This recipe is sponsored by DeLallo
You guys, this is going to be epic. Are your gnocchi minds even ready for this bonanza?
Today we are talking HOW TO MAKE HOMEMADE GNOCCHI… party style. Because fresh homemade Italian food is best when made with friends and wine and excessive laughter.
True story: in 2015, I went on a trip with DeLallo and had the chance to get up close and personal with the process of making homemade gnocchi. It was so glorious. There was a creamy mushroom sauce. There was wine and laughter. There was lots of cheese. I have never been the same.
In 2016, I decided it was time to get more gnocchi in my life. So I rounded up my dinner club, and naturally they all showed up with homemade sauces, condiments, cheeses, and a willingness to roll those little bits of potato dough with me.
AND IT WAS SO FUN. To this day, it is one of our most talked-about dinner club experiences, probably because a) hands-on is exciting, and b) the gnocchi was truly like little baby pillows of heavenly bliss. I don’t think we’ll ever not talk about it as one of our best-ever dinner club nights (our entire spread with multiple sauces, salad, and homemade bread is pictured at the beginning of this post).
So make gnocchi, and have a party while doing it. That’s just what you gotta do. Are you ready?
Invite your friends over.
Boil, peel, and grate potatoes.
Add flour and ricotta to the center of your cooled potato pile.
I like to use Tipo 00 flour because it’s extra fine and soft. Major preference for DeLallo because, as you know, they’re the real Italian deal. I also use their jarred sauces on the reg, including in this Shortcut Short Rib Ragu, which happens to go really nicely with the gnocchi.
If you’re in a pinch, all-purpose flour can be substituted. If you want to go all out with the good stuff, check out the DeLallo Tipo 00 flour.
Add salt and an egg to your fancy dough piles. Whisk it up, starting in the center.
Switch to your hands. Mix/knead until just combined.
Form into a loaf shape.
Cut the loaf into slices.
Now start some good music, grab your friends, and put them to work. Have each of them roll slices into ropes, and cut ropes into bite-sized pieces.
Collect all the gnocchi pieces and dust them gently with flour to prevent sticking.
Add the gnocchi to a pot of boiling water. When they rise to the top, remove ’em with a slotted spoon.
Top with your favorite sauces and devour! I mean, seriously. DE-VOU-RRR.
I’ll leave you with a picture of that glorious make-your-own-gnocchi served with that Shortcut Short Rib Ragu. YES AND MORE PLEASE!
Good luck out there, kids!
- 4 russet potatoes (2 1/2 lbs)
- 2 1/2 cups flour + 1/2 cup extra for work surfaces as needed (we use DeLallo Tipo 00 flour)
- 1 cup ricotta cheese
- 1 egg
- 1 heaping teaspoon salt
- Cook Potatoes: Add potatoes to a pot. Cover with water and bring to a boil. Cook for about 20 minutes. Remove from water and let cool on towels to absorb excess moisture.
- Peel and Grate Potatoes: Remove the peels. Grate potatoes finely using a box grater (or, ideally, a potato ricer).
- Mix Dough: Mound potatoes on a clean work surface. Add flour, then ricotta, then egg, then salt. Whisk with a fork, starting in the center and working your way out. It will get crumbly.
- Knead Dough: Use your hands to gently bring the mixture together into a smooth dough. Don’t overmix it and don’t overflour it!
- Gnocchify: Form into a loaf. Cut the loaf into slices. Roll each slice into a rope. Cut rope into small pieces.
- Boil: Dust the small pieces with flour to prevent sticking. Working in batches, add the gnocchi to a pot of boiling water. When they rise to the top, remove with a slotted spoon. I usually put em in a bowl and toss with a little olive oil to prevent sticking.
- Serve: Serve with sauce!
If grated potatoes look watery, place them on a clean towel or on paper bags to absorb the moisture. Keep in mind that potatoes do start to turn brown (oxidize) as they sit out, so don’t do this step TOO far ahead of time.
You can also add fork indentations to your gnocchi which gives them a fun texture and helps the sauce stick to them better. Just gently press the fork into the uncooked gnocchi pieces before boiling.
The best time to add flour is at the beginning and end. Don’t add too much flour while kneading, otherwise it will be tough.
Boil the gnocchi within 30-45 minutes of cutting it up, otherwise they will all stick together (BEEN THERE).
Shake off excess flour before boiling for best results!
Watching A Video Is Easier Than Reading
Here is the full tutorial from DeLallo. This is where/how I learned and their tutorial is a bit more thorough and arguably more professional than mine, so check that out.
If I’m hosting (aka making the big batch of gnocchi dough), let’s be honest – I don’t want to also be making a super complicated sauce off to the side. In that case, I recommend this Shortcut Short Rib Ragu (easy – and that’s what’s in the pictures).
If you have a little more time and want to make something that will be memorable forever, this is the Mushroom Sauce from DeLallo that I still have dreams about.
Thank you to DeLallo for sponsoring this recipe!