Light, pillowy, and impossibly comforting, Potato Gnocchi From Scratch is one of those small joys that makes a weeknight feel special and a weekend dinner feel like a celebration. These delicate dumplings come together with just a handful of simple pantry staples — russet potatoes, ricotta cheese, flour, an egg, and a pinch of salt — and when tossed with warm marinara, a shower of Parmesan, and bright basil, they become something you’ll want to make again and again.

There’s something meditative about rolling little gnocchi and watching them poof up in simmering water. This recipe keeps the method straightforward so you can focus on texture and taste. The russet potatoes provide sturdiness while a touch of ricotta adds silkiness, making these gnocchi tender without being gummy. Follow the step-by-step directions closely for the best results, and you’ll be rewarded with a batch of gnocchi that feels both rustic and elegant.

Why this version works

Many gnocchi recipes rely heavily on flour, which can make the dumplings dense if overworked. By balancing russet potatoes with ricotta and just enough flour, these gnocchi stay light while still holding together. The egg acts as a binder and adds richness; a pinch of salt enhances the inherent potato flavor. The technique prioritizes dryness in the cooked potatoes, gentle mixing, and minimal handling to avoid developing gluten in the dough.

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 and timing

Large pot for boiling potatoes and a second pot for cooking gnocchi
Potato ricer or fine grater (a fork can work in a pinch)
Baking sheet and a clean surface for shaping
Fork or gnocchi board for ridging (optional)
Hands-on time: about 45 minutes. Total time: about 1 hour, including boiling and resting.

Prep tips before you begin

Choose russet potatoes for a fluffy interior; they have the right starchiness for gnocchi.
After boiling, drain potatoes completely and let steam escape so they dry out slightly — this helps keep the dough from becoming too wet.
Measure the flour by gently spooning it into the cup and leveling the top. Too much flour will weigh the gnocchi down.
Work on a cool, clean surface and avoid overmixing; stop as soon as the dough holds together.

Step-by-step directions

Follow these rewritten, clear steps to make Potato Gnocchi From Scratch. The order follows the classic approach but is clarified and broken down so every action is easy to follow.

Cook the potatoes: Place the 2 large russet potatoes (about 1¼ pounds) whole and unpeeled into a large pot. Cover with cold water by at least an inch. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until a paring knife slips into the center of each potato with little resistance, about 20–30 minutes depending on size.
Drain and cool slightly: Carefully remove the potatoes from the hot water and drain. Let them cool just enough to handle safely. While still warm (but not scalding), peel the potatoes — the skins should slip off easily. Work while they’re warm to avoid gummy texture; warm potatoes mash more smoothly.
Rice or grate the potatoes: Press the warm peeled potatoes through a potato ricer into a large bowl. If you don’t have a ricer, use a fine grater or a fork to break them down into very fine pieces. The goal is light, lump-free potato with as little moisture trapped as possible.
Dry the mashed potato a bit: Spread the riced potato out on a clean baking sheet or back into the bowl and let it sit for a couple of minutes. This helps some steam escape so you aren’t adding excess moisture to the dough.
Add ricotta and egg: To the warm riced potato, add 1 heaping tablespoon ricotta cheese and 1 large egg, lightly beaten. Stir gently with a fork or spatula to distribute the ricotta and egg evenly. Mix only until combined — you want to keep the potatoes light rather than turning them into a paste.
Season and add flour: Sprinkle in ¼ teaspoon salt. Begin adding the ¾ cup unbleached all purpose flour in two additions. Use your hands or a spatula to fold the flour into the potato mixture until a soft dough forms. You may need slightly less or slightly more flour depending on potato moisture, but keep to the listed amount as your guide. The dough should be soft, slightly tacky, but not sticky.
Form the dough into logs: Turn the dough out onto a lightly floured surface. Handle it gently and minimum times. Divide the dough into 4 equal portions. Roll each portion into a long rope about ¾-inch to 1-inch in diameter. If the dough sticks, lightly dust your hands and surface with a little more flour.
Cut and shape the gnocchi: Using a bench scraper or sharp knife, cut each rope into ¾-inch pieces. To shape, roll each piece over the tines of a fork or a gnocchi board to make shallow ridges, pressing gently with your thumb to create a slight indentation on one side. The ridges are optional but help sauce cling to each pillow of gnocchi.
Set gnocchi aside while you heat the water: Place the shaped gnocchi on a lightly floured baking sheet in a single layer without crowding. Let them rest for 10–15 minutes while you bring a large pot of salted water to a boil. Resting helps them hold their shape when they hit the boiling water.
Cook the gnocchi: When the water is at a gentle boil, drop the gnocchi in small batches so they don’t crowd or stick together. Stir gently after adding them so nothing clings to the bottom. Fresh gnocchi cook quickly — they are done when they rise to the surface, usually within 1–3 minutes. Use a slotted spoon to transfer them to a warmed bowl.
Toss with sauce and serve: Warm your marinara sauce in a separate pan. Add the cooked gnocchi directly to the simmering marinara and toss gently to coat. Plate the gnocchi and finish with freshly grated Parmesan cheese and torn fresh basil leaves for brightness.

