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Homemade Gnocchi Recipe

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4.3 from 21 reviews

  • Author: Ezabella
  • Total Time: 1 hour 35 minutes
  • Yield: 6 servings

Description

This Homemade Gnocchi recipe guides you through creating tender, pillowy potato dumplings from scratch using russet potatoes, ricotta, Parmesan, and all-purpose flour. Baked potatoes are mashed and combined with rich dairy and egg to form the dough, which is shaped into ropes, cut into bite-sized pieces, and boiled until perfectly tender. Simple yet elegant, these gnocchi make a delightful base for your favorite sauces.

Ingredients

Potatoes

  • 2 medium russet potatoes

Dough

  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole milk ricotta
  • 1/4 cup freshly grated Parmesan cheese
  • 1 large egg
  • Kosher salt, to taste (approx. 3/4 teaspoon)
  • Freshly ground black pepper, to taste (approx. 1/4 teaspoon)

Instructions

  1. Preheat and prepare potatoes: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
  2. Bake potatoes: Pierce each russet potato several times with a fork, place them on the baking sheet, and bake in the preheated oven until tender, about 1 hour. Allow the potatoes to cool completely before handling.
  3. Mash potatoes: Cut the cooled potatoes in half, scoop the flesh into a medium bowl, and mash until smooth. Transfer approximately 1 1/2 cups of the mashed potato to a large mixing bowl.
  4. Make the dough: To the mashed potatoes, add the all-purpose flour, whole milk ricotta, grated Parmesan, egg, kosher salt, and pepper. Mix gently until a cohesive dough forms, being careful not to overwork it.
  5. Shape the gnocchi: On a lightly floured surface, divide the dough into six equal portions. Roll each piece into an 18-inch-long rope about 1 inch in diameter, sprinkling with flour as needed to prevent sticking.
  6. Cut and arrange: Using a sharp knife, cut each rope into 3/4-inch bite-sized pieces. Transfer the gnocchi pieces to a baking sheet while you prepare to cook.
  7. Cook the gnocchi: Bring a large pot of salted water to a boil. Cook the gnocchi in batches, stirring occasionally to prevent sticking, until they float to the surface and are tender, about 2-3 minutes.
  8. Drain and rest: Use a slotted spoon to remove the cooked gnocchi, drain well, and transfer to a clean rimmed baking sheet. Repeat with remaining batches.

Notes

  • Make sure potatoes are fully cooled before mashing to avoid excess moisture in the dough.
  • Handle the dough gently to keep gnocchi light and tender; overworking will make them dense.
  • If dough is sticky, dust with additional flour, but avoid adding too much to keep softness.
  • Freshly grated Parmesan adds flavor and texture; pre-grated cheese may not yield the same result.
  • Serve gnocchi with your favorite sauce right after boiling for best texture.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Pasta
  • Method: Baking and Stovetop
  • Cuisine: Italian

Find it online: https://kitchenloving.com/homemade-gnocchi-recipe/