Potato Gnocchi From Scratch

There’s something soul-soothing about rolling pillowy little dumplings by hand and watching them float to the surface of a simmering pot. This Potato Gnocchi From Scratch recipe is approachable, intentionally simple, and made with just a handful of pantry-friendly ingredients: russet potatoes, ricotta cheese, flour, egg, and salt. Serve with a bright marinara, a shower of Parmesan, and a scattering of fresh basil for an elegant meal that tastes like hours of effort but really takes just a couple of focused steps.

Why this version works

Traditional gnocchi recipes can call for tons of potatoes, long cooking times, or exacting techniques. This version balances tenderness and structure by using starchy russet potatoes and a small amount of ricotta to add silkiness without making the dough sticky. The measured flour keeps the gnocchi light; the egg binds without weighing them down. The result is delicate, pillowy dumplings that hold sauce beautifully.

Ingredients

• ▢2 large Russet potatoes (about 1¼ pounds)
• ▢1 heaping tablespoon Ricotta cheese
• ▢¾ cup unbleached all purpose flour
• ▢1 large egg, lightly beaten
• ▢¼ teaspoon salt
• ▢marinara sauce, Parmesan cheese and fresh basil (for serving)

Equipment

• Large pot for boiling
• Baking sheet or tray
• Potato ricer or fine grater
• Mixing bowl and bench scraper
• Fork or gnocchi board (optional)
• Large skillet or saucepan for sauce

Before you begin

Plan for about 45–60 minutes from start to finish. Most of that time is hands-off while the potatoes cook and cool. Work with warm (not hot) potatoes when forming the dough: they mash more smoothly, but if they’re too hot they can activate the flour and create toughness. Keep your work surface lightly floured and resist the urge to add excessive flour—gentle handling is the secret to tender gnocchi.

Step-by-step directions

1. Cook the potatoes. Place the 2 large Russet potatoes whole and unpeeled in a large pot. Cover them with cold water by at least an inch, then bring to a boil over high heat. Reduce the heat to a simmer and cook until a paring knife slides through the potatoes easily, about 25–30 minutes depending on size. Drain well.
2. Steam-dry and cool slightly. Let the potatoes sit for a few minutes to allow excess steam to escape, which helps keep the gnocchi from becoming gummy. When they are cool enough to handle but still warm, peel off the skins. Using a potato ricer or a fine grater, rice or grate the potatoes directly onto a clean baking sheet or into a bowl.
3. Add ricotta and salt; combine gently. Sprinkle the mashed potatoes with ¼ teaspoon salt. Add 1 heaping tablespoon Ricotta cheese. Using a fork or your hands, incorporate the ricotta into the warm potatoes with gentle, folding motions until evenly distributed. The ricotta will add moisture and silkiness without making the dough heavy.
4. Incorporate the egg. Create a small well in the potato mixture and pour in the 1 large egg, lightly beaten. Fold the egg through the potatoes until the mixture is cohesive and slightly glossy. Do not overmix; stop as soon as the egg is incorporated.
5. Add the flour carefully. Sprinkle the ¾ cup unbleached all purpose flour over the potato mixture in two additions. Use a bench scraper or your hands to gently bring the dough together. The dough should hold together but remain soft—avoid adding more flour than the recipe calls for. If very sticky, work in the second addition of flour gently; if it’s overly dry, don’t add extra flour right away—resting for a few minutes can hydrate the dough.
6. Form the dough into a log. Turn the dough out onto a lightly floured surface. With floured hands, shape it into a rough log about 1½–2 inches in diameter. Handle it gently—pressing or kneading too much develops gluten and makes the gnocchi tough.
7. Portion and roll into ropes. Cut the log into ½–¾-inch pieces. Roll each piece along the floured surface with your palm into a short rope, about ¾–1 inch long. If you prefer the classic ridged look, lightly press each piece with a fork or roll it over a gnocchi board to create shallow grooves; this helps sauce cling to the dumplings.
8. Prepare to cook. Place the shaped gnocchi on a lightly floured baking sheet in a single layer so they don’t touch. Bring a large pot of salted water to a gentle boil while you finish shaping.
9. Cook the gnocchi in batches. When the water is at a rolling simmer, add a handful of gnocchi—do not overcrowd the pot. Stir gently once or twice to keep them from sticking. The gnocchi are done when they float to the surface, about 2–3 minutes. Let them cook for 30–45 seconds after they float to ensure the interior is set.
10. Drain and finish with sauce. Use a slotted spoon to transfer cooked gnocchi to a warm skillet containing a few spoonfuls of marinara sauce (heated beforehand), or drain briefly and toss with sauce in a saucepan. Gently coat the gnocchi in the sauce over low heat for a minute so they soak up flavor. Avoid vigorous stirring, which can break them apart.
11. Serve immediately. Divide the sauced gnocchi among bowls. Top with grated Parmesan cheese and torn fresh basil leaves. Serve while warm so the texture remains pillowy.

