Homemade gnocchi and pasta often seem intimidating, but making them from scratch takes just a few simple ingredients and straightforward steps. This guide explains how to make Potato Herb Gnocchi at home so you can enjoy light, pillowy dumplings any time.
What is Gnocchi?
Gnocchi come in many shapes and ingredient bases, but the most common variety is a small dumpling made from potato, a small amount of flour, and egg. While some regional variations use ricotta or semolina, the classic potato gnocchi offer a soft, airy texture when made properly. Many people group gnocchi with pasta for simplicity, though potato and ricotta versions are technically dumplings.
Is gnocchi a type of pasta?
The short answer is that it depends. Potato and ricotta gnocchi are dumplings rather than true pasta, but in everyday usage people often call them pasta and categorize recipes together. Don’t worry about labels—what matters is the texture and flavor.
Different Types of Gnocchi by Region
Regional traditions in Italy produce many gnocchi types. In southern Italy, potatoes are more common; in the north, ricotta-based gnocchi dominate. All well-made gnocchi should be pillowy and light. Examples of other varieties:
- Malfatti – Large ricotta gnocchi with spinach and herbs, often served with simple tomato sauce. Common in Lombardy.
- Gnudi – Tuscan ricotta dumplings smaller than malfatti, resembling ravioli filling without the pasta shell.
- Ndunderi – From the Amalfi Coast, larger ricotta and pecorino gnocchi traditionally served with tomato sauce or sausage ragu.
- Malloreddus – Sardinian gnochetti sardi made from semolina flour; closer to pasta than potato gnocchi and often paired with sausage and fennel ragu.
- Gnocchi alla Romana – A baked semolina “gnocchi” made with milk, egg yolks and cheese, served as a Roman comfort dish.
There are many more regional and international variations worth trying.
What You Need to Make Potato Herb Gnocchi
Ingredients (basic list):
- Potatoes (red-skinned or Yukon gold recommended)
- All-purpose or Tipo 00 flour
- One large egg
- Kosher salt
- Dried or fresh herbs (basil, thyme, oregano, rosemary, marjoram, etc.)
- Semolina flour for dusting
Potatoes
Potatoes are the foundation of authentic potato gnocchi. The key is reducing moisture: boil potatoes whole with skins on to limit water absorption. If they become waterlogged, split them and dry in a 300°F oven for about 30 minutes to evaporate excess moisture. Red or Yukon gold give great results, and russets also work.
Flour
Use just enough flour to bind the dough without making it heavy. Too much flour or overworking the dough creates dense, chewy gnocchi. All-purpose or Tipo 00 are both suitable.
Eggs
A single large fresh egg acts as a binder and adds richness. Some recipes use only yolks, but a whole egg keeps the dough lighter.
Herbs
Choose herbs to suit your taste. Dried herbs are convenient and flavorful; fresh rosemary usually performs better fresh. Consider combinations like basil and thyme, or add zest, cracked pepper, or red pepper flakes for interest.
Semolina Flour for Dusting
Semolina dusting prevents sticking and helps gnocchi keep their shape on the tray. It works better than all-purpose flour for this purpose.
Do I need special equipment?
No specialized tools are required, but a few items make the process easier:
- Large pot for boiling potatoes and cooking gnocchi
- Large bowl and flat work surface
- Potato ricer (recommended)
- Gnocchi board or fork to create ridges (optional)
- Bench scraper or knife
- Slotted spoon or spider spatula for removing cooked gnocchi
What is a potato ricer?
A potato ricer presses cooked potatoes through small holes to create a uniform, fluffy texture without overworking the flesh. It helps keep the gnocchi light and prevent gummy dough. If you don’t have one, mash gently with a fork or pass through a fine sieve.
Can I make gnocchi without a gnocchi board?
Yes. Ridged shapes help sauce cling to the gnocchi, but simple pillows are perfectly acceptable. Use a fork to roll and create ridges or simply shape them by hand.
How to avoid dense and chewy gnocchi
Avoid three common mistakes:
- Over-mashing potatoes. Overworking the potatoes makes the dough gummy. Use a ricer or gentle mashing method.
- Adding too much flour. Excess moisture in the potatoes leads to extra flour and heavy gnocchi. Dry waterlogged potatoes in a low oven if needed.
- Overworking the dough. Knead only until the dough forms a cohesive ball. Extra kneading develops gluten and makes the gnocchi chewy.
