A Story about Classic Italian Gnocchi (Best Places to Eat + Recipe)

Love classic Italian gnocchi?

If you’re anything like us, you can’t wait to dive into these soft, pillowy bites of potato perfection straight from Italy.

We never miss a chance to savour them — whether we’re rolling out a fresh batch of homemade gnocchi in our kitchen or tucking into a steaming plate at a cosy trattoria in Italy.

Italian gnocchi are the ultimate comfort food — simple, soulful, and endlessly versatile. When made just right, they need little more than a pat of butter and a handful of fresh herbs to become something truly special.

Toss them in a rich tomato sauce, pair them with a slow-simmered ragù, or bake them in a rustic ceramic dish until golden and bubbling — however you serve them, gnocchi are pure happiness on a plate.

👌 See our picked cooking class across Italy!


Fresh handmade Italian gnocchi we bought from a tiny pastificio in Italy — one of the best meal choices from our tripWe cooked fresh handmade gnocchi from a tiny Italian pastificio — simple, yet one of the best meals of our travels

Where to eat the best gnocchi in Italy

Can’t resist a plate of tender, melt-in-your-mouth gnocchi? These Italian spots are the ones to put on your must-try list.

  1. Da Cesare al Casaletto, Rome
    A local favourite known for its handmade gnocchi with oxtail ragù.

  2. Trattoria da Augusto, Rome
    Celebrated for its traditional gnocchi, especially on Thursdays, adhering to the Roman tradition of serving gnocchi on this day.

  3. Gnocchi Osteria di Famiglia, Sorrento
    Specializes in gnocchi alla Sorrentina, offering a cosy atmosphere and authentic flavours.

  4. La Buchetta Food & Wine Restaurant, Florence
    Celebrated for its handmade gnocchi, it offers a range of sauces that highlight the dish's versatility.

👨‍🍳 Curious how to make gnocchi like a true Italian? Learn straight from a real Italian chef with one of these hands-on classes:


Making Italian potato gnocchi at home

Making these melt-in-your-mouth potato pillows takes a bit of time, but the reward is a truly comforting, delicious meal that's worth every minute.

With just a few simple rules, you’ll master the art of light, tender gnocchi you’ll be proud to serve to anyone — friends, family, or dinner guests.

Transforming potatoes, flour, egg yolk, and a pinch of salt into soft, handmade Italian gnocchi — simple ingredients turned into something deliciousJust potatoes, flour, egg yolk, and a pinch of salt — that’s all it takes to create a batch of pillowy gnocchi

🥔 What You’ll Need for Classic Italian Gnocchi

  • Potatoes (starchy varieties like Russet or Yukon Gold work best)
  • Plain flour (we also have a spelt flour gnocchi recipe if you want a variation)
  • Egg yolk
  • Pinch of salt

Step 1: Cooking the Potatoes for Gnocchi

When making gnocchi, choosing the right potatoes is key. Use old, starchy potatoes — they have a high starch content and low water content, which helps create light and fluffy gnocchi.

For even cooking, choose potatoes of similar size. The best results come from boiling them whole with the skin on, which prevents excess water from soaking in.

To cook:

  • Place the unpeeled potatoes in a pot of cold water.
  • Bring to a boil and cook until a fork easily pierces the center.
  • Drain and let them cool for 3–4 minutes, just until they're cool enough to handle.
  • Then peel them while still warm for best texture.

Step 2: Making the Gnocchi Dough

Once the potatoes are still warm but cool enough to handle, peel off the skin using a small knife. Then, pass the peeled potatoes through a potato ricer for the smoothest texture.

(No ricer? A potato masher works too — just make sure there are no lumps.)

Next:

  • Transfer the riced potatoes onto a lightly floured work surface.
  • Sprinkle about 2/3 of the flour evenly over the potatoes.
  • Add the egg yolk.
  • Gently knead the dough by hand, just until it comes together.

🔸 Tip: The secret to light, fluffy gnocchi is using as little flour as possible — only enough to hold the dough together.

The final dough should be soft, smooth, and slightly sticky, but not wet or overloaded with flour.

