Homemade Gnocchi
Homemade gnocchi is easier to make from scratch than you might think, and the results are well worth the effort. Made with potatoes, ricotta cheese, and a handful of simple pantry staples, these homemade dumplings are boiled until tender before being pan fried in butter until they’re crisp and golden on the outside while staying light and pillowy in the center.
Gnocchi is meant to be made from scratch and pan fried
I love making gnocchi from scratch. The texture and flavor are so much better than store-bought gnocchi that there really is no comparison. Once I learned how to make these classic Italian dumplings in my own kitchen, I never looked back. Homemade gnocchi has a delicate texture and rich potato flavor that simply can’t be matched.
While freshly boiled gnocchi is delicious on its own, my favorite way to serve it is with a crispy pan-fried finish. The contrast between the tender interior and the golden, buttery crust makes every bite even more satisfying.
If you enjoy making pasta from scratch, be sure to try my hand rolled trofie pasta and whole wheat potato gnocchi next.
Recipe ingredients
- Russet Potatoes: Russet potatoes are the preferred choice for homemade gnocchi because their high starch content produces a lighter, more tender dough than waxy potato varieties. Choose firm potatoes that feel heavy for their size and are free of sprouts or green spots.
- Whole Milk Ricotta Cheese: Whole milk ricotta gives homemade gnocchi a richer flavor and a softer, more delicate texture than part-skim ricotta. Look for a thick, creamy ricotta with a smooth consistency and as little excess liquid as possible.
- Extra Virgin Olive Oil: A good-quality extra virgin olive oil helps the gnocchi develop a crisp, evenly browned exterior as it pan fries. Choose an oil with a mild or medium flavor so the gnocchi remains the star of the dish.
See the recipe card for full information on ingredients and quantities.
How to make homemade gnocchi
This recipe involves preparing a soft dough, shaping the dumplings, boiling them, and finishing them off with a crisp pan-fry for added flavor and texture.
Step 1: Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean, prick them several times with a fork, and place them directly on the oven rack or on a parchment-lined baking sheet. Bake for 50 to 60 minutes, or until they are easily pierced with a knife.
Step 2: Let the potatoes cool just until they are comfortable to handle. Peel away the skins while they are still warm, then pass the potato flesh through a potato ricer into a large bowl. Spread the riced potatoes out slightly and allow them to cool completely before making the dough.
Step 3: Add the cooled riced potatoes, whole milk ricotta, grated Parmesan cheese, flour, eggs, and salt to the bowl of a stand mixer fitted with a dough hook. Mix on low speed until the ingredients come together into a smooth dough that forms a ball and pulls away from the sides of the bowl. Avoid overmixing, which can make the gnocchi dense.
Step 4: Lightly flour a clean work surface and transfer the dough to it. Divide the dough into four equal portions. Working with one portion at a time, gently roll the dough into a rope about ¾ inch (2 cm) thick, using just enough flour to prevent sticking.
Step 5: Use a sharp knife or bench scraper to cut each rope into bite-sized pieces, keeping the dumplings as uniform as possible so they cook at the same rate.
Step 6: Roll each piece down the back of the tines of a fork to create the traditional ridges. As the dumpling releases from the fork, gently press the tip of your thumb into the back to create a slight indentation. Repeat with the remaining dough.
Step 7: Arrange the shaped gnocchi in a single layer on a lightly floured surface or parchment-lined baking sheet. Let them rest at room temperature for 10 to 15 minutes to help them firm up before cooking.
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Step 8: Bring a large pot of generously salted water to a gentle boil. Add the gnocchi in batches, stirring once to prevent sticking. Cook until they float to the surface, then let them cook for about 30 seconds longer before lifting them out with a slotted spoon and allowing any excess water to drain away.
Step 9: Heat the extra virgin olive oil in a large skillet over medium heat. Add the boiled gnocchi in a single layer, working in batches if needed to avoid overcrowding. Cook, turning occasionally, until each side is golden brown and crisp.
Step 10: Toss the pan-fried gnocchi with your favorite sauce until evenly coated, then serve immediately while the exterior is still crisp and the centers are light and tender.
Top tips
- Bake the Potatoes Ahead: Baking and ricing the potatoes a day in advance gives them plenty of time to cool, making it easier to mix a consistent dough when you’re ready to cook.
- Keep Extra Flour Nearby: The exact amount of flour needed on your work surface will vary depending on the moisture in your potatoes and ricotta. Dust the surface lightly as needed, but avoid incorporating large amounts into the dough.
- Test One Gnocchi First: Before cooking the entire batch, boil a single gnocchi. If it holds together well, continue with the rest. If it falls apart, work a small amount of flour into the remaining dough before shaping.
- Maintain a Gentle Boil: A rolling boil can cause delicate gnocchi to break apart or bump into each other. Keep the water at a gentle boil so they cook evenly and stay intact.
- Let the Skillet Reheat Between Batches: If you’re pan frying multiple batches, allow the skillet to return to temperature before adding more gnocchi. A properly heated skillet helps each batch brown evenly.
