Ingredients
Servings: 8 people
Ingredients for Potato Gnocchi
- 2 lbs russet potatoes, 4 large
- 1 large egg, beaten
- 1 1/2 cups all-purpose flour, (add more if potatoes were boiled and more moist) plus 1/2 cup more to dust
- 1 tsp salt, plus more to boil gnocchi
- 1/4 tsp black pepper
- 1/4 cup Ricotta cheese, drained if liquid is present
Options To Serve:
- Bacon and sour cream
- Warm Marinara Sauce, garnished with Parmesan
- Pesto sauce
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Instructions
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Wash potatoes and pierce all over with a fork. Bake or boil* the potatoes – you can do instant pot baked potato, air fryer baked potato, or oven-baked potatoes until easily pierced, then let rest until they are cool enough to handle. Peel potatoes and cut each one into 4 slices. Use a potato ricer to press one piece of potato at a time over a clean work surface.
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Drizzle 1 beaten egg over the potatoes and dot the top of the potatoes with bits of ricotta cheese.
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Mix salt and pepper into the flour then sift the flour mixture over the potatoes.
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Use a bench scraper or your hands to mix everything together lightly then use your hands to press dough together gently. Dust work surface and dough with flour as you gently knead, roll and fold the dough. Do not over-knead or smash the dough but keep it light and fluffy. Knead just until flour is incorporated and a soft and smooth dough has formed.
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Divide the dough into 8 pieces. Generously dust your work surface and roll each piece into a long, 1/2-inch thick strip and cut strips with a bench scraper or knife into 1-inch pieces. Roll gnocchi over a floured fork or over a gnocchi paddle for a ridge pattern. Transfer formed gnocchi to a parchment-lined and flour-dusted baking sheet, keeping them in a single layer. Repeat with remaining dough portions, dusting with flour as needed. Before cooking gnocchi, prepare your desired serving method (see below).
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Cook gnocchi in 3-4 batches in salted water (1 1/2 Tbsp salt for a half pot of water). Do not overcrowd the pot and give a light stir in case they are stuck together. As soon as they start to float to the top, cook for 1 minute then immediately lift with a sieve to drain then transfer to warm sauce or finish them in a skillet. Repeat cooking the remaining batches.
Notes
*Cooking Potatoes for Gnocchi: We prefer instant pot or baked potatoes for this recipe since Boiled potatoes can be more water-logged and will need a little more flour (up to 1/2 cup). No matter which cooking method you choose, cook whole potatoes (with peels on) until easily pierced.
*To Freeze Gnocchi: Transfer gnocchi to a parchment-lined baking sheet, keeping them in a single layer so they don’t stick. Freeze for 2 hours until firm then transfer to a freezer plastic bag and freeze up to 3 months. Boil directly from frozen and cook in batches.
How to Serve Gnocchi:
- Marinara – heat some marinara sauce in a skillet and add cooked gnocchi as soon as they are cooked. Gently stir to coat.
- Pesto – spread a couple of spoons of pesto onto a platter then add cooked gnocchi. Top with more pesto if desired and gently stir to combine.
- Sautéed with bacon – Brown bacon in a non-stick skillet and remove bacon with a slotted spoon. Keep 2 Tbsp oil in the pan. Carefully add well-drained gnocchi directly into the hot oiled 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.
Nutrition Per Serving
168kcal calories33g carbs6g protein2g fat