How To Make Homemade Gnocchi (and Have a Party While Doing It)
Total Time
1 hour 10 minutes
Prep Time
60 minutes
Cook Time
10 minutes
Rating
4.9 out of 5 stars
(20)
Ingredients
4-6 servings
- 4 russet potatoes (2 1/2 lbs)
- 2 1/2 cups flour + 1/2 cup extra for work surfaces as needed (we use DeLallo Tipo 00 flour)
- 1 cup ricotta cheese
- 1 egg
- 1 heaping teaspoon salt
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Preparation
Chef’s notes
If grated potatoes look watery, place them on a clean towel or on paper bags to absorb the moisture. Keep in mind that potatoes do start to turn brown (oxidize) as they sit out, so don’t do this step TOO far ahead of time.
You can also add fork indentations to your gnocchi which gives them a fun texture and helps the sauce stick to them better. Just gently press the fork into the uncooked gnocchi pieces before boiling.
The best time to add flour is at the beginning and end. Don’t add too much flour while kneading, otherwise it will be tough.
Boil the gnocchi within 30-45 minutes of cutting it up, otherwise they will all stick together (BEEN THERE).
Shake off excess flour before boiling for best results!