I can’t get over how these pillowy homemade gnocchi turn a simple summer dinner into a fresh, feel-good plate that looks straight from a little Italian restaurant. One bite and you’ll see why this healthy dinner recipe always disappears fast.

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I’m obsessed with this easy gnocchi recipe because it hits that rare spot between simple and seriously craveable. I love how tender each little bite gets, especially with Russet potatoes doing the heavy lifting and Parmesan cheese bringing that salty finish I can’t stop thinking about.

This is the kind of dinner I want on repeat when I need something satisfying but not fussy. But it still feels special enough for a summer dinner with a big salad and a cold drink.

Soft, pillowy, cheesy little bites. And honestly, I’d pick this over takeout almost every single time.

Ingredients

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Russet potatoes make the gnocchi fluffy, tender, and cozy without feeling too fancy.
All purpose flour holds everything together, but too much makes gnocchi heavy.
The egg helps the dough behave, so you’re not fighting sticky potato mush.
Salt wakes up the potatoes and keeps the whole dish from tasting flat.
Olive oil adds a little richness and keeps things feeling smooth, not greasy.
Butter brings that nutty, golden flavor you’ll want to swipe from the pan.
Fresh sage gets crispy and earthy, basically making the butter taste amazing.
Garlic is optional, but it’s a smart move if you like bold flavor.
Parmesan adds salty bite, creamy depth, and that classic “more, please” finish.
Black pepper gives a gentle kick, plus it keeps the sauce from tasting too rich.

Ingredient Quantities

Russet potatoes, 2 pounds (about 4 medium)

All purpose flour, 1 to 1 1/4 cups, plus extra for dusting

Large egg, 1

Salt, 1 teaspoon for dough (plus 1 to 2 teaspoons for boiling water)

Extra virgin olive oil, 1 tablespoon

Unsalted butter, 2 tablespoons

Fresh sage leaves, 8 to 10

Garlic clove, 1 (optional)

Freshly grated Parmesan cheese, 1/2 cup, plus extra for serving

Freshly ground black pepper, to taste

How to Make this

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1. Place whole russet potatoes in a large pot, cover with cold water, add a pinch of salt, bring to a boil, and cook until tender when pierced with a fork, about 20 to 30 minutes depending on size.

2. Drain potatoes, let cool just enough to handle, peel while warm, and pass through a potato ricer or mash very finely on a clean surface to avoid lumps.

3. Spread riced potato into a thin mound, sprinkle 1 teaspoon salt over it, make a well in the center, add the large egg and 1 tablespoon extra virgin olive oil, then gently fold together with 1 cup of all purpose flour, adding up to 1/4 cup more only if the dough is too sticky; stop as soon as a soft, slightly tacky dough forms.

4. Turn the dough onto a lightly floured surface, knead gently 6 to 8 times until cohesive; avoid overworking to keep the gnocchi tender.

5. Divide dough into 4 portions, roll each into a rope about 3/4 inch thick, cut into 3/4 inch pieces, and if desired press each piece with a fork to create ridges or roll over a gnocchi board; dust with flour to prevent sticking.

6. Bring a large pot of salted water to a gentle boil, add 1 to 2 teaspoons salt, and drop gnocchi in batches; they are done when they rise to the surface, about 2 to 3 minutes, then remove with a slotted spoon and drain briefly.

7. While gnocchi cook, melt 2 tablespoons unsalted butter in a large skillet over medium heat, add 8 to 10 fresh sage leaves and the optional smashed garlic clove, and cook until butter is foamy and sage is crisp, about 2 to 3 minutes; remove and discard garlic if used.

8. Add cooked gnocchi to the skillet, toss gently to coat in sage butter and allow edges to brown slightly, about 1 to 2 minutes.

9. Remove from heat, stir in 1/2 cup freshly grated Parmesan cheese, season with freshly ground black pepper to taste, adjust salt if needed, and transfer to plates.

10. Serve immediately with extra grated Parmesan on top.

Equipment Needed

1. Large pot for boiling potatoes and a second large pot for cooking gnocchi (or use the same pot after draining)
2. Colander or strainer for draining potatoes and gnocchi
3. Potato ricer or fine potato masher
4. Vegetable peeler and paring knife
5. Large clean work surface or board for mashing and shaping dough
6. Bench scraper or chef knife for dividing and cutting ropes
7. Fork or gnocchi board for creating ridges
8. Slotted spoon for lifting cooked gnocchi
9. Large skillet for sage butter and finishing gnocchi

FAQ

Q: What type of potatoes should I use and why? A: Use russet potatoes for their high starch content and low moisture. They yield light, pillowy gnocchi instead of dense, gummy ones.

Q: How do I know how much flour to use? A: Start with 1 cup and add up to 1 1/4 cups only as needed. Add just enough so the dough holds together and is not sticky. Overworking or adding too much flour makes dense gnocchi.

Q: Can I prepare the potatoes ahead of time? A: Yes. Bake or boil the potatoes, cool slightly, then rice or mash and refrigerate for up to 24 hours. Bring to room temperature before finishing the dough for best texture.

Q: How do I shape and prevent gnocchi from falling apart when boiling? A: Roll dough into ropes and cut into bite size pieces. Dust lightly with flour and press with a fork or gnocchi board if desired. Boil in well salted water; they are done when they float for about 30 to 60 seconds.

Q: Can I freeze gnocchi? A: Yes. Arrange on a baking sheet in a single layer until firm, then transfer to a sealed container or freezer bag for up to 2 months. Cook from frozen and add a minute or two to the cooking time.

Q: What sauce works best with this simple gnocchi? A: A brown butter and sage sauce from the ingredients is classic and easy. You can also toss with tomato sauce, pesto, or a light cream sauce. Finish with grated Parmesan and black pepper.

Easy Gnocchi Recipe Substitutions and Variations

Russet potatoes: Yukon Gold for a creamier texture, or sweet potatoes for a slightly sweet, colorful variation
All purpose flour: 00 flour for a silkier dough, semolina flour for more bite, or a gluten free all purpose blend (add 1/4 tsp xanthan if blend lacks binder)
Large egg: omit and add 2 to 3 tablespoons extra flour for egg free gnocchi, or use 2 tablespoons aquafaba as a vegan binder
Freshly grated Parmesan cheese: Pecorino Romano for a sharper flavor, or nutritional yeast for a vegan, cheesy note

Pro Tips

1. Use starchy russets and dry them well after ricing. Boil just until tender, peel while warm, then let the riced potato sit a minute so excess steam escapes. Excess moisture is the main cause of gummy gnocchi, so the drier the potato before you add flour the better.

2. Add flour sparingly and stop as soon as the dough holds together. It should be soft and slightly tacky, not stiff. Overworking or overflouring will give you dense, heavy gnocchi instead of pillowy ones.

3. Keep your hands and work surface lightly floured and handle the dough very gently when rolling and cutting. Roll thin ropes and cut small pieces to keep a tender bite. If you want pronounced ridges, press lightly with a fork rather than rolling too hard.

4. Brown the cooked gnocchi in sage butter for texture and flavor, but only briefly. Let them hit the hot butter in a single layer for 30 to 60 seconds per side to get golden edges without breaking them apart. Finish with the cheese off the heat so it melts into a silky coating.