There’s something undeniably special about handmade gnocchi. Chef Nic’s ricotta potato gnocchi recipe elevates the classic dish with the addition of creamy ricotta and fragrant mixed herbs. The result? Soft, melt-in-your-mouth gnocchi that pairs beautifully with your favorite sauces. This step-by-step guide walks you through the process of making these delicious morsels from scratch—perfect for impressing guests or simply treating yourself to a cozy, homemade meal.
½ lb russet potatoes baked and passed through the ricer (the weight is after the potatoes get riced)
½ lb whole milk ricotta cheese, pressed
1 whole egg
1 egg yolk
¼ cup grated Parmesan
1/8 teaspoon of ground nutmeg
Salt and white pepper to taste
1 cup all-purpose flour (or as needed for consistency)
¼ cup chopped mixed herbs (Italian parsley, chives and tarragon)
Combine all ingredients by hand except for flour
Add flour in batches kneading with your hands slowly, until all flour is incorporated. Adjust with more flour if necessary.
Add chopped herbs and continue to fold the dough. Make sure not to over work the dough.
Roll into 10-12 inch logs. Cut into 20-22 gnocchi, about 1/2-inch (1.25 cm) in size to create little “pillows.”, cut it and pass it through a gnocchi roller to form lines.
Place the gnocchi on flat sheet pan with parchment paper to prevent from stick and reserve until needed in the refrigerator.
Note: when rolling the gnocchi add flour to the surface of the table so it does not stick.
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