Knuckle-down and get ready to make some gnocchi!
Gnocchi is an Italian dumpling that has been enjoyed by many for centuries. These small, thick, and soft potato dumplings can be made with flour, semolina, or a combination of both. From the Italian words nocchio and nocca, which mean “knot in wood” and “knuckle” respectively, gnocchi is the perfect food to “knuckle-down” and get ready to make. So grab some ingredients, roll up your sleeves, and get ready to make some delicious homemade potato dumplings! Gnocchi’s plump, pillowy texture and mild, delicate flavor make them perfect for rich, hearty sauces. Meat sauces are a fantastic match, but butter and cream-based sauces work well, too.
These are a beloved Italian potato dumpling that have been enjoyed for centuries. The origins of these date back to Roman times, when they were made with just water and flour. From there, gnocchi made its way to medieval Italy and the recipe was eventually adapted to include potatoes.
Gnocchi has become a popular dish around the world, often served in restaurants and households alike. It is often topped with butter, herbs, pesto, or tomato sauce. Some variations may even include spinach, ham, bacon, and other ingredients. Get your own Gnocchi Board!
Today, these are widely available in supermarkets and can also be found in many different shapes and sizes. There are even gluten-free versions of gnocchi now available for those who are intolerant to wheat. No matter what shape or form it takes, gnocchi remains a delicious and satisfying dish that is sure to please everyone at the dinner table.
Serve this great recipe with some homemade French Bread or Garlic Bread.
PrintGnocchi
The word gnocchi may be derived from the Italian word nocchio, meaning a knot in wood, or from nocca, meaning knuckle. Gnocchi’s plump, pillowy texture and mild, delicate flavor make them perfect for rich, hearty sauces. Meat sauces are a fantastic match, but butter and cream-based sauces work well, too.
- Prep Time: 1:00
- Cook Time: 1:30
- Total Time: 2:30
- Yield: 6 1x
- Category: Dinner
- Method: Oven / Stove Top
- Cuisine: Italian
Ingredients
- 2 medium russet potatoes
- 1 1/2 cups all-purpose flour
- 1/2 cup whole milk ricotta
- 1/4 cup freshly grated Parmesan
- 1 large egg
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Pierce potatoes with a fork; place potatoes onto the prepared baking sheet. Place into oven and bake until tender, about 1 hour. Let cool completely.
- Cut in half; scoop flesh into a medium bowl and mash. Transfer 1 1/2 cups to a large bowl; stir in flour, ricotta, Parmesan, egg, 3/4 teaspoon salt and 1/4 teaspoon pepper.
- Working on a lightly floured surface, divide dough into 6 equal pieces. Roll each piece into an 18-inch long rope, about 1-inch in diameter, sprinkling with additional flour as needed to prevent sticking. Using a sharp knife, cut each rope into 3/4-inch bite-size pieces; transfer to baking sheet.*
- Bring a large pot of salted water to a boil; working in 3 batches, cook gnocchi until tender, stirring occasionally, about 4-6 minutes. Drain well and transfer to clean rimmed baking sheet.
Notes
- *To freeze, place uncooked gnocchi in a single layer on a heavily floured parchment-lined baking sheet, letting them air dry at room temperature for at least 1 hour, up to 4 hours. Transfer baking sheet to the freezer until solid, about 1 hour. Transfer to freezer bags.
- Cook frozen gnocchi in boiling water in two batches. Frozen gnocchi causes the temperature of the cooking water to drop, so they’ll fall apart before the water returns to a boil if there are too many in the pot. Don’t refrigerate fresh gnocchi for more than two or three hours, as they tend to ooze water and become soggy.
Nutrition
- Serving Size: 6