Homemade Gnocchi

• portions: 4 servings
• temps actif: 1 hour
• temps total: 1 hour 10 minutes

Ingrédients

4 russet potatoes (2 1/2 lbs)

2 1/2 cups flour + 1/2 cup extra for work surfaces as needed (we use DeLallo Tipo 00 flour)

1 cup ricotta cheese

1 egg

1 heaping teaspoon salt

Instructions

Cook Potatoes

Add potatoes to a pot. Cover with water and bring to a boil. Cook for about 20 minutes. Remove from water and let cool on towels to absorb excess moisture.

Peel and Grate Potatoes:

Remove the peels. Grate potatoes finely using a box grater (or, ideally, a potato ricer).

Mix Dough

Mound potatoes on a clean work surface. Add flour, then ricotta, then egg, then salt. Whisk with a fork, starting in the center and working your way out. It will get crumbly.

Knead Dough

Use your hands to gently bring the mixture together into a smooth dough. Don’t overmix it and don’t overflour it!

Gnocchify:

Form into a loaf. Cut the loaf into slices. Roll each slice into a rope. Cut rope into small pieces.

Boil:

Dust the small pieces with flour to prevent sticking. Working in batches, add the gnocchi to a pot of boiling water. When they rise to the top, remove with a slotted spoon. I usually put em in a bowl and toss with a little olive oil to prevent sticking.

Serve with sauce!

Nutrition

• Calories: 386
• Lipides Totaux: 6.8 g
• Lipides Saturés: 3.8 g
• Acides Gras Trans: 0 g
• Cholestérol: 52.1 mg
• Sodium: 442.3 mg
• Glucides Totaux: 66.7 g
• Fibres Diététiques: 3.3 g
• Sucres Totaux: 1.2 g
• Protéines: 14.1 g