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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.

5 from 3 reviews

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.

Ingredients

Scale
  • 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

Keywords: potato gnocchi recipe

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