When it comes to Italian comfort food, gnocchi and ravioli reign supreme. Both dishes offer soft, satisfying bites that warm you from the inside out—but they couldn’t be more different in terms of texture, preparation, and personality. One is pillowy and rustic, the other elegant and filled with surprise. So which one deserves the top spot on your plate?

Here’s how gnocchi and ravioli stack up—plus links to trusted recipes so you can try them both at home.

Texture & Composition

• Gnocchi is typically made from potato, flour, and sometimes egg, creating a soft, almost dumpling-like texture. When cooked right, gnocchi is tender and slightly chewy, with a melt-in-your-mouth quality.
  
• Ravioli, on the other hand, is a stuffed pasta. It uses pasta dough rolled thin and sealed around a filling, which could be cheese, meat, vegetables, or a combination. Its texture is firmer than gnocchi’s, with a delicate bite that depends on the thickness of the dough.
  

Best Fillings & Flavors

• Gnocchi isn’t filled—its flavor comes from what surrounds it. Classic versions feature brown butter and sage, gorgonzola cream, or tomato and basil sauces.
  
• Ravioli shines through its fillings. Popular options include ricotta and spinach, lobster, wild mushrooms, or butternut squash. It allows for more creativity within the pasta itself.
  

Sauce Pairings

• Gnocchi pairs best with sauces that complement its softness. Go for sage butter, pesto, or slow-simmered tomato sauces. It also works beautifully in baked dishes with melted mozzarella or in creamy gorgonzola sauce.
  
• Ravioli works well with lighter sauces that won’t overpower the filling. Think brown butter, light marinara, or herbed cream sauces that highlight what’s inside the pasta.
  

Best Cooking Methods

• Gnocchi is most often boiled and then lightly pan-seared in butter for added texture. Some recipes even roast or bake it for a crisp edge.
  
• Ravioli is almost always boiled until just tender. It requires careful handling to avoid breakage, especially when fresh or homemade.
  

Try These Recipes at Home

• For gnocchi: Minimalist Baker’s Gnocchi is a beginner-friendly take on the classic, requiring just 4 ingredients and no eggs.
  
• For ravioli: Food52’s Homemade Ricotta Ravioli offers a step-by-step guide to crafting pasta from scratch, complete with a creamy, flavorful filling.
  

Which One Wins?

There’s no wrong choice—only different cravings.
Choose gnocchi when you want something soft, rustic, and sauce-forward. Opt for ravioli when you’re craving complexity, rich fillings, and a slightly more refined bite.

Better yet, make both and host a comfort food tasting night. Pasta is never about choosing just one—it’s about appreciating every bite.