Homemade Gnocchi
Total Time
2 hours 30 minutes
Prep Time
1 hour
Cook Time
1 hour 30 minutes
Rating
4.98 out of 5 stars
(45)
Ingredients
6 servings
- 2 medium russet potatoes
- 1 ½ cups all-purpose flour
- ½ cup whole milk ricotta
- ¼ cup freshly grated Parmesan
- 1 large egg
- Kosher salt and freshly ground black pepper, to taste
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Preparation
Step 1
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Step 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.
Step 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.
Step 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.
Step 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.
Step 6
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Chef's notes
*To freeze, place uncooked gnocchi in a single layer on a heavily floured parchment-lined baking sheet, letting them air dry at room temperature for at least 1 hour, up to 4 hours. Transfer baking sheet to the freezer until solid, about 1 hour. Transfer to freezer bags.
