Homemade Gnocchi #dinner #lunch

Homemade Gnocchi #dinner #lunch

Natively constructed Gnocchi! Begin making your absolute best new Italian at home. Serve it for supper with sauces and fixings and you have a gathering!

Today we are talking HOW TO MAKE HOMEMADE GNOCCHI… party style. Since new custom made Italian food is best when made with companions and wine and unnecessary chuckling.

In 2016, I concluded the time had come to get more gnocchi in my life. So I gathered together my supper club, and normally they all appeared with hand crafted sauces, toppings, cheeses, and a readiness to roll those small amounts of potato batter with me.


Homemade Gnocchi #dinner #lunch


  • 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


  1. 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.
  2. Peel and Grate Potatoes: Remove the peels. Grate potatoes finely using a box grater (or, ideally, a potato ricer).
  3. 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.
  4. Knead Dough: Use your hands to gently bring the mixture together into a smooth dough. Don’t overmix it and don’t overflour it!
  5. Gnocchify: Form into a loaf. Cut the loaf into slices. Roll each slice into a rope. Cut rope into small pieces.
  6. 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.
  7. Serve: Serve with sauce!

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