Homemade Gnocchi

5 from 5 votes

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Homemade potato gnocchi is an authentic Italian recipe that you can make right at home. Invite some friends over, pop a bottle of red, and grab a sack of potatoes. This is going to be one delicious meal!
A close up of a plate of Gnocchi.

Homemade Potato Gnocchi

This is our 3rd post in a series of authentic Italian dishes that will be prepared and served by our dear friend Paola, a native daughter of Italy and pastor of The Family Church here in Neenah, Wisconsin.   Paola’s small church directs its focus toward children and families and the delicacies featured in this series will be served up in a couple of weeks at Viva Italia, the annual and major fundraiser for The Family Church.  With this post, Paola shows us how to make gnocchi from a bag of potatoes, and by the end of this piece, I think your mouth will be watering with desire.

A close up of potatoes.

I first had Paola’s gnocchi back in the spring.  She and her family were hosting an exchange student from Argentina and the evening’s dinner provided an opportunity for a few folks from the community to get to know this bright young lady and of course partake in some of Paola’s incredible culinary skills.

Someone cooking meat on a stove.

A close up of mushrooms in a pan. A close up of meat in a pan.
A close up of a pan of mushrooms and sauce.

The funny thing about that night, way back in April, is that I can tell you a few of the names of the people who were there but beyond that, all I can really remember is the gnocchi.

A plate of sliced cheese.
Garlic in a pan, cooking. A close up of tomatoes.
A pan filled with tomatoes and oil.

There were three featured sauces.  A marina, a creamy Gorgonzola, and a sausage and mushroom creation.  Everyone present debated their favorite sauce and although the sausage and mushroom won the popular vote, I was taken by the cream and Gorgonzola.  Heavenly and yet oh, so sinful.

A person holding a basil plant. A close up of flour in a pan.

Maybe it is because she is accustomed to working in the realm of the divine, or maybe it is because she is always feeding others, for some reason Paola never prepares food in mortal quantities.  For this preview of one of the Viva Italia’s features, she used between 7 and 8 pounds of potatoes for her gnocchi.  It is difficult to describe just how much gnocchi you can make from that many potatoes.  Let’s just say:  A lot.

A close up of a potato being pealed.
A potato being riced. A close up of shredded potatoes and an egg.

There are multiple steps in making gnocchi.  There is the sauce.  Or, if you are Paola, there are the sauces.  And then, there is making the actual gnocchi itself.

Gnocchi being formed.

A close up of a fork forming gnocchi.

A close up of gnocchi.
The photos give you a good overview of what is involved; a good amount of potatoes, a little flour, some delicious sauce ingredients, and most important, good company.

Gnocchi dough getting formed. Gnocchi getting put into water in a pot.

Homemade gnocchi on a spoon.

For even more detail, take a look at the video clip of Paola who gives an excellent explanation of what she does to make her gnocchi.

YouTube video

If you’ve made it this far in the post, you have probably noticed this was a group effort.  Much of this has to do with the fact that we were working with such a large amount of dough.  This is one of the few times in the kitchen when making a dish lends itself into being a group activity.  May I just say,  making the gnocchi was as much fun as eating it.

A bowl full of gnocchi.

Gnocchi toppings in a bowl.

If you love Italian food, real Italian food, I hope you will give this gnocchi a try.  Don’t let the process intimidate you.  Trial and error is half the fun of cooking and with such a delicious reward at the end, this one is a must-try!  In case you don’t want to tackle this yourself, and you happen to be in the Fox Valley region of Wisconsin, then Viva Italia is right where you need to be on October 25th!  Details of the evening’s event will follow the recipe, below.

A plate of Gnocchi and vegetables.

Italian Gnocchi Recipe

5 from 5 votes
Recipe for Italian gnoochi, from Paola Benecchi
Prep: 45 minutes
Cook: 5 minutes
Total: 50 minutes
Yield: 12 people


for the gnocchi

  • 2 lbs russet potatoes
  • 1 egg
  • 1 1/2 cups all-purpose flour
  • pinch of salt

for the sausage mushroom sauce

  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 sweet vidalia onion finely chopped
  • 1 lb. white mushrooms, sliced
  • 1 1 b. sweet Italian sausage
  • 1 3/4 cup vegetable or chicken broth
  • 1/2 cup dry white wine
  • 2/3 cup chopped Italian parsley
  • Pinch of kosher salt
  • Parmesan or Pecorino Romano cheese to taste

for the creamy Gorgonzola sauce

  • 1/4 lb Gorgonzola cheese
  • 1/2 pint heavy cream

for the marinara sauce

  • 1 pint jumbo cherry tomatoes, sliced and quartered
  • 2 cloves garlic, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • fresh basil to taste


for the gnocchi

  • Boil potatoes till fork tender. Allow to cool and then peel.
  • Clean counter top thoroughly for large working area surface.
  • Using potato ricer, rice potatoes into a pile and scoop out a center well.
  • Add egg to well.
  • Add a pinch of salt.
  • Add 1/2 cup of flour on top of potato pile and use your hands to incorporate eggs and flour.
  • Gradually add remaining flour while working mixture with your hands.
  • Cut off small section of dough to roll out.
  • Dust work area with flour.
  • Gently roll the dough with your fingertips while while exerting the lightest pressure outwards, not down, to draw the dough out.
  • Cut the tubes of dough into pieces about one inch long.
  • Using either the tines of a fork or your fingertip, press against a piece of the dough and roll it slightly to form an indentation (good for catching the sauce).
  • Bring at least 6 quarts of salted water to a boil in a shallow saucepan.
  • Gently drop the gnocchi, a few at a time, into the water. As soon as they rise to the surface, remove them with a slotted spoon, draining well.
  • Arrange on a warm serving dish. Continue cooking the gnocchi in the same manner.
  • As soon as all the gnocchi are ready, pour heated pasta sauce over them and serve immediately.

