Foolproof Italian Potato Gnocchi

Classic Italian potato gnocchi can turn out a little tough, but our recipe is foolproof, and you’ll get pasta-like pillows that turn out tender every time.

Ricotta Gnocchi
1 ½ cups Ricotta cheese

½ cup grated Parmesan cheese, fresh is best

2 eggs

1 teaspoon garlic salt

black pepper to taste

1 teaspoon fresh lemon zest

dash nutmeg

1 cup flour, about

2 cups sauce of choice*

Drain excess moisture from Ricotta using this quick method: line

plate with 4-5 layers of paper towels, spread Ricotta over paper

towels, cover with 3-4 layers paper towels and firmly press paper

towels down on Ricotta using the palms of your hands (you will

feel the moisture being absorbed by the paper towels). Remove

paper towels and place ricotta in mixing bowl (NOTE: higher fat

Ricotta may have a tendency to stick to the paper towels; use a

rubber scraper to gently scrape from the paper towels. To ensure

consistent results, weigh the Ricotta after draining; should be 8-ounces, use leftover ricotta in

another recipe. If you do not have kitchen scales or choose not to weigh drained ricotta, continue

with recipe.

Prepare sauce of choice; keep hot while preparing gnocchi.

Mix together the well drained ricotta, parmesan cheese, eggs, garlic salt, black pepper, lemon zest

and nutmeg. Stir in about ¾-cup flour; then, usually a spatula, gradually knead in enough more

flour to create a sticky dough that can be formed into a ball. Place dough on a floured work

surface. Share into a rectangle and cut into 4 pieces. Roll each piece into a thick rope, cut each

rope in half and roll into a ½-inch thick rope. Cut rope into 1-inch pieces. Place gnocchi on lightly

floured baking sheet (NOTE: gnocchi may be frozen at this stage and cooked later from the frozen


Bring a large pot of water to a boil. If pot is small, cook gnocchi in batches to prevent overcrowding

in the pot. Drop gnocchi in boiling water and gently stir to ensure they are not sticking to the

bottom of the pan nor to each other. Cook in boiling water 2-3 minutes or until gnocchi are cooked

through and float on the surface for a good minute. (NOTE: Frozen gnocchi will take about 5

minutes to cook) Using a strainer or slotted spoon, scoop gnocchi from boiling water and add to

warm sauce of choice, or drizzle with olive oil and sprinkle with grated parmesan cheese.

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