Can you freeze raw gnocchi?
Yes. Place formed gnocchi on a sheet tray in a single layer, freeze for at least an hour, then transfer to a sealed bag. Cook from frozen; they may need about an extra minute to reach doneness.
Preparing gnocchi to cook
After forming, dust a baking sheet with semolina and arrange gnocchi in a single layer. Freeze for 30 minutes before cooking to firm them and make handling easier. Ensure pieces do not touch to prevent sticking.
Top tips for cooking gnocchi
Use a large pot. Plenty of water prevents clumping. Salt generously. Salted boiling water seasons the gnocchi and reduces sticking—aim for water that tastes like seawater. Bring to a rolling boil before adding gnocchi, and stir to create a gentle whirlpool to keep pieces separate. Gnocchi are cooked when they float; remove with a slotted spoon and toss with the sauce immediately.
What sauce to serve with gnocchi?
Gnocchi pair with many sauces. Popular choices:
Cream sauces
Rich cream sauces with mushrooms and sausage, or a sage-parmesan cream, make elegant pairings.
Pesto
Basil pesto or roasted red pepper pesto complement gnocchi’s soft texture and herbaceous flavor.
Tomato sauce
Zesty tomato sauces—simple sugo or a yellow tomato sauce—are classic and bright with potato gnocchi.
Butter sauce
Brown butter with sage is a classic; try lemon butter for brightness or a spiced chili butter for heat.
How to store and reheat cooked gnocchi
Store cooled leftovers in an airtight container in the refrigerator for up to five days. Reheat gently in a skillet over low to medium-low heat until warmed through; avoid high heat to prevent breakdown.
Want to try more gnocchi recipes?
Try variations like Potato Thyme Gnocchi with Gorgonzola Cream, Sweet Potato Gnocchi with Brown Butter and Rosemary, Ricotta Gnocchi Primavera, or Ricotta Gnocchi with Sausage Sauce. Each offers a different texture and flavor profile.
Freezing cooked gnocchi is possible but not recommended; reheating frozen cooked gnocchi often makes them mushy. It’s better to freeze raw formed gnocchi and cook them from frozen when needed.
Ricotta gnocchi, often called gnudi, are made with ricotta instead of potato. They are usually lighter, use less flour, and resemble ravioli filling without the pasta wrapper.
Enjoy!
Use this guide to make Potato Herb Gnocchi at home, and experiment with herbs and sauces to suit your taste. When cooked properly—dry potatoes, minimal flour, and gentle handling—you’ll have delicate, fluffy gnocchi worth sharing.
📖 Recipe
How to Make Homemade Potato Herb Gnocchi
Equipment
- Large pot to cook gnocchi
Ingredients
- 1⅓ lbs (600g) red-skinned or Yukon gold potatoes of similar size
- 1¼ cups (156g) all purpose flour (plus more as needed)
- 1 large egg
- 2 teaspoons kosher salt
- 1–2 tablespoons dried herbs of your choice
Instructions
Make the Gnocchi
- Add whole, unpeeled potatoes to a large pot of cold water. Bring to a boil, then reduce to a simmer and cook until potatoes are fork tender, about 40–55 minutes depending on size. Keep potatoes covered with water.
- Line a baking sheet with parchment and lightly dust with semolina or flour.
- Peel the cooked potatoes and pass them through a potato ricer into a large bowl. Alternatively, mash gently with a fork or use a sieve.
- Add the flour, egg, salt and herbs. Mix gently until the dough comes together, then turn onto a lightly floured surface and knead just until cohesive. Do not overwork the dough.
- Divide the dough into fourths and roll each into ropes about 3/4 inch (2 cm) in diameter. Cut into 1 inch (2.5 cm) pieces. Shape each piece into a pillow and, if desired, roll on a gnocchi board or fork to create ridges.
- Place gnocchi on the prepared baking sheet dusted with semolina in a single layer and freeze for 30 minutes so they firm up. Ensure they are not touching.
Cook the Gnocchi
- Bring a large pot of water to a rolling boil. Salt generously (about 1/4 cup per gallon). Stir to create a gentle whirlpool and add gnocchi. Cook 2–3 minutes or until they float, then remove with a slotted spoon or spider spatula. Toss with sauce and serve.
Nutrition
Carbohydrates: 31 g
Protein: 5 g
Fat: 2 g
Sodium: 1208 mg
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