Homemade Potato Gnocchi is endlessly better than store-bought and they are freezer friendly. This recipe is also very versatile. We love to sauté them and serve with bacon and sour cream, or simply toss them in pesto sauce or warm marinara and parmesan cheese.
Ingredients for Potato Gnocchi
Options To Serve:
- Bacon and sour cream
- Warm Marinara Sauce garnished with Parmesan
- Pesto sauce
Wash potatoes and pierce all over with a fork. Bake the potatoes either in the instant pot, in the air fryer, or in the oven at 450˚F for 45-60 minutes until easily pierced then let rest until they are cool enough to handle. Peel potatoes and cut each one into 4 slices. Use a potato ricer to press one piece of potato at a time over a clean work surface.
Drizzle 1 beaten egg over the potatoes and dot the top of the potatoes with bits of ricotta cheese.
Mix 1 tsp salt and 1/4 tsp pepper into 1 cup flour then sift the flour mixture over the potatoes.
Use a bench scraper or your hands to mix everything together lightly then use your hands to press dough together gently. Dust work surface and dough with flour as you gently knead, roll and fold the dough. Do not over-knead or smash the dough but keep it light and fluffy. Knead just until flour is incorporated and a soft and smooth dough has formed.
Roll dough into a log and divide it into 8 pieces. Roll each piece into thin strips and cut strips into 1-inch pieces. Roll gnocchi over a floured fork or over a gnocchi paddle for a ridge pattern. Transfer formed gnocchi to a parchment-lined and flour-dusted baking sheet, keeping them in a single layer. Before cooking gnocchi, prepare your desired serving method (see below).
Cook gnocchi in 3-4 batches in salted water (1 1/2 Tbsp salt for a half pot of water). Do not overcrowd the pot and give a light stir in case they are stuck together. As soon as they start to float to the top, cook for 1 minute then immediately lift with a sieve to drain then transfer to warm sauce or finish them in a skillet. Repeat cooking the remaining batches.
How to Serve Gnocchi:
Marinara - heat some marinara sauce in a skillet and add cooked gnocchi as soon as they are cooked. Gently stir to coat.
Pesto - spread a couple of spoons of pesto onto a platter then add cooked gnocchi. Top with more pesto if desired and gently stir to combine.
Sauteed with bacon - Brown bacon in a non-stick skillet and remove bacon with a slotted spoon. Carefully add well-drained gnocchi directly into the hot oiled pan and sauté until browned on both sides (watch out for grease splatter). Transfer to a plate, sprinkle with bacon, and serve with a dollop of sour cream.