In this blog post, I’m diving into the delightful world of gnocchi recipes, each bringing its own unique flavor and texture. From my favorite traditional potato gnocchi to the creamy ricotta variety, and from nutrient-rich spinach gnocchi to the earthy goodness of beetroot gnocchi, each recipe is a comforting treat.

The 15 Best gnocchi recipes

1. Traditional Potato Gnocchi

Traditional Potato Gnocchi is a classic Italian dumpling made from russet potatoes, all-purpose flour, and a large egg, with salt and optional nutmeg for seasoning, creating a smooth dough ideal for pairing with sauces.

Ingredients

2 pounds russet potatoes
1 ½ cups all-purpose flour, plus more for dusting
1 large egg
1 teaspoon salt
¼ teaspoon freshly grated nutmeg (optional)

Instructions

1. Boil the potatoes in their skins until fork-tender, about 20-30 minutes. Drain and allow them to cool slightly before peeling.

2. Pass the peeled potatoes through a potato ricer or mash them until smooth. Spread them on a work surface and let them cool completely.

3. Gently incorporate the flour, egg, salt, and nutmeg (if using) into the potatoes. Knead the mixture until it forms a smooth dough.

4. Divide the dough into segments, roll into long ropes about ¾-inch in diameter, and cut into 1-inch pieces. Optionally, shape the gnocchi with a fork for ridges to help sauce adherence. Boil the gnocchi in salted water until they float, roughly 2-3 minutes, then drain and serve with your favorite sauce.

2. Ricotta Gnocchi

Ricotta Gnocchi is a delicious Italian dish featuring ricotta cheese, Parmesan cheese, egg, all-purpose flour, salt, and a hint of nutmeg. These soft dumplings are cooked to perfection and served with olive oil.

Ingredients

1 cup ricotta cheese
1 large egg
1/2 cup grated Parmesan cheese
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 tablespoon olive oil (for cooking)

Instructions

1. In a large bowl, combine the ricotta cheese, egg, Parmesan cheese, salt, and nutmeg. Mix until well combined.

2. Gradually add the flour to the mixture, stirring gently until a soft dough forms. Be careful not to overmix.

3. Divide the dough into four equal parts. Roll each part into a long rope about 1 inch thick, then cut the rope into 1-inch pieces.

4. Bring a large pot of salted water to a boil. Add the gnocchi pieces and cook until they float to the surface, about 2-3 minutes. Use a slotted spoon to remove them and toss in olive oil before serving.

3. Cauliflower Gnocchi

Cauliflower Gnocchi is a delightful dish crafted from cauliflower florets, Parmesan cheese, and eggs, skillfully combined with flour to form a delicious dough. It’s a creative, gluten-friendly take on traditional gnocchi.

Ingredients

1 medium head of cauliflower, cut into florets
1/4 cup grated Parmesan cheese
1 large egg, lightly beaten
3/4 cup all-purpose flour (plus extra for dusting)
Salt and pepper to taste

Instructions

1. Steam the cauliflower florets until tender, then allow them to cool slightly. Once cooled, use a food processor to blend the cauliflower into a smooth puree.

2. In a large bowl, combine the cauliflower puree, Parmesan cheese, egg, and a pinch of salt and pepper. Gradually add the flour, mixing until a dough forms.

3. Transfer the dough to a floured surface and knead gently. Divide the dough into smaller sections, rolling each into a rope about 3/4-inch thick. Cut into bite-sized pieces to form the gnocchi.

4. Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and serve with your choice of sauce.

4. Sweet Potato Gnocchi

Sweet Potato Gnocchi is a delightful Italian-inspired dish combining roasted sweet potatoes, a lightly beaten egg, all-purpose flour, and spices like salt, nutmeg, and black pepper to form soft dough dumplings.

Ingredients

2 large sweet potatoes
1 egg, lightly beaten
1 cup all-purpose flour (plus extra for dusting)
1/2 teaspoon salt
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon black pepper

Instructions

1. Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork and bake on a baking sheet for about 45 minutes, or until tender. Allow to cool slightly, then scoop out the flesh and mash until smooth.

2. In a large mixing bowl, combine the mashed sweet potatoes, egg, salt, nutmeg, and pepper. Gradually add the flour, stirring until a dough forms. The dough should be soft but not sticky.

3. On a floured surface, roll the dough into long ropes about 1/2 inch in diameter. Cut the ropes into 1-inch pieces, and gently roll each piece over the back of a fork to create ridges.

4. Bring a large pot of salted water to a boil. Cook the gnocchi in batches for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and serve with your favorite sauce.

5. Spinach Gnocchi

Spinach Gnocchi is a delightful Italian dish made with fresh spinach, ricotta cheese, flour, and Parmesan. It’s soft, pillowy, and perfect for a cozy meal when served with a delicious sauce.

Ingredients

1 pound (450g) fresh spinach
1 cup (250g) ricotta cheese
1 cup (120g) all-purpose flour
1 large egg
1 cup (100g) grated Parmesan cheese
Salt and pepper to taste

Instructions

1. Wash the spinach thoroughly and cook it in a large pot of boiling water for about 2 minutes. Drain well and press to remove excess moisture. Chop the spinach finely.

2. In a large mixing bowl, combine the chopped spinach, ricotta cheese, flour, egg, Parmesan cheese, salt, and pepper. Mix until a soft dough forms. If the dough is too sticky, add a little more flour.

3. On a floured surface, roll the dough into long ropes about 3/4 inch in diameter. Cut the ropes into 1-inch pieces.

4. Bring a large pot of salted water to a boil. Drop the gnocchi in and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and serve with your favorite sauce.

6. Pumpkin Gnocchi

Pumpkin Gnocchi is a delectable pasta dish made with pumpkin puree, ricotta cheese, Parmesan, and nutmeg. The dough is crafted to perfection and is cooked lightly to deliver a soft, satisfying meal.

Ingredients
2 cups pumpkin puree
1 cup ricotta cheese
1 egg, lightly beaten
1 cup grated Parmesan cheese
2 to 3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon nutmeg

Instructions

1. In a large mixing bowl, combine the pumpkin puree, ricotta cheese, egg, Parmesan, salt, and nutmeg. Stir until well combined.

2. Gradually add flour to the mixture until a soft dough forms that is slightly sticky but can be handled. Be careful not to add too much flour.

3. On a floured surface, divide the dough into sections and roll each into a long rope about 1/2 inch thick. Cut into 1-inch pieces and lightly press each piece with a fork to create ridges.

4. Boil a large pot of salted water and cook the gnocchi in batches. Once they float to the surface, let them cook for an additional 2 minutes. Remove and drain well. Serve with your favorite sauce.

7. Beetroot Gnocchi

Beetroot gnocchi blends roasted beetroots, ricotta, and Parmesan into a vibrant pasta. The dough is shaped into petite, tender dumplings that cook quickly in boiling water, offering a colorful twist on traditional gnocchi.

Ingredients

2 medium beetroots, roasted and peeled
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg
1 1/2 to 2 cups all-purpose flour
Salt and pepper to taste

Instructions

1. Puree the roasted beetroots until smooth. In a large bowl, combine the beetroot puree, ricotta cheese, grated Parmesan, egg, and a pinch of salt and pepper.

2. Gradually add the flour to the mixture until a soft dough forms. Be careful not to overwork the dough, as it should be slightly sticky but manageable.

3. Divide the dough into 4 sections. Roll each section into a rope about 1/2 inch in diameter, then cut each rope into 1-inch pieces to form the gnocchi.

4. Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and serve with your choice of sauce.

8. Parmesan Gnocchi

Parmesan Gnocchi is a delightful Italian dish made with mashed potatoes, all-purpose flour, grated Parmesan cheese, and a beaten egg, seasoned with salt and black pepper for a perfectly pillowy texture.

Ingredients

• 2 cups mashed potatoes (about 2-3 large potatoes)
• 1 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Begin by boiling the potatoes in salted water until they are tender. Drain, peel, and mash the potatoes until smooth, ensuring no lumps remain.

2. On a clean surface, combine the mashed potatoes, flour, Parmesan cheese, beaten egg, salt, and black pepper. Knead the mixture gently until a soft dough forms, being careful not to overwork it.

3. Divide the dough into four equal parts. Roll each part into a long rope, about 3/4 inch in diameter. Cut each rope into 1-inch pieces to form the gnocchi.

4. Boil a large pot of salted water, then add the gnocchi in batches. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and serve with your choice of sauce.

9. Whole Wheat Gnocchi

Whole Wheat Gnocchi is a delightful homemade pasta made from wholesome whole wheat flour, creamy ricotta cheese, and fresh egg. Enhanced with grated Parmesan and a hint of nutmeg, it’s perfect when sautéed in olive oil or butter.

Ingredients

Whole wheat flour
Ricotta cheese
Egg
Salt
Grated Parmesan cheese
Nutmeg
Olive oil or butter (for cooking)

Instructions

1. In a large bowl, mix together the whole wheat flour, ricotta cheese, egg, a pinch of salt, grated Parmesan cheese, and a dash of nutmeg until a soft dough forms.

2. Divide the dough into four pieces and roll each piece into a long rope, about 1/2 inch in diameter. Cut the ropes into bite-sized pieces.

3. Bring a large pot of salted water to a boil, and cook the gnocchi in batches until they float to the surface, about 2-3 minutes. Remove with a slotted spoon.

4. Optionally, sauté the gnocchi in a skillet with olive oil or butter until golden brown before serving. Serve with your desired sauce or topping.

10. Carrot Gnocchi

Carrot Gnocchi combines steamed carrots, creamy ricotta, and a hint of nutmeg into a soft dough. Cooked until tender, this dish offers a vibrant twist on traditional gnocchi, perfect alongside your favorite sauce or butter.

Ingredients

2 cups of carrots, peeled and chopped
1 cup of ricotta cheese
1 large egg
1 cup of all-purpose flour, plus extra for dusting
1 teaspoon of salt
1/2 teaspoon of nutmeg

Instructions

1. Steam the carrots until tender, then blend them into a smooth puree. Let the puree cool completely.

2. In a large bowl, combine the carrot puree, ricotta cheese, egg, flour, salt, and nutmeg until it forms a soft dough.

3. Transfer the dough onto a floured surface, divide into sections, and roll each into a rope about 3/4 inch thick. Cut each rope into 1-inch pieces.

4. Bring a large pot of salted water to a boil and cook the gnocchi in batches until they float to the top, about 2–3 minutes. Drain and serve with your choice of sauce or melted butter.

11. Chestnut Gnocchi

Chestnut Gnocchi is a delightful Italian dish made with chestnut flour, all-purpose flour, ricotta cheese, and egg, seasoned with salt and a pinch of nutmeg. Perfectly crafted for a rustic, autumn-inspired meal.

Ingredients

2 cups chestnut flour
1 cup all-purpose flour
1 cup ricotta cheese
1 large egg
Salt, to taste
Nutmeg, a pinch

Instructions

1. In a large mixing bowl, combine the chestnut flour, all-purpose flour, ricotta cheese, egg, salt, and nutmeg. Mix until a dough forms.

2. Transfer the dough to a floured surface and knead gently until smooth.

3. Divide the dough into smaller portions, and roll each portion into a long, thin rope about 1/2 inch thick.

4. Cut the ropes into 1-inch pieces, pressing each piece gently with a fork to create the classic gnocchi grooves. Cook in boiling salted water until they float to the surface.

12. Polenta Gnocchi

Polenta Gnocchi combines cornmeal with Parmesan, butter, and egg to create soft, pillowy bites. After boiling, these little dumplings make a delightful dish when paired with any rich or savory sauce.

Ingredients
2 cups water
1/2 cup polenta (cornmeal)
1/4 cup grated Parmesan cheese
2 tablespoons unsalted butter
1 pinch salt
1 large egg, beaten

Instructions

1. In a medium saucepan, bring the water to a boil. Gradually whisk in the polenta and salt, reducing the heat to low. Stir continuously until the mixture thickens, about 5-7 minutes.

2. Remove the pan from the heat and stir in the Parmesan cheese and butter until fully incorporated. Let the mixture cool slightly, then add the beaten egg, stirring until combined.

3. Transfer the polenta mixture to a floured surface and shape it into a log. Cut into 1-inch pieces, roll into balls, and press gently with a fork to form the gnocchi.

4. Bring a large pot of salted water to a gentle boil. Add the gnocchi in batches and cook until they float to the surface, about 3-4 minutes. Remove with a slotted spoon and serve with your favorite sauce.

13. Squash Gnocchi

Squash gnocchi is a delightful Italian-inspired dish made with mashed butternut squash, ricotta cheese, egg, grated Parmesan, and flour. These soft dumplings offer a comforting, texture-rich experience perfect with your preferred sauce.

Ingredients

1 cup cooked and mashed butternut squash
1 cup ricotta cheese
1 egg
1/2 cup grated Parmesan cheese
1 1/2 cups all-purpose flour
Salt and pepper to taste

Instructions

1. In a large bowl, combine the mashed butternut squash, ricotta, egg, and Parmesan cheese. Season with salt and pepper. Mix until smooth and well-integrated.

2. Gradually add the flour to the mixture, stirring it in until a soft dough forms. Be careful not to overwork the dough.

3. On a floured surface, divide the dough into four pieces. Roll each piece into a long rope about 1 inch thick, then cut into 1-inch pieces to form the gnocchi.

4. Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 3-5 minutes. Remove with a slotted spoon and serve with your preferred sauce.

14. Sunchoke Gnocchi

Sunchoke Gnocchi combines the earthy flavors of sunchokes and potatoes to create a delicate and soft dough. These gnocchi are crafted with flour, a beaten egg, salt, and pepper, then gently browned in olive oil.

Ingredients

Sunchokes, peeled and chopped (approximately 1 pound)
Potatoes, peeled and chopped (approximately 1 pound)
All-purpose flour (about 1 to 1 1/2 cups)
Egg, beaten (1 large)
Salt (to taste)
Freshly ground black pepper (to taste)
Olive oil (for cooking)

Instructions

1. Bring a large pot of salted water to a boil. Add the sunchokes and potatoes and cook until fork-tender, about 15-20 minutes. Drain well and allow to cool slightly.

2. Pass the cooked sunchokes and potatoes through a ricer or mash them until smooth. Spread them out on a work surface and let them cool completely.

3. Form a well in the center of the mashed mixture and add the beaten egg, salt, and pepper. Gradually incorporate the flour, kneading gently, until a soft dough forms. Be careful not to overwork the dough.

4. Divide the dough into small portions and roll each into a long rope, about 1/2 inch in diameter. Cut into 1-inch pieces and roll each piece over the tines of a fork to create ridges. Cook the gnocchi in a pot of boiling salted water until they float to the surface, about 2-3 minutes. Transfer to a skillet with olive oil to brown slightly before serving.

15. Quinoa Gnocchi

Quinoa Gnocchi is a delightful twist on the classic Italian dish, substituting part of the potato with cooked quinoa. Combining ricotta, Parmesan, and egg, this nutritious version offers a unique texture and flavor.

Ingredients

1 cup cooked quinoa
1 cup ricotta cheese
1 egg
1/2 cup grated Parmesan cheese
1 cup all-purpose flour (plus more for dusting)
Salt to taste
Pepper to taste

Instructions

1. In a large mixing bowl, combine the cooked quinoa, ricotta cheese, egg, Parmesan cheese, salt, and pepper. Mix until well combined.

2. Gradually add the flour to the mixture, stirring until a soft dough forms. If the dough is too sticky, add a little more flour.

3. Dust a clean work surface with flour. Divide the dough into 4 portions. Roll each portion into a long rope, about 1/2 inch in diameter. Cut each rope into 1-inch pieces to form the gnocchi.

4. Bring a pot of salted water to a boil. Cook the gnocchi in batches for about 2-3 minutes or until they float to the surface. Remove with a slotted spoon and serve with your favorite sauce.