Homemade Potato Gnocchi are endlessly better than store-bought and they are freezer friendly. Sauté them and serve with bacon and sour cream, or simply toss them in pesto sauce or warm marinara.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Ingredients for Potato Gnocchi:
►2 lbs russet potatoes (4 large)
►1 large egg, beaten
►1 cup all-purpose flour, (add more if potatoes were boiled and more moist) plus more to dust
►1 tsp salt, plus more to boil gnocchi
►1/4 tsp black pepper
►1/4 cup Ricotta cheese, drained if liquid is present
Options To Serve:
►Bacon and sour cream
►Warm Marinara Sauce, garnished with Parmesan
►Pesto sauce
🖨 PRINT RECIPE HERE: coming soon
Fastest Baked Potatoes:
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Homemade Pesto Sauce:
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:49 How to boil & prep potatoes
2:08 Adding rest of ingredients
2:37 Kneading the dough
3:35 Rolling & dividing the dough
4:03 How to shape gnocchi
5:02 How to freeze gnocchi
5:18 Prepping sauces for gnocchi
6:03 How to cook gnocchi
6:40 Pairing gnocchi with sauces
7:54 Taste test
10:41 Guest taste tester
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Natasha’s Kitchen
PO Box 161
Meridian, ID 83680
USA
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