Homemade Gnocchi

A rustic Italian potato and ricotta gnocchi with a light, tender center and a crisp, golden pan-fried finish.

Course Homemade Pasta

Cuisine Italian

Prep Time 40

Cook Time 1 10

Resting Time 15

Total Time 2 5

Servings servings

Calories 329kcal

Preheat the oven to 400°F (200°C). Prick the russet potatoes with a fork and bake for 50 to 60 minutes, or until tender. Peel while still warm, rice the potatoes, and let them cool completely.
Add the cooled riced potatoes, ricotta, Parmesan, flour, eggs, and salt to the bowl of a stand mixer fitted with a dough hook. Mix on low speed until a smooth dough forms and pulls away from the sides of the bowl.
Transfer the dough to a lightly floured surface. Divide into four equal portions and roll each portion into a rope about ¾ inch thick.
Cut each rope into bite-sized pieces. Roll each piece down the back of a fork to create ridges and press a slight indentation into the back with your thumb as it rolls off the fork.
Let the shaped gnocchi rest at room temperature for 10 to 15 minutes.
Bring a large pot of salted water to a gentle boil. Cook the gnocchi in batches until they float to the surface, then cook for 30 seconds longer. Remove with a slotted spoon and drain.
Heat the olive oil in a large skillet over medium heat. Add the boiled gnocchi in a single layer and cook, turning occasionally, until golden brown and crisp on all sides.
Toss with your favorite sauce and serve immediately.

Whole milk ricotta provides the best texture and flavor for this recipe.
Cook the gnocchi in batches to prevent overcrowding in both the boiling water and the skillet.
Uncooked, shaped gnocchi can be refrigerated for up to 1 day before cooking.
Freeze shaped, uncooked gnocchi in a single layer until firm, then transfer to a freezer-safe container or bag. Cook directly from frozen.
Leftover cooked gnocchi can be refrigerated in an airtight container for up to 3 days. Reheat in a lightly oiled skillet over medium heat until heated through and crisp again.