Homemade Italian Gnocchi Homemade Italian Gnocchi

Homemade Italian Gnocchi

We all know Italy has a lot to offer in terms of cuisine. When it comes to Italian comfort foods though, there’s a certain potato based dish that always comes to mind. Gnocchi is easily one of the most popular types of Italian recipes we have today. These ridged pillows of doughy perfection can be personalized in any number of ways, but the most common recipe is for potato gnocchi. In fact, it’s so popular in Italy that the Trattorias in Rome actually serve it up specially for “Gnocchi Thursdays”. So, to celebrate this dish we wanted to share a simple Italian recipe for homemade potato gnocchi.


  • 4 russet potatoes ( or 2 1/2 lbs.)
  • 2 1/2 cups flour, plus another 1/2 cup extra for work surfaces
  • 1 cup ricotta cheese
  • 1 egg
  • 1 heaping tsp salt

How to Make

STEP 1: Add potatoes to a pot. Cover with water and bring to a boil. Cook for about 20 minutes. Remove from water and let cool on towels to absorb excess moisture.

STEP 2: Remove the peels. Grate potatoes finely using a box grater (or, ideally, a potato ricer).

STEP 3: Mound potatoes on a clean work surface. Add flour, then ricotta, then egg, then salt. Whisk with a fork, starting in the center and working your way out. It will get crumbly. Continue mixing until the dough forms.

STEP 4: Use your hands to gently bring the mixture together into a smooth dough. Knead the dough until you get a smooth, glossy finish. Don’t overmix it and don’t over-flour it!

STEP 5: Dust the small pieces with flour to prevent sticking. Then, using a gnocchi board or a kitchen fork, gently press and roll each piece of dough against it. This will give you those iconic ridges associated with traditional gnocchi.

STEP 6: Working in batches, add the gnocchi to a pot of boiling water. When they rise to the top (about ~10 minutes), remove with a slotted spoon. (Tip: drizzle some olive oil on them after removing in order to prevent them from sticking)

STEP 7: Gnocchi can be eaten immediately. Store in a fridge for up to a day before using in a recipe, or kept in a freezer for longer. Try to keep the gnocchi from sticking to each other by keeping them on a baking pan or tray.


    Leave a comment

    comments have to be approved before showing up

    Our Favorites

    Our Favorites

    Something went wrong, please contact us!