Gnocchi Recipe
Gnocchi, those delightful Italian dumplings, offer a heavenly combination of lightness and heartiness. This recipe for potato gnocchi ensures a tender and pillowy texture, perfect for absorbing any sauce you pair it with. Crafted from russet potatoes, ricotta cheese, and a blend of simple ingredients, these gnocchi are a versatile dish that can be the star of any meal. Whether you prefer them with marinara, pesto, or a crispy bacon garnish, this gnocchi recipe will elevate your dining experience.
Ingredients for Potato Gnocchi
To prepare the potato gnocchi, you’ll need the following ingredients: one large beaten egg, a quarter cup of ricotta cheese (make sure to drain it if any liquid is present), and a quarter teaspoon of black pepper. You’ll also need two pounds of russet potatoes, which amounts to about four large potatoes. Additionally, you’ll require one and a half cups of all-purpose flour, with an extra half cup set aside for dusting, and one teaspoon of salt, plus some additional salt for boiling the gnocchi.
Options To Serve:
For serving options, consider pairing your gnocchi with a warm marinara sauce generously garnished with Parmesan cheese. Alternatively, you can enjoy them with crispy bacon and a dollop of sour cream for a rich, comforting dish. Another delicious option is to toss the gnocchi in a fresh, herbaceous pesto sauce.
Instructions
Preparing the Potatoes
Begin by washing and thoroughly pricking the russet potatoes with a fork. This step ensures that steam can escape during the cooking process, preventing the potatoes from bursting. You can choose to bake or boil the potatoes. For a quick and efficient method, try instant pot baked potatoes or air fryer baked potatoes. Alternatively, traditional oven-baked potatoes work wonderfully. The goal is to cook the potatoes until they are tender and easily pierced with a fork. Once done, allow them to cool slightly until they can be handled without discomfort.
Making the Dough
Once the potatoes are cool enough to handle, peel off the skins and slice each potato into four pieces. Using a potato ricer, press each piece onto a clean work surface. This ensures a smooth and lump-free texture, crucial for achieving the perfect gnocchi.
Drizzle the beaten egg over the riced potatoes and scatter small dots of ricotta cheese on top. This addition of ricotta imparts a creamy richness to the dough. Mix the salt and pepper into the flour, then sift this mixture over the potatoes. Using a bench scraper or your hands, lightly combine the ingredients. The key here is to handle the dough gently, mixing just until it comes together to keep it light and airy. Knead just enough to form a smooth and soft dough.
Forming the Gnocchi
Divide the dough into eight equal portions. Generously dust your work surface with flour and roll each portion into a long strip about 1/2 inch thick. Cut these strips into 1-inch pieces. To create the traditional gnocchi ridges, roll each piece over a floured fork or a gnocchi paddle. This step not only adds texture but also helps the gnocchi hold onto the sauce better. Place the formed gnocchi on a parchment-lined and flour-dusted baking sheet in a single layer to prevent sticking. Repeat with the remaining dough, dusting with flour as necessary.
Cooking the Gnocchi
Prepare a large pot of salted water for boiling. Use approximately 1 1/2 tablespoons of salt for a half pot of water. Bring the water to a rolling boil. Cook the gnocchi in batches of 3-4 to avoid overcrowding, which can cause them to stick together. Gently stir the gnocchi to prevent them from clumping. Once they float to the top, let them cook for an additional minute. Use a sieve to lift them out, drain thoroughly, and transfer them directly to the warm sauce or finish them in a skillet for a crispier texture. Repeat the process for the remaining batches.
Recipe Tips & Frequently Asked Questions
- Choosing the Best Potatoes: Opt for russet potatoes due to their starchy content, which creates a light and fluffy gnocchi.
- Importance of Draining Ricotta: Ensure the ricotta cheese is well-drained to prevent excess moisture, which can make the dough too sticky.
- How to Achieve the Perfect Dough Consistency: The dough should be soft and smooth. Avoid over-kneading to maintain a light texture.
- Can I freeze the gnocchi?: Yes, you can freeze uncooked gnocchi on a baking sheet, then transfer them to a freezer bag for up to two months.
- What can I use instead of a potato ricer?: A fine grater or food mill can be used if a potato ricer is not available.
- How do I prevent gnocchi from sticking together?: Dust them lightly with flour and cook in small batches to ensure they do not stick during cooking.
What to Serve With This Recipe
- Perfect Pairings: Marinara Sauce: A warm marinara sauce, generously garnished with Parmesan, complements the soft texture of gnocchi perfectly.
- Classic Comfort: Bacon and Sour Cream: For a hearty and comforting option, serve the gnocchi with crispy bacon and a dollop of sour cream.
- Fresh Flavors: Pesto Sauce: Bright and herbaceous pesto sauce is an excellent choice, adding a burst of fresh flavor to the dish.
