Homemade Gnocchi
Super light, pillow-y and fluffy, AND SO EASY to make with just 5 ingredients! You won’t be able to go back to store-bought gnocchi!!!
I know we’ve all been experimenting quite a bit in the kitchen lately. I’ve made no knead bread at least 7 times now and sent over 4 dozen chocolate chip cookies as care packages.
But my new project is this: HOMEMADE GNOCCHI.
I know, it looks super daunting but it is unbelievably easy. It’s fool-proof and requires only 5 ingredients – potatoes, flour, ricotta, Parmesan and egg. THAT IS IT.
The end result? Soft, pillow-y, light gnocchi that just melts. in. your. mouth. Pan-fry them and serve with a quick tomato sauce, IP bolognese, or simply some butter, garlic and sage. YOU DO YOU because it is all good.
Except, stay tuned. I have an awesome baked gnocchi recipe coming soon, smothered in marinara sauce, ground beef and all the cheese.
Homemade Gnocchi
Ingredients
- 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
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- 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.
- 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.
- 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.*
- 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.
Notes
Did you make this recipe?
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I’ve been using this recipe for my gnocchi for years now and I’ll never stray. They come out perfect and pillow-y every time 🙂 It’s become a famed dish in my family
Nice
So wiggly about this amazing recipe. We are making it for the 3rd time tonight and felt the need to comment. Thank you!
How long do these last in the freezer, I made them and loved them, froze some but my last bag that was frozen turned slimy when I tried to cook them :/
hey, y’all!
i didn’t have ricotta on hand so i used greek yogurt &’ it turned out great! i also cooked it in soup but i frozen it first. i boiled it for 4 minutes &’ then simmered it for 10 &’ the texture is wonderful!
this was my first time making gnocchi &’ will for sure be doing it again!
Delicious as written. Has anyone tried substituting Greek yogurt for the ricotta?
I don’t know if you’ve seen it but someone commented right after you saying that they had and it was great!
Needed something to make with the potatoes in the garden and this recipe did not disappoint!
These were amazing with the addition of the ricotta. I have been making gnocchi since I was a kid at my grandmother’s house in Rome, NY. I will try personalizing the recipe a bit next time but highly recommend.
I want to make these for my hubby’s bday dinner, but can I make them earlier in the day, do all the work, and refrigerate them before boiling for a few hours?
Either cook or freeze once made. I put mine in fridge overnight and they turned grey brown:(
Are gnocchis done when they float to the surface of the water?
Has anyone tried potato flour in place of all purpose flour. My grandson has celiac so everything has to be gluten free.
Yes I have used potato flour and they turned out very nice.
Delicious recipe
I made a cream tomato sauce with chopped spinach to go with the gnocchi.
Thanks for posting this recipe.
Lisa
Have you ever tried roasting these on a sheet-pan instead of boiling? I’ve made roasted gnocchi with shelf-stable store bought gnocchi and would love to try homemade.
Has anyone used a Kitchen aid to combine ingredients?
Do you think I could follow the same directions with sweet potatoes instead for sweet potato gnocchi? Looks yum.
Easy, fast and really delicious!
Going to try this! I wonder if you could use sweet potatoes because I recently saw a recipe using sweet potatoes in making yeast rolls, so maybe this would work for gnocchi too?
Hi Chungah,
I’m fully Italian and you’re gnocchi recipe is absolutely delicious, will continue making this recipe.
Thanks
By far the best pasta I have ever had. I would definitely add more seasoning to the pasta but it was ridiculously delicious. I served it with a lemon cream garlic sauce!! Amazing
Can you share your lemon cream garlic sauce recipe, Guadalupe? Sounds amazing!