Description
This classic homemade gnocchi recipe yields soft, pillowy potato dumplings made from russet potatoes, ricotta cheese, and flour. Perfect for serving with warm marinara, pesto, or topped with bacon and sour cream, these tender gnocchi can be cooked quickly by boiling and finished with your choice of sauces. The recipe emphasizes gentle handling to keep the dough light and fluffy for the perfect texture.
Ingredients
Scale
Potato Gnocchi Dough
- 2 lbs russet potatoes (about 4 large)
- 1 large egg, beaten
- 1 1/2 cups all-purpose flour, plus 1/2 cup more for dusting (add more if potatoes are moist)
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 cup ricotta cheese (drained if liquid is present)
To Serve
- Bacon (cooked and crumbled, optional)
- Sour cream (optional)
- Warm marinara sauce (garnished with Parmesan)
- Pesto sauce
Instructions
- Prepare Potatoes: Wash the potatoes and pierce them all over with a fork. Bake or boil the potatoes until they are easily pierced with a fork. You may choose any method such as instant pot baked potatoes, air fryer baked potatoes, or oven-baked. Once cooked, let them cool until safe to handle. Peel the potatoes and cut each into 4 slices. Use a potato ricer to press one slice at a time onto a clean work surface.
- Add Egg and Ricotta: Drizzle the beaten egg evenly over the riced potatoes. Dot the surface with bits of ricotta cheese to distribute it throughout the dough.
- Mix Flour and Seasonings: Combine the salt and black pepper with the flour, then sift this mixture over the potato and egg mixture to evenly distribute.
- Form the Dough: Using a bench scraper or your hands, gently mix all ingredients together. Then use your hands to press the dough lightly, dusting your work surface and the dough with flour as needed. Knead just until the flour is incorporated and you have a soft, smooth dough. Avoid over-kneading to keep the dough light and fluffy.
- Shape the Gnocchi: Divide the dough into 8 equal portions. Generously flour your work surface and roll each portion into a long, 1/2-inch thick strip. Cut the strips into 1-inch pieces using a bench scraper or knife. Roll each piece over a floured fork or gnocchi paddle to create ridges. Place formed gnocchi on a parchment-lined, flour-dusted baking sheet in a single layer. Repeat with remaining dough, dusting with flour as needed.
- Cook the Gnocchi: Boil a large pot of salted water (about 1 1/2 tablespoons salt per half pot water). Cook gnocchi in 3-4 batches to avoid overcrowding. Stir gently to prevent sticking. When gnocchi float to the surface, cook for an additional 1 minute, then remove with a sieve and drain. Transfer immediately to your warm sauce or finish cooking briefly in a skillet if desired. Repeat until all batches are cooked.
Notes
- Use russet potatoes for best texture; avoid waxy potatoes.
- Do not over-knead the dough; it should remain soft and fluffy.
- Flour amounts may vary slightly depending on moisture of potatoes.
- Cooking gnocchi in batches prevents them from sticking together.
- Gnocchi can be served with marinara, pesto, or topped with bacon and sour cream for variety.
- Drain ricotta well to avoid extra moisture that can affect dough texture.