Ingredients
For Potato Gnocchi
- 1 large egg, beaten
- 1/4 cup Ricotta cheese, drained if liquid is present
- 1/4 tsp black pepper
- 2 lbs russet potatoes, 4 large
- 1 1/2 cups all-purpose flour, plus an additional 1/2 cup for dusting
- 1 tsp salt, plus more for boiling gnocchi
Options To Serve:
- Warm Marinara Sauce, garnished with Parmesan
- Bacon and sour cream
- Pesto sauce
Instructions
Wash and prick the potatoes all over with a fork. You can either bake or boil* the potatoes – opt for instant pot baked potatoes, air fryer baked potatoes, or traditional oven-baked potatoes until they are easily pierced with a fork. Allow the potatoes to cool until they can be handled comfortably. Peel and slice each potato into four pieces. Using a potato ricer, press each piece onto a clean work surface.
Drizzle the beaten egg over the riced potatoes and scatter small dots of ricotta cheese over the top. Mix the salt and pepper into the flour, then sift this mixture over the potatoes. Using a bench scraper or your hands, lightly combine the ingredients. Gently press the dough together without over-kneading to keep it light and airy. Knead just enough to form a smooth and soft dough.
Divide the dough into eight portions. Generously dust your work surface and roll each portion into a long strip about 1/2 inch thick. Cut these strips into 1-inch pieces. For a traditional look, roll each piece over a floured fork or gnocchi paddle to create ridges. Place the formed gnocchi on a parchment-lined and flour-dusted baking sheet in a single layer. Repeat with the remaining dough, dusting with flour as necessary.
Prepare your preferred serving option before cooking the gnocchi (see options above). Cook the gnocchi in batches of 3-4 in salted water (use 1 1/2 tablespoons of salt for a half pot of water). Avoid overcrowding the pot and give a gentle stir to prevent sticking. As soon as the gnocchi float to the top, cook for an additional minute. Use a sieve to lift them out, drain, and transfer them to the warm sauce or finish them in a skillet. Repeat the process for the remaining batches.
Gnocchi Recipe
Ingredients
For Potato Gnocchi
- 1 large egg beaten
- 1/4 cup Ricotta cheese drained if liquid is present
- 1/4 tsp black pepper
- 2 lbs russet potatoes 4 large
- 1 1/2 cups all-purpose flour plus an additional 1/2 cup for dusting
- 1 tsp salt plus more for boiling gnocchi
Options To Serve:
- Warm Marinara Sauce garnished with Parmesan
- Bacon and sour cream
- Pesto sauce
Instructions
- Wash and prick the potatoes all over with a fork. You can either bake or boil* the potatoes – opt for instant pot baked potatoes, air fryer baked potatoes, or traditional oven-baked potatoes until they are easily pierced with a fork. Allow the potatoes to cool until they can be handled comfortably. Peel and slice each potato into four pieces. Using a potato ricer, press each piece onto a clean work surface.
- Drizzle the beaten egg over the riced potatoes and scatter small dots of ricotta cheese over the top. Mix the salt and pepper into the flour, then sift this mixture over the potatoes. Using a bench scraper or your hands, lightly combine the ingredients. Gently press the dough together without over-kneading to keep it light and airy. Knead just enough to form a smooth and soft dough.
- Divide the dough into eight portions. Generously dust your work surface and roll each portion into a long strip about 1/2 inch thick. Cut these strips into 1-inch pieces. For a traditional look, roll each piece over a floured fork or gnocchi paddle to create ridges. Place the formed gnocchi on a parchment-lined and flour-dusted baking sheet in a single layer. Repeat with the remaining dough, dusting with flour as necessary.
- Prepare your preferred serving option before cooking the gnocchi (see options above). Cook the gnocchi in batches of 3-4 in salted water (use 1 1/2 tablespoons of salt for a half pot of water). Avoid overcrowding the pot and give a gentle stir to prevent sticking. As soon as the gnocchi float to the top, cook for an additional minute. Use a sieve to lift them out, drain, and transfer them to the warm sauce or finish them in a skillet. Repeat the process for the remaining batches.
Notes
- Marinara: Heat marinara sauce in a skillet and add the cooked gnocchi. Gently stir to coat the gnocchi evenly with the sauce.
- Pesto: Spread a couple of spoons of pesto onto a platter, then add the cooked gnocchi. Top with additional pesto if desired and gently stir to combine.
- Sautéed with Bacon: Brown bacon in a non-stick skillet and remove it with a slotted spoon, leaving 2 tablespoons of oil in the pan. Carefully add the well-drained gnocchi to the hot pan and sauté until browned on both sides (watch out for grease splatter). Transfer to a plate, sprinkle with bacon, and serve with a dollop of sour cream.