Do you want to cook an amazing Italian dish from scratch, but without hours of prep work? This quick potato gnocchi recipe could be just what you (and your taste buds) are looking for.

Do you want to cook an amazing Italian dish from scratch, but without hours of prep work? This quick potato gnocchi recipe could be just what you (and your taste buds) are looking for.

It’s easy to pick up packaged gnocchi from the store or head to a restaurant to get your fix of these heavenly, pillow-soft potato dumplings. But making your own will have Italian night at your place tasting even more authentic. Best of all, this potato gnocchi recipe takes only 35 minutes to prepare and cook!

The versatile flavor of potato gnocchi makes them incredibly easy to dress up, for example, with a hearty meat or garlic-infused cream sauce. You can also dress gnocchi “down” if a simple butter and fresh herb topping are what you’re after. Personally, I love combining a lush green vegetable, such as asparagus, with some bacon and parmesan cheese to make a super satisfying and time-saving meal. (If you’re keen, here’s my recipe for Gnocchi with Asparagus and Bacon).

Do you want to cook an amazing Italian dish from scratch, but without hours of prep work? This quick potato gnocchi recipe could be just what you (and your taste buds) are looking for.

Seven ingredients are all you need for this recipe. As an added bonus, if you can find organic, grass-fed butter and cheese, you’ll boost the amount of nutrients, such as omega 3 essential fatty acids, in this recipe. Omega 3s are healthy fats that are needed for cognitive and hormonal health, so it never hurts to sneak more into your recipes wherever possible.

If you’re still pondering gnocchi topping ideas, here are a few suggestions for you. You could even go sweet over savory if you wanted to try something new.

Potato Gnocchi Recipe

  • Cinnamon sugar and butter, topped with seasonal berries
  • Tomato-basil cream sauce with sauteed spinach
  • Garlic butter with prawns
  • Avocado and cilantro cream sauce
  • Fresh homemade pesto

As you can see, the topping ideas are limitless. Potato gnocchi is truly a food you can customize to suit your mood.

Now, for the recipe.

Do you want to cook an amazing Italian dish from scratch, but without hours of prep work? This quick potato gnocchi recipe could be just what you (and your taste buds) are looking for.
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Potato Gnocchi Recipe

Do you want to cook an amazing Italian dish from scratch, but without hours of prep work? This quick potato gnocchi recipe could be just what you (and your taste buds) are looking for.

Do you want to cook an amazing Italian dish from scratch, but without hours of prep work? This quick potato gnocchi recipe could be just what you (and your taste buds) are looking for.

  • Author: Sharon Chen
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings
  • Category: Pasta
  • Method: Mix
  • Cuisine: Italian

Ingredients

  • 1 large baking potato or russet potato, peeled and quartered (yields about 1 cup of mashed potato)
  • 2 large eggs
  • 1 teaspoon kosher salt
  • 1 cup ricotta cheese
  • 8 teaspoons butter, clarified
  • 1 cup freshly grated parmesan cheese
  • 3 cups all-purpose flour

Instructions

  1. In a large pot, cover potato with water and bring to boil over high heat. Reduce heat to medium and let it cook for 10 minutes until the potato is soft and tender.
  2. Use a slotted spoon to transfer the potato to a large bowl. Preserve the cooking water for cooking the gnocchi later.
  3. Add eggs and salt. Whip until the potato mixture is fluffy.
  4. Add ricotta cheese, butter, parmesan cheese, and flour.
  5. Knead until the dough is smooth.
  6. Transfer the dough onto a large floured surface (or lay a wax paper on a large work surface)
  7. Shape the dough into 1/2″ rolls and cut into 1-inch long little pillows.
  8. Make an impression with a thumb in each piece, then lightly dust with flour.
  9. To cook the homemade potato gnocchi, add a pinch of salt to the preserved potato cooking water and bring to a boil. Drop the gnocchi into the boiling salted water and cook for 3-4 minutes or until they rise to the surface.
  10. Drain and serve with your favorite sauce and, if it’s a savory sauce, top with grated cheese and freshly ground black pepper. Enjoy!

Notes

  • To store the gnocchi for later use, place them on a sheet pan in a single layer and put the pan in your freezer. After a couple hours, place the frozen gnocchi in a plastic bag and keep frozen.
  • For a delicious variation on the recipe, substitute either grated Parmigiano-Reggiano or grated romano cheese for the ricotta.

Nutrition

  • Serving Size: 1
  • Calories: 318
  • Sugar: 0.3g
  • Sodium: 456.9mg
  • Fat: 12.2g
  • Saturated Fat: 7.2g
  • Carbohydrates: 37.1g
  • Fiber: 1.3g
  • Protein: 13.7g
  • Cholesterol: 79.7mg

Keywords: potato gnocchi recipe

24 thoughts on “Homemade Potato Gnocchi Recipe”

  1. Wow, I love this! I only recently discovered Gnocchi and am so glad i did. I had no idea on how to make it so will definitely save this recipe. Love your topping suggestions too, especially the Tomato-basil cream sauce with sauteed spinach, yummo! x

  2. Simple recipe but full of awesomeness. Thanks for your generosity 😀 Will share this to Mom!

  3. I’ve made homemade pasta before, but I haven’t tried making potato gnocchi. I love making recipes with potato gnocchi. Some of my favorites is Italian gnocchi soup and Italian Sausage creamy gnocchi. I’m saving your recipe to try making the next time I need gnocchi.

    1. You are welcome. Glad to hear that it helped. By the way, it is really not difficult to make gnocchi. 🙂

  4. What a great recipe this is. Potato Gnocchi sounds really lovely indeed. I like how quick and easy it is to make.

  5. How random, never knew what Gnocchi was until last night our friends ordered it. Wow had no idea it wasn’t pasta! So I love that you shared this recipe. Looks pretty simple and pretty healthy!

    1. haha… now you know about gnocchi and you if ever want to try it at home, you know where to find the recipe. 😛

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