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59 Ratings
5 star values:
9
4 star values:
19
3 star values:
19
2 star values:
9
1 star values:
3
Back to Potato-Ricotta Gnocchi
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Potato-Ricotta Gnocchi
Credit:
Chris Simpson
Recipe Summary
prep: 30 mins
total: 1 hr 45 mins
Yield: Serves 4
Ingredients
Ingredient Checklist
1 3/4 pounds russet potatoes (3 to 5, depending on size), scrubbed
1/4 cup full-fat ricotta (2 ounces)
1 1/2 teaspoons kosher salt (we use Diamond Crystal), plus more for serving
Pinch of freshly grated nutmeg
2/3 cup unbleached all-purpose flour, plus more as needed and for dusting
1 1/2 cups Creamy Tomato Sauce
1 ounce Parmigiano-Reggiano, grated (1/2 cup), plus more for serving
Freshly ground pepper and fresh basil leaves, for serving
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.
Gallery
Potato-Ricotta Gnocchi
Credit:
Chris Simpson
Recipe Summary
prep: 30 mins
total: 1 hr 45 mins
Yield: Serves 4
Gallery
Potato-Ricotta Gnocchi
Credit:
Chris Simpson
Potato-Ricotta Gnocchi
Credit:
Chris Simpson
Potato-Ricotta Gnocchi
Recipe Summary
prep: 30 mins
total: 1 hr 45 mins
Yield: Serves 4
Recipe Summary
prep: 30 mins
total: 1 hr 45 mins
Yield: Serves 4
prep: 30 mins
total: 1 hr 45 mins
prep:
30 mins
total:
1 hr 45 mins
Yield: Serves 4
Serves 4
Ingredients
Ingredients
- 1 3/4 pounds russet potatoes (3 to 5, depending on size), scrubbed
- 1/4 cup full-fat ricotta (2 ounces)
- 1 1/2 teaspoons kosher salt (we use Diamond Crystal), plus more for serving
- Pinch of freshly grated nutmeg
- 2/3 cup unbleached all-purpose flour, plus more as needed and for dusting
- 1 1/2 cups Creamy Tomato Sauce
- 1 ounce Parmigiano-Reggiano, grated (1/2 cup), plus more for serving
- Freshly ground pepper and fresh basil leaves, for serving
Directions
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.
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.
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.
Reviews
Add Rating & Review
59 Ratings
5 star values:
9
4 star values:
19
3 star values:
19
2 star values:
9
1 star values:
3
Reviews
Add Rating & Review
59 Ratings
5 star values:
9
4 star values:
19
3 star values:
19
2 star values:
9
1 star values:
3
Add Rating & Review
59 Ratings
5 star values:
9
4 star values:
19
3 star values:
19
2 star values:
9
1 star values:
3
59 Ratings
5 star values:
9
4 star values:
19
3 star values:
19
2 star values:
9
1 star values:
3
59 Ratings
5 star values:
9
4 star values:
19
3 star values:
19
2 star values:
9
1 star values:
3
- 5 star values:
- 9
- 4 star values:
- 19
- 3 star values:
- 19
- 2 star values:
- 9
- 1 star values:
- 3
All Reviews for Potato-Ricotta Gnocchi
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Potato-Ricotta Gnocchi
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
