Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 302kcal 15%
Fat 3g 4%
Saturated Fat 1g 5%
Carbohydrates 59g 19%
Fiber 3g 12%
Sugar 3g 6%
Protein 9g 18%
Cholesterol 35mg 11%
Sodium 301mg 12%

Percent Daily Values are based on a 2,000 calorie diet.

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Homemade Gnocchi

Name: Homemade Gnocchi
Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Yield: 4
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

Prep 1h

Cook 10m

Total 1h 10m

This homemade gnocchi recipe combines fluffy potato, creamy ricotta cheese, and perfectly seasoned flour for a pillowy pasta dish that's simple to make and totally satisfying. With just a few ingredients and a little love, you can create a delicious Italian meal right in your own kitchen.

Homemade Gnocchi

Gnocchi Recipe

Easy Gnocchi Recipe

Ingredients

4 servings

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

Steps

View steps on pinchofyum.com or by saving the recipe to your personal library.

Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 302kcal 15%
Fat 3g 4%
Saturated Fat 1g 5%
Carbohydrates 59g 19%
Fiber 3g 12%
Sugar 3g 6%
Protein 9g 18%
Cholesterol 35mg 11%
Sodium 301mg 12%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

If grated potatoes look watery, place them on a clean towel or on paper bags to absorb the moisture. Keep in mind that potatoes do start to turn brown (oxidize) as they sit out, so don’t do this step TOO far ahead of time.

You can also add fork indentations to your gnocchi which gives them a fun texture and helps the sauce stick to them better. Just gently press the fork into the uncooked gnocchi pieces before boiling.

The best time to add flour is at the beginning and end. Don’t add too much flour while kneading, otherwise it will be tough.

Boil the gnocchi within 30-45 minutes of cutting it up, otherwise they will all stick together (BEEN THERE).

Shake off excess flour before boiling for best results!