Rolling and cutting homemade gnocchi.

How To Make Homemade Gnocchi (and Have a Party While Doing It)

16 reviews / 4.9 average
This recipe is sponsored by DeLallo

You guys, this is going to be epic. Are your gnocchi minds even ready for this bonanza?

Today we are talking HOW TO MAKE HOMEMADE GNOCCHI… party style. Because fresh homemade Italian food is best when made with friends and wine and excessive laughter.

True story: in 2015, I went on a trip with DeLallo and had the chance to get up close and personal with the process of making homemade gnocchi. It was so glorious. There was a creamy mushroom sauce. There was wine and laughter. There was lots of cheese. I have never been the same.

In 2016, I decided it was time to get more gnocchi in my life. So I rounded up my dinner club, and naturally they all showed up with homemade sauces, condiments, cheeses, and a willingness to roll those little bits of potato dough with me.

AND IT WAS SO FUN. To this day, it is one of our most talked-about dinner club experiences, probably because a) hands-on is exciting, and b) the gnocchi was truly like little baby pillows of heavenly bliss. I don’t think we’ll ever not talk about it as one of our best-ever dinner club nights (our entire spread with multiple sauces, salad, and homemade bread is pictured at the beginning of this post).

So make gnocchi, and have a party while doing it. That’s just what you gotta do. Are you ready?


Step 1:

Invite your friends over.

Step 2:

Boil, peel, and grate potatoes.

Step 3:

Add flour and ricotta to the center of your cooled potato pile.

Potato, flour, and and ricotta.

I like to use Tipo 00 flour because it’s extra fine and soft. Major preference for DeLallo because, as you know, they’re the real Italian deal. I also use their jarred sauces on the reg, including in this Shortcut Short Rib Ragu, which happens to go really nicely with the gnocchi.

If you’re in a pinch, all-purpose flour can be substituted. If you want to go all out with the good stuff, check out the DeLallo Tipo 00 flour.

Step 4:

Add salt and an egg to your fancy dough piles. Whisk it up, starting in the center.

Mixing potato, flour, ricotta and eggs with fork.

Step 5:

Switch to your hands. Mix/knead until just combined.

Hands kneading gnocchi dough.

Step 6:

Form into a loaf shape.

Hands kneading gnocchi dough.

Step 7:

Cut the loaf into slices.

Now start some good music, grab your friends, and put them to work. Have each of them roll slices into ropes, and cut ropes into bite-sized pieces.

Cutting, rolling, and shaping gnocchi dough.

Step 8:

Collect all the gnocchi pieces and dust them gently with flour to prevent sticking.

Pieces of cut gnocchi

Step 9:

Add the gnocchi to a pot of boiling water. When they rise to the top, remove ’em with a slotted spoon.

Step 10:

Top with your favorite sauces and devour! I mean, seriously. DE-VOU-RRR.

Homemade gnocchi with Instant Pot Short Rib Ragu.

I’ll leave you with a picture of that glorious make-your-own-gnocchi served with that Shortcut Short Rib Ragu. YES AND MORE PLEASE!

Good luck out there, kids!

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Rolling and cutting homemade gnocchi.

Homemade Gnocchi


  • Author: Lindsay
  • Prep Time: 60 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 46 (generally 1 potato per person is the rule of thumb) 1x

Description

Homemade Gnocchi! Start making your very best fresh Italian at home. Serve it for dinner with sauces and toppings and you’ve got a party!


Ingredients

Scale
  • 4 russet potatoes (2 1/2 lbs)
  • 2 1/2 cups flour + 1/2 cup extra for work surfaces as needed (we use DeLallo Tipo 00 flour)
  • 1 cup ricotta cheese
  • 1 egg
  • 1 heaping teaspoon salt

Instructions

  1. Cook Potatoes: 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.
  2. Peel and Grate Potatoes: Remove the peels. Grate potatoes finely using a box grater (or, ideally, a potato ricer).
  3. Mix Dough: 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.
  4. Knead Dough: Use your hands to gently bring the mixture together into a smooth dough. Don’t overmix it and don’t overflour it!
  5. Gnocchify: Form into a loaf. Cut the loaf into slices. Roll each slice into a rope. Cut rope into small pieces.
  6. Boil: Dust the small pieces with flour to prevent sticking. Working in batches, add the gnocchi to a pot of boiling water. When they rise to the top, remove with a slotted spoon. I usually put em in a bowl and toss with a little olive oil to prevent sticking.
  7. Serve: Serve with sauce!

Notes

If grated potatoes look watery, place them on a clean towel or on paper bags to absorb the moisture. Keep in mind that potatoes do start to turn brown (oxidize) as they sit out, so don’t do this step TOO far ahead of time.

You can also add fork indentations to your gnocchi which gives them a fun texture and helps the sauce stick to them better. Just gently press the fork into the uncooked gnocchi pieces before boiling.

The best time to add flour is at the beginning and end. Don’t add too much flour while kneading, otherwise it will be tough.

