Description
If you want to make your gnocchi from scratch, here’s the simple method. This is a really fun way to get in the kitchen with friends and family and cook together.
Ingredients
Units
Scale
- 1 large sweet potato
- 1 cup whole milk ricotta
- 1/4 cup Parmesan cheese, grated
- 1 teaspoon salt
- several grinds black pepper
- 1 1/4 cup flour (all-purpose or gluten-free)
Instructions
- Preheat the oven to 425. Wrap the sweet potato in foil and bake for about an hour, until very tender.
- Scoop the sweet potato flesh into a large bowl (discard the skin), then add the ricotta, Parmesan, salt, and pepper. Use a fork to mix well until it’s all smooth. Add the flour 1/2 cup at a time, kneading gently after each addition.
- When the dough is easy to handle, transfer to a floured work surface and form into a 9-inch loaf. Cut off a 1-inch slice from short end, then roll and stretch the slice into a rope. Cut the rope into 1-inch segments and transfer to a bowl.
- Bring a large pot of water to boil, add the gnocchi, and boil until the gnocchi rises to the top of the water. Drain and toss with a drizzle of olive oil. You’re done! Now you can either proceed with the rest of the recipe—or you can refrigerate or freeze the gnocchi to use later.
- Prep Time: 30
- Cook Time: 5
- Category: Gnocchi, pasta