7 Easy Steps: How to Make Gnocchi Like an Italian Nonna!

Think of gnocchi as petite potato pillows on a plate—coated in your favorite basil pesto, marinara, or bolognese, or simply stir-fried and browned in butter until golden. Ottimo! One of my favorite memories of Italy is eating a classic Tuscan dish of potato gnocchi that was so good it inspired me to learn how to make it from scratch. In this guide you’ll find 7 easy steps for making gnocchi like an Italian nonna—plus everything you need to know about ingredients, technique, and sauce pairings to get it right the first time.

Gnocchi (pronounced N’YAW-kee) originated in Northern Italy as a dish for Italian peasants—easy to make, inexpensive, and absolutely delicious. The cooler northern climate was better suited for growing potatoes than grain, making gnocchi a natural staple of the region. Centuries later it remains one of Italy’s most beloved comfort foods—and once you’ve made it yourself, you’ll understand why.

How to Make Gnocchi Like an Italian Nonna

Is it a pasta? Is it a dumpling? You decide—either way, they are de.lic.ious! Gnocchi has been a traditional Italian dish since Roman times, made by many an Italian nonna and passed down through generations of families with techniques and traditions that have stood the test of time. The name gnocchi is derived from the Italian word ‘nocca’ meaning knuckle—a nod to the shape of the pasta itself.

After trying pillowy soft gnocchi a number of times while traveling through Italy, it quickly became a favorite dish for my whole family. I was determined to learn how to make it from scratch and bring back the feeling of eating in Tuscany—and the good news? It is not difficult at all. You’ll feel as though you have an Italian nonna right in your very own kitchen. Since perfecting my technique, making gnocchi on Christmas Day with my girls has become a yearly tradition—and one of my favorite things we do together.

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The Best Potatoes for Gnocchi (& Other Traditional Ingredients)

Following the recipes I found online, I began making gnocchi using Idaho Russet potatoes. I found quite by accident that Yukon Gold are the best potatoes for gnocchi and make a much tastier and fluffier pasta. It is a simple recipe of potatoes, eggs, flour and salt (some do make the gnocchi without eggs, so that is an option too).

We top the gnocchi with a hearty bolognese sauce, meatballs and a sprinkling of parmesan. Having gnocchi is a non-traditional but perfect way for my family to enjoy a little bit of Italy AND Christmas dinner together.

While you may find a variety of instructions and recipes on how to make gnocchi, this homemade gnocchi recipe works best for me. An Italian nonna might even gasp at the techniques I use!

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Did You Know It’s Good Luck to Eat Gnocchi on the 29th?

Let’s start by saying that Italian is the largest ethnic group in Argentina. In fact, in 2011, approximately 25 million Argentines (well over 60% of the Argentinian population) had some degree of Italian ancestry. After Brazil, Argentina has the second-largest community of Italians living outside of Italy.

So, it is no surprise that Italian traditions and dishes carry over to Argentina. Gnocchi Day in Argentina is the 29th day of each month. Most families eat gnocchi or ñoquis!

Traditionally, the 29th day of the month was just before payday when money was tight and often only flour and potatoes were left to eat in the larder.

According to FoodRepublic.com, the 29th is a day when families and friends come together over a shared plate of gnocchi for good luck. Some restaurants only serve gnocchi on this day, and many offer gnocchi specials. At dinner, for extra luck and prosperity, the tradition is that everyone at the table gets a peso coin or note under their dinner plate.

Whether you live in Argentina or Italy, learning how to make fresh gnocchi is a must!

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7 Easy Steps: How to Make Gnocchi

1. Cook the Potatoes

Peel and cube your Yukon Gold potatoes, then add them to a large pot filled with water—make sure they’re covered by 2 to 3 inches. Add 1/2 tsp salt to the water and bring to a boil. Once boiling, reduce to medium-high heat and cook until the potatoes are soft and easily pierced with a fork. Drain well.

2. “Rice” or Mash the Potatoes

If you have a ricer, use it. Many would argue it’s the secret to fluffy gnocchi (and mashed potatoes) since it incorporates air into the potatoes as it pushes them through. If you’re making gnocchi without a ricer, grab your trusty potato masher and break down any lumps and cubed pieces. Mash the potatoes right after draining while they’re still warm—they’re much easier to work with that way.

