Turn leftover mashed potatoes into a decadent meal with this potato gnocchi recipe! These tender little pillows of dough are simple to prepare and absolutely delicious. Paired with a rich ricotta tomato sauce, this dish is perfect for a cozy family dinner or a special occasion. With a few basic ingredients and some love, you’ll create an Italian-inspired meal that will impress everyone at the table.
Ingredients for Potato Gnocchi
For the Gnocchi:
- 2 cups mashed potatoes (480 g)
- 1 large egg yolk
- ½ cup ricotta cheese, drained (120 g)
- ¾ cup unbleached all-purpose flour, mixed with ½ tsp salt (90 g) (plus extra for dusting and kneading)
For the Ricotta Tomato Sauce:
- 1 Tbsp olive oil (15 ml)
- ⅓ cup red onions, finely chopped (50 g)
- 2 large cloves garlic, pressed
- ¼ tsp red pepper flakes (or more to taste, 1.25 ml)
- 1 can (28 oz) San Marzano whole tomatoes, crushed (800 g)
- 1 tsp Italian seasoning (5 ml)
- ½ cup ricotta cheese, drained (120 g)
- ¼ cup heavy cream, 35% (60 ml)
- Grated Parmesan cheese (e.g., Grana Padano) for garnish
How to Make Potato Gnocchi
Step 1: Prep the Ricotta
Line a plate with paper towels and spread the ricotta cheese evenly on top. Place another paper towel over the cheese and gently press to remove excess moisture. Scrape the ricotta into a bowl and set aside. For the tomatoes, pour the can into a large bowl and crush the whole tomatoes by hand. Set them aside.
Step 2: Mix the Gnocchi Dough
In a large mixing bowl, combine the mashed potatoes, egg yolk, ricotta cheese, and salt. Add ½ cup (60 g) of the flour and stir until the ingredients start to come together. Add the remaining flour and mix again until a dough forms.
Step 3: Shape the Gnocchi
Generously flour a work surface and turn out the potato mixture. Knead lightly, adding more flour as needed, until the dough is soft and no longer sticky. Divide the dough into four equal parts. Roll each portion into a long tube, approximately 1 inch (2.5 cm) in diameter, using a back-and-forth motion with light pressure.
Flour a cutting tool and cut the rolled dough into 1-inch (2.5 cm) pieces. To shape, press each piece gently with the back of a fork or use your thumb to create a slight indentation. Place the gnocchi on a large baking sheet lined with parchment paper or a silicone mat. Refrigerate for 30 minutes.
Step 4: Make the Sauce
Heat olive oil in a large, deep saucepan over medium heat. Add the chopped onions and sauté for about 2 minutes until softened. Stir in the garlic and cook for 1 minute. Add the red pepper flakes and sauté for 30 seconds to release their flavor. Pour in the crushed tomatoes and bring the mixture to a boil.
Add the Italian seasoning, reduce the heat to medium-low, and let the sauce simmer gently for 10 minutes. Stir in the ricotta cheese until fully incorporated and continue simmering for another 10 minutes. Add the heavy cream, stir, and simmer for a final 10 minutes. Keep the sauce warm until the gnocchi are ready.
Step 5: Cook the Gnocchi
Bring a large pot of salted water to a boil. Drop the chilled gnocchi into the water in batches. Once they rise to the surface, they are cooked—this usually takes about 2–3 minutes. Remove them with a slotted spoon and transfer directly into the sauce.
Step 6: Serve the Dish
Gently toss the gnocchi in the sauce until they are well-coated. Spoon the gnocchi onto plates and sprinkle generously with grated Parmesan cheese. Serve immediately. This recipe makes approximately 80 gnocchi.
Potato gnocchi are a classic Italian comfort food, and this recipe brings a homemade touch to your table. The pillowy texture of the gnocchi paired with the creamy, savory ricotta tomato sauce makes for a truly satisfying meal. While it takes a little time to prepare, the end result is well worth the effort. Pair with a fresh green salad or garlic bread for a complete and memorable dinner experience. Buon appetito!
