Gnocchi Recipe

Homemade Potato Gnocchi are soft and tender and way better than store-bought. Gnocchi is also freezer-friendly. This recipe makes a generous batch so you can freeze some for another meal.

This recipe is also very versatile. You can sautee it with butter and bacon as we did with our Pierogi, toss the gnocchi in Marinara Sauce or serve with Pesto Sauce.

We love Italian Pasta Recipes from Baked Ziti to Chicken Scampi. If you are a fan of comforting Italian dishes, this Gnocchi recipe is a must-try!

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Gnocchi Recipe

Homemade Potato Gnocchi is endlessly better than store-bought and they are freezer friendly. This recipe is also very versatile. We love to sauté them and serve with bacon and sour cream, or simply toss them in pesto sauce or warm marinara and parmesan cheese.

Prep: 45min

Total: 50min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 168 kcal, Carbohydrate 33 g, Protein 6 g, Fat 2 g, Saturated Fat 1 g, Trans Fat 1 g, Cholesterol 24 mg, Sodium 311 mg, Fiber 2 g, Sugar 1 g, unSaturated Fat 2 g, servingSize 1 serving

Ingredients:

• 2 lbs russet potatoes (4 large)
• 1 large egg (beaten)
• 1 cup all-purpose flour ((add more if potatoes were boiled and more moist) plus 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)
• Bacon and sour cream
• Warm Marinara Sauce (garnished with Parmesan)
• Pesto sauce

Instruction:

1. Wash potatoes and pierce all over with a fork. Bake the potatoes either in the instant pot, in the air fryer, or in the oven at 450˚F for 45-60 minutes 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.
2. Drizzle 1 beaten egg over the potatoes and dot the top of the potatoes with bits of ricotta cheese.
3. Mix 1 tsp salt and 1/4 tsp pepper into 1 cup flour then sift the flour mixture over the potatoes.
4. 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.
5. Roll dough into a log and divide it into 8 pieces. Roll each piece into thin strips and cut strips 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. Before cooking gnocchi, prepare your desired serving method (see below).
6. 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.

Easy Potato Gnocchi Recipe

FAQ

What kind of sauce goes well with gnocchi?

• Sage and butter sauce.
• Tomato and basil sauce.
• Gnocchi alla Sorrentina.
• Parmigiano Reggiano and Sage Cream.
• Basil Pesto.
• Pistachio Pesto.
• Summer courgette and mint pesto.
• Beef and Barolo wine ragù

What do you eat gnocchi with?

• Tomato Marinara Sauce.
• Kale Salad with Lemon Dressing.
• Italian Stuffed Tomatoes.
• Tuscan White Bean Salad.
• Garlic Mushrooms.
• Cacio e Pepe Brussels Sprouts.
• Parmesan Cookies.
• Garlic Parmesan Green Beans.

Is gnocchi healthier than normal pasta?

Is gnocchi better boiled or fried?