Rating: 3.37 stars
59 Ratings
  • 5 star values: 9
  • 4 star values: 19
  • 3 star values: 19
  • 2 star values: 9
  • 1 star values: 3
  • 59 Ratings

Potato gnocchi are simple to make from scratch, but light-as-air results require a few secrets: use russets for a floury (not waxy) texture, then bake the spuds instead of boiling them. For even more fluff, spoon a little ricotta into the dough. While you roll, simmer the creamy tomato sauce to serve them with and dinner will be ready in no time.

Martha Stewart Living, March 2021

Gallery

Credit: Chris Simpson

Recipe Summary

prep:
30 mins
total:
1 hr 45 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Prick potatoes all over with a fork (for even cooking, choose spuds that are all about the same size). Place on center rack and roast until soft and easily pierced with a knife, about 1 hour. (Roasting instead of boiling prevents too much moisture in the dough.) When cool enough to handle but still warm, halve and scoop out insides, discarding skins.

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  • Pass through a ricer or food mill onto a baking sheet (this produces a lighter consistency than a masher or fork can); you should have about 2 1/2 cups. Let cool completely, about 20 minutes.

  • Using your hands, mound potatoes on sheet; make a well in center and add ricotta. Sprinkle everything with salt, nutmeg, and flour. Working from outside edges in, use a fork or your fingers to incorporate flour and ricotta into potatoes to form a dough. Knead, adding more flour if needed, 1 tablespoon at a time, until dough is soft, smooth, and slightly tacky (but no longer sticky), about 2 minutes.

  • To test dough, pinch a small piece off and roll it into a rope; if it doesn't hold together, knead a few more times. Transfer to a clean work surface and divide into 6 pieces. Roll each into a rope about 3/4 inch thick. Lightly dust ropes with flour, to prevent sticking when cutting. Using a bench scraper or sharp knife, cut each rope crosswise into 1/2-inch "pillows." Transfer to a lightly floured baking sheet.

  • Heat tomato sauce in a large skillet over medium-low. Meanwhile, cook gnocchi in a large pot of generously salted boiling water until they puff up and float to top, about 2 minutes. Cook 1 minute more, then use a spider or large slotted spoon to transfer directly to skillet.

  • Simmer, gently tossing a few times, until sauce evenly clings to gnocchi, about 30 seconds. Remove from heat; toss with Parmigiano-Reggiano and a few spoonfuls of pasta water (for silkiness). Season to taste and serve, topped with more Parmigiano and basil.

Cook's Notes

If you do not have a ricer or food mill, you can grate the potato on the large holes of a cheese grater, though it will give the dumplings a rougher texture.

Freeze shaped gnocchi on a lightly floured baking sheet lined with parchment, then transfer them to a resealable plastic bag. They can be cooked straight from the freezer—it'll just take them an extra minute to rise to the top.

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Reviews

59 Ratings
  • 5 star values: 9
  • 4 star values: 19
  • 3 star values: 19
  • 2 star values: 9
  • 1 star values: 3