Ingredients
Potato Base
- 2 medium russet potatoes
Dough Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup whole milk ricotta
- 1/4 cup freshly grated Parmesan
- 1 large egg
- Kosher salt (3/4 teaspoon, plus more to taste)
- Freshly ground black pepper (1/4 teaspoon, plus more to taste)
Instructions
- Preheat and prepare potatoes: Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Bake potatoes: Pierce the russet potatoes several times with a fork. Place them on the prepared baking sheet and bake in the oven until tender—this will take about 1 hour. Once baked, allow them to cool completely before handling.
- Mash potatoes and combine dough: Slice the cooled potatoes in half and scoop out the flesh into a medium bowl. Mash them well. Then measure out 1 1/2 cups of the mashed potato into a large bowl. To this, add the all-purpose flour, ricotta cheese, freshly grated Parmesan, egg, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir everything together to form a soft dough.
- Divide the dough: On a lightly floured surface, divide the dough evenly into 6 equal pieces. This makes the rolling and cutting process easier and more manageable.
- Shape the gnocchi: Roll each piece of dough into a rope about 18 inches long and roughly 1 inch in diameter. Use additional flour as necessary to keep the dough from sticking to your work surface or hands. Once rolled, cut each rope into bite-sized pieces about 3/4 inch long. Transfer the cut gnocchi pieces to a baking sheet to keep them from sticking together.
- Cook gnocchi: Bring a large pot of salted water to a boil. Cook the gnocchi in batches, gently stirring occasionally, until they float to the surface and are tender—about 2 to 3 minutes per batch. Using a slotted spoon, remove the gnocchi from the water and drain well. Transfer them to a clean rimmed baking sheet to cool or be served immediately.
Notes
- Ensure potatoes are fully cooled before mashing to prevent a gummy dough.
- Use gluten-free flour as a substitute if needed for gluten-free diet; the texture might vary slightly.
- Do not overwork the dough to maintain light and fluffy gnocchi.
- Gnocchi can be frozen before cooking; freeze on a baking sheet then transfer to a sealed bag for up to 1 month.
- Cook gnocchi in small batches to avoid overcrowding and ensure even cooking.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
