Homemade gnocchi is one of the most comforting dishes. It’s soft, fluffy, and flavorful! easily made with potato’s and you can make an endless variety of dishes with it. Learn how to make this classic Italian dish at home.
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I think many people have become intimidated by the idea of making homemade gnocchi, I know I was! I used to by gnocchi from the store and every time I wasn’t a fan o f them. The store bought gnocchi was never what I heard a gnocchi was supposed to be. Not going to lie, for a long time I avoided recipes that used gnocchi.
But one evening I wanted to create a new recipe that combined the famous zuppa Toscana and the chicken gnocchi soup from Olive Garden. I wanted to use the ingredients I had at home, I didn’t want to drive 30 minutes to a grocery store to buy gnocchi. At the age of 28 I made my first homemade gnocchi…and let me tell you I became OBSSESED! I was shocked how easy it was to make. And let me tell you, the taste was incredible!! the very next day I made more!
Ingredients
- 2 cups flour
- 3 medium russet potatoes (1.5 pounds)
- 1 tsp salt
- 8 oz Ricotta cheese
- 1 egg
How to make homemade gnocchi
Start by washing 3 russet potato’s then place them in a pot and cover with water. Bring the pot to a boil. Then turn the boil down to a simmer and cook for about 40 minutes.
Once the potatoes are cooked take it out of the water and let them cool down enough for you ta handle them. Peel the potatoes.
On a clean countertop add 2 cups of flour, with your measuring cup make a well in the middle.
Shred the potatoes on a food grater on the smallest setting.
Add the potato and 1tsp of salt to the flour. Using a bench scraper roughly combine it together. Then add the egg and ricotta cheese. Using a bench scarper mix in al the ingredients together then knead the dough for a few minutes until its smooth. ( took me 17 minutes from start to finish)
The dough will be smooth and soft yet slightly tacky. You can dust a little flour to prevent it from sticking to the table. Do not use too much additional flour, it will make the gnocchi not as fluffy.
Divide the ball of dough into 4 then roll each ball into a log that’s 1/2 inch wide. Then using the bench scraper to cut the logs into little pieces that are 3/4 inch long.
shape the homemade gnocchi
Next you will shape the gnocchi, you can either leave them as rustic pillows ( in the shape after you cut them)- which is what I mostly do. Because, I usually do not have the time to roll each piece on a fork to make the imprints.
Unless you have a gnocchi board to make things easier on you! If you don’t have a gnocchi board and still want roll the gnocchi, you can do so using a fork. Dust the fork with flour then take one gnocchi at a time and lightly press it at the top of the fork, with your finger roll the gnocchi down the fork to make the indents. Do this to each gnocchi piece.
You can also shape the homemade gnocchi by simply poking each gnocchi in the center with your fingertip and keep the shape very simple.
( I personally like to roll the gnocchi using my palm instead of my finger, which ever technique works best for you, use it! It does not change the flavor or the outcome. Just be careful to not use too much pressure, you want to roll it not squish it)
Once all of your gnocchi is cut and rolled, bring a pot of water to a rolling boil, Season the water with 1 tea spoon of salt then using a bench scraper add the homemade gnocchi into the boiling water. Mix the gnocchi immediately to prevent them from sticking to each other.
Once the gnocchi start to float to the top of the water, they are ready. This should take about 3-5 minutes.
Using a sieve take the gnocchi out, use in a dish as you’d like.
make sure to try them in this delicious sausage gnocchi soup
As many other wonderful things, homemade gnocchi was originated in Italy!
Gnocchi is made out of potato, semolina or , and egg. Simple and wholesome ingredients. You can turn homemade gnocchi into many dishes. Pair it with pesto, pasta sauce, alfredo, or butter with bacon and parm!
Save this recipe for later!
homemade gnocchi
Equipment
- bench scraper
- gnocchi board
- pot to boil potato
- Grater
Ingredients
- 2 cups flour
- 3 medium russet potato's (1.5)
- 1 tsp salt
- 8 oz full fat ricotta cheese
- 1 egg
Instructions
- Start by washing 3 russet potato’s then place them in a pot and cover with water. Bring the pot to a boil. Then turn the boil down to a simmer and cook for about 40 minutes.
- Once the potatoes are cooked take it out of the water and let them cool down enough for you ta handle them. Peel the potatoes.
- On a clean countertop add 2 cups of flour, with your measuring cup make a well in the middle.
- On a clean countertop add 2 cups of flour, with your measuring cup make a well in the middle.
- Add the potato and 1tsp of salt to the flour. Using a bench scraper roughly combine it together. Then add the egg and ricotta cheese. Using a bench scarper mix in al the ingredients together then knead the dough for a few minutes until its smooth. ( took me 17 minutes from start to finish)
- The dough will be smooth and soft yet slightly tacky. You can dust a little flour to prevent it from sticking to the table. Do not use too much additional flour, it will make the gnocchi not as fluffy.
- Divide the ball of dough into 4 then roll each ball into a log that’s 1/2 inch wide. Then using the bench scraper to cut the logs into little pieces that are 3/4 inch long.
- SHAPE THE HOMEMADE GNOCCHINext you will shape the gnocchi, you can either leave them as rustic pillows ( in the shape after you cut them)- which is what I mostly do. Because I usually dot have the time to roll each piece on a fork to make the imprints.
- Unless you have a gnocchi board to make things easier on you! If you don’t have a gnocchi board and still want roll the gnocchi, you can do so using a fork. Dust the fork with flour then take one gnocchi at a time and lightly press it at the top of the fork, with your finger roll the gnocchi down the fork to make the indents. Do this to each gnocchi piece.( I personally like to roll the gnocchi using my palm instead of my finger, which ever technique works best for you, use it! It does not change the flavor or the outcome. Just be careful to not use too much pressure, you want to roll it not squish it)You can also shape the homemade gnocchi by simply poking each gnocchi in the center with your fingertip and keep the shape very simple.
- Once all of your gnocchi is cut and rolled, bring a pot of water to a rolling boil, Season the water with 1 tea spoon of salt then using a bench scraper add the homemade gnocchi into the boiling water. Mix the gnocchi immediately to prevent them from sticking to each other.
- Once the gnocchi start to float to the top of the water, they are ready. This should take about 3-5 minutes.
- Using a sieve take the gnocchi out, use in a dish as you’d like.
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