- Resist Stirring Too Soon: After adding the gnocchi to the skillet, give them time to develop a golden crust before turning them. Moving them too early can prevent proper browning and make them more likely to stick.
Recipe FAQs
Yes. Fresh homemade gnocchi should always be boiled before it is pan fried. Boiling cooks the dumplings through, giving them their light, tender texture. Pan frying is the finishing step that creates a crisp, golden exterior without overcooking the inside. If you skip the boiling step, the centers will remain doughy before the outside has a chance to brown properly.
No. Boiled gnocchi is delicious on its own and can be served immediately with your favorite sauce. Pan frying is optional, but it adds a crisp exterior that contrasts beautifully with the soft, pillowy center. If you have the extra few minutes, it’s well worth the effort.
Yes. The shaped, uncooked gnocchi can be made up to one day in advance. Arrange the dumplings in a single layer on a lightly floured baking sheet, cover them, and refrigerate until you’re ready to cook. Cook them straight from the refrigerator without bringing them to room temperature.
It’s better to freeze shaped gnocchi rather than the dough itself. Freezing the dough as one mass can change its texture and make it more difficult to shape after thawing. For the best results, shape the gnocchi first, freeze the individual pieces in a single layer until firm, then transfer them to a freezer-safe bag or container. Cook them directly from frozen.
Serving pan fried gnocchi
Pan-fried gnocchi is incredibly versatile, and the crispy exterior holds sauces beautifully. For a rich, restaurant-quality dinner, toss the gnocchi with my homemade brandy cream sauce. During tomato season, my no cook tomato pasta sauce adds a fresh, vibrant flavor that lets the homemade gnocchi shine. When pumpkin season arrives, my pumpkin cream sauce for pasta is another delicious option.
Pan-fried gnocchi also makes an outstanding side dish. Serve it alongside traditional cast iron meatloaf for a classic family dinner, or pair it with crispy garlic parmesan chicken tenders or Louisiana style crispy fried chicken when you’re craving something crunchy.
If you love putting pasta dishes on the table, there are plenty of other recipes to try. Rustic mushroom pasta with cream sauce, chicken and noodles from scratch, classic chicken pasta in white sauce, and homemade skillet lasagna are all great additions to your pasta rotation.
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If you loved this recipe, give these other great recipes a try too!
Tex-Mex Chicken Sheet Pan Dinner
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Homemade Gnocchi
Ingredients
- 2 large russet potatoes baked, peeled, and riced (about 2 cups)
- 1 cup whole-fat ricotta cheese
- 1/4 cup grated parmesan cheese
- 2 1/2 cups all-purpose flour plus extra for shaping and scoring
- 2 large eggs
- 2 cloves garlic pressed
- 1/8 cup extra virgin olive oil
Instructions
- Preheat the oven to 400°F (200°C). Prick the russet potatoes with a fork and bake for 50 to 60 minutes, or until tender. Peel while still warm, rice the potatoes, and let them cool completely.
- Add the cooled riced potatoes, ricotta, Parmesan, flour, eggs, and salt to the bowl of a stand mixer fitted with a dough hook. Mix on low speed until a smooth dough forms and pulls away from the sides of the bowl.
- Transfer the dough to a lightly floured surface. Divide into four equal portions and roll each portion into a rope about ¾ inch thick.
- Cut each rope into bite-sized pieces. Roll each piece down the back of a fork to create ridges and press a slight indentation into the back with your thumb as it rolls off the fork.
- Let the shaped gnocchi rest at room temperature for 10 to 15 minutes.
- Bring a large pot of salted water to a gentle boil. Cook the gnocchi in batches until they float to the surface, then cook for 30 seconds longer. Remove with a slotted spoon and drain.
- Heat the olive oil in a large skillet over medium heat. Add the boiled gnocchi in a single layer and cook, turning occasionally, until golden brown and crisp on all sides.
- Toss with your favorite sauce and serve immediately.
Notes
- Whole milk ricotta provides the best texture and flavor for this recipe.
- Cook the gnocchi in batches to prevent overcrowding in both the boiling water and the skillet.
- Uncooked, shaped gnocchi can be refrigerated for up to 1 day before cooking.
- Freeze shaped, uncooked gnocchi in a single layer until firm, then transfer to a freezer-safe container or bag. Cook directly from frozen.
- Leftover cooked gnocchi can be refrigerated in an airtight container for up to 3 days. Reheat in a lightly oiled skillet over medium heat until heated through and crisp again.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I would have never guessed that’s gnocchi was some thing we could make it home! Thank you for breaking down the steps, now I feel inspired to try!
I hope you do try Megan, it is such a treat!
This handmade pan-fried gnocchi is golden, crispy on the outside, and soft and pillowy on the inside. It’s a delicious, comforting dish that’s surprisingly easy to make from scratch. If you try this recipe, I’d love to hear what you think. Be sure to leave a review and let me know how it turned out for you. If you have any questions, feel free to ask in the comments — I’m happy to help!