Gnocchi Recipe
User Reviews
5
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Prep Time
45 mins
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Cook Time
5 mins
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Total Time
50 mins
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Servings
8 people
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Calories
168 kcal
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Course
Main Course
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Cuisine
Italian
Gnocchi Recipe
Description
This recipe starts by baking or boiling whole russet potatoes until they are tender and easy to pierce. Once peeled and cut into slices, the potatoes are passed through a ricer to create a fluffy base. Beaten egg and ricotta cheese are added for moisture and richness, and flour mixed with salt and pepper is sifted over to bind the dough. The mixture is gently combined and kneaded just enough to produce a smooth, pliable dough without becoming dense.
The dough is divided, rolled out on a floured surface into ropes, and cut into pieces to form individual gnocchi. They can be boiled immediately or frozen for later use. Cooking directly from frozen works well. When boiled gnocchi float to the surface, they are done and ready to be served.
Serving options include tossing with marinara sauce, coating with pesto, or sautéing with bacon in a pan. Adding sour cream or Parmesan can complement these preparations. This recipe produces soft, tender gnocchi that balance lightness with subtle chew.
Potatoes cooked in the instant pot or oven are preferred to reduce water content for better dough consistency. Boiled potatoes can require additional flour. Freezing gnocchi on a tray before bagging prevents sticking. These practical tips help ensure good texture and ease of preparation.
Ingredients
Ingredients for Potato Gnocchi
- 2 lbs russet potato 4 large
- 1 egg beaten, large
- 1 1/2 cups all-purpose flour (add more if potatoes were boiled and more moist) plus 1/2 cup more to dust
- 1 tsp salt plus more to boil gnocchi
- 1/4 tsp black pepper
- 1/4 cup ricotta cheese drained if liquid is present
Options To Serve:
- Bacon
- sour cream
- marinara sauce garnished with Parmesan, warm
- pesto sauce
Instructions
- Wash potatoes and pierce all over with a fork. Bake or boil* the potatoes - you can do instant pot baked potato, air fryer baked potato, or oven-baked potatoes until easily pierced, then let rest until they are cool enough to handle. Peel potatoes and cut each one into 4 slices. Use a potato ricer to press one piece of potato at a time over a clean work surface.
- Drizzle 1 beaten egg over the potatoes and dot the top of the potatoes with bits of ricotta cheese.
- Mix salt and pepper into the flour then sift the flour mixture over the potatoes.
- Use a bench scraper or your hands to mix everything together lightly then use your hands to press dough together gently. Dust work surface and dough with flour as you gently knead, roll and fold the dough. Do not over-knead or smash the dough but keep it light and fluffy. Knead just until flour is incorporated and a soft and smooth dough has formed.
- Divide the dough into 8 pieces. Generously dust your work surface and roll each piece into a long, 1/2-inch thick strip and cut strips with a bench scraper or knife into 1-inch pieces. Roll gnocchi over a floured fork or over a gnocchi paddle for a ridge pattern. Transfer formed gnocchi to a parchment-lined and flour-dusted baking sheet, keeping them in a single layer. Repeat with remaining dough portions, dusting with flour as needed. Before cooking gnocchi, prepare your desired serving method (see below).
- Cook gnocchi in 3-4 batches in salted water (1 1/2 Tbsp salt for a half pot of water). Do not overcrowd the pot and give a light stir in case they are stuck together. As soon as they start to float to the top, cook for 1 minute then immediately lift with a sieve to drain then transfer to warm sauce or finish them in a skillet. Repeat cooking the remaining batches.
Notes
- Using instant pot or baked potatoes reduces moisture compared to boiling and results in a better dough consistency.
- Boiled potatoes may require up to an additional 1/2 cup of flour to achieve proper dough texture.
- To freeze gnocchi, lay them out single-layer on a parchment-lined baking sheet and freeze until firm, about 2 hours, then transfer to a freezer-safe bag for up to 3 months.
- Cook gnocchi from frozen by boiling them in batches; they are done when they float to the surface.
- Serve gnocchi with marinara sauce, pesto, or sautéed with bacon; adding sour cream or Parmesan enhances flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbs | 33g | |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 311mg | 13% |
| Potassium | 506mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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