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+ servings

Homemade Potato Gnocchi

Homemade potato gnocchi are easy to make and much better tasting than the store-bought variety. Gnocchi can also be finished in a variety of ways, are very versatile, and they freeze really well!
Prep Time 45 minutes
Cook Time 5 minutes
Total Time 50 minutes
Course Appetizer, dinner, lunch, Main Course
Cuisine American, Italian
Servings 8 people

Ingredients
  

  • 2 lbs. Baking Potatoes, such as Russets 3 to 4, depending on size
  • 1 each Egg, beaten
  • 1/4 cup Ricotta Cheese
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 cup Flour
  • As needed Olive Oil

Instructions
 

  • Preheat oven t 400*F. Wash potatoes and pierce each a few times with a fork or knife.
  • Bake the potatoes until fully cooked and easily pierced, about 45 to 60 minutes. Remove from the oven and allow to rest until they are cool enough to handle.
  • Peel the potatoes and then rice or grate them over a bowl with a potato ricer or box grater.
  • Drizzle the beaten egg over the potatoes and cover the top of them with teaspoons of ricotta cheese. Sprinkle the salt and pepper over the potato mixture and then sift about 3/4 of the flour on top.
  • Working with your hands, gently work the mixture into a soft, smooth dough. If the dough is sticky, add more flour as needed. Knead just until flour is incorporated, do not over mix.
  • On a cutting board, roll the dough into a log with your hands. Divide the log into 8 equal pieces.
  • Then roll each piece of dough into a small, equal sized log, which you will then cut into 3/4 to 1 inch-sized gnocchi pieces.
  • Roll each gnocchi piece over a floured fork or a gnocchi paddle to get a ridge pattern on them, or press your thumb into each piece to make a decorative indent. Transfer the formed gnocchi to a parchment-lined and flour-dusted sheet pan, keeping them in a single layer.
  • The sheet pan of finished gnocchi should be refrigerated for at least an hour before cooking, or they can be frozen at this point and then stored in a plastic freezer bag until needed.
  • All gnocchi are first boiled before finishing with your desired recipe / serving method. To boil, bring 4 quarts of water to a low boil that has had salt added to it for taste. Add the gnocchi to the boiling water in batches being sure to not overcrowd the pot.
  • Once the gnocchi are in the pot, give a light gentle stir in case any are stuck together. As soon as the gnocchi start to float to the surface, cook for 1 to 2 minutes more and then immediately remove them from the water using a strainer or slotted spoon.
  • Transfer the cooked gnocchi to a warm holding container and drizzle with a small amount of olive oil to keep them from sticking. Repeat the cooking process with the remaining gnocchi.
  • The cooked gnocchi are now ready to be finished with the recipe of your choice. This can be something as simple as tossing them with a warm marinara sauce, stirring them in a pan with some fresh pesto, or serving in a classic recipe such as brown butter and sage! I have included the Brown Butter Sage recipe and one for Sautéed Gnocchi with Bacon, including pictures, in my Potato Gnocchi blog post Easy Homemade Gnocchi - Chef Colin Roche's Blog (chefroche.com)
Keyword boil, homemade, potato, saute
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