Homemade Gnocchi paired with the best creamy pesto sauce is a classic combo that’ll really brighten up your dinner plate! Learn how to make pillowy potato gnocchi from scratch with just 4 inexpensive ingredients and easy-to-follow steps. You can serve this dish however you’d like, but this simple creamy pesto really sends it over the top!
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What’s in This Homemade Gnocchi Recipe?
- Potatoes: We like Russet potatoes, but Yukon Golds also work well. Avoid waxy potatoes, like red potatoes, as they won’t be as creamy.
- Egg: Helps bind the gnocchi dough, creating a uniform texture.
- Flour: We used plain all-purpose flour, as it is widely available and works well in this recipe. For a more elevated flavor and texture, try using 00 flour if it’s available near you.
- Salt: Enhances the natural flavor of the potatoes.
- Creamy Pesto: This sauce is made from store-bought or homemade pesto mixed with heavy cream, white wine, and Parmesan cheese for a simple pairing.
Notes from the Test Kitchen
You only need 4 ingredients to make your own gnocchi, and a couple of extra things to make the creamy pesto sauce. Your shopping list is going to be delightfully short! If you’ve ever tried making pasta from scratch, this recipe will be a breeze.
Variations on Potato Gnocchi
Did you know that you can make gnocchi with other vegetables? Cooked carrots, beets, squash, broccoli, cauliflower, or sweet potatoes all make delicious gnocchi. You can even make gnocchi with ricotta cheese!
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How to Store and Reheat
You can store homemade gnocchi cooked or uncooked in an airtight container in the refrigerator. Uncooked gnocchi will keep for up to 1 week, while cooked gnocchi will keep for up to 2 days. Microwave or reheat on the stovetop until warmed all the way through.
How to Freeze
Freeze uncooked gnocchi in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 2 months.
I do not recommend freezing it once it’s been cooked, or with the cream sauce.
Serving Suggestions
Homemade gnocchi can be served like pasta with all kinds of sauces. The creamy pesto in the recipe card is delicious, but you can also use Alfredo Sauce, marinara sauce, or your favorite pasta sauce.
For a simple dinner, be sure to add some fresh bread (like rosemary focaccia) to help scoop up any sauce, throw in some veggies (like roasted mushrooms), and start with a green salad (like chicken Caesar salad).
Homemade Gnocchi Recipe
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Ingredients
For the Gnocchi
- 1 pound Russet potatoes left whole
- 1 medium egg beaten
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
For the Creamy Pesto Sauce
- ¼ cup pesto
- ¾ cup heavy cream
- ¼ cup white wine
- ½ cup freshly grated Parmesan cheese plus more for serving
Instructions
Making the Gnocchi
- Add the potatoes to a pot and cover them with water. Bring to a boil and cook until the potatoes are tender all the way to the center when knife tested, about 20 minutes. Remove from the water and let cool slightly.1 pound Russet potatoes
- Once the potatoes are cool enough to touch, peel off the skin with a paring knife.
- Grate the potatoes on a box grater. Spread the out on your work surface, and let them cool for 5-10 minutes
- Drizzle the egg over the potatoes.1 medium egg
- Sift half of the flour and all of the salt over the potatoes and egg. Use a bench scraper to “chop” the flour into the potatoes. Use your hands to mix and fold the dough until it comes together and is still light and fluffy. Do not knead, fold and pat gently.1 cup all-purpose flour, ½ teaspoon kosher salt
- Sprinkle on the remaining flour and repeat.
- Divide the dough into quarters.
- Roll each quarter into a long rope about ½-¾ inches thick. Cut each rope into 1-inch pieces. Dust with flour to prevent sticking.
- Run each gnocchi along the tines of a fork, pressing gently as you roll. The gnocchi should have the imprint of the fork and a “C” shape.
Cooking the Gnocchi
- Once the gnocchi are formed, start a pot of salted water to boil. In a separate pan, make the sauce.
- For the sauce, whisk the pesto, cream, and wine. Heat over medium heat until steaming.¼ cup pesto, ¾ cup heavy cream, ¼ cup white wine
- Once your water is boiling, cook the gnocchi in batches, cooking until they float back to the surface. Use a small strainer or spider to remove them from the water and transfer them into the sauce. Repeat until all the gnocchi are cooked
- Once all the gnocchi are in the sauce, add the parmesan cheese and stir until mixed. Serve with more parmesan, if desired.½ cup freshly grated Parmesan cheese
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Depending on the size of your potatoes, they could take 15-40 minutes to cook all the way through. Rely on the knife test to know when they are done.
- If the dough is too sticky, add flour 1-2 tablespoons at a time until it no longer sticks to your hands.
- You want to use a gentle touch with the dough to keep it light and fluffy.
- Keep the shaped gnocchi well dusted with flour to prevent sticking.
- Uncooked Gnocchi: Store uncooked gnocchi in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months. Allow frozen gnocchi to thaw for 4-6 hours in the refrigerator before cooking.
- Cooked Gnocchi: Store cooked gnocchi in an airtight container in the refrigerator for up to 2 days. Mix with sauce before storing or toss with olive oil to prevent sticking.
Nutrition Information
How to Make Gnocchi Step by Step
Cook and Grate the Potatoes: Add 1 pound of Russet potatoes to a pot and cover them with water. Bring to a boil and cook until the potatoes are tender all the way to the center when knife tested, about 20 minutes. Remove from the water and let cool slightly. Once the potatoes are cool enough to touch, peel off the skin with a paring knife. Grate the potatoes on a box grater. Spread them out on your work surface, and let them cool for 5-10 minutes
Add the Egg: Drizzle 1 medium egg over the potatoes.
Make the Dough: Sift ½ cup of all-purpose flour and ½ teaspoon of kosher salt over the potatoes and egg. Use a bench scraper to “chop” the flour into the potatoes. Use your hands to mix and fold the dough until it comes together and is still light and fluffy. Do not knead, fold and pat gently.
Form the Dough: Sprinkle on the remaining ½ cup of all-purpose flour and repeat.
Cut the Gnocchi: Divide the dough into quarters. Roll each quarter into a long rope about ½-¾ inches thick. Cut each rope into 1-inch pieces. Dust with flour to prevent sticking.
Shape the Gnocchi: Run each gnocchi along the tines of a fork, pressing gently as you roll. The gnocchi should have the imprint of the fork and a “C” shape.
Cook the Gnocchi: Once the gnocchi are formed, start a pot of salted water to boil. Once your water is boiling, cook the gnocchi in batches, cooking until they float back to the surface. Use a small strainer or spider to remove them from the water and transfer them into the sauce. Repeat until all the gnocchi are cooked. Toss with the sauce of your choice.
You can actually cook it both ways! We like the fluffy texture of boiled gnocchi, but you can bake it for a denser, chewier texture.
If you use waxy potatoes or boil them for too long, they could add too much moisture to your gnocchi and create soggy dumplings.
You can really serve gnocchi with any kind of sauce. I personally love my gnocchi with pesto, so I’ve included a recipe below!
Gnocchi Recipes To Try
Now that you know how to make homemade gnocchi, use it in any of these favorite recipes:
