Homemade Potato Gnocchi

Ingredients

• 4 large Russet potatoes (Baked and peeled, about 2 pounds total)
• 1 large Large egg (Beaten)
• 1/4 cup Ricotta cheese (Dot small pieces over potatoes)
• 1 cup All-purpose flour (Plus extra for dusting and kneading)
• 1 teaspoon Salt (For dough)
• 1/4 teaspoon Black pepper (Freshly ground preferred)
• 1.5 tablespoons Salt (For boiling water)
• 4 slices Bacon (For sautéing and topping (optional))
• 2 tablespoons Butter (For sautéing gnocchi with bacon)
• To taste Parmesan cheese (For serving with marinara or pesto)

Instructions

1. Bake and prepare potatoes

   Bake 4 large russet potatoes until tender (about 45-60 minutes at 200°C or use Instant Pot method for faster cooking). Once cool enough to handle, peel the skins off using a small paring knife.

   Time: PT1H

   Temperature: 200°C

2. Rice the potatoes

   Cut each peeled potato into 4 pieces. Using a potato ricer, press one piece at a time through onto a clean work surface. Avoid adding more than one piece at a time to prevent difficulty pressing.

   Time: PT10M

3. Add egg and ricotta

   Beat one large egg and drizzle over the riced potatoes. Dot 1/4 cup ricotta cheese over the potatoes in small pieces.

   Time: PT5M

4. Add dry ingredients

   Sift together 1 cup all-purpose flour, 1 teaspoon salt, and 1/4 teaspoon black pepper over the potato mixture.

   Time: PT3M

5. Mix and knead dough

   Using a bench scraper or hands, lightly mix the ingredients together. Then gently press and fold the dough to bring it together, dusting the work surface with flour as needed. Avoid over-kneading or stretching the dough to keep it light and fluffy. Add more flour if dough is too sticky until smooth and soft.

   Time: PT12M

6. Shape the gnocchi dough

   Roll the dough into a log shape and divide into 8 equal pieces. On a lightly floured surface, roll each piece into a long strip. Cut each strip into 1-inch pieces.

   Time: PT10M

7. Form gnocchi shapes

   Using a floured fork or gnocchi paddle, roll each piece of dough down the fork with your thumb to create ridges, then push it off the fork. Transfer shaped gnocchi to a floured baking sheet, spacing them to prevent sticking.

   Time: PT10M

8. Freeze gnocchi (optional)

   Place gnocchi on a parchment-lined, floured baking sheet and freeze for 2 hours. Once frozen, transfer to a Ziploc bag for storage. Boil directly from frozen when ready to cook.

   Time: PT2H

9. Prepare sauces and bacon

   Prepare your choice of sauce: pesto (homemade or store-bought), marinara (homemade recommended), or sauté bacon in a nonstick skillet until browned. Reserve bacon on a plate and keep some bacon fat in the skillet for sautéing gnocchi.

   Time: PT15M

10. Boil gnocchi

    Fill a large pot or Dutch oven halfway with water and add 1.5 tablespoons salt. Bring to a rolling boil. Add gnocchi in batches (do not overcrowd). When gnocchi float to the surface, set a timer for 1 minute, then remove with a sieve or slotted spoon and drain well.

    Time: PT15M

11. Finish gnocchi with chosen sauce

    For bacon: sauté boiled gnocchi in reserved bacon fat and butter over medium heat until golden on all sides. Serve topped with reserved bacon and optional sour cream. For marinara: warm marinara sauce in skillet, then add boiled gnocchi and gently stir to coat. Serve topped with Parmesan cheese. For pesto: toss boiled gnocchi with pesto sauce and serve immediately.

    Time: PT15M

Nutrition Facts

Calories

280

Protein

7g

Carbohydrates

50g

Fat

3g

Fiber

3g

Ingredient Substitutions

• Instead of Russet potatoes: Yukon Gold potatoes (less starchy, may affect texture)
• Instead of Large egg: Egg substitute (may affect texture)
• Instead of Ricotta cheese: Mascarpone cheese, cream cheese (less traditional)
• Instead of All-purpose flour: 00 flour, bread flour (may affect tenderness)
• Instead of Salt: Kosher salt, sea salt
• Instead of Black pepper: White pepper
• Instead of Salt: Kosher salt, sea salt
• Instead of Bacon: Pancetta, prosciutto
• Instead of Butter: Olive oil, ghee
• Instead of Parmesan cheese: Pecorino Romano

Equipment Needed

• Potato ricer
• Small paring knife
• Bench scraper
• Floured baking sheet
• Fork or gnocchi paddle (optional)
• Large pot or Dutch oven
• Sieve or slotted spoon
• Nonstick skillet

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Use a potato ricer for the lightest, fluffiest gnocchi texture.
• Add ricotta cheese to the dough for extra tenderness and softness.
• Avoid overworking the dough to prevent tough gnocchi.
• Cook gnocchi in small batches to prevent sticking and ensure even cooking.
• Shape gnocchi with a floured fork to create ridges that hold sauce well.

Troubleshooting

Storage

Refrigerator: Store cooked gnocchi in an airtight container for up to 2 days.

Freezer: Freeze uncooked gnocchi on a baking sheet for 2 hours, then transfer to a sealed bag for up to 1 month.

Room temperature: Not recommended to store gnocchi at room temperature due to potato content.

Make-Ahead Tips

• Gnocchi dough can be shaped and frozen before cooking.
• Sauces can be prepared in advance and reheated when ready to serve.