients added to help them last longer on the shelf.
These additions can unfortunately take away from the soft, pleasant feel that good gnocchi should have.
Homemade Italian potato gnocchi, on the other hand, made simply with potatoes and flour, offer a much lighter texture and a richer potato flavor.
Store-bought versions just can't usually compare in terms of quality and taste.
Choosing to make gnocchi at home really ensures a better dish overall.
The difference in both texture and flavor is quite noticeable.
Once you've tasted fresh, homemade gnocchi, you'll likely find it hard to go back to store-bought.
This easy homemade gnocchi recipe will show you how to get the texture you like, whether you prefer them large and a bit firmer or small and very soft.
And you can enjoy them with your favorite sauces, like classic pesto or butter and sage.
For added flavor and color, consider incorporating different types of potatoes or vegetables, such as purple or sweet potatoes, chestnuts, or sweet pumpkins.
While potato-based gnocchi is the most common, variations like ricotta cheese gnocchi, breadcrumb gnocchi, and semolina gnocchi also have a rich history in Italian cusine.
Eggs, Yea or Nay
Gnocchi's authentic Italian recipe can raise some serious culinary controversy.
There are two fractions of gnocchi enthusiasts, and they're as passionate about their preferred recipes as they are about their favorite soccer teams.
If gnocchi had political parties, these would be the Eggists and the Eggless.
Italian gnocchi offers two authentic variations: one with eggs and one without.
I am a strong eggless supporter as without the egg, they can cater to vegetarians and vegans alike, and I can tailor its texture to the specific dish I'm crafting.
This is the technique my mother taught me in the 70s and I have always made them this way without ever compromising on that light and tender texture.
These delightful Italian eggless dumplings can be light and airy or robust and firm.
The lighter gnocchi beautifully complemented light sauces, ideal for starters or sides, while the heftier version stands up well to rich sauces like ragù, making it a perfect main course.
Ingredients
To prepare a delicious gnocchi dish, you will need the following main ingredients:
- Potatoes: Opt for old, Russet potatoes, which remain smooth and firm when boiled. Boil the potatoes unpeeled to prevent water absorption.
- All-purpose flour: For a versatile choice that works well with the potatoes.
- Semolina flour: Use this only for chunky gnocchi variations.
- Salt: For seasoning the dough and boiling water.
Instructions
How to cook the potatoes
- Boil the potatoes with their skins on in salted water for 20 minutes.
- To check if the potatoes are cooked through, gently pierce the center of the largest potato with a paring knife. If the knife slides in easily with little to no resistance, they are ready.
If you are using a manual ricer
- Drain the potatoes and peel them immediately.
- Mash the potatoes while still warm, using a potato ricer or fork (but not a blender).
Extra tips for cooking the potatoes
- Do not peel the potatoes before boiling. The potatoes will absorb too much water leading to soggy gnocchi.
- Avoid using a blender, as this overworks the potatoes, releasing too much starch and resulting in a dense, waxy, and gummy gnocchi texture.
- I recommend using the kitchenaid vegetable strainer as it mashes and peels the potatoes at the same time.
If you are using a vegetable strainer:
- Cut the potatoes in quarters while they are still warm
- Place a slice of cooked potato into the feed tube of the KitchenAid Vegetable Strainer attachment.
- Use the food pusher to gently but firmly push the potato through the strainer.
- Collect the potato skin as it is discharged from the end of the strainer pipe.
N.B: Pass the discharged skins and any remaining puree back through the feed tube again until only dry skin is expelled.
- Set aside the mashed potatoes to cool down completely.
N.B: Do not make the mash the day before as the texture of the potatoes becomes dry, grainy, and loses the right kind of moisture and creaminess
How to make the gnocchi dough
After the mashed potatoes have reached room temperature, mix them with the following ingredients for either fluffy or chunky gnocchi:
Fluffy Gnocchi:
- 4 large potatoes
- ½ cup - 125 g of all-purpose flour
- 1 teaspoon of salt
Chunky Gnocchi:
- 4 large potatoes
- ½ cup - 80 g of semolina flour
- ¼ cup - 30 g of all-purpose flour
- 1 teaspoon of salt
Reminder: Using a minimal amount of flour makes the best gnocchi. Too much flour results in tougher gnocchi.
