Grilled Gnocchi: The Smoky Twist on a Classic

Most gnocchi recipes start the same way: boil or bake your potatoes, mash, mix, roll, cut. Fine. Predictable. A little boring, honestly.

Here’s my twist. I cook the potatoes right on the grill, straight in the coals. No foil, no pan, just potato and fire.

It sounds a little reckless the first time you try it, but the payoff is real: the skins char, the inside steams itself soft, and you end up with a deep, smoky flavor baked right into the potato before it ever becomes gnocchi.

A few charred bits sneak into the mash, and that’s okay. It’s better than okay. It’s what makes the flavor so unique.

What is grilled gnocchi

Gnocchi is a classic Italian potato dumpling. The soft, pillowy bites are made from mashed potato, flour and egg.

Traditionally the potatoes are boiled or baked. My homemade gnocchi recipe brings the whole thing to the grill: I cook the potatoes directly in lit charcoal until they’re tender inside and charred outside.

That smoky depth carries all the way through the finished dumpling, turning a simple weeknight pasta into something with real backyard flavor.

What you’ll need

• Potatoes: 3 large russet potatoes, about 2 pounds total. Sometimes you’ll also see them called Idaho potatoes.
• Flour: I’ve only made these with all-purpose flour. Feel free to try it with alternative flours.
• Egg: This binds the dough together.
• Salt: for the dough and the pasta water.
• For serving: butter, lemon zest, parmesan, and fried sage.

See the full recipe card above for servings and a full list of ingredients.

Easy Mashed Potatoes

This year, skip the potato peeler. I’ve got the best shortcut for easy mashed potatoes that are soft and creamy.

View Recipe

How to cook grilled gnocchi

Light your charcoal and let it burn down in the grill. You want a good bed of glowing coals. You’re not looking for open flame, just steady heat direct from the coals themselves.

Disclosure: I am a paid ambassador for Cowboy Charcoal.

Step 1: Cook the potatoes in the coals

Place the potatoes directly on the coals. Cook 45-60 minutes, flipping every 15 minutes, until they hit an internal temp of 205-210F.

The skins will char. That’s expected and what helps with the flavor.

Prefer to keep them off direct coals? Set the potatoes on the grill grate over medium-high heat instead and close the lid; it’ll take a bit longer, but you’ll still get real grilled flavor without the char.

Step 2: Cool the potatoes

Dunk the cooked potatoes in cold water to stop the cooking and make them easier to handle.

Step 3: Scoop and mash

Cut the potatoes in half and scoop out the inside. Discard the outer skin.

For smoothest results, mash with a potato ricer. You’ll see some charred bits will slip in. Leave them in. That’s where the smoky flavor lives.

Step 4: Mix the dough

In a large bowl, combine the mashed potato with about 2/3 of the flour and some salt. Make a well in the center of the potato dough and add the beaten egg.

Step 5: Knead

Knead by hand on a lightly floured surface. Add more flour as needed, until the dough comes together and isn’t sticky.

Step 6: Shape the gnocchi

Divide the dough into 4 pieces and roll each into a long rope. Cut into 1-inch pieces with a scraper, dusting with flour as you go.

If you want the classic ridges (they help hold sauce), roll each piece down the back of a fork. Place them on a plate in a single layer until you’re ready to cook them. Sprinkle with a bit more flour, so they don’t get too sticky.

Step 7: Boil and finish

Bring a large pot of salted water to a boil. Drop the dumplings into the boiling water, working in batches. You don’t want to overcrowd the pot.

Cook until they float to the top. Remove with a slotted spoon and drain.

Other ways to cook the potatoes, depending on your setup:

• Grill grate: Place potatoes directly on the grate over medium-high heat, lid closed, turning occasionally, until they hit 205-210F internal. Milder smoke flavor than the coals, less char, but still grilled.
• Baking: Pierce potatoes and bake at 400F for about an hour, until they reach 205-210F internal.
• Boiling: Boil whole, skin-on, until fork-tender, 30-40 minutes. This method holds more moisture, so you may need a bit more flour when mixing the dough.

How to serve grilled gnocchi

Gently toss the warm gnocchi with your favorite sauce. The smoky flavor from the coals holds up well against something rich and simple.

You don’t need a heavy sauce to compete with it. It also works well as a base for a light brown butter sauce, a simple marinara or basil pesto if you want a more classic pairing.

To keep it super simple, enjoy with a drizzle of olive oil and a pinch of salt.

I like grilled potato gnocchi tossed with melted butter, a little lemon zest, grated parmesan cheese and crispy fried sage.

Storage

Cooked gnocchi is best eaten fresh, but leftovers keep in an airtight container in the fridge for up to 2 days. Reheat gently in a hot pan with a bit of butter or in the microwave.

Uncooked, shaped gnocchi freezes well. Lay pieces on a floured baking sheet, freeze until solid, then transfer to a freezer bag. Boil straight from frozen, no need to thaw.