Go Back
–+ servings
Homemade Gnocchi

Homemade Gnocchi

Yield: 6 servings
Prep: 1 hour
Cook: 1 hour 30 minutes
Total: 2 hours 30 minutes
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!!!
5 stars (45 ratings)

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

*To freeze, place uncooked gnocchi in a single layer on a heavily floured parchment-lined baking sheet, letting them air dry at room temperature for at least 1 hour, up to 4 hours. Transfer baking sheet to the freezer until solid, about 1 hour. Transfer to freezer bags.