How to shape them
- Lightly flour a large, clean work surface.
- Place the mashed potatoes in a mound with a hole in the center. Sprinkle approximately most of the flour over the potatoes.
All-purpose flour and a pinch of salt for fluffy potatoes
All-purpose and semolina flour and a pinch of salt for classic potatoes
- Using your hands, gently begin to incorporate the flour into the mashed potatoes.
- Lightly fold and press to combine, working on the floured surface to prevent sticking.
- Continue until the dough just comes together into a cohesive mass.
- Take a walnut-sized piece of dough and gently roll it back and forth on the lightly floured work surface to form a long rope, about finger-width in diameter.
- Using a bench scraper or knife, cut the rope into your desired gnocchi shapes.
For fluffy gnocchi, cut into small squares
For classic, firmer gnocchi, cut into slightly longer pieces
- Repeat steps 4 and 5 with the remaining dough until all the gnocchi are shaped and arrange them over floured trays on a single layer
How to indent them
Because fluffy gnocchi are small and delicate, indenting them is an extra step that doesn't significantly improve texture or sauce absorption.
We will only indent the larger classic gnocchi:
- Use the back of a fork as your shaping tool. Place a gnocchi piece at the top of the fork's back, resting across the tines.
- Apply gentle pressure with your thumb to the gnocchi and roll it downwards, guiding it along the back of the fork towards the end of the tines.
- The gnocchi will be shaped with characteristic ridges from the fork and a slight curve or indentation from your thumb.
- Arrange the gnocchi over floured trays on a single layer
Before you cook them
Important - Avoid Sticking Gnocchi: This step is critical! Shaped gnocchi are delicate and will stick together if not properly handled.
Gnocchi easily absorb kitchen humidity, especially steam from the boiling water, making proper tray placement essential to prevent them from becoming sticky and misshapen.
How to Prevent Sticking:
- Spread the shaped gnocchi out in a single layer on a lightly floured baking sheet or large tray, leaving space between each one.
- Dust the gnocchi generously with flour, ensuring they are lightly coated all over.
Don't Worry About Excess Flour: Any extra flour will be released into the cooking water. The flour is only there to keep the gnocchi from sticking before they are cooked. Do not mix it into the dough.dough.
How to cook gnocchi
- Have a large pot of salted water at a rolling boil, like for cooking pasta.
- Carefully drop gnocchi into the boiling water in small batches, ensuring they are not overcrowded.
- Cook just until the gnocchi float to the top – this happens quickly! Immediately scoop them out with a slotted spoon.
- Gently place the cooked gnocchi directly into your prepared sauce.
- Gently toss the gnocchi in the sauce to coat them.
- Repeat the cooking process for all remaining gnocchi batches.
How to serve them
Light and Fluffy Gnocchi
Light and fluffy gnocchi have less flour, making the potato flavor more prominent.
Ideal as a starter or side dish, it's best to pair them with delicate sauces that enhance the potato taste without overpowering it.
Some refreshing sauce options include:
- Sage and butter: A simple combination of melted butter and fresh sage leaves.
- Truffle Gnocchi Sauce: Infused with the bold flavor of truffles, this sauce complements the lighter texture of the gnocchi.
- Fresh basil pesto: A blend of fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil adds a vibrant touch
- Red pesto: fresh tomatoes, basil, garlic, and olive oil create a deeper, richer pesto option.
- Pistachio pesto: a rich and nutty sauce made with pistachio nuts, fresh basil and Parmesan cheese
Chunky and Firm Gnocchi
Chunky and firm gnocchi hold up well with more robust sauces, like those featuring mushrooms, seafood, or meat sauce.
These heartier dishes can be served as a main course. Suggested pairings include:
- Simple tomato sauce: A light base composed of tomatoes, garlic, and a touch of basil
- Bolognese sauce: A rich, meaty sauce with ground beef, tomatoes, and herbs
- Lamb ragu: Slow-cooked lamb with tomato sauce and a hint of rosemary for a lush, flavorful combination.
