Homemade Gnocchi
Light, pillow-y, fluffy, AND SO EASY to make (just 5 ingredients!). You won't be able to go back to store-bought 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
Equipment
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.
- In a large pot of boiling salted water, cook gnocchi in batches until tender, stirring occasionally, about 2-3 minutes. Drain well using a slotted spoon and transfer to a clean rimmed baking sheet.
