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There's something special about homemade gnocchi. Those pillowy little potato dumplings taste like a warm hug on a plate, and while they may seem intimidating at first, making them from scratch is far easier than most home cooks realize. All it really takes is a couple of russet potatoes, a few pantry staples, and a little patience. The reward? Gnocchi that are lighter, more tender, and infinitely more satisfying than anything you'd pull from the freezer aisle.
To pair with those beautiful little dumplings, this recipe features a savory sauté of gourmet mushrooms and Swiss chard finished with shallot, garlic, thyme, and a splash of sherry vinegar. It's an earthy, elegant combination that lets the gnocchi remain the star while adding just the right amount of depth and freshness to every bite. Pour yourself a glass of your favorite Kendall-Jackson wine, take your time in the kitchen, and get ready to fall in love with one of Italy's most comforting classics.
What is Gnocchi?
Gnocchi is a traditional Italian dumpling made from just a few humble ingredients: potato, flour, and egg. The name comes from the Italian word "nocchio," meaning a knot in wood, a nod to the little ridged, pillowy shape that has become the dumpling's signature. While potato gnocchi is the most common version today, the dish itself dates back to Roman times, long before potatoes ever made their way to Europe. Each region of Italy still has its own beloved take, from semolina to ricotta.
What sets homemade gnocchi apart is texture: light, tender, and almost cloud-like when made well.
But what are the best potatoes for gnocchi?
Russet potatoes are the gold standard. Their high starch and low moisture content give you a fluffy, dry interior once baked, which absorbs less flour and results in a lighter, more delicate gnocchi. Yukon Golds can work in a pinch, but their higher moisture content often requires more flour to bind the dough, which can weigh things down.
Waxy potatoes like red potatoes or new potatoes are the ones to skip entirely. They're wonderful for roasting or salads, but their moisture content is far too high for gnocchi, and the finished dumplings will end up dense, sticky, and heavy.
How to Make Gnocchi from Scratch (Step by Step)
Making gnocchi from scratch might sound intimidating, but the process is really just a series of small, thoughtful steps. Once you know the flow, it becomes a genuinely enjoyable kitchen project. Here's how it all comes together.
- Bake the potatoes. Preheat the oven to 375°F and rub the potatoes with olive oil. Bake for about an hour, or until they're soft all the way through. Baking (not boiling) is essential since it keeps the potatoes dry and fluffy, which is exactly what light gnocchi needs.
- Rice the potatoes while they're still warm. Cut them in half, scoop out the flesh, and pass it through a ricer or tamis into a large bowl. A ricer creates the fine, even texture that separates great gnocchi from gummy gnocchi. Doing this while the potatoes are still warm helps the starches behave beautifully.
- Add the wet and dry ingredients. In a small bowl, lightly beat the egg yolks. Add them to the potatoes along with a drizzle of olive oil, salt, nutmeg, white pepper, and about three quarters of both the all-purpose and semolina flour. Gently fold everything together until the dough just starts to come together.
- Knead just enough. Turn the dough out onto a lightly floured surface and knead just until the flour is fully incorporated. This is the most important moment of the whole process. Overworking the dough develops the gluten and gives you tough, chewy gnocchi. A gentle touch is everything.
- Roll and cut. Divide the dough into four pieces, then roll each one into a rope about three quarters of an inch thick. Cut into one-inch pieces and dust with flour so they don't stick.
- Boil in batches. Bring a large pot of well-salted water to a boil and drop the gnocchi in a batch at a time. They're done the moment they float to the surface. Use a slotted spoon or spider to scoop them out.
- Finish and serve. Toss the freshly cooked gnocchi with a small drizzle of olive oil to keep them from sticking, then add them straight into the mushroom and Swiss chard sauté to soak up all that flavor.
Key Ingredients
Homemade gnocchi is proof that a handful of simple ingredients can create something truly extraordinary. Every element on this list plays a specific role, and quality really does shine through in the finished dish. Here's what you'll need and why.
For the Gnocchi:
- Russet potatoes: The foundation. Their high starch content and dry, fluffy texture make them ideal for light, pillowy gnocchi.
- Egg yolks: Add richness and help bind the dough without making it heavy. Using just the yolks (not whole eggs) keeps the texture more tender.
- All-purpose flour: Provides structure. Use just enough to bring the dough together, since too much makes the gnocchi dense.
- Semolina flour: Adds a subtle bite and a lovely texture. It also dusts the pan beautifully to keep the shaped gnocchi from sticking.
- Olive oil: A touch in the dough for richness, plus a drizzle to keep the cooked gnocchi from sticking.
- Nutmeg and white pepper: Small amounts, but big flavor. They add warmth and subtle spice that make the dough taste deeply savory.
- Kosher salt: For the dough and the pasta water. Well-salted water is what seasons the gnocchi from the inside out.
