Real Recipes From Real Home Cooks ®

potato gnocchi

Recipe by
Francine Lizotte
Surrey South, BC

These little potato pillows are tender and tasty! This easy recipe turns your leftover potatoes into a delicious meal that everyone will enjoy!

yield 80 -100 gnocchi
prep time 30 Min
cook time 40 Min
method Stove Top

Ingredients For potato gnocchi

  • 2 c
    mashed potatoes
  • 1 lg
    free-run egg yolk
  • 1/2 c
    ricotta cheese, drained
  • 3/4 c
    unbleached all-purpose flour mixed with 1/2 tsp. salt, plus more for dusting and kneading
  • 1 Tbsp
    olive oil
  • 1/3 c
    red onions, finely chopped
  • 2 lg
    cloves garlic, pressed
  • 1/4 tsp
    red pepper flakes, or more to taste
  • 1 can
    (28 oz.) san marzano whole tomatoes, crushed
  • 1 tsp
    italian seasoning
  • 1/2 c
    ricotta cheese, drained
  • 1/4 c
    35% heavy cream
  • grated parmesan cheese, such as grana padano, for garnish

How To Make potato gnocchi

  • 1
    Line a plate with paper towels and spread ricotta cheese evenly. Place another paper towel on top and pat down to absorb excess moisture. Remove the paper and scrape cheese into a bowl; set aside. In a large bowl, pour can of tomatoes and using hand, crush them; set aside.
  • 2
    In a large bowl, combine mashed, yolk, ricotta, salt and ½ cup flour; stir to combine before adding the remain flour and mix again.
  • 3
    On a very well-floured work surface, dump potato mixture. Add more flour and knead until no longer sticky (add as much flour as needed). Shape into a ball and divide by 4. Roll a ¼ at a time into a long tube of 1-inch, doing a back and forth motion by putting a little pressure on the middle and working way out. Flour cutting tool and cut dough into 1-inch. With the back of a fork, press down or use a finger/thumb. Place gnocchi on a large baking sheet lined with silpat and transfer to the fridge for 30 minutes.
  • 4
    In a large deep saucepan over medium, heat oil. Add onions and sauté for 2 minutes. Add garlic and sauté for 1 minute. Add red pepper flakes and quickly sauté for 30 seconds. Pour crushed tomatoes and bring it to a boil. Add Italian seasoning, reduce heat to medium-low and simmer gently for 10 minutes.
  • 5
    Add ricotta cheese to sauce and stir until very well incorporated; simmer for 10 minutes. Add heavy cream, stir and simmer for another 10 minutes. Keep sauce warm until ready to serve.
  • 6
    Bring a large pot with salty water to a boil. Drop gnocchi in and as soon as they rise, they’re ready. Remove from the water and transfer them in the sauce. Stir until gnocchi are well coated. Spoon into a plate and sprinkle Parmesan cheese on top. Makes 80 gnocchi
  • 7
    To view this recipe on YouTube, click on this link >>>>