- Wild mushrooms chanterelle: Earthy chanterelle mushrooms cooked with garlic, parsley, and cream.
- Or seafood: A mix of shrimp, clams, and white fish for a satisfying oceanic twist.
Complete the dish by generously topping the gnocchi with grated Parmigiano Reggiano for a perfect balance of flavors.
Storing gnocchi
Storing gnocchi properly can help preserve its taste and texture. Ideally, it should be served fresh on the same day it is made. However, if it's necessary to store, you can freeze the uncooked gnocchi to maintain quality. Follow these steps to store gnocchi effectively:
- Freeze: Lay them out in a single layer on a tray to prevent sticking.
- Transfer: Once frozen, move them into a freezer bag.
- Thaw: When ready to cook, thaw gnocchi before boiling.
- Leftovers: Reheat baked gnocchi topped with sauce and Parmesan cheese.
Remember, freshly made gnocchi is always the best option. Buying freshly-made gnocchi from a pasta shop is also a viable alternative.
Equipment
I find it very useful to use the KitchenAid and its vegetable strainer. It separates the skin directly, so I don’t have to peel the potatoes. It is perfect when you make gnocchi, mashed in a flash, and you don t have to burn your hands to peel hot potatoes.
Other useful tools include a potato ricer for creating smooth mashed potatoes without burning your hands.
A fork, gnocchi board, or gnocchi roller can be used to indent the gnocchi dough.
Lastly, baking sheets are essential for laying out the formed gnocchi before cooking.
Variations
Gnocchi offers diverse flavors and colors when combined with other ingredients like spinach, chestnuts, pumpkins, or sweet potato gnocchi.
Some popular variations include ricotta gnocchi, gnocchia alla Romana, Canederli bread gnocchi and Parisian gnocchi made with choux paste.
History of Italian Gnocchi
The word gnocchi has historical roots, likely tracing back to the Lombard term "knohhil," signifying a knot in wood.
This term might be connected to the South Tyrolean "knodel," which influenced Trentino dumplings made with breadcrumbs.
As this culinary delight migrated south, the term evolved to "gnocco" or "gnocchi."
By the second millennium, this term had become popular in regions like Veneto and the Po valley, referring to pasta morsels resembling wooden knots.
Historically, gnocchi was a simple dish, not typically associated with upscale cuisine.
Made primarily of flour and water, and occasionally some eggs, these small, cylinder-shaped dough pieces were often pressed against uneven surfaces, like the inside of a grater or a fork.
Once prepared, they were boiled and then topped with sauce, butter, or cheese.
This dish holds significance in Venetian, Emilian, and Piedmontese culinary traditions.
There are other variations of "gnocco," such as the Roman style gnocchi (gnocchi alla Romana) made from semolina.
A similar recipe is found in the Ancient Roman times in the book by Apicio " De Res Coquinaria".
There is also the fried version of gnocco fritto from Reggio Emilia, prepared with soft wheat flour cut into thin diamond shapes, fried and served with Parma ham or culatello.
Historically, these little dumplings started as little flour dough bits boiled in water.
This soft wheat pasta can be likened to what the ancient Greeks termed "glue"
We can look at an 18th-century cookbook from an anonymous author in Reggio Emilia to find detailed gnocchi recipes as we recognize them now.
This book catered to the Cassoli counts in Reggio Emilia and features a recipe for Millet Gnocchi with garlic.
Vincenzo Corrado (1734-1836) in his work, "Cuoco Galante," touches upon Cream Gnocchi and Lady's Gnocchi.
Corrado, in 1801, introduced the earliest Italian potato gnocchi recipe.
By the late 19th century, gnocchi transitioned from being a staple in everyday Italian meals to a dish fit for the bourgeois.
Pellegrino Artusi documented this in his work "Science in the Kitchen and the Art of Eating Well" (latest edition 1910), where he mentioned, "The gnocchi family is vast."
Artusi listed several variations, from those in broths to those made of potatoes, semolina, or even milk for desserts.
Post-Artusi, gnocchi, including the potato variation, secured its place as a mainstay in Italian culinary arts, giving rise to various toppings from meaty to vegetarian sauces.