3. Allow Potatoes to Cool

Spread the riced or mashed potatoes on a cookie sheet or flat surface to cool, and taste them—sprinkle with a little salt if needed. Once they’ve cooled somewhat (mine are usually still slightly warm), transfer them to a large bowl and create a well in the center. I’ve also done this on a silicone pastry mat, but honestly the bowl is so much easier.

The Secret to Making Perfect Gnocchi Dough

The secret to perfect gnocchi dough is all in the technique—too much flour and your gnocchi turns dense, too little and it falls apart. Follow these steps and you’ll nail it every time.

4. Add Eggs & Flour

Add 1 to 2 beaten eggs to the well in the center of the potatoes along with about 1/4 cup of flour. Using a fork or your hands, begin incorporating the flour and eggs into the potato. Continue adding flour gradually until you can form a ball that doesn’t stick to your hands—this is the key step where less is more with the flour.

5. Divide the Dough into Small Sections

Divide the dough into small sections and work with one piece at a time, covering the remaining dough balls with a damp paper towel to keep them moist. On a lightly floured surface or silicone pastry mat, roll each piece between your hands into a snake-like rope, then cut into bite-size pieces about 1/2 to 1 inch in length.

📌 Tip: Do not overwork the dough or your gnocchi will become tough.

6. Create Ridges on Your Gnocchi * Optional

Many cooks use the tines of a fork to press ridges into each piece, which helps the gnocchi hold onto the sauce. Totally optional—and yes, an Italian nonna might have opinions about skipping this step. I skip it every time.

Does Fresh Gnocchi Need to be Boiled?

Yes, if you plan to eat it right away—drop it straight into boiling water and you’re minutes from dinner.

7. Boil the Gnocchi

When boiling fresh gnocchi, it helps to have someone working with you—one person cutting while the other cooks. If you’re flying solo, sprinkle the cut pieces with a little flour to keep them from sticking together.

Bring a large pot of salted water to a boil. Here’s the key: don’t grab a handful of gnocchi and dump them in—they’ll clump together instantly. Pick them up one at a time and drop them in individually. It sounds tedious but it goes faster than you’d think and keeps your gnocchi intact.

Cook in small batches for about 5 minutes. The gnocchi are done when they float to the surface. Use a slotted spoon to transfer them out. Serve immediately with your favorite sauce

Can You Freeze Gnocchi?

Yes! After cutting and shaping your gnocchi—but before boiling—arrange the pieces in a single layer on a lightly floured baking sheet and pop them in the freezer. Once frozen solid, transfer to a bag or container for a future meal.

When you’re ready to cook, drop them directly into boiling salted water—no thawing needed—and proceed as usual.

Full disclosure: our family has never actually had leftovers to freeze. My girls make sure of that every single time.

Could You Just Buy Pre-made Gnocchi From the Grocery Store?

You could. But store-bought gnocchi is, to put it kindly, meh. Dry, dense, and nothing like the real thing. Having eaten gnocchi in both Italy and Spain, I can tell you that packaged gnocchi and homemade gnocchi are not even in the same category. If store-bought is all you’ve tried, it’s no wonder you might wonder what the big deal is.

Trader Joe’s does offer some packaged gnocchi meals with cheese and sauce that are usable in a pinch.

My homemade gnocchi rivals what I’ve eaten in Italy. I’m just going to put that out there.

Easy Steps to Dress Up Your Gnocchi

Gnocchi is one of the most versatile dishes in the Italian kitchen. Traditionally served with a light butter sauce and sage, the possibilities go well beyond that.

For a lighter option, pair a brown butter sauce with pine nuts, a touch of cream, or sautéed mushrooms. My personal favorite is a hearty bolognese—the kind that makes you close your eyes on the first bite. But pesto, baked gnocchi, or a light cream sauce with seasonal vegetables are all equally delicious options.

Even the Pioneer Woman weighs in with 15 of her favorite gnocchi recipes if you’re looking for more inspiration.

Buon appetito.

Frequently Asked Questions

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Now Go Make Some Gnocchi!

While your gnocchi may not turn out the first time you try to make it, and you will wish that you had a nonna in your kitchen helping you, practice makes perfect. You may need to tweak your own techniques to perfect your skills on how to make fresh gnocchi. Want to keep this recipe handy? Grab the free printable Gnocchi Recipe Card and keep it on the fridge for your next batch.

If all else fails, it is time to buy a ticket to Italy. You’ll definitely find some excellent gnocchi there.

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