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Homemade Potato Gnocchi From Scratch photo

Potato Gnocchi From Scratch

Light, pillowy potato gnocchi made from scratch and served with your favorite sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings

Equipment

  • baking sheet or stone
  • Aluminum Foil
  • potato ricer or masher
  • Large Pot
  • Slotted Spoon
  • clean baking sheet
  • Knife or bench scraper
  • fork (for shaping)

Ingredients
  

  • 2 large Russet potatoes about 1¼ pounds
  • 1 heaping tablespoon ricotta cheese
  • 3/4 cup unbleached all-purpose flour
  • 1 large egg lightly beaten
  • 1/4 teaspoon salt
  • marinara sauce for serving
  • Parmesan cheese for serving
  • fresh basil for serving

Instructions
 

  • Preheat the oven to 375°F (190°C). Wash the potatoes, wrap each tightly in foil, and place on a baking sheet or stone; bake until very tender, about 90 minutes. Remove from the oven, unwrap, and allow to cool until they can be handled but are still warm.
  • Peel the warm potatoes and press them through a ricer onto a clean work surface, or mash gently so there are no large lumps.
  • Make a mound of the riced potatoes and sprinkle the ricotta over them; gently fold to distribute without overworking.
  • Add the flour and 1/4 teaspoon salt to the potato-ricotta mixture and fold gently until combined.
  • Make a well in the center, add the lightly beaten egg, and work it in with a gentle folding motion to form a soft, smooth dough; avoid overmixing to prevent dense gnocchi.
  • Cut the dough into 4 pieces. On a lightly floured surface, roll one piece at a time into a rope about 3/4 inch in diameter. Use a floured knife or scraper to cut the rope into 1/2–3/4 inch pieces.
  • Shape each piece by pressing gently with your finger or rolling it down the back of a fork to create ridges.
  • Bring a large pot of salted water to a boil. Reduce the heat so it is simmering gently, then add gnocchi in batches without crowding. They cook in about 2 minutes and will float to the surface when done.
  • Use a slotted spoon to transfer the cooked gnocchi to a clean, dry baking sheet while you cook the remaining batches.
  • Toss the cooked gnocchi with warmed marinara sauce, sprinkle with Parmesan and fresh basil, and serve immediately.

Notes

  • Test one gnocco in boiling water before forming all to ensure it holds together.
  • If the dough seems too wet, add a little more flour sparingly.
  • Do not overwork the dough to avoid dense gnocchi.
  • Freeze shaped gnocchi in a single layer before transferring to a container.
  • Use frozen gnocchi within 30 days.
  • Nutrition note: sauce and Parmesan are not included in the nutrition info.