For the Sautéed Mushrooms and Swiss Chard:
- Gourmet mushrooms (like a Chef's Blend): A mix of varieties adds layered, earthy flavor. Shiitake, cremini, and oyster mushrooms are all beautiful choices.
- Shallot and garlic: The aromatic base. Sweet, subtle, and just savory enough to build depth without overpowering the mushrooms.
- Fresh thyme: Adds a piney, herbaceous note that plays beautifully with the earthy mushrooms.
- Swiss chard: Tender, slightly bitter, and full of flavor once wilted. It brings freshness and color to the finished dish.
- Butter: Melted in stages throughout the sauté for richness and that gorgeous glossy finish.
- Sherry vinegar: The secret weapon. Just a splash at the end brightens the whole dish and balances the earthy mushrooms.
- Fresh parsley: A finishing touch that adds color and a bright, herbaceous pop.
- Freshly ground black pepper: For seasoning the finished plate.
Potato Gnocchi
Prep Time:
75 minutes
Cook Time:
15 minutes
Total Time:
90 minutes
Servings:
2
Ingredients
- 2 lbs. Russet potatoes (approximately 3 large potatoes)
- 6 Tbsp. olive oil or room temperature butter
- 4 egg yolks
- 3 oz. all-purpose flour
- 2 oz. semolina flour, plus 1 oz. for dusting the pan
- 1 Tbsp. kosher salt, plus more for blanching and seasoning
- 1/8 tsp. ground nutmeg
- 1/8 tsp. white pepper
- 1½ Tbsp. olive oil
Sautéed Mushroom & Swiss Chard
- 1 Tbsp. olive oil
- 1 cup mushrooms, such as Chef’s Blend Gourmet Mushrooms
- ½ tsp. kosher salt
- 2½ tsp. butter
- 1 shallot, minced
- 2 garlic cloves, thinly sliced
- 1 tsp. fresh thyme
- ½ bunch Swiss chard, stems removed and torn
- 1 tsp. sherry vinegar
- 1 Tbsp. fresh parsley, chopped
- Freshly ground black pepper
Instructions
- Preheat the oven to 375°F. Rub potatoes with 1½ tablespoons olive oil and bake for 1 hour or until soft to the touch. Remove potatoes from oven and allow to cool slightly. Cut the potatoes in half crosswise. Scoop out the flesh and pass through a ricer or a tamis into a large bowl.
- In a large pot, add at least 3 quarts of water and season with salt. Bring to a boil.
- In a small bowl, lightly beat the egg yolks. Add egg yolks, 1½ tablespoons olive oil, 1½ tablespoon salt, nutmeg, white pepper and approximately ¾ of each flour to the potatoes. Gently fold until mixture comes together.
- Place the dough on a floured board and gently knead until the flour is incorporated. Add more flour if the mixture is too wet, being careful not to overwork the dough as this will make the gnocchi tough. Form the mixture into a ball and divide into 4 pieces with a knife.
- Roll each piece into a rope, approximately ¾-inch thick. Cut into 1-inch pieces. Dust gnocchi with flour and place onto baking sheet dusted with semolina flour.
- Working in batches, add gnocchi to the boiling water and cook until they float to the surface. Remove gnocchi using a slotted spoon or a spider. Toss gnocchi with a small amount of olive oil to keep them from sticking and refrigerate until ready to use. (This recipe makes extra gnocchi. To freeze the extra: line baking sheets with waxed paper and drizzle with olive oil. Place the gnocchi on the sheets and freeze until hard. Transfer to freezer bags and store for up to 1 month).
Sautéed Mushroom & Swiss Chard
- Preheat a nonstick pan over medium-high heat. Add olive oil, mushrooms and salt. Cook for 1 minute and add 1 teaspoon butter. Allow the butter to brown slightly.
- Add the shallot, garlic, thyme and 1 teaspoon butter. Add 16 gnocchi and ½ bunch of Swiss chard.
- Cook until the chard is wilted. Finish with remaining butter and sherry vinegar. Season to taste with salt and pepper and sprinkle with fresh parsley.
What Wine Pairs Best with Potato Gnocchi
Pinot Noir and mushrooms are one of those pairings people write love letters about, and this dish is exactly why. The moment forest-floor notes in a good Pinot Noir meet the earthy sauté of a Chef's Blend of mushrooms, something a little magical happens. Kendall-Jackson Vintner's Reserve Pinot Noir is the natural choice here, with its silky cherry and raspberry character playing gently against the deeper, savory notes of the dish.
If the mood calls for something with a bit more weight, Grand Reserve Pinot Noir brings a touch more spice and structure that stands up beautifully to the sherry vinegar finish. And for anyone who prefers whites, a chilled glass of Grand Reserve Chardonnay is a genuinely lovely surprise here, with just enough oak and richness to complement the buttery gnocchi without stealing the show from the vegetables.
