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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Made these tonight and they were delicious! I think next time, I’ll cook the potatoes in the microwave and maybe mash them with a hand mixer for a smoother texture. Super easy and I look forward to making them again!
I can’t wait to make this. Will it make a difference if I use part skim ricotta (it’s what I have on hand)? Also can I make the gnocchi ahead of time before boiling?
I just made these today with the low fat skim milk ricotta and they turned out wonderful.
This recipe sounded good. I don’t like to use too much flour so may have used more potato. Came together easy, I tasted the raw dough for seasoning. Went together easy, rolled into logs with minimal extra flour to roll into logs. Cooked as directed. Served with meat sauce and an Italian sausage. The whole family loved it. Thank You for this delicious option!
what should I use substitute for ricotta?
thank you.
Can I sub the russet potatoes for sweet potato with the same amounts?
My Italian Boyfriend did. The color faded out but the taste was the same as white potato.
Oh my gosh. I’ll never buy gnocchi again from the store! These are so light and pillowy, super easy to make and freeze up nicely. I always thought this was an intimidating thing to make. No more!
Super easy and delicious! I microwaved my potatoes since it’s a bit too hot for the oven right now and don’t think it negatively effected the potential flavor/texture. I also added 1/4 tsp onion powder and 1/2 tsp of garlic powder (to a doubled recipe) for an extra boost of flavor as well. Once boiled & lightly sauteed in butter they turned out perfectly light and springy. Big hit all around.
Super easy. Quick to make. I loved the cheeses added, made them flavorful, not bland. I used most of batch for gnocchi soup. It turned out great. Plus, I have some extras frozen for another meal.
Easy to make, really tasty and fluffy! Let the kids cut the gnocchi and roll on forks for shape. Thanks!
I made them twice. The first time my daughter cooked them and they were like rubbery blobs. Then I researched how to do it and boiled them just until they floated to the surface in small batches and they are actually good, but how you cook them is very important. It made very good baked gnocchi like the recipe.
Gonna try these tonight for dinner.
Help! I never, ever have ricotta on hand and I’d like avoid adding it to the shopping list…what can I use in place of it?
I’ve heard cottage cheese.
I’m not one of those fancy gals that always has a tub of ricotta waiting expectantly in the fridge. I always use plain greek yogurt to make gnocchi…..turns out awesome every time. But if you use cottage cheese, you can blend it with an immersion blender until it’s really creamy first, then add it in.
How much yogurt. That I always have on hand
I made gnocchi in a restaurant for years and never added ricotta. Just potatoes egg and flour and s+p. Don’t mix too much once flour is added as that adds gluten which will make your gnocchi tougher.
Do you know if you could make this with gluten free flour?
I used Greek Yogurt. It came out great
I tried this a day after it arrived in my email and this time followed your directions exactly. It really is as easy as you said even though it looked daunting at first! Thanks!
Did both the homemade gnocchi and them the meat sauce dish with it , the dish was yummy my kids totally enjoyed I could not believe how good the recipe worked ! The consistency of the gnocchi was amazing wouldn’t want to use the packaged one after making it myself
I really love your recipes, they are all very doable and easy to follow your instructions. I amlooking forward to making this one, as gnocchi can be quite tricky to get the right balance of ingredients.
Quick question… is ricotta required? Can I substitute it with something else?
So good and so easy! My 13 year old made them and I par cooked them for 3 minutes before adding them to a white sauce, fresh spinach, mushroom and rotisserie chicken mix. Baked at 425 for 20 minutes, they turned out perfect!
Oh my goodness this was so easy and delicious!! I microwaved my potatoes before scooping them out. Once I cut the gnocchi into pieces, I put it in the air fryer at 400 for 5 minutes and it was perfect! Thank you for this amazing recipe!
Chungah, I don’t know of any other blog that so consistently delivers recipes that are easy to make and come out tasting so good. These gnocchi are another total winner!
I cheated and microwaved the potatoes (jabbed holes in them with a fork and then microwaved for 12 minutes, turning them once midway). After scooping and mashing them I spread them out a bit to cool faster. Took 10–15 minutes. I used that time to get other ingredients measured out, to put water on to boil, and to prep two other dishes.
I boiled the gnocchi then finished them in a pan with some melted butter and olive oil, some garlic, salt and pepper, and some kale and broccolini from our garden.
The gnocchi picked up the garlicky flavour and had a nice, shiny coating. The pillowy softness of the gnocchi contrasted beautifully with the crispness of the broccolini.
A fantastic meal that took much less than an hour from start to finish to make, and maybe 20 minutes of actual work.
Thank you! I’ll be making these gnocchi again and look forward to trying them with all sorts of sauces.
SO GOOD we loved these it was my first time making gnocchi – we will def make this again and freeze some for later!!
I just wanted to let you know that I just purchased your cookbook – both the the printed and Kindle edition. My way of saying thanks for all the FABULOUS recipes you have shared with us all. I am going to be trying this gnocchi recipe very soon!
These turned out amazing!! I made a cheese fondue sauce to go with it and chives on top just like one of my favorite Italian restaurants in Cincinnati. I would definitely make them again. Thanks for making something daunting so easy!