Boil the gnocchi within 30-45 minutes of cutting it up, otherwise they will all stick together (BEEN THERE).

Shake off excess flour before boiling for best results!

  • Category: Dinner
  • Cuisine: Italian

Keywords: homemade gnocchi, gnocchi recipe, easy gnocchi recipe

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Watching A Video Is Easier Than Reading

More Help

Here is the full tutorial from DeLallo. This is where/how I learned and their tutorial is a bit more thorough and arguably more professional than mine, so check that out.

Sauces 101

If I’m hosting (aka making the big batch of gnocchi dough), let’s be honest – I don’t want to also be making a super complicated sauce off to the side. In that case, I recommend this Shortcut Short Rib Ragu (easy – and that’s what’s in the pictures).

If you have a little more time and want to make something that will be memorable forever, this is the Mushroom Sauce from DeLallo that I still have dreams about.


Thank you to DeLallo for sponsoring this recipe!


One More Thing!

This recipe is part of our easy Italian-inspired recipes page. Check it out!

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90 Comments

  1. Pinch of Yum Logo

    I am all in for any food party! This screams my name, will have to try it soon.
    Oh, and I love that you show a tiny bit of your pregnancy in one shot of the video!

  2. Pinch of Yum Logo
    Allison Chvojan

    I made your pumpkin gnocchi for New Years Eve this year and my friends have been BEGGING me to make it again. This looks delish!

  3. Pinch of Yum Logo

    Gnocchi is always a favorite for everyone. I tried my first potato gnocchi dish in Rome a few years ago and fell in love! It’s really easy to make vegan gnocchi at home–I always incorporate sweet potato into mine!

  4. Pinch of Yum Logo

    This post is super inspiring, Lindsay! I’ve always wanted to try and make homemade gnocchi but was too scared. Definitely putting it on my weekend list now! Thanks!

  5. Pinch of Yum Logo
    Dana Holmes

    Have you ever used gluten free flour for this? If so recommendations on type would be helpful. Thanks!

  6. Pinch of Yum Logo
    Diana

    Great recipe, Lindsay! Living in Sicily we see lots of gnocchi and this recipe sounds wonderful. We have fresh ricotta practically right next door. Can’t wait to try it!

    1. Pinch of Yum Logo
      Melissa Ferrel

      Hi there, will be trying this soon, i am curious if there is any way to make ahead- same morning or day before- and avoid it turning brown?

  7. Pinch of Yum Logo

    These look so freakin awesome. I love these little pillows of tasty goodness and always appreciate when someone takes the time to make fresh ones.






  8. Pinch of Yum Logo
    Marian Barlage

    I can’t wait to make these with your Short Rib Ragu. Have you ever tried freezing these?

    1. Pinch of Yum Logo
      Retired PA

      At the rate everyone is avoiding gluten we may be inviting future problems with
      “gluten sensitivity” because no one has developed antibodies to gluten. It is estimated that 1/3rd of the population are following gluten free diets yet 1% of the population has celiac disease. Gluten sensitivity is real but not a commcondition. And they say we are overreacting to COVID 19. Also it should be noted thsat Celiac Disease is a genetic condition and is inherited. It does not come from eating foods with gluten. Also foods that are naturally gluten free are a lot different than packaged foods that are gluten free. Some people with IBS (Irritable Bowel Syndrome) misdiagnose themselves as Celiac disease or gluten sensitivity. Check with your family Physician to be sure which you actually have.
      Meanwhile the recipe appears simple enough that even I should be able to get excellent results. AS for me avoiding Gnocchi becaue the flour may comtain gluuten ? Nevergonna happen or as my Grandmother would have said “Not ona you life”.






      1. Pinch of Yum Logo
        Melissa

        I believe she didn’t ask you if she should be gluten free…that isn’t really your business.

        Now I would love to hear from some one that has tried a gluten free version of this as it sounds yummy and fun to make.

    1. Pinch of Yum Logo
      Dottie

      You can spread them out in a single layer on a cookie sheet and pop them it the freezer (for an hour or so until firm) and then bag ‘em up until you’re ready to use them. Just make sure they’re well dusted with flour so they don’t stick to each other.

    1. Pinch of Yum Logo
      Dottie

      Growing up we never had russets and my father always used plain ol’ white potatoes. I dare say they were better than the fancy russets I use now!

  9. Pinch of Yum Logo

    great idea to make this with friends and love gnocchi anyway, even if I can rarely allow myself to eat it, even making with friends is enough, thank you!

  10. Pinch of Yum Logo
    StevyD

    I’ve made extra and froze them. Separate them out so they don’t touch on a parchment paper lined freezer tray. Freeze and when solid place in a freezer ziplock bag. Only works with small batches, 2 to 3 servings per tray and bag. Boil a bit longer to cook.






      1. Pinch of Yum Logo
        Alexa

        Any suggestions on gluten free flour? Do you think Bob’s red mill 1:1 would work?