Homemade Gnocchi
Homemade Gnocchi! Start making your very best fresh Italian at home. Serve it for dinner with sauces and toppings and you've got a party!
Foto: Pinch of Yum — Lindsay Ostrom
Ingredients
- 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
Steps
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Add potatoes to a pot. Cover with water and bring to a boil. Cook for about 20 minutes. Remove from water and let cool on towels to absorb excess moisture.
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Remove the peels. Grate potatoes finely using a box grater (or, ideally, a potato ricer).
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Mound potatoes on a clean work surface. Add flour, then ricotta, then egg, then salt. Whisk with a fork, starting in the center and working your way out. It will get crumbly.
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Use your hands to gently bring the mixture together into a smooth dough. Don’t overmix it and don’t overflour it!
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Form into a loaf. Cut the loaf into slices. Roll each slice into a rope. Cut rope into small pieces.
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Dust the small pieces with flour to prevent sticking. Working in batches, add the gnocchi to a pot of boiling water. When they rise to the top, remove with a slotted spoon. I usually put em in a bowl and toss with a little olive oil to prevent sticking.
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Serve with sauce!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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