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Homemade Gnocchi
5 from 135 votes

Homemade Gnocchi

Homemade Gnocchi combines baked russet potatoes with ricotta and Parmesan cheese to create tender, pillowy dumplings. The dough is rolled into ropes, cut into bite-sized pieces, and boiled until they float to the surface. The inclusion of ricotta adds a delicate creaminess, while Parmesan contributes a subtle savory depth. These gnocchi offer a soft texture ideal for pairing with a variety of sauces or simply finished with butter and herbs. The recipe provides an option to freeze uncooked gnocchi, making it convenient for meal planning.

Prep Time
1 hr
Cook Time
1 hr 30 mins
Total Time
2 hrs 30 mins
Servings: 6 servings
Course: Main Course

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

    Cup of Yum
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.*
  5. 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.