Easy Potato Gnocchi Recipe

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: cauliflower

Sweet potatoes add nutrients while cauliflower reduces carbs.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free and adds umami flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats and a distinct flavor.

egg

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal is a vegan alternative that binds ingredients.

Start with 4 large cooked russet potatoes or about 2 pounds.

Peel the skins off the potatoes using a small paring knife once they are cool enough to handle.

Cut each potato into four pieces to make it easier to press through a potato ricer.

Use a potato ricer to press each piece of potato onto a clean work surface.

Beat one large egg and drizzle it over the riced potatoes.

Dot 1/4 cup of ricotta cheese over the potatoes.

Combine 1 cup of flour, 1 teaspoon of salt, and 1/4 teaspoon of black pepper, then sift that over the potato mixture.

Use a bench scraper to mix everything together, then use your hands to gently press the dough together.

Dust the work surface with flour and knead the dough gently, avoiding over-kneading.

Roll the dough into a log and divide it into eight equal pieces.

On a lightly floured surface, roll each piece into a long strip and cut it into one-inch pieces.

Shape the gnocchi using a floured fork or gnocchi paddle, then transfer them to a floured baking sheet, keeping them spaced apart.

To freeze gnocchi, place them on a floured baking sheet lined with parchment paper and freeze for two hours before transferring to a Ziploc bag.

Prepare your sauces before boiling the gnocchi: pesto, marinara, or sautéing with bacon.

Brown bacon in a nonstick skillet, then transfer to a plate, leaving some fat in the skillet.

Fill a five-and-a-half-quart Dutch oven halfway with water and add 1.5 tablespoons of salt, then bring to a boil.

Scoop the gnocchi into the boiling water, cooking them in about four batches to avoid overcrowding.

Set a timer for one minute once the gnocchi start to float, then lift them with a sieve to drain.

Transfer the drained gnocchi to the hot skillet with bacon fat and sauté until browned on all sides.

For the marinara sauce, heat it in the skillet while boiling the second batch of gnocchi, then transfer them directly into the sauce and stir gently to combine.

Serve the gnocchi topped with Parmesan cheese, or over pesto sauce, adding more pesto on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens