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Homemade Gnocchi

Homemade Gnocchi - Super light, pillow-y and fluffy, AND SO EASY to make with just 5 ingredients! You won't be able to go back to store-bought gnocchi!!!

 Super light, pillow-y and fluffy, AND SO EASY to make with just 5 ingredients! You won’t be able to go back to store-bought gnocchi!!!

Homemade Gnocchi - Super light, pillow-y and fluffy, AND SO EASY to make with just 5 ingredients! You won't be able to go back to store-bought gnocchi!!!

I know we’ve all been experimenting quite a bit in the kitchen lately. I’ve made no knead bread at least 7 times now and sent over 4 dozen chocolate chip cookies as care packages.

Homemade Gnocchi - Super light, pillow-y and fluffy, AND SO EASY to make with just 5 ingredients! You won't be able to go back to store-bought gnocchi!!!

But my new project is this: HOMEMADE GNOCCHI.

Homemade Gnocchi - Super light, pillow-y and fluffy, AND SO EASY to make with just 5 ingredients! You won't be able to go back to store-bought gnocchi!!!

I know, it looks super daunting but it is unbelievably easy. It’s fool-proof and requires only 5 ingredients – potatoes, flour, ricotta, Parmesan and egg. THAT IS IT.

Homemade Gnocchi - Super light, pillow-y and fluffy, AND SO EASY to make with just 5 ingredients! You won't be able to go back to store-bought gnocchi!!!

The end result? Soft, pillow-y, light gnocchi that just melts. in. your. mouth. Pan-fry them and serve with a quick tomato sauce, IP bolognese, or simply some butter, garlic and sage. YOU DO YOU because it is all good.

Homemade Gnocchi - Super light, pillow-y and fluffy, AND SO EASY to make with just 5 ingredients! You won't be able to go back to store-bought gnocchi!!!

Except, stay tuned. I have an awesome baked gnocchi recipe coming soon, smothered in marinara sauce, ground beef and all the cheese.

Homemade Gnocchi

Super light, pillow-y and fluffy, AND SO EASY to make with just 5 ingredients! You won’t be able to go back to store-bought gnocchi!!!

1 hour1 hour 30 minutes


  • 2 medium russet potatoes
  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole milk ricotta
  • 1/4 cup freshly grated Parmesan
  • 1 large egg
  • Kosher salt and freshly ground black pepper, to taste


  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Pierce potatoes with a fork; place potatoes onto the prepared baking sheet. Place into oven and bake until tender, about 1 hour. Let cool completely.
  3. Cut in half; scoop flesh into a medium bowl and mash. Transfer 1 1/2 cups to a large bowl; stir in flour, ricotta, Parmesan, egg, 3/4 teaspoon salt and 1/4 teaspoon pepper.
  4. Working on a lightly floured surface, divide dough into 6 equal pieces. Roll each piece into an 18-inch long rope, about 1-inch in diameter, sprinkling with additional flour as needed to prevent sticking. Using a sharp knife, cut each rope into 3/4-inch bite-size pieces; transfer to baking sheet.*
  5. Bring a large pot of salted water to a boil; working in 3 batches, cook gnocchi until tender, stirring occasionally, about 4-6 minutes. Drain well and transfer to clean rimmed baking sheet.


*To freeze, place uncooked gnocchi in a single layer on a heavily floured parchment-lined baking sheet, letting them air dry at room temperature for at least 1 hour, up to 4 hours. Transfer baking sheet to the freezer until solid, about 1 hour. Transfer to freezer bags.

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  1. How many ounces would this recipe turn out to be?

  2. Never made this before. I actually made it with mashed cauliflower instead of the potatoes. It turned out really good. They were light and fluffy perfect for the sauce. No one knew they were eating cauliflower. It tasted so good.

  3. How long does the prepared gnocci bakc once transferred to the baking sheet in Step # 5?

    • They don’t need to be baked Joan..At that point you either prepare them as desired with your sauce of choice or you freeze them on that sheet and transfer to your container once fully frozen. Doing so for both choices keeps the gnocci from sticking together and forming a mass

  4. Fantastic taste, easy to do, a perfect Valentines meal!  I made two versions.  The original above and and altered version with: 1 1/2 C sweet potato, 1/2 C Fage 0% and 1 cup King Arthur AP and 1/2 C King Arthur White Wheat Flour, Parm as above, Thyme and garlic powder for flavor. Rilled each pillow in grated parm after boiling.  Amazing!  Thank you so much for such a perfect mailable recipe! Yield 10ish servings.  Froze half of each recipe.

