Potato and Ricotta Gnocchi is a deliciously soft and pillowy pasta dish that combines the rich flavors of potatoes and creamy ricotta cheese. This homemade Italian classic is easy to prepare and perfect for a comforting meal. With simple ingredients and a few easy steps, you can create restaurant-quality gnocchi in your own kitchen.
How to Make Potato and Ricotta Gnocchi?
This dish features light and airy gnocchi made from potatoes, ricotta cheese, and flour, creating a melt-in-your-mouth texture. Paired with your favorite sauce, it’s a versatile meal that can be customized to suit your taste.
Ingredients
Base Ingredients:
- 2 large russet potatoes
- 1 cup whole milk ricotta cheese
- 1 1/2 cups all-purpose flour (plus extra for dusting)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg (optional, for extra flavor)
Sauce Options:
- 2 tbsp butter and fresh sage for a classic butter sauce
- 1 cup marinara sauce for a traditional Italian touch
- 1/2 cup pesto sauce for a fresh, herby flavor
Preparation Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Step-by-Step Instructions
1: Prepare the Potatoes
- Preheat oven to 400°F (200°C).
- Scrub and dry the potatoes, then pierce them with a fork.
- Bake for 50-60 minutes until tender.
- Allow the potatoes to cool slightly, then peel and mash until smooth.
2: Make the Gnocchi Dough
- In a large bowl, combine mashed potatoes, ricotta cheese, Parmesan cheese, egg, salt, pepper, and nutmeg.
- Gradually add flour, mixing gently until a soft dough forms.
- Avoid overmixing to keep the gnocchi light and fluffy.
3: Shape the Gnocchi
- Lightly flour a clean surface and divide the dough into four portions.
- Roll each portion into a long rope about 1/2 inch thick.
- Cut the rope into bite-sized pieces and gently press each piece with a fork to create ridges.
4: Cook the Gnocchi
- Bring a large pot of salted water to a gentle boil.
- Add gnocchi in small batches and cook until they float to the surface (about 2-3 minutes).
- Remove with a slotted spoon and drain.
5: Prepare the Sauce & Serve
- In a large pan, melt butter over medium heat and add fresh sage leaves.
- Toss the cooked gnocchi in the butter sauce for 1-2 minutes.
- Alternatively, mix gnocchi with marinara or pesto sauce.
- Serve warm with extra grated Parmesan cheese.
Storage & Shelf Life
Refrigeration:
- Store cooked gnocchi in an airtight container for up to 3 days.
Freezing:
- Freeze uncooked gnocchi on a baking sheet, then transfer to a freezer bag.
- Cook directly from frozen by boiling until they float.
Serving Suggestions
Garnish
- Sprinkle with additional Parmesan cheese for extra flavor.
- Add a dash of red pepper flakes for a slight kick.
Plating
- Serve with a fresh green salad or roasted vegetables for a complete meal.
- Pair with a glass of white wine, such as Pinot Grigio, for an authentic Italian experience.
Portion Guide
- 1 person: About 1 cup of gnocchi
- 4 people: Full recipe as listed above
Allergy Guide
- Gluten-Free: Use gluten-free flour as a substitute.
- Dairy-Free: Use dairy-free ricotta and Parmesan alternatives.
This Potato and Ricotta Gnocchi recipe is a simple yet elegant dish that brings homemade Italian comfort to your table. Whether served with butter and sage, marinara, or pesto, this gnocchi is sure to be a hit!
Anna Reed is a passionate baker and self-taught cook who turned her love for food into a way of life. Growing up surrounded by the rich flavors of homemade meals, she developed a deep appreciation for traditional recipes and the art of baking from scratch. Now, she enjoys experimenting with new flavors, perfecting old-fashioned techniques, and sharing her creations with friends and neighbors who can’t resist the aroma of fresh bread or a warm pie. When she’s not in the kitchen, Anna loves visiting local markets, learning about seasonal ingredients, and finding inspiration in the simple joys of good food and great company.