Homemade Potato Gnocchi
ID: 3d8c6c4a...
Soft, pillowy, and tender potato gnocchi made entirely from scratch. This versatile and freezer-friendly recipe can be boiled and served with pesto, warm marinara sauce, or pan-fried in bacon fat for a crispy exterior.
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🍳 Cooking Flow
Rice the peeled, cooked russet potatoes onto a clean work surface. → Combine the riced potatoes with beaten egg, ricotta, flour, salt, and pepper, gently kneading until a soft dough forms. → Divide dough, roll into ropes, cut into 1-inch pieces, and shape with a fork or gnocchi paddle. → Boil gnocchi in salted water for 1 minute after they rise to the surface. → Toss immediately with warm marinara, pesto, or pan-fry in bacon fat until crispy.
Cooking Steps
Brief Cooking Order
Rice the peeled, cooked russet potatoes onto a clean work surface. → Combine the riced potatoes with beaten egg, ricotta, flour, salt, and pepper, gently kneading until a soft dough forms. → Divide dough, roll into ropes, cut into 1-inch pieces, and shape with a fork or gnocchi paddle. → Boil gnocchi in salted water for 1 minute after they rise to the surface. → Toss immediately with warm marinara, pesto, or pan-fry in bacon fat until crispy.
Introduction
Soft, pillowy, and tender potato gnocchi made entirely from scratch. This versatile and freezer-friendly recipe can be boiled and served with pesto, warm marinara sauce, or pan-fried in bacon fat for a crispy exterior.
Step 1
Cook the russet potatoes (baked or boiled). Once they are cool enough to handle, peel the skins off using a small paring knife.
Step 2
Cut each peeled potato into four equal pieces to prepare them for ricing.
Step 3
Press the potato pieces through a potato ricer one piece at a time onto a clean, flat work surface.
Step 4
Beat one large egg and drizzle it evenly over the riced potatoes.
Step 5
Dot small spoonfuls of the ricotta cheese over the top of the potatoes.
Ingredients List
Important Notes
Use russet potatoes for the best texture; they are starchier and hold less water.
Do not overwork or stretch the dough while kneading to keep the gnocchi light and fluffy rather than dense and chewy.
Always prepare your sauces and toppings before boiling the gnocchi because they cook extremely fast once in the water.
If freezing, make sure the gnocchi are frozen solid on the tray before bagging so they do not stick together.
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