Homemade Gnocchi
User Reviews
5
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Prep Time
1 hr
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Cook Time
1 hr 30 mins
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Total Time
2 hrs 30 mins
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Servings
6 servings
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Course
Main Course
Homemade Gnocchi
Description
Homemade Gnocchi uses medium russet potatoes baked until tender, providing a fluffy base when mashed. The addition of whole milk ricotta and freshly grated Parmesan cheese enriches the dough, balancing moisture and flavor. An egg binds the ingredients, while salt and freshly ground black pepper season them. The dough is divided and rolled into 18-inch ropes approximately 1 inch in diameter, then cut into 3/4-inch pieces to form the gnocchi.
Boiling the gnocchi in salted water until tender and draining them carefully preserves their soft texture. These dumplings can be served with various sauces or simply sautéed in butter. A practical freezing method involves air drying the uncooked gnocchi on a floured parchment-lined baking sheet before freezing solid, allowing for easy storage and future use.
Ingredients
- 2 russet potato medium
- 1 ½ cups all-purpose flour
- ½ cup ricotta cheese whole milk
- ¼ cup Parmesan Cheese freshly grated
- 1 egg large
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Pierce potatoes with a fork; place potatoes onto the prepared baking sheet. Place into oven and bake until tender, about 1 hour. Let cool completely.
- Cut in half; scoop flesh into a medium bowl and mash. Transfer 1 1/2 cups to a large bowl; stir in flour, ricotta, Parmesan, egg, 3/4 teaspoon salt and 1/4 teaspoon pepper.
- Working on a lightly floured surface, divide dough into 6 equal pieces. Roll each piece into an 18-inch long rope, about 1-inch in diameter, sprinkling with additional flour as needed to prevent sticking. Using a sharp knife, cut each rope into 3/4-inch bite-size pieces; transfer to baking sheet.*
- Bring a large pot of salted water to a boil; working in 3 batches, cook gnocchi until tender, stirring occasionally, about 4-6 minutes. Drain well and transfer to clean rimmed baking sheet.
Notes
- To freeze, spread uncooked gnocchi in a single layer on a heavily floured parchment paper-lined baking sheet and air dry for 1 to 4 hours at room temperature before freezing.
- Once solid, transfer gnocchi to freezer bags for storage.
User Reviews
Overall Rating
5
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