Step 3: Shaping the Gnocchi

Once your dough is ready, it’s time to shape the gnocchi. For this step, you’ll need a dough scraper and a gnocchi board (or a fork if you don’t have one).

Here’s how to do it:

  1. Divide the dough into 4 equal pieces.
  2. On a floured surface, roll one piece into a log about 2 cm thick.
  3. Using a dough scraper (or knife), cut the log into 2 cm pieces.
  4. Dust the gnocchi board lightly with flour.
  5. Roll each piece gently over the board to create those signature ridges — they’re not just decorative; they help hold onto the sauce!
  6. Place the shaped gnocchi on a floured baking sheet or large plate.
  7. Let them air dry for 15–20 minutes before cooking or freezing.

💡 Yield Tip:
From 650g of potatoes, you’ll get about 500g of fresh gnocchi — enough to serve 4 people.

🍳 How to Cook Homemade Gnocchi

Bring a large pot of salted water to a boil. Gently add the gnocchi and cook until they float to the surface — this usually takes just 1 to 2 minutes. As soon as they rise, use a slotted spoon to scoop them out and serve immediately with your favorite sauce.

🍽️ Serving Potato Gnocchi

If you're after pure simplicity, melt a little butter in a frying pan, add your favorite dried herbs, and toss in the freshly cooked gnocchi — a quick, comforting, and delicious meal in minutes.

You can also serve gnocchi with a variety of sauces, such as:

  • Tomato sauce
  • Pesto Genovese
  • Bolognese
  • Alfredo
  • Or any of your personal favorites

For a heartier dish, coat the gnocchi in sauce, sprinkle with cheese, and bake in the oven until golden and bubbling.

Feeling adventurous? Try pairing gnocchi with Italian sausage, like in our Sausage and Lemon Gnocchi recipe.

Baked gnocchi in rich tomato sauce topped with melted mozzarella

❄️ Storing Homemade Potato Gnocchi

You can enjoy your gnocchi fresh right away or within a few hours, but if you want to save them for later, freezing is the best option.

To freeze:

  1. Arrange the gnocchi in a single layer on a baking sheet.
  2. Place them in the freezer until firm—about 1 hour.
  3. Transfer the frozen gnocchi into a zip-top bag and store for up to 2 months.

When cooking frozen gnocchi, do not thaw them first, as this can cause them to lose their shape. Instead, add the frozen gnocchi directly into boiling water. Keep in mind that frozen gnocchi will temporarily lower the water temperature, so adjust the heat to maintain a gentle boil.

Avoid refrigerating fresh gnocchi for more than 2 to 3 hours, as they tend to become soggy.

Classic Italian Gnocchi Recipe

SERVES: 4 servings
COOKS IN: 1 hour 10 minutes
LEVEL: Moderate

Ingredients

  • 700g starchy potatoes (1.5 pounds), 7-8 medium potatoes
  • 90g plain flour (3/4 cup)
  • 1/4 teaspoon fine salt
  • 1 egg yolk

Instructions

  1. Place unpeeled potatoes into a medium pot of cold water. Bring the water to a boil and cook for 30–35 minutes, or until a fork easily pierces the potatoes. Drain and set them aside to cool until they are warm enough to handle.

  2. Remove the skins using a peeler or a small knife. Pass the potatoes through a potato ricer or mash them with a potato masher. 

  3. Transfer the potatoes onto a clean work surface and sprinkle the flour over them. Season with salt. Make a well in the center, add the egg yolk, and quickly knead the dough together just until it forms. Shape the dough into a ball.

  4. Divide the dough into 4 portions. Roll each portion on a floured work surface into a sausage about 1.5 cm thick. Cut the sausages into 2 cm pieces. Lightly flour each piece and roll it over a gnocchi board or the back of a fork to create ridges. Place the gnocchi on a floured plate or tray and let them air dry for 10–15 minutes.

  5. Bring a large pan of salted water to a boil. Add the gnocchi in batches, stirring gently to prevent sticking. Cook until they float to the surface (about 1–2 minutes), then remove with a slotted spoon and transfer to a bowl.

Handy equipment:

Medium Pot
Potato Masher
Dough Scraper
Gnocchi Board


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