Homemade Gnocchi Recipe

Scribbled Underline

Homemade Gnocchi Recipe

Scribbled Underline

Ingredients needed:

Russet potatoes

all-purpose flour

salt

eggs

Peel two pounds of potatoes and cut in half. Bring to a boil in a pot of salted water and cook until softened all the way through when pricked with a fork.

Step 1:

Drain potatoes and allow to cool until you are able to handle. Squeeze the cooked potato chunks through a ricer to make completely smooth potato mash.

Step 2:

Mound the potatoes and form a deep well in the center. Whisk together egg, ricotta, and salt in a small bowl and then pour into the well in the potatoes.

Step 3:

Use your hands to mix the potato and egg mixture together until combined.

Step 4:

Scoop up the potato mixture and dump 1 cup of flour onto the work surface. Place the potato mixture on top of the flour.

Step 5:

Use your hands again to work the flour into the potatoes, just enough to form a smooth and soft dough. The mixture should be soft and not overly sticky. Work the dough just enough that it is not longer sticky and feels just a bit pliable.

Step 6:

Shape the dough into a ball and cut into 8 equal pieces.

Step 7:

On a floured surface, roll out each piece of dough into a rope until it is about the thickness of your finger.

Step 8:

Cut the rope into even pieces about ¾” wide.

Step 9:

Press a fork against each piece to indent and wrap the piece of dough in half, fork indents on the outside, to form the gnocchi.

Step 10:

Spread gnocchi in a single layer on a parchment lined baking sheet and place in the freezer or cook immediately in a pot of salted, boiling water.

Step 11:

Cook gnocchi a handful at a time. They will float to the top of the water when they are done cooking (about 2-3 minutes). Lift from the boiling water to drain.

Step 12:

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