How to Make Homemade Italian Potato Gnocchi Recipe

Homemade Italian Potato Gnocchi is today’s recipe that I’m excited to share with you today. This is a recipe that I cherish, one that I learned from my dad during my childhood. Together, we would transform simple ingredients into pillowy-soft clouds of potato goodness, creating a dish that always brought smiles to our faces and warmth to our souls.

Prep Time45

Cook Time5

Total Time50

Course: Dinner, dumpling recipe, lunch

Cuisine: American, Italian

Keyword: budget recipe, dumpling recipe, easy meals

Servings: pieces, about 1 pound

Calories: 14kcal

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Kitchen Essentials

Soup Kettle

Blue Bowl

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Ingredients

2 Pounds Russet Potatoes about 2 large russets or 2-3 medium
1 Teaspoon Salt plus more for salting water
1 Large Egg beaten
1/8 Cup Ricotta Cheese Whole Milk Preferred
1 Cup All-Purpose Flour plus more for dusting

Instructions

Boil the potatoes with the skin on. Start by washing the Russet potatoes thoroughly to remove any dirt. Place them in a large pot and cover with cold water. Add a generous pinch of salt to the water. Bring the water to a boil, then reduce the heat to medium-low and simmer the potatoes until they are fork-tender, about 25-30 minutes.
2 Pounds Russet Potatoes
Once the potatoes are cooked, drain them in a colander and let them cool for a few minutes until they are cool enough to handle but still warm.
Peel the potatoes while they are still warm. Using a potato ricer or a potato masher, mash the potatoes until they are smooth and free of lumps. It's important to mash the potatoes while they're warm to prevent them from becoming gummy.
In a large mixing bowl, combine the mashed potatoes with the beaten egg, salt, and ricotta. Mix until well combined.
1 Teaspoon Salt, 1 Large Egg, 1/8 Cup Ricotta Cheese
Gradually add the flour to the potato mixture, stirring until a soft dough forms. Be careful not to overwork the dough, as this can make the gnocchi tough. The dough should be soft and slightly sticky.
1 Cup All-Purpose Flour
Shape the Gnocchi Dough. Lightly flour a clean work surface. Take a small portion of the dough and roll it into a long rope, about 1/2 inch thick. Use a knife or bench scraper to cut the rope into small pieces, about 3/4 inch long. You can leave them as is or roll them over the tines of a fork to create ridges for sauce to cling to.
Bring a large pot of salted water to a rolling boil. For boiling gnocchi, it's recommended to use a large pot of generously salted water. A good rule of thumb is to add about 1 to 2 tablespoons of salt for a standard-sized pot of water. Adjust according to your taste preferences, but be sure not to skimp on the salt, as it plays a crucial role in the overall flavor of the gnocchi.
Boil the Gnocchi. Carefully drop the gnocchi into the boiling water, working in batches if necessary to avoid overcrowding the pot. They will sink to the bottom initially. Cook the gnocchi for 2-3 minutes, or until they float to the surface. Once they float, let them cook for an additional 30 seconds to 1 minute.
Use a slotted spoon or small strainer to transfer the cooked gnocchi to a serving dish. Serve with your Favorite Sauce or Toppings.

Notes

Recipe Tips for Success

Use Russet potatoes for the best texture. Their high starch content helps create light and fluffy gnocchi.

Be careful not to overwork the dough. Mix the ingredients until just combined to avoid tough gnocchi.

Don’t use a food processor or blender to mash cooked potatoes. Gnocchi dough benefits from gentle kneading to achieve its light, pillow-like texture. Over-kneading or using a food processor result in a gummy, chewy texture, which is not ideal for gnocchi.

Achieving the perfect balance of flour and moisture is crucial. To ensure your potato gnocchi dough contains enough flour, form 4-5 gnocchi and boil them in a small pot of water. If they hold their shape, your gnocchi dough is ready.

Flour your work surface and hands lightly to prevent sticking when shaping the gnocchi. Being careful not to add too much flour.

Cook the gnocchi in batches to prevent them from sticking together in the boiling water.

Serve the gnocchi immediately with your favorite sauce, or freeze them for later use.

Either freeze or cook the gnocchi immediately after shaping it. If left out for too long, the potato in the gnocchi may begin to discolor, turning a greyish color. While this does not affect the flavor, it can impact the visual appeal of the gnocchi.

With these tips and directions, you'll be able to make delicious Homemade Italian Potato Gnocchi.

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