Homemade Gnocchi
Prep
1h
·
Cook
10m
·
Total
1h 10m
About This Recipe
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.
Ingredients
(Servings:
4)
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Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories302kcal15%
-
Fat3g4%
-
Saturated Fat1g5%
-
Carbohydrates59g19%
-
Fiber3g12%
-
Sugar3g6%
-
Protein9g18%
-
Cholesterol35mg11%
-
Sodium301mg12%
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!
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!
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