FAQ
Gnocchi can last up to 3 days stored in an airtight container in the fridge. However, the texture of the potatoes changes over time, so gnocchi are best eaten fresh
We eat gnocchi as a first dish after the starters and before the main course. For more information on how Italian structure their meals, you can read the article: Italian Sunday dinners: a 6 meal courses
Looking forward to hearing your Italian homemade gnocchi experience in the comments below. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.
📋 How To Make Italian Gnocchi
Equipment
Ingredients
For the gnocchi
- 4 old medium potatoes about 1 lb - 500 g
- ½ cup semolina flour
- ¼ cup all-purpose flour
- 1 teaspoon salt
- 1 tablespoon salt in water for boiling the gnocchi
For the cherry tomato sauce
- 3 cups cherry tomatoes
- 3 leaves Chopped basil leaves
- 2 cloves peeled garlic cloves
- 2 tablespoon Olive oil
- 1 teaspoon salt
- 6 tablespoon freshly grated Parmesan
Instructions
Making the gnocchi dough
- Boil the potatoes for 20 minutes4 old medium potatoes
- Pierce with a knife to check that they are done and drain them
- Peel immediately and mash the potatoes while still warm
- Set aside and let them cool down COMPLETELY
Make the gnocchi sauce
- Stir fry the garlic cloves2 cloves peeled garlic cloves, 2 tablespoon Olive oil
- Remove the cloves from the pan
- Add the chopped cherry tomatoes3 cups cherry tomatoes
- Add the basil leaves and the salt3 leaves Chopped basil leaves, 1 teaspoon salt
- Let it simmer covered, turning from times to times
How to make gnocchi dough
- Once the potatoes are cold, mix them with the flours and the salt½ cup semolina flour, ¼ cup all-purpose flour, 1 teaspoon salt
- Mix the dough by hand until smooth
How to shape the gnocchi
- Take a small amount of dough, enough to fill your palm
- Roll it and make a long thick string
- Cut the gnocchi into shape
- Repeat until all the dough is shaped into gnocchi
- To indent the chunky gnocchi you can use a gnocchi board or the back of a fork.
- Apply a small pressure on the gnocchi against the fork while pushing them down.
- Lay the gnocchi on a floured tray
- Keep the gnocchi separate otherwise they stick to each other
- Dust with more flour
How To Cook Gnocchi
- Bring a pot of salted water to boil, same as for cooking pasta1 tablespoon salt
- Drop some gnocchi into the boiling water, not too many. Just enough to cover the bottom of the pan.
- Once the gnocchi start to float, remove them with a skimmer and place them directly in the pan where you have your gnocchi sauce.
- Stir gently into the sauce
- Once they are all removed, add the next batch of gnocchi until they are all cooked
How To Serve Gnocchi
- Serve the gnocchi still warm adding plenty of Parmesan cheese6 tablespoon freshly grated Parmesan
Video
Notes
- Peel and strain the potatoes while still warm
- DON'T peel the potatoes before boiling them or your gnocchi will be soggy.
- If you don't have a ricer, use a fork but do not use a blender as it will make them waxy.
- Wait until they are completely cold/room temperature before mixing them with the flour
- Do not add flour, as the best gnocchi are made with a minimal amount of flour. If you add too much flour you will have tough gnocchi
- Once the gnocchi are shaped lay them on a tray full of flour. Keep the gnocchi separate otherwise, they stick to each other.
- You can dust more flour as it will wash away when the gnocchi are cooked, but do not mix it into the dough
Elaine @ Dishes Delish
I love that you have two different ways to make it. I love light and fluffy but sometimes I want a chunk! These look delicious Laura! And I'm happy you are back to blogging my friend!
Laura
Elaine, my dear friend. Thank you for reaching out. I really hope we can meet in NY for Christmas.
Beth Neels
I think you have finally talked me into trying gnocchi! I have been chicken! Which would you say is easier, Laura, the light and fluffy or firm and chunky? So glad to see you back!
Laura
That would make me so happy Beth. I made it thinking of you, they are very easy to make.
Suzanne Gallardo
I used to make them years ago and this is how I exactly made them!!
Laura
I am glad to hear, they are delicious