An easy ricotta gnocchi recipe (plus video) that can be frozen or adapted to be gluten free. It's entirely possible to make homemade gnocchi with a few basic ingredients. Rolling and forming the little dumplings is fun and takes 20 minutes. Gnocchi can be frozen and reheated for strategic weeknight dinners.
Preheat the oven to 375°F. Wash potatoes to remove any dirt. Set potatoes on top of a handful of kosher salt on a baking sheet. Pierce each potato a few times with a sharp pairing knife. Bake until very tender, 1 hour and allow to steam on the hot tray for about 30 minutes.
Cut the potatoes in half lengthwise and spoon out the flesh. Process the potato using a ricer. Place a bit at a time into the ricer bowl and squeeze down on the handle. Do this over a bowl to collect fluffy mashed potatoes.
Make a well in the center to nestle the remaining ingredients. Use your hands to mix and press into a uniform dough. Do not knead it too much.
Dust your counter with flour and break off a small piece of dough. Use 2 hands to roll the dough into a long log approximately 1" thick. If it gets too long, simply break it in half for a more manageable size.
Cut the logs into 1.25" long dumplings using a bench scraper or knife. Press down onto the pieces with your finger to form the signature pillow look. Place a few gnocchi at a time into a pot of simmering (salted) water. Cook for about 4 minutes. They will sink at first, then float for a bit, remove and serve with sauce or pan sear in butter.
How to Freeze Gnocchi:
Dust the shaped gnocchi with flour to prevent it from sticking. Place in a sealed bag and freeze for up to 3 months. Remove frozen gnocchi. If they are stuck together, use your hands to break them apart. Simmer a few at a time directly from their frozen state until cooked through - 3-5 minutes.
Gluten Free Variation:
You can easily make delicious gluten free gnocchi that's every bit as good as this recipe. To make this recipe gluten free, substitute superfine white rice flour for all-purpose flour.