I love gnocchi! I always have. This year I decided I would learn how to make it. So I have. I started with potato gnocchi, as it is the most common. I made that 2 times and it was delicious. This week I made Ricotta Gnocchi, again an idea form Kitchen Nostalgia. I must say, I’m sold. The texture of the potato gnocchi is very dumpling like while the ricotta is more like a noodle. It is slightly more dense and very very smooth. I am not sure that I can say I like one over the other, but I can say that the ricotta batch was faster to make! I want to share both recipes with you, because they are both wonderful.
Mashed Potato Gnocchi
- 2 cups cold mashed potatoes (mashed but not seasoned)
- 1 cup all-purpose flour
- 1 egg, beaten
- 3/4 tsp salt
- Boil, mash, and refrigerate your potatoes until cold. Do not season or use butter to mash. Any amount of leftover mashed potatoes work well, too. Just make sure it is 2 parts potato to 1 part egg and 1 part flour.
- Place half of your flour onto your work surface.
- Dump mashed potatoes onto flour,
- Form a well in the potatoes and pour the egg into it. Add salt.
- Pour 1/2 cup of the remaining flour on top.
- Work egg, salt, and flour into potato.
- Once incorporated, knead gently for 2 minutes. Do not over knead. Potato can become too starchy and make the dough overly sticky.
- Add more flour ( 1/2 to 1 cup more) if too sticky.
- Divide into workable pieces and roll into 3/4 inch rope. Cut rope into 3/4 inch to 1 inch lengths.
- Shape gnocchi using the back of a fork to get the ridges or simply make a thumb dent. The slight texture insures that the sauce you serve with the gnocchi does not just slide off the dumplings.
- Boil and serve.
NOTE: To freeze, place on cookie sheet and freeze individually so they won’t stick together. They keep well for 1 to 2 months.
- 8 oz ricotta cheese
- 3/4 cup all-purpose flour
- 1 large egg
- 1 oz grated Parmesan cheese (optional)
- a pinch each: nutmeg,slat, pepper
- In a large bowl, mix all ingredients together to form a soft, moist dough.
- Transfer the mixture out onto a floured surface and knead for 3 minutes.
- Roll the dough into a rope and cut into 1 inch pieces.
- Cook gnocchi in a large pot of salted water for 4-7 minutes or until the gnocchi rises to the surface.
NOTE: This gnocchi is heavier than potato gnocchi so you do not need to shape them, just slice for the rope and they will hold their shape.