Gnocchi Recipe
This potato gnocchi recipe features light, fluffy dumplings made from russet potatoes, ricotta cheese, and a touch of black pepper, bound together with a beaten egg and flour. Serve these delightful gnocchi with your choice of warm marinara sauce, crispy bacon with sour cream, or a fresh pesto sauce for a delicious and comforting meal.
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Servings: 8 people
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
*Cooking Potatoes for Gnocchi: For this recipe, we prefer using instant pot or baked potatoes since boiled potatoes can become water-logged and may require up to an additional 1/2 cup of flour. Regardless of the method, cook the whole potatoes with their peels on until they are easily pierced with a fork.
*To Freeze Gnocchi: Arrange the gnocchi in a single layer on a parchment-lined baking sheet to prevent sticking. Freeze for 2 hours until firm, then transfer to a freezer-safe plastic bag. Gnocchi can be frozen for up to 3 months. Boil them directly from frozen, cooking in batches.
How to Serve Gnocchi:
- 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.