Ricotta and Chive Gnocchi

By • January 31, 2010 30 Comments

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Author Notes: Gnocchi is easily my favorite type of pasta, and I've been dying to make it at home since I first came to appreciate these little doughy morsels. I decided to make my very first attempt at gnocchi for a dinner party (risky, I know), so I wanted them to have a little something special. I added some creamy ricotta which gave them an incredibly subtle flavor and slightly more dense texture, as well as some chives since they're a natural with potatoes. After I boiled them, I sauteed them in butter to improve the flavor just a bit and give them a more dynamic texture. (I can't get enough of that brown crust right out of the pan.) But the best part of gnocchi, as I discovered, was that they are a total blast to make. For a Millennial of Spanish, Turkish, German and English descent, I felt like a total Italian grandmother from the old world. And I loved every minute of it.theicp

Food52 Review: In this gnocchi recipe, The Internet Cooking Princess has re-imagined the classic sour cream and chive-topped baked potato in the most ingenious way: she swaps in ricotta for the sour cream, lightening the dough and lending it a faint sweetness, and sautes the gnocchi in olive oil and butter for a most addictive golden crust. A few tips: we used a ricer to mash the potatoes to ensure that they were perfectly smooth; scored an "X" onto each end of the potatoes before boiling so they were easier to peel afterwards; and shaped the gnocchi by rolling them down the back of a fork, because we're fancy. After sprinkling some chives and grated parmesan on top, we helped ourselves to bowl after bowl. -A&MThe Editors

Serves 4 to 6

  • 3 russet potatoes
  • 2 eggs
  • 1 cup ricotta
  • 1/2 cup grated Parmesan
  • 1/3 cup chives
  • 2 cups flour (making sure you have extra on hand for rolling them later)
  • 6 tablespoons butter
  • 6 tablespoons olive oil
  • Kosher salt and pepper
  1. Bring a large pot of water to boil and add the russet potatoes. Boil for 45 minutes, draing the water through a colander, and let the potatoes cool.
  2. Once the potatoes have cooled down, remove and discard the skins. In a large bowl, mash the potatoes. The mixture needs to be as smooth as possible, so use an immersion blender or hand mixer if that helps. Then, add the eggs and stir into the mixture. Once the eggs have been incorporated, stire in the ricotta, parmesan, and chives.
  3. At this point, the mixture should be very thick, but it needs to be as thick and maliable as dough. Add the flour and stir together until you get that consistency. The mixture will still be a little sticky, that's ok. Take a handful or two of flour and scatter it on a smooth surface. Place your dough on the flour and roll around until it's more dough-like and doesn't stick to everything in sight.
  4. Begin rolling with your hands as if you're forming a large snake. You will end up getting a very large tube of dough, about two feet long. Cut this into quarters, and continue rolling each individual segment until you form rolls that are no bigger than a quarter in circumference. (Any bigger and you'll have difficulty cooking them.)
  5. From the skinnier rolls, take a knife or pinch off little sections and roll them around in the palm of your hand to make the gnocchi. You may need to continue dredging them in a little flour as you go, which is fine. Set all the finished gnocchi on a large plate to the side.
  6. Once all the gnocchi have been formed. Dump them into a boiling pot of hot, salted water. Boil the gnocchi for five minutes to ensure their centers are nice and dense. (They will automatically start popping up to the top of the pot once they're cooking, but make sure you give them a little extra time in the water.)
  7. Drain the boiled gnocchi through a colendar. Then, in a very large saute pan over medium high heat, add two tablespoons of oil and butter. Add just enough gnocchi to the pan where they have enough space to get a light, brown crust around them. Add more oil, butter, and gnocchi when the first batch is done. Lightly season the gnocchi with a little kosher salt, parsley, or extra chives.
  • This recipe is a Wildcard Contest Winner!

More Great Recipes: Ricotta|Pasta|Entrees|Olive Oil

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Comments (30) Questions (3)


about 1 year ago jslade

Gnocchi is sooo good but can be difficult to make. I find that if you bake the potatoes instead of boiling them you get a better dough, since potatoes can retain water. Also, since russet potatoes can vary in sizes I find it best to make gnocchi with 2 LBS of russet potatoes.(bella s.f.) Makes the dough more consistent every time I make it. I love the browning in butter idea. I can't wait to try it. I usually shock them in ice water before placing them in individual serving bowls and covering them in sauce. It makes them firm enough to handle the sauce and stops the cooking.


over 1 year ago bgebbqfanatic

Yum the best sauce for gnocchi is crispy sage in brown butter, you can't beat it.


over 1 year ago molly yeh

made this yesterday and it was SO GOOD!


over 1 year ago bella s.f.

Seeing this post reminded me about my question concerning this recipe. I hope that this doesn't sound snippy, but I asked four years ago, and again over 2 years ago, for a clarification on the size of the russets used. To call for "3 Russet potatoes", is a bit broad. I never got a response to my question. Perhaps if someone responds to Barcelona, they can address this also. A metric weight for the potatoes would be fine. Thanks!


over 1 year ago molly yeh

hi bella! ok so this isn't my recipe, so i don't know for sure, but i made this yesterday using only two potatoes because they were quite big, and it turned out really well!


over 1 year ago barcelona

could someone please give a metric conversion for this recipe? THX :-)


over 1 year ago kate.r.cochran

What's a good gluten-free flour substitute? I've found a few of them to have an unpleasant iron taste. Any brands that would be fine enough and work well enough?


almost 2 years ago Jessica Tang

Just made them yesterday and they were just soft pillows that were crunchy on the outside. First time I've made gnocchi and it was a success! I would suggest some kind of sauce to go with them though.


over 3 years ago Juliette07

Does low fat ricotta work as well?


over 3 years ago bella s.f.

Texas Ex, I would like to know that also. Below, I asked the same question a year ago, but never got a response. This recipe appears in the wonderful Food52 Cookbook. There the recipe calls for 3 medium russet potatoes, but one woman's/man's medium can be far bigger or smaller than the next one's (so to speak). In most recipes this would not be a problem. I know how big I would want a medium onion to be in a dish, for example. However, with gnocchi, I would like to have an approximate weight. it could make the difference between pillows and hockey pucks. Perhaps we can get a clarification. I would really like to make these pups.


over 3 years ago Texas Ex

Absolutely delicious--used some of the gnocchi for a gratin with gorgonzola. Looking forward to using the remainder!
One quick question--any ideas about the weight of the potatoes? First time making gnocchi, but I understand the proportions need to be correct, and potatoes can obviously vary drastically in size.


over 4 years ago bottomupfood

This was delicious, but it sure was a lot of work! The leftovers were fantastic, though, and there were a lot because the recipe makes a lot.

Also, I wanted to put more on it than just salt and parmesan. Any ideas for an appropriate sauce, beyond the obvious sage browned butter and tomatoe options?


over 4 years ago runsnmx

I use spinach and basil pesto with these. It is a great blend of flavors!


over 5 years ago Hilarybee

This looks wonderful. I've had ricotta gnocchi without potato and potato gnocchi sans ricotta. These look divine. Can't wait to try it!


over 5 years ago bella s.f.

Help please on size (or weight) of potatoes. Russets come in so many sizes