for the sausage mushroom sauce

  • Over medium heat, brown sausage in large saute pan.
  • Drain, and keep warm.
  • In another large saute pan, add butter and olive oil and over medium heat saute onion and mushrooms until tender and translucent.
  • Add salt
  • Add wine and stir over heat until reduced and absorbed into mixture.
  • Add 1 cup of broth and reduce to half and then add remaining broth.
  • Combine mushrooms mixture with sausage and stir in parsley.
  • Incorporate into prepared gnocchi and serve immediate.
  • Top with fresh grated Parmesan or Pecorino Romano cheese.

for the creamy Gorgonzola sauce

  • Over medium-low heat, crumble cheese in medium size skillet.
  • Gradually add cream and stir to fully incorporate
  • Heat until cheese is melted and sauce has rich, creamy consistency.

for the marinara sauce

  • In large skillet, heat olive oil and butter over medium heat
  • Add garlic and stir until translucent
  • Add tomatoes, stir intermittently, cook until tender
  • Add desired amount chopped fresh garlic.


Adjust flour amounts in small increments to attain a good balance of a soft dough but not too wet and not too dry. It should be sticky but firm enough to hold and maintain a solid form.
Do not overwork mixture or dough will be too dry and too hard.
It is very important to keep a light touch while you are rolling the dough.
Use a good quality of russet potato. Be sure to cut out any eyes or blemishes.
Most important - Gnocchi may take practice to make. Give yourself a little room and time, for trial and error.


Calories: 409kcal, Carbohydrates: 28g, Protein: 10g, Fat: 28g, Saturated Fat: 13g, Cholesterol: 77mg, Sodium: 463mg, Potassium: 578mg, Fiber: 2g, Sugar: 1g, Vitamin A: 557IU, Vitamin C: 8mg, Calcium: 86mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: Italian
Tried this recipe?Mention @plattertalk or tag #plattertalk!

Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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  1. Hello Dan, I think half the fun of creating Italian pasta is making it a fun group event. I am so glad you stopped by my site so that I could find yours. I looking forward to keeping in touch. Great recipe and post! Take care, BAM

    1. BAM,
      How great to receive your comments! I too look forward to following your site and staying in touch!

  2. Like many here I’ve yet to tackle gnocchi, but Paola’s practical approach together with the photo documentation makes it tangible. A terrific post, Dan…keep them coming!

    1. Brooks,
      I hope you give gnocchi a try, sometime. I think you will love the process and the taste! Thanks very much for stopping by and taking the time to leave a comment. I love hearing from you!

  3. Making gnocchi has always intrigued me – your detailed photos breakdown the process so well – you and Paola are inspiring me to try my hand at gnocchi!
    This dish looks divine – thanks so much for sharing Dan

    1. Shashi,
      Thanks for taking a look at this post, and taking the time to comment. I wish you, and anyone else interested in gnocchi, could have been with Paola while she put this together. Truly, it looks more daunting than it is. Finding the right consistency and balance between wet vs. dry is the most critical part, and like other doughs, dumplings and crusts, I think the best way to find that level by practice. Thanks again for leaving a comment, it’s always great to hear from you!

  4. Wow! Once again, Dan…what a blessing to have Paola cookin’ up a storm with awesome Italian dishes like this comforting one in this fabulous series. I just adore gnocchi! Love all the photos. I can only imagine how long it took you to edit, upload and insert them all into your blog post. Thanks ever so much for sharing! xo

    1. Stacy –
      Thanks for paving the way, and thank you for the comments and feedback. Truly, I appreciate it very much!!

  5. This looks divine Dan! Homemade gnocchi must taste heavenly. Can I come over for dinner? 😉 Great post!

    1. Anne,
      I’m certain we have been over this before. You are welcome for any meal, any time!! Thanks for the comments, I love to hear from you!

  6. So good Dan. It’s hard to believe, but Ryan and I had never even tried gnocchi until last year. We were in heaven after our first bite!

    1. Monet –
      Great to hear from you, and I’m pretty new to gnocchi too. I’m happy that both of us “made it!” 🙂

  7. Gnocchi has been on my culinary bucket list too, just like Marie and I am never able to muster enough courage to give it a shot.
    Your gnochhi looks awesome and I think its high time I try it out.

    1. I hope you try this. I would love to know about your experience with gnocchi!! Thanks for visiting Platter Talk and thank you for taking the time to leave a comment!

  8. Gnocchi is high up there on my list of things to try to make which I never have, so thanks for inspiring and pushing me to do it! Your meal looks absolutely fantastic!