  5. If you have a problem with flour, buy imported flour. I get mine from Italy. I have been having an issue with flour for the last 10 years but found I could eat the pasta in Italy. I bought their flour and now have no problem. DeLallo’s either direct from them or some of the stores carry it.

  6. Does anyone know if I can sub butternut squash for the potato? I love potatoes but have a squash from my farm box and I have been wanting to experiment.

  7. This is now my go-to recipie. Easy to make, the dough was easy to work with, and they cooked up perfectly. Cold potatoes do NOT rice well, so I had to re-warm them in order to get them through the ricer. I am not sure how this recipie can serve 6 though. I doubled the recipie, and the four of us finished all of it. Luckily I still have half a container of ricotta left, so I will make another double batch so I can put some in the freezer. I’ve never made gnocchi with ricotta. Whether that made all the difference or not, all I know is that this recipie is great, and have already passed it on to family.

  8.  Can you tell me do you defrost after freezing an d before cooking?

  9. I’ve tested out a few different homemade gnocchi recipes and this one is by far the absolute best! I always get a bit worried and think the potatoes are too dry but the gnocchi turn out perfect every single time!

  10. Amazing!!!!! I took them out of the water after most of them were floating at the top and they were perfect. 

  11. Hi! What modifications should be done if we wanted to experiment with whole wheat flour?

  12. Amazing recipe

  13. Loved it! Had to make home made for my grandfather who’s on a no-salt diet and it worked perfectly. Very grateful family here.

  14. Made these and added them a creamy chicken/veggie soup, tastes great!

  15. I made you gnocchi tonight and it was delicious. Today was crazy and I didn’t realize your recipe called for ricotta cheese, but I had cottage cheese and used that. It was delicious! I will make it again, but I’ll make sure to have ricotta cheese b

  16. Can’t wait to try these! Does anyone know how much this recipe will make? 

    • Recipe says: divide dough into 6 equal pieces, roll each piece into an 18-inch long rope, about 1-inch in diameter. Then, cut each rope into 3/4-inch bite-size pieces. 
      18” divided by .75 of an inch equals 24 bite-size pieces
      24 bite-size pieces per rope multiplied by 6 equal pieces to be rolled into rope equals 144.
      With this recipe, you should get about 144 bite-size pieces. 

  17. Can these be pan fried after they have been boiled or should I pan fry instead of boiling?

  18. Male Italian made gnocchi with potato and flour only.  All in salted boiling water and gnocchi floated on top when done.  He poured some of the water off and to the pan and gnocchi added a good bit of grated Parmesan.  As he stirred the cheese got stretchy like Mozzarella.  He served it as a soup with some chopped green onion and it was good.  I’m going to use your recipe because he worked adding flour to potato until he got the dough he wanted.

  19. Loved them! Never had gnocchi before but see it on the cooking shows so I looked for a recipe to see if I could make some myself. Very easy recipe. I microwaved my potatoes & browned my gnocchi in butter after cooking in water then put them in red sauce. Since it’s just me I had enough gnocchi for my dinner & froze enough for two more meals.

  20. Made these tonight and they were delicious! I think next time, I’ll cook the potatoes in the microwave and maybe mash them with a hand mixer for a smoother texture. Super easy and I look forward to making them again!

  21. I can’t wait to make this. Will it make a difference if I use part skim ricotta (it’s what I have on hand)? Also can I make the gnocchi ahead of time before boiling?

  22. This recipe sounded good. I don’t like to use too much flour so may have used more potato. Came together easy, I tasted the raw dough for seasoning. Went together easy, rolled into logs with minimal extra flour to roll into logs. Cooked as directed. Served with meat sauce and an Italian sausage. The whole family loved it. Thank You for this delicious option!

