Homemade Potato Gnocchi

This recipe shows you how to make soft, tender potato gnocchi from scratch using russet potatoes, ricotta cheese, and a simple flour mixture. The gnocchi can be served with pesto, marinara, or sautéed with bacon and butter. The recipe includes tips for shaping, freezing, and cooking the gnocchi for perfect results every time.

IntermediateItalianServes 6

Printable version with shopping checklist

Source Video
50m
Prep
3h 45m
Cook
33m
Cleanup
5h 8m
Total

Cost Breakdown

Total cost:$6.87
Per serving:$1.14

Critical Success Points

  • • Baking and peeling potatoes properly for fluffy texture
  • • Ricing potatoes one piece at a time to avoid lumps
  • • Adding ricotta cheese for tender gnocchi
  • • Avoiding over-kneading dough to keep gnocchi light
  • • Cooking gnocchi in batches and timing correctly to prevent overcooking
  • • Draining gnocchi well before sautéing to avoid splatter

Safety Warnings

  • • Be cautious when handling hot baked potatoes to avoid burns.
  • • When sautéing gnocchi in hot bacon fat, be careful of splattering oil.
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