Loading...Description
Super light, pillowy, and fluffy, and made with only 5 ingredients! You’ll never go back to store-bought gnocchi again.
Ingredients
Scale
- 2 medium russet potatoes
- 1 1/2 cups all-purpose flour
- 1/2 cup whole milk ricotta
- 1/4 cup freshly grated Parmesan
- 1 large egg
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 400°F. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Pierce the potatoes with a fork and lay them on the prepared baking sheet. Bake for 1 hour, or until the potatoes are soft. Allow to cool completely.
- Cut in half and mash the flesh in a medium dish. 1 1/2 cups of the mixture should be transferred to a large mixing bowl; toss in the flour, ricotta, Parmesan, egg, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
- Divide the dough into 6 equal pieces on a lightly floured surface. Roll each piece into an 18-inch-long, 1-inch-diameter rope, dusting with additional flour as needed to keep it from sticking. Cut each rope into 3/4-inch bite-size pieces with a sharp knife; place on a baking sheet.
- Bring a large saucepan of salted water to a boil; cook gnocchi in three batches until soft, about 4-6 minutes, turning occasionally. Drain thoroughly and place on a clean rimmed baking sheet.
Notes
To freeze, place uncooked gnocchi in a single layer on a heavily floured parchment-lined baking sheet and allow to air dry at room temperature for at least 1 hour and up to 4 hours. Place the baking sheet in the freezer for 1 hour, or until solid. Place in freezer bags.
- Category: Dinner
- Method: None
- Cuisine: Italian
Nutrition
- Serving Size: 6 servings
- Calories: 148kcal
- Sugar: 1g
- Sodium: 616mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 1g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 31mg
Keywords: homemade gnocchi recipe, easy gnocchi recipe, dinner gnocchi, gnocchi