  23. Can I sub the russet potatoes for sweet potato with the same amounts?

  24. Oh my gosh. I’ll never buy gnocchi again from the store! These are so light and pillowy, super easy to make and freeze up nicely. I always thought this was an intimidating thing to make. No more! 

  25. Super easy and delicious! I microwaved my potatoes since it’s a bit too hot for the oven right now and don’t think it negatively effected the potential flavor/texture. I also added 1/4 tsp onion powder and 1/2 tsp of garlic powder (to a doubled recipe) for an extra boost of flavor as well. Once boiled & lightly sauteed in butter they turned out perfectly light and springy. Big hit all around.

  26. Super easy. Quick to make.  I loved the cheeses added, made them flavorful, not bland. I used most of batch for gnocchi soup. It turned out great. Plus, I have some extras frozen for another meal.

  27. Easy to make, really tasty and fluffy! Let the kids cut the gnocchi and roll on forks for shape.  Thanks! 

  28. I made them twice. The first time my daughter cooked them and they were like rubbery blobs. Then I researched how to do it and boiled them just until they floated to the surface in small batches and they are actually good, but how you cook them is very important. It made very good baked gnocchi like the recipe.

  29. Gonna try these tonight for dinner.

  30. Help! I never, ever have ricotta on hand and I’d like avoid adding it to the shopping list…what can I use in place of it? 

  31. I tried this a day after it arrived in my email and this time followed your directions exactly. It really is as easy as you said even though it looked daunting at first! Thanks!

  32. Did both the homemade gnocchi and them the meat sauce  dish with it , the dish was yummy my kids totally enjoyed I could not believe how good the recipe worked ! The consistency of the gnocchi was amazing wouldn’t want to use the packaged one after making it myself 

  33. I really love your recipes, they are all very doable and easy to follow your instructions. I amlooking forward to making this one, as gnocchi can be quite tricky to get the right balance of ingredients. 
    Quick question… is ricotta required? Can I substitute it with something else?

  34. So good and so easy! My 13 year old made them and I par cooked them for 3 minutes before adding them to a white sauce, fresh spinach, mushroom and rotisserie chicken mix. Baked at 425 for 20 minutes, they turned out perfect!

  35. Oh my goodness this was so easy and delicious!! I microwaved my potatoes before scooping them out.  Once I cut the gnocchi into pieces, I put it in the air fryer at 400 for 5 minutes and it was perfect!  Thank you for this amazing recipe! 

  36. Chungah, I don’t know of any other blog that so consistently delivers recipes that are easy to make and come out tasting so good. These gnocchi are another total winner! 
    I cheated and microwaved the potatoes (jabbed holes in them with a fork and then microwaved for 12 minutes, turning them once midway). After scooping and mashing them I spread them out a bit to cool faster. Took 10–15 minutes. I used that time to get other ingredients measured out, to put water on to boil, and to prep two other dishes. 
    I boiled the gnocchi then finished them in a pan with some melted butter and olive oil, some garlic, salt and pepper, and some kale and broccolini from our garden. 
    The gnocchi picked up the garlicky flavour and had a nice, shiny coating. The pillowy softness of the gnocchi contrasted beautifully with the crispness of the broccolini. 
    A fantastic meal that took much less than an hour from start to finish to make, and maybe 20 minutes of actual work. 
    Thank you! I’ll be making these gnocchi again and look forward to trying them with all sorts of sauces. 

  37. SO GOOD we loved these it was my first time making gnocchi – we will def make this again and freeze some for later!!

  38.  I just wanted to let you know that I just purchased your cookbook – both the the printed and Kindle edition. My way of saying thanks for all the FABULOUS recipes you have shared with us all. I am going to be trying this gnocchi recipe very soon!

  39. These turned out amazing!! I made a cheese fondue sauce to go with it and chives on top just like one of my favorite Italian restaurants in Cincinnati. I would definitely make them again. Thanks for making something daunting so easy! 

  40. I made a double batch and kept about a third in the freezer for another meal. Turned out great. The only thing I did different was I microwave baked the potatoes (4) in a special pouch to save time. We did this as a family project while in the covid-19 lockdown for my wife’s birthday. Served with some homemade meatballs that I pan seared and baked. I used a very good bottled sauce from a local restaurant.

    • I don’t like parmesan I know don’t hate me.
      Is there any idea what I could try? I do like old cheddar would that be similar?

  41. Honestly, this recipe was a stay at home goal… met tonight!! And, I feel like a chef!! I love this recipe and they are delish!!  Best Day Ever!!

  42. Two questions. First, can I make ahead and place them in the fridge until ready to boil? Second, if you are planning to saute them, do you still need to do the boiling step?

    • Yes, if you sauté them, you shouldn’t need to boil, right?

    • The flour needs to be cooked so, yes, boil them. Boil, then drain well: put on kitchen paper or towel (they do stick sometimes) or on a rack.

      If you use hot oil/fat to saute, they should be relatively dry – or enjoy the spatter from the wet surface. They will also take longer to brown and will toughen up.

      However, if you’re adding them to a sauce, take them from the hot water right into the sauce. The sauce should be cooked and you’re just adding them to finish. They might suck up a lot of moisture from your sauce which you can make up for by adding some of the boiling water, where needed.

  43. Could you please start including weight measurements with your recipes? Or at least a range, 2 medium potatoes (total of 400-450 grams) A medium potato can be interpreted in so many ways. Weights are always preferred over number of.

  44. A.MAZ.ING! We cooked this gnocchi last night. I have never made homemade gnocchi before as it always seemed tricky but as the whole world is in isolation because of COVID-19, we have lots of time and creativity to use – so Gnocchi it is! We loved it, adults and children gobbled it up. I doubled the recipe to feed 4 hungry people. Will certainly make it again.

  45. I have a question. Can I use full fat sour cream instead of the ricotta? I really want to try making them because I’ve loved all your recipes.

    • I use gnocchi recipe from the north end of Italy and don’t use ricotta at all. Instead we use a tablespoon of olive oil!

  46. You can save a lot of time by putting your potatoes in the microwave. Just be sure to stab them several times all over with a fork first.

  47. Completed recipe up to placing on clean baking sheet. Now, do we fry, in butter, in pasta sauce, to complete recipe. Tried frying one in basil and butter, Gnocchi tasted good, but what is your finish?

    • I am wondering the same. After placing on a rimmed baking sheet, is it baked – or is that just to let it dry out? Thanks!

  48. In this lockdown time, the only thing I am doing is trying to cook different recipes from your blog. I read this one & could say only one thing that you are amazing.

  49. I make these several times a year in larger batches. Then on the cookie tray I freeze them. After they are frozen I separate them in portions. Cooking time is longer.

    • Hello Joe,

      I would like to make a couple of batches and freeze.  After you make them do you freeze them or do you cook them like the recipe says and then freeze them.  Either way when ready to cook them how long do you cook you boil them once thawed?

      Thank you,

      • I would like to know also…at which step can we freeze/make-ahead. Do we boil then freeze? Thanks

      • I freeze them all the time at home like Joe suggests (uncooked). They are sticky little suckers, so lay them flat on parchment paper on a sheet in the freezer, then when they are fully frozen, separate them into portion bags. DON’T thaw them first before boiling …get an extra large pot of salted water at a rolling boil, and drop them in frozen. It will take longer to cook, but once they float, it’s just another 30 -60 seconds or so and they are done. If in doubt, test one and see. Make sure you don’t add so many that it cools the water too much. Hope that helps!

  50. I rated your recipe a 5 without making them because I find all of your recipes delicious. I just wanted to tell you that as a kid I watched my mom make thousands of gnocchi. One thing that she did was roll each gnocchi off the back of a fork which made a little pocket in each. She told me the reason for that was so the sauce, usually tomato based, had a place to hide. The sauce didn’t just go on the outside of the gnocchi. Of course this took longer to make them but she always made them that way. So do I.

    • Hi Trudy,

      Not sure what you mean by rolling the gnocchi off the back of a fork? Like stabbing the “pillows” with the tines? Thanks!

      • Making indentations like you see on some store bought gnocchi.

      • It’s a little flick of the fork to give the gnocchi ridges and slight dent, so the sauce sticks to them better. Check out a video on youtube for suggested techniques – you will get the hang of it with a little practice. But they taste just as delicious without : )