Learn how to make soft, fluffy homemade potato gnocchi with this authentic recipe! Perfect for pairing with marinara sauce, pesto, or browned butter, this easy gnocchi recipe uses simple ingredients like russet potatoes, flour, and ricotta. Follow our tips for light and airy gnocchi, and explore variations like gluten-free or sweet potato gnocchi. Great for weeknight dinners or special occasions, this step-by-step guide ensures success every time. Discover serving suggestions and answers to FAQs for the best homemade gnocchi experience!
Ingredients for Potato Gnocchi
- 2 lbs russet potatoes (approximately 4 large)
- 1 large egg, beaten
- 1 1/2 cups all-purpose flour (add more if needed, depending on potato moisture) plus 1/2 cup for dusting
- 1 tsp salt (plus more for boiling gnocchi)
- 1/4 tsp black pepper
- 1/4 cup ricotta cheese (drained if liquid is present)
Optional Serving Options
- Bacon and sour cream
- Warm marinara sauce, garnished with Parmesan
- Pesto sauce
Instructions
- Prepare the Potatoes: Wash and pierce the potatoes with a fork. Bake or boil them until easily pierced with a knife. Let the potatoes cool slightly, then peel and cut each into four slices. Use a potato ricer to press one piece at a time onto a clean work surface.
- Add Egg and Ricotta: Drizzle the beaten egg over the riced potatoes and dot the surface with small bits of ricotta cheese.
- Incorporate Flour: Combine the flour with salt and pepper, then sift the mixture over the potatoes. Using a bench scraper or your hands, gently mix everything together. Lightly knead the dough, dusting with flour as needed, until it just comes together into a soft, smooth dough. Avoid over-kneading to keep the gnocchi light and fluffy.
- Shape the Gnocchi: Divide the dough into 8 equal portions. Roll each piece into a long, 1/2-inch thick rope, then cut into 1-inch pieces. Roll each piece over a floured fork or gnocchi paddle to create ridges. Transfer the formed gnocchi to a parchment-lined, flour-dusted baking sheet in a single layer.
- Cook the Gnocchi: Bring a large pot of salted water (1 1/2 Tbsp salt per half pot) to a gentle boil. Cook the gnocchi in 3-4 batches to avoid overcrowding. Stir gently to prevent sticking. When the gnocchi float to the surface, cook for 1 additional minute, then use a sieve to transfer them to a warm sauce or skillet. Repeat with remaining gnocchi.
Why You’ll Love This Recipe
- Classic Italian Comfort: Homemade gnocchi is a timeless dish that brings authentic flavors to your table.
- Customizable: Pair with your favorite sauces or toppings for endless meal options.
- Light and Fluffy: Perfectly balanced texture that melts in your mouth.
- Simple Ingredients: Made with pantry staples, making it accessible and affordable.
Tips
- Choose the Right Potatoes: Use russet potatoes for their starchy texture, which helps create light gnocchi.
- Handle Gently: Avoid over-kneading the dough to keep it from becoming dense.
- Cook in Batches: Overcrowding the pot can cause the gnocchi to stick together.
- Dust Generously: Flour your work surface and tools to prevent sticking during shaping.
Variations and Substitutions
- Cheese Options: Swap ricotta for Parmesan or Pecorino Romano for a different flavor profile.
- Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour.
- Herb-Infused: Add chopped fresh herbs like parsley, basil, or thyme to the dough.
- Sweet Potato Gnocchi: Substitute russet potatoes with sweet potatoes for a slightly sweet and colorful variation.
FAQs
Can I freeze gnocchi?
Yes! Arrange uncooked gnocchi on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container. Cook from frozen without thawing.
How do I store leftovers?
Cooked gnocchi can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.
What if my dough is too sticky?
Add more flour, 1 tablespoon at a time, until the dough is manageable but still soft.
Serving Suggestions
- Toss with browned butter and sage for a classic pairing.
- Serve with marinara or pesto sauce for a rich, flavorful meal.
- Pair with a crisp side salad or garlic bread for a complete dinner.
- Add crispy bacon and sour cream for a hearty, indulgent option.
Gnocchi Recipe
8
servings45
minutes5
minutesIngredients
2 lbs russet potatoes (approximately 4 large)
1 large egg, beaten
1 1/2 cups all-purpose flour (add more if needed, depending on potato moisture) plus 1/2 cup for dusting
1 tsp salt (plus more for boiling gnocchi)
1/4 tsp black pepper
1/4 cup ricotta cheese (drained if liquid is present)
Optional Serving Options
Bacon and sour cream
Warm marinara sauce, garnished with Parmesan
Pesto sauce
Directions
- Prepare the Potatoes: Wash and pierce the potatoes with a fork. Bake or boil them until easily pierced with a knife. Let the potatoes cool slightly, then peel and cut each into four slices. Use a potato ricer to press one piece at a time onto a clean work surface.
- Add Egg and Ricotta: Drizzle the beaten egg over the riced potatoes and dot the surface with small bits of ricotta cheese.
- Incorporate Flour: Combine the flour with salt and pepper, then sift the mixture over the potatoes. Using a bench scraper or your hands, gently mix everything together. Lightly knead the dough, dusting with flour as needed, until it just comes together into a soft, smooth dough. Avoid over-kneading to keep the gnocchi light and fluffy.
- Shape the Gnocchi: Divide the dough into 8 equal portions. Roll each piece into a long, 1/2-inch thick rope, then cut into 1-inch pieces. Roll each piece over a floured fork or gnocchi paddle to create ridges. Transfer the formed gnocchi to a parchment-lined, flour-dusted baking sheet in a single layer.
- Cook the Gnocchi: Bring a large pot of salted water (1 1/2 Tbsp salt per half pot) to a gentle boil. Cook the gnocchi in 3-4 batches to avoid overcrowding. Stir gently to prevent sticking. When the gnocchi float to the surface, cook for 1 additional minute, then use a sieve to transfer them to a warm sauce or skillet. Repeat with remaining gnocchi.
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