35.3 ounces (1 kg) of boiled potatoes (potato leftovers are the best), cooled down
2 free-range eggs
½ cup (125 g) of full fat Ricotta
1 and ¼ cups (150 g) of all-purpose flour
2 and ½ teaspoons (15 g) of sea salt
semolina or rice flour, to flour the countertop
If you do not have any leftover baked or boiled potatoes
- The day before day, boil (or cook in a pressure cooker) the potatoes with their skin on, until soft and nicely cooked.
- Reserve overnight in the fridge.
Otherwise, continue with the recipe
- Peel the potato skin.
- Using a potato ricer or a food mill, mash the potatoes into a large mixing bowl.
- Add the eggs, ricotta cheese, salt, and sift the flour
- Gently combine the ingredients with your hands without overworking the preparation (if you have a stand mixer, use the flat beater).
- Flour the countertop with semolina or rice flour and transfer the gnocchi dough.
- Cut the dough into 4 equal pieces and gently roll each piece of dough into a sausage about 1.2 inches (3 cm) thick. Feel free to sprinkle extra semolina/rice flour if the dough becomes too sticky.
- Slice the sausage-shaped dough into 3/4 inch (2 cm ) squares.
- At this stage, you can either leave the gnocchi as is.
OR you can use the traditional gnocchi technique:
- Roll each gnocchi square into a small ball.
- Press each ball of dough on the back of a fork while rolling them gently with your thumb. If you have a wooden gnocchi board, use the same technique.
- Repeat until all the gnocchi are done.
Boil the gnocchi
- Bring a large pot of well-salted water to a rolling boil.
- Add the gnocchi and let them cook until they come up to the surface. Remove them from the pot using a skimming ladle.
- You can either add the gnocchi as is to the sauce of your choice or pan-fry them with a mix of extra-virgin olive oil and butter for extra crispiness.
- For an indulgent version of this gnocchi, check out our Crispy Gnocchi with Morel and White Wine Sauce recipe! For a fresher summery version, enjoy these gnocchi with pesto.
- The secret of gnocchi making is to manipulate the dough very gently: minimum intervention is the best way to keep your gnocchi light and fluffy. Avoid overworking the dough while combining the ingredients.
- I recommend boiling the gnocchi in different batches in order not overcrowd the pot.
- Gnocchi cook quickly, as soon as they come floating back to the surface, they are done! Don’t leave them longer in the pot.
- Prep Time: 60
- Cook Time: 10
- Category: pasta
- Cuisine: Italian
- Diet: Vegetarian
- Serving Size:
- Calories: 353
- Sugar: 3 g
- Sodium: 1028.1 mg
- Fat: 3.6 g
- Carbohydrates: 68.2 g
- Protein: 11.3 g
- Cholesterol: 65.1 mg
Keywords: homemade gnocchi, ricotta gnocchi