When all else fails, trying to making fresh pasta at home—these fluffy potato dumplings will save the day! Now that we have more time to spend in the kitchen, why not try to go all full gnocchi with fresh potatoes (or some ricotta, hmm) in your pantry?

Gnocchi comes from the Italian word nocca which literally means knuckle. They take shape from tiny potato balls rolled into a ridged loop. Traditionally, people would use their thumb to make gnocchi using a special, wooden board.

The unique loop shape gives them a light, airy texture while the ridges help absorb more of the sauce’s flavour. And because they are made from potatoes, they are super versatile and are beautiful when baked, fried, sautéed, dressed, or boiled.

Perfect any time of the day, gnocchi are super easy to serve with anything from butter to pesto to light creamy sauce.

If you’re looking for the best authentic gnocchi recipes, you can download Italian chef Vincenzo Velletri’s recipes below.

Gnocchetti with Herbs, Pistachio and Peanuts



For the gnocchetti

  • 700g of potatoes
  • 1 egg
  • Plain flour as needed
  • Salt to taste

For the sauce

  • 1 tbsp chopped basil
  • 1 tbsp chopped Italian
  • Parsley
  • 1 tsp chopped mint
  • 20g peanuts
  • 20g shelled pistachio
  • 150ml of cooking cream
  • Parmesan cheese
  • Extra-virgin olive oil
  • Salt and pepper


To make the gnocchetti

  1. Boil the potatoes until tender; peel and mash them fine, let cool down.
  2. Place the mashed potatoes on a clean workbench, form a well in the centre then add the egg, a pinch of salt and some flour. Mix the ingredients and knead to form a soft but firm dough. You will need to add as much flour as needed to get the right consistency.
  3. Cut small pieces and roll them to form a small log, thick as a finger. Cut them in 20mm pieces, toss with some more flour and place them on a floured tray; keep them in the fridge until needed.

To make the sauce

  1. Place the pistachios, peanuts and herbs in a food processor, add salt to taste and
    pour in the extra virgin olive oil with a constant slow stream while blending until you get a smooth sauce.
  2. Put the cream in a deep frypan and cook on low heat for a few minutes, add the
    herb sauce and cook to the desired consistency.
  3. Cook the gnocchetti in boiling salted water until they float to the top, drain them and place in the frypan with the hot sauce. Toss well and serve immediately with grated parmesan cheese and freshly ground black pepper.

Ricotta Gnocchi with Cherry Tomato and Basil Sauce


For the gnocchi

  • 200g 00 flour
  • 1 egg
  • 500g ricotta
  • 100g grated parmesan cheese
  • Salt and pepper to taste

For the sauce

  • 600g cherry roma tomatoes
  • 1 clove garlic
  • Fresh basil
  • Extra-virgin olive oil
  • Salt


To make the gnocchi

  1. Drain the ricotta and put it in a mixing bowl, add salt and pepper, egg, parmesan cheese and flour and work it with your hands until the dough reaches a soft consistency but does not stick to your hands.
  2. Cut small pieces and roll them to form a small log, thick as a finger. Cut in 10mm
    pieces, toss with some more flour, place them on a floured tray and keep them in a cool place until needed.

To make the sauce

  1. Place some extra virgin olive oil in a frypan, add the garlic, let it brown and discharge; add the chopped cherry tomatoes and cook for a few minutes, add salt to taste.
  2. Put the basil leaves in a food processor and process adding extra virgin olive oil to
    form a sauce.
  3. Cook the gnocchi in boiling salted water, drain and toss in the frypan with the tomato sauce. Serve with the basil sauce drizzled over each individual plate.
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Recipe Name
Easy Gnocchi Recipes
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KC Tayam

KC is a content writer for Kitchen Warehouse. She has quite an addiction to cooking shows. She is a budding home cook who loves to cook from scratch when she has time to spend in the kitchen.

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