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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Today will be the 2nd time I’m making Gnocci from your recipe. 1st time was great, and I’m certain that this time around it will be even better. Thanks
How many ounces would this recipe turn out to be?
Never made this before. I actually made it with mashed cauliflower instead of the potatoes. It turned out really good. They were light and fluffy perfect for the sauce. No one knew they were eating cauliflower. It tasted so good.
Great idea, Kelli! Healthier, less carbs. I’ll try it!
How long does the prepared gnocci bakc once transferred to the baking sheet in Step # 5?
They don’t need to be baked Joan..At that point you either prepare them as desired with your sauce of choice or you freeze them on that sheet and transfer to your container once fully frozen. Doing so for both choices keeps the gnocci from sticking together and forming a mass
Fantastic taste, easy to do, a perfect Valentines meal! I made two versions. The original above and and altered version with: 1 1/2 C sweet potato, 1/2 C Fage 0% and 1 cup King Arthur AP and 1/2 C King Arthur White Wheat Flour, Parm as above, Thyme and garlic powder for flavor. Rilled each pillow in grated parm after boiling. Amazing! Thank you so much for such a perfect mailable recipe! Yield 10ish servings. Froze half of each recipe.
Can these be cooked in soup??
If you have a problem with flour, buy imported flour. I get mine from Italy. I have been having an issue with flour for the last 10 years but found I could eat the pasta in Italy. I bought their flour and now have no problem. DeLallo’s either direct from them or some of the stores carry it.
Does anyone know if I can sub butternut squash for the potato? I love potatoes but have a squash from my farm box and I have been wanting to experiment.
This is now my go-to recipie. Easy to make, the dough was easy to work with, and they cooked up perfectly. Cold potatoes do NOT rice well, so I had to re-warm them in order to get them through the ricer. I am not sure how this recipie can serve 6 though. I doubled the recipie, and the four of us finished all of it. Luckily I still have half a container of ricotta left, so I will make another double batch so I can put some in the freezer. I’ve never made gnocchi with ricotta. Whether that made all the difference or not, all I know is that this recipie is great, and have already passed it on to family.
A little tip. Just so the shells of the baked potatoes do not go to waste, I made loaded potato skins with them. One ingredient, two meals!
Can you tell me do you defrost after freezing an d before cooking?
I boil mine right out of the freezer. Once they float to the top, they are ready. I’ve cooked these both fresh and frozen, and they came out great either way.
I’ve tested out a few different homemade gnocchi recipes and this one is by far the absolute best! I always get a bit worried and think the potatoes are too dry but the gnocchi turn out perfect every single time!
Amazing!!!!! I took them out of the water after most of them were floating at the top and they were perfect.
Hi! What modifications should be done if we wanted to experiment with whole wheat flour?
Amazing recipe
Loved it! Had to make home made for my grandfather who’s on a no-salt diet and it worked perfectly. Very grateful family here.
Made these and added them a creamy chicken/veggie soup, tastes great!
I made you gnocchi tonight and it was delicious. Today was crazy and I didn’t realize your recipe called for ricotta cheese, but I had cottage cheese and used that. It was delicious! I will make it again, but I’ll make sure to have ricotta cheese b
Can’t wait to try these! Does anyone know how much this recipe will make?
Recipe says: divide dough into 6 equal pieces, roll each piece into an 18-inch long rope, about 1-inch in diameter. Then, cut each rope into 3/4-inch bite-size pieces.
So,…..
18” divided by .75 of an inch equals 24 bite-size pieces
24 bite-size pieces per rope multiplied by 6 equal pieces to be rolled into rope equals 144.
With this recipe, you should get about 144 bite-size pieces.
Thank you so much for breaking down the math like that! You helped me out tremendously!
Can these be pan fried after they have been boiled or should I pan fry instead of boiling?
If planning to fry only par boil for about 1.5 mins then lightly brown in pan
I pan fried in butter after boiling them to make them brown with a little crunch. They were great!
Male Italian made gnocchi with potato and flour only. All in salted boiling water and gnocchi floated on top when done. He poured some of the water off and to the pan and gnocchi added a good bit of grated Parmesan. As he stirred the cheese got stretchy like Mozzarella. He served it as a soup with some chopped green onion and it was good. I’m going to use your recipe because he worked adding flour to potato until he got the dough he wanted.
Loved them! Never had gnocchi before but see it on the cooking shows so I looked for a recipe to see if I could make some myself. Very easy recipe. I microwaved my potatoes & browned my gnocchi in butter after cooking in water then put them in red sauce. Since it’s just me I had enough gnocchi for my dinner & froze enough for two more meals.