Making gnocchi from scratch has been on my "food bucket list" for quite a while now. But I've always categorized making my own gnocchi with making my own pasta. Sure, it's do-able, but it takes a lot of time and effort. Good thing I was wrong about that! (Or at least the gnocchi making part. Still haven't made pasta from scratch...yet.)
Yes, making gnocchi takes a bit more time than your usual meal, but sometimes you just have to check that box or cross another thing off your bucket list. And although making your own gnocchi takes a bit of time, it's really not too difficult at all. You literally mix everything together, roll into logs, and cut into gnocchi sized pieces. You can even make a large batch and freeze some for later.
Yield: 16 servings
|15 ounces||ricotta cheese|
|1 cup||Parmesan cheese, grated|
|3 cups||sweet potatoes, mashed|
- Gather all materials.
- Combine all materials except flour.
- While mixing, slowly add flour until a dough forms.
- At this point, I stuck everything in the fridge since I needed to go, and I think it helped with the consistency, but you could just keep going. Grab a handful of dough and form into a approximately 1 inch diameter log. Flouring your hands here helps! Place log onto a floured surface.
- Repeat for remaining dough.
- Cut into gnocchi sized pieces and press floured fork tines to form lines. I actually found it easier to press the floured tines into the dough, and then cut into gnocchi sized pieces, but James preferred cutting first. Try both and see what works best for you. :) Place finished gnocchi on a floured surface.
- Boil gnocchi in a large pot. Once gnocchi floats, remove and drain.
- Congrats, you've made your own gnocchi!