POTATO-RICOTTA GNOCCHI
Potato gnocchi are simple to make from scratch, but light-as-air results require a few secrets: use russets for a floury (not waxy) texture, then bake the spuds instead of boiling them. For even more fluff, spoon a little ricotta into the dough. While you roll, simmer the creamy tomato sauce to serve them with and dinner will be ready in no time.
Provided by Lauryn Tyrell
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 1h45m
Yield Serves 4
Number Of Ingredients 8
Steps:
- 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.
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Mr Azizul Islam
[email protected]I love the way these gnocchi hold their shape when cooked.
Draw SO Kool
[email protected]These gnocchi were a bit too salty for my taste, but they were still edible.
Milan Bomjan
[email protected]I've made this recipe several times and it always turns out great! It's a family favorite.
Arbab Muhammad Ali
[email protected]These gnocchi were a bit too dense for my taste, but they were still pretty good.
Prince Gibbons
[email protected]I love the texture of these gnocchi. They're so light and fluffy!
Voicer Amdadul Ten
[email protected]These gnocchi were delicious! I made them for my family and they loved them.
Anthony Aklasu
[email protected]My gnocchi didn't turn out as light and fluffy as I expected. I think I might have overcooked them.
Yogesh Dhami
[email protected]These gnocchi were a bit bland. I think I will try adding some more herbs and spices next time.
Michelle Burwell
[email protected]I've never made gnocchi before, but this recipe made it so easy! The gnocchi turned out great, and I will definitely be making them again.
John Hill
[email protected]I followed the recipe exactly and the gnocchi turned out perfect! They were light and fluffy, and the sauce was delicious.
Bebe khan Bebe Khan
[email protected]These gnocchi were a bit too dense for my taste, but they were still pretty good.
Doll Queen
[email protected]So easy to make and so delicious! I will definitely be making these again.
Danielle Fisher
[email protected]These gnocchi were delicious! I made them for a party and they were a huge hit. Everyone loved them.
KOKIN Uddin
[email protected]I love gnocchi, and this recipe did not disappoint! The ricotta gave them a really nice flavor and texture. I will definitely be making these again.
Charity Mio2k
[email protected]These gnocchi were a bit denser than I expected, but still very tasty. I think I might try adding a little more ricotta next time to make them lighter.
Money ONMA
[email protected]I've made gnocchi a few times before, but this recipe was by far the easiest and most successful. The dough came together perfectly, and the gnocchi cooked up beautifully. I will definitely be making this recipe again!
Wedi Khan
[email protected]These gnocchi were a delightful surprise! The ricotta made them so light and fluffy, and the potato gave them a nice chewy texture. I served them with a simple tomato sauce and Parmesan cheese, and they were absolutely delicious.