Tips and troubleshooting

• If the dough is too sticky: Lightly flour your work surface and hands, and let the dough rest 5–10 minutes—this helps the flour fully hydrate. Add only a dusting more flour if absolutely necessary, 1 tablespoon at a time.
• If the dough is too dry or crumbly: Incorporate a touch more ricotta or a few drops of water, mixing gently until the dough comes together. The egg will also help bind the mixture when properly mixed.
• Want ridges but don’t have a gnocchi board? Use the back of a fork. Press each piece lightly and roll for those classic grooves that hold sauce so well.
• Make ahead: You can refrigerate shaped gnocchi on a baking sheet, covered lightly with a kitchen towel, for up to a day. Cook directly from chilled—add an extra 30 seconds to the cook time if needed. For longer storage, freeze gnocchi on a sheet until firm, then transfer to a container for up to 2 months; cook from frozen, adding a minute or two to the time.
• Serving ideas: Aside from marinara, brown butter with sage is a classic pairing that complements the mild potato flavor. A light cream sauce with lemon and Parmesan is another bright option.

Why measure, don’t guess

Gnocchi is forgiving in texture but not in proportions. Using the exact ¾ cup of flour and the proper amount of potato ensures your dumplings are tender without falling apart. The 1 heaping tablespoon of ricotta adds silkiness that keeps the gnocchi soft; the single egg binds everything without creating a heavy dough. The ¼ teaspoon salt seasons the mixture just enough so the gnocchi taste balanced under sauce.

Flavor and serving notes

This Potato Gnocchi From Scratch shines with simple, high-quality accompaniments. A bright, slightly chunky marinara made from ripe tomatoes and garlic offers acidity to cut through the richness. Freshly grated Parmesan adds nutty saltiness, and torn basil contributes an herbaceous lift. Finish with a small drizzle of good olive oil for extra sheen and flavor.

Nutrition snapshot

A serving of gnocchi paired with a moderate amount of sauce and cheese is a comforting, carbohydrate-forward meal that’s satisfying for weeknights or a weekend dinner. Using ricotta adds a touch of protein and creaminess without the density of heavier cheeses.

Final thoughts

Making Potato Gnocchi From Scratch at home is a rewarding kitchen project. The technique is straightforward, the ingredients are pantry-friendly, and the result is restaurant-level comfort. Once you get a rhythm with the rolling and shaping, the process becomes meditative—each little dumpling is a small act of care. Invite a friend or loved one to help roll and you’ll have dinner on the table and good conversation to boot.

Printable recipe card

Yield: 3–4 servings
Total time: 45–60 minutes

Ingredients

• ▢2 large Russet potatoes (about 1¼ pounds)
• ▢1 heaping tablespoon Ricotta cheese
• ▢¾ cup unbleached all purpose flour
• ▢1 large egg, lightly beaten
• ▢¼ teaspoon salt
• ▢marinara sauce, Parmesan cheese and fresh basil (for serving)

Directions

1. Place potatoes whole in a pot, cover with cold water, and bring to a boil. Simmer until tender, about 25–30 minutes. Drain and let cool slightly.
2. Peel the warm potatoes and rice or finely grate them onto a clean surface or into a bowl.
3. Sprinkle with ¼ teaspoon salt and add 1 heaping tablespoon ricotta. Gently fold to combine.
4. Make a well and pour in the lightly beaten egg. Fold until combined, stopping when the mixture is cohesive.
5. Sprinkle ¾ cup flour over the mixture in two additions, gently bringing the dough together. Turn onto a floured surface.
6. Form into a log about 1½–2 inches in diameter, then cut into ½–¾-inch pieces.
7. Roll each piece into short ropes and, if desired, press with a fork or board to create grooves. Lay on a floured sheet without crowding.
8. Bring a large pot of salted water to a simmer. Cook gnocchi in batches until they float, 2–3 minutes. Let them cook 30–45 seconds after floating.
9. Remove with a slotted spoon and gently toss in warm marinara sauce in a skillet. Serve topped with Parmesan and fresh basil.

Enjoy these pillowy dumplings with a glass of something you love. Once you’ve mastered this Potato Gnocchi From Scratch, you’ll find it’s a go-to recipe for cozy, impressive dinners.