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Potato Gnocchi From Scratch

Light, pillowy homemade potato gnocchi made with ricotta and served with your favorite sauce.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 4 servings

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 them on a baking sheet or stone; bake until very tender, about 90 minutes. Remove and cool until warm enough to handle.
  • Peel the warm potatoes and press them through a ricer onto a clean work surface, or mash gently until smooth with a masher; avoid overworking to keep the texture light.
  • Add the ricotta to the riced potatoes and gently fold until lightly distributed. Sprinkle the flour and a pinch of salt over the potatoes and fold to combine without smashing.
  • Make a well in the center and add the lightly beaten egg and the remaining 1/4 teaspoon salt; gently work the egg into the mixture to form a soft, smooth dough being careful not to overwork it.
  • Divide the dough into 4 pieces. On a lightly floured surface, roll each piece into a log about ¾ inch in diameter. Cut the logs into ½–¾ inch pieces using a floured knife or bench scraper.
  • Shape each piece by pressing gently with your finger or rolling it down the back of a fork to create ridges, if desired. Lightly flour shaped gnocchi to prevent sticking.
  • Bring a large pot of salted water to a boil. Reduce heat slightly to maintain a gentle boil and cook the gnocchi in batches so they don’t crowd; they are done when they float, about 2 minutes.
  • Use a slotted spoon to transfer the cooked gnocchi to a clean, dry baking sheet while you cook the remaining batches so they can dry briefly.
  • Serve the gnocchi immediately with warmed marinara sauce, freshly grated Parmesan, and torn basil.

Equipment

  • Oven
  • baking sheet or stone
  • Foil
  • potato ricer or potato masher
  • Large Pot
  • Slotted Spoon
  • work surface and bench scraper or knife

Notes

  • Test one gnocco in boiling water before shaping all to ensure it holds together.
  • If dough seems too wet, add flour a little at a time until it holds its shape.
  • Freeze shaped gnocchi in a single layer before transferring to a container for longer storage.
  • Use within 30 days when frozen.
  • Nutritional info provided is for gnocchi only; sauce and cheese are separate.