Serving suggestions

These gnocchi shine with a simple marinara and Parmesan, but they’re versatile. Try a light brown butter and sage sauce for a nutty flavor, or a creamy tomato sauce for richness. Add sautéed mushrooms or roasted vegetables for extra texture and color. A scatter of toasted pine nuts and a drizzle of good olive oil elevates each bite.

Storage and reheating

To refrigerate: Store cooked gnocchi in an airtight container for up to 3 days. Keep sauce separate if possible and combine when reheating to preserve texture.
To freeze: Arrange uncooked, shaped gnocchi on a baking sheet in a single layer and freeze until solid. Transfer frozen gnocchi to a freezer bag for up to 3 months. Cook from frozen; add a minute or two to the cooking time until they float.
To reheat: Gently warm leftover gnocchi in a skillet with a splash of sauce or a little olive oil over low heat, stirring until heated through. Microwaving can make them dense, so stovetop reheating is preferred.

Troubleshooting

If the dough is sticky and hard to shape: Sprinkle a touch more flour on your work surface and hands, but avoid adding large amounts — too much flour will make the gnocchi heavy.
If gnocchi fall apart in the water: They were likely too wet or not bound enough. Make sure the potatoes were dry when riced and that you incorporated the egg and the specified flour amount. Chill briefly on the baking sheet before boiling to help them firm up.
If the gnocchi are dense: You may have overworked the dough or used too much flour. Mix gently and just until the dough comes together.

Final notes

Potato Gnocchi From Scratch feels like a small culinary triumph no matter how many times you’ve done it. The combination of russet potatoes, a spoonful of ricotta, a whisper of flour, and an egg is all it takes to produce tender, comforting dumplings that hug every sauce you serve them with. Keep your hands light, allow the potatoes to dry slightly after mashing, and don’t overwork the dough — follow these cues and you’ll get a batch that’s tender, pillowy, and utterly delicious.

Make a double batch if you want leftovers, and don’t be afraid to experiment with sauces. Whether spooned with marinara and showered with Parmesan or tossed in brown butter and sage, these gnocchi are a home-cooked showstopper.

Enjoy your meal, and savor every soft, saucy bite of your Potato Gnocchi From Scratch.

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Potato Gnocchi From Scratch

Light, pillowy homemade potato gnocchi made with ricotta and served with your favorite sauce.

Prep Time20

Cook Time20

Total Time40

Servings: 4 servings

Ingredients

2 large Russet potatoes about 1¼ pounds
1 heaping tablespoon ricotta cheese
3/4 cup unbleached all-purpose flour
1 large egg lightly beaten
1/4 teaspoon salt
marinara sauce for serving
Parmesan cheese for serving
fresh basil for serving

Instructions

Preheat the oven to 375°F (190°C). Wash the potatoes, wrap each tightly in foil, and place them on a baking sheet or stone; bake until very tender, about 90 minutes. Remove and cool until warm enough to handle.
Peel the warm potatoes and press them through a ricer onto a clean work surface, or mash gently until smooth with a masher; avoid overworking to keep the texture light.
Add the ricotta to the riced potatoes and gently fold until lightly distributed. Sprinkle the flour and a pinch of salt over the potatoes and fold to combine without smashing.
Make a well in the center and add the lightly beaten egg and the remaining 1/4 teaspoon salt; gently work the egg into the mixture to form a soft, smooth dough being careful not to overwork it.
Divide the dough into 4 pieces. On a lightly floured surface, roll each piece into a log about ¾ inch in diameter. Cut the logs into ½–¾ inch pieces using a floured knife or bench scraper.
Shape each piece by pressing gently with your finger or rolling it down the back of a fork to create ridges, if desired. Lightly flour shaped gnocchi to prevent sticking.
Bring a large pot of salted water to a boil. Reduce heat slightly to maintain a gentle boil and cook the gnocchi in batches so they don’t crowd; they are done when they float, about 2 minutes.
Use a slotted spoon to transfer the cooked gnocchi to a clean, dry baking sheet while you cook the remaining batches so they can dry briefly.
Serve the gnocchi immediately with warmed marinara sauce, freshly grated Parmesan, and torn basil.

Equipment

Oven
baking sheet or stone
Foil
potato ricer or potato masher
Large Pot
Slotted Spoon
work surface and bench scraper or knife

Notes

Test one gnocco in boiling water before shaping all to ensure it holds together.
If dough seems too wet, add flour a little at a time until it holds its shape.
Freeze shaped gnocchi in a single layer before transferring to a container for longer storage.
Use within 30 days when frozen.
Nutritional info provided is for gnocchi only; sauce and cheese are separate.