How to Make Soft Homemade Gnocchi (With Pesto or Garlic Parmesan Béchamel)

Gnocchi should be light, tender, and actually taste like potato, however I am sure many haven't experienced this as store-bought is always firm and gummy. What matters most is the method! This recipe uses baked russet potatoes instead of boiled, a small amount of ricotta for softness, and minimal flour to keep the texture fluffy instead of dense. The result is classic Italian-style potato gnocchi that hold sauce beautifully and stay delicate and fluffy on the inside.

Once the gnocchi are made, you can take them in thousands of directions but I'll walk you through two wonderful options:

• Rich and comforting with a garlic parmesan béchamel

• Bright and fresh with basil pesto and gremolata

Both work perfectly. It just depends on what kind of mood you're in! 

This recipe is structured so gnocchi stay the star, and the sauces become easy options you can rotate whenever you make a batch.

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Homemade Gnocchi (Baked Potato Method)

Ingredients

• 1 kg russet potatoes

• 125 g all-purpose flour (about 1 cup, use less if possible)

• 2 eggs

• 1 tbsp salt

• ¼ tsp white pepper

• 1 pinch baking powder

• 1 tbsp ricotta

Method

1. Bake the potatoes at 350°F (175°C) coated in a little oil and salt until fully cooked and tender, about 60 to 75 minutes depending on size.
   Do not boil. Boiling introduces excess moisture and makes gnocchi heavy and gummy. Wayyyy too many recipes tell you to boil them, but just don't, okay? 

2. Let the potatoes cool just enough to handle, then scoop out the flesh and pass through a ricer, food mill, or tamis. Spread lightly to release steam! We don't want excess moisture. (Important to do while still hot so maximum steam escapes) 

3. Add ricotta, salt, and white pepper. Mix gently. Create a well and add the eggs. Combine just until smooth.

4. Add about half the flour and fold gently. Keep adding flour in small amounts until the dough is just no longer sticky. It should be soft and slightly tacky, not firm. Use as little flour as possible.

5. Rest the dough for 20 minutes just covered with a tea towel. 

6. On a lightly floured surface, divide dough into 8 pieces, then roll each into a rope about 15 mm thick. Cut into 20 to 25 mm pillows.

7. Gently roll each piece against a fork to create grooves for sauce to stick to.

8. Place on a floured tray so nothing touches, and chill 25 to 30 minutes.

9. Boil in heavily salted water for 3 to 4 minutes or until floating. Cook in batches to avoid over crowding the pot (unless you use a giant pot lol). Transfer directly into sauce, reserving some pasta water if needed.

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Garlic Parmesan Béchamel Sauce

Rich, classic, and perfect for gnocchi.

Ingredients

• 85 g butter

• 50 g all-purpose flour

• 3 cloves garlic, very finely minced or grated

• 400 ml milk (about 1⅔ cups), warmed

• Salt and pepper to taste

• Small pinch nutmeg

• ½ cup freshly grated Parmesan

Method

1. Melt butter over low heat until foamy. Add garlic and gently sweat for 3 minutes but make sure not to brown - we don't want any colour on the garlic. 

2. Add flour and cook 2 to 3 minutes, stirring constantly to cook out the raw flour taste/smell.

3. Slowly whisk in warm milk. Start with a small amount until smooth, then add the rest.

4. Add salt, pepper, nutmeg, and Parmesan. Stir until glossy and thick enough to coat the back of a spoon.

Set aside and keep warm or have this made in time with finishing cooking the gnocchi and combine them right away! 

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Basil Pesto

Fresh, bright, and perfect for balancing the richness of gnocchi.

Ingredients

• 1 bunch fresh basil

• 4 to 5 tbsp extra virgin olive oil

• 2 to 3 cloves garlic

• ½ cup toasted pine nuts

• Zest of ⅓ lemon

• About 1 tsp fresh lemon juice

• ½ cup freshly grated Parmesan

• Black pepper

• Salt if needed

Method

Blend everything in a food processor. Drizzle oil until thick but flowy. Smooth or slightly chunky is up to personal preference. (Can make a batch and freeze some for another time!)

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Gremolata

This adds brightness, crunch, and acidity. It cuts through richness and makes the dish feel finished.

Ingredients

• 1 to 2 cloves garlic, finely chopped

• Zest of ½ lemon

• ⅓ bunch flat leaf parsley, chopped

• Kosher salt

• ¼ cup toasted seasoned breadcrumbs

Mix everything together and use immediately. You can make it a little ahead of time, but best to use within 1hr of making to ensure maximum freshness from all ingredients. 

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Cooking and Assembly (Gnocchi) 

1. Melt 4 tbsp butter in a wide pan over low heat until foamy.

2. Add gnocchi in a single layer.

3. Cook gently 5 to 6 minutes until lightly golden. Flip and repeat.

At this point you can:

• Toss with béchamel

• Toss with pesto

• Or plate gnocchi and spoon sauce over top

Add fresh mozzarella torn into pieces, then finish with gremolata.

Optional:

• Extra Parmesan

• Drizzle of high-quality olive oil

The dish does not need it, but more cheese never hurts.

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Customization

You can add so many things to change the dish up to your heart's content! Some suggestions:

• Mushrooms

• Onions

• Spinach

• Pancetta

• Sausage

• Chicken

Just sauté separately and fold in before saucing. 

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Storage and Reheating

Uncooked gnocchi freeze extremely well. Freeze in a single layer, then transfer to a bag. You can cook them straight from frozen as well so makes a great quick and easy weeknight dinner with very little prep! 

Cooked gnocchi keep 2 to 3 days refrigerated. Reheat gently in a pan with butter or a splash of water.