Ricotta Gnocchi


  • 5 extra large potatoes
  • 2.5 cups flour
  • 1 Tbsp salt
  • 1 teaspoon pepper
  • 2 eggs
  • 1 cup ricotta cheese

Boil potatoes (skin still on and whole) until fork tender. In a large bowl mix the remaining ingredients. Don’t over mix, doesn’t have to be completely combined.

Cool the cooked so you can touch them and use hands to peel. Use a masher or ricer to break the potatoes down so there are no lumps. Add the ricotta and flour mixture.

Using your hands combined all the ingredients together. Don’t mix too long, a few minutes should be enough, because you want the mixture to stay light and fluffy.

Spread plenty of flour on the counter and roll a large handful of the mixture into a long rope about the thickness of a hotdog. If the rope gets to long just cut it into more manageable sizes. When it is the right thickness cut into inch long pieces.

Use your thumb and forefinger to pinch the gnocchi into pillows.

Put aside until ready to cook. Cook in boiling water until the gnocci rise to the surface. Remove immediately.

(Note: pre-cooked gnocchi can be frozen. We froze half of this mixture).

  1. glyn50 says:

    I am going to try this with a mixture of oat and rice flour. I’ll let you know how it turns out!

  2. Betsy says:

    You make it sound so easy. I’ve always wanted to make homemade gnocchi and I can’t wait to try this recipe. Thanks for visiting my blog and letting me find yours!

  3. gracesufficient says:

    Awesome! I’ve been wanting to learn how to make these! The store bought ones just don’t look so great, I can’t wait to try! Thank you 🙂

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