Homemade Gnocchi

• servings: 4 servings
• active time: 1 hour
• total time: 1 hour 10 minutes

Ingredients

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

Directions

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
• Total Fat: 6.8 g
• Saturated Fat: 3.8 g
• Trans Fat: 0 g
• Cholesterol: 52.1 mg
• Sodium: 442.3 mg
• Total Carbohydrate: 66.7 g
• Dietary Fiber: 3.3 g
• Total Sugars: 1.2 g
• Protein: 14.1 g