Easy Potato Gnocchi Recipe
About this recipe
Homemade potato gnocchi are a delightful alternative to store-bought versions, and this recipe from Natasha's Kitchen makes it easy to whip up a batch at home. With just a few simple ingredients, you can create tender, fluffy gnocchi that can be served in various ways, from sautéed with bacon to tossed in pesto or marinara sauce.
This recipe yields enough gnocchi to feed 6-8 people, making it perfect for family dinners or meal prep. Plus, they freeze well, so you can enjoy them later without any fuss.
Ingredient notes
- 2 lbs russet potatoes is about 4 large potatoes.
- 1 cup all-purpose flour, plus more if the potatoes are too moist after boiling.
- 1 large egg should be beaten before adding to the mixture.
- 1/4 cup Ricotta cheese should be drained if there's liquid present.
Tips from Natashas Kitchen’s video
- Using russet potatoes is key for the best texture in gnocchi.
- A potato ricer is recommended for the smoothest results, but a box grater can be used if you don't have one.
- Avoid over-kneading the dough to keep it light and fluffy; just mix until combined and knead gently.
- Dust your work surface with flour to prevent sticking while rolling and cutting the dough.
Good to know
- How many servings does this gnocchi recipe make?
- This recipe yields about 6 to 8 servings.
- What should I do if my dough is too sticky?
- If the dough seems too sticky, you can dust it with more flour while kneading.
- What is the best way to shape the gnocchi?
- You can use a fork or a gnocchi paddle to shape the gnocchi, rolling them down the fork to create ridges.
- How do I know when the gnocchi are done cooking?
- Once the gnocchi float to the top of the boiling water, set a timer for one minute before draining.
No life story here — the video and the recipe are the whole point. All credit to Natashas Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Boil and prepare the russet potatoes until cooked and cool enough to handle.
- 2
Peel the skins off the potatoes using a small paring knife.
- 3
Cut each potato into four pieces to make it easier to press through a potato ricer.
- 4
Use a potato ricer to press the potatoes onto a clean work surface.
- 5
Beat one large egg and drizzle it over the pressed potatoes.
- 6
Dot 1/4 cup of ricotta cheese over the potatoes.
- 7
Combine 1 cup of flour, 1 tsp of salt, and 1/4 tsp of black pepper, then sift that over the potato mixture.
- 8
Use a bench scraper or your hands to mix the dough together gently.
- 9
Dust the work surface with flour and knead the dough lightly, avoiding over-kneading.
- 10
Roll the dough into a log and divide it into eight equal pieces.
- 11
On a floured surface, roll each piece into a long strip and cut it into one-inch pieces.
- 12
Shape the gnocchi using a fork or gnocchi paddle, then transfer them to a floured baking sheet.
- 13
Freeze the gnocchi on a floured baking sheet lined with parchment paper for two hours, then transfer to a Ziploc bag for storage.
- 14
Prepare your sauces (pesto, marinara, or sauté with bacon) while the water boils.
- 15
Boil water in a Dutch oven, adding 1.5 tablespoons of salt, and bring to a boil.
- 16
Cook the gnocchi in batches, ensuring not to overcrowd the pot, and set a timer for one minute once they float to the top.
- 17
Drain the gnocchi and sauté them in a skillet with bacon fat until browned on all sides.
Heads up — we had to guess a little:
- The quantity for the egg is inferred as '1 large egg, beaten' is a common standard for recipes.
Credit where it’s due: this recipe was transcribed from Natashas Kitchen’s original video on YouTube. Follow them there — it’s their dish.
Are you Natashas Kitchen? Claim this page or ask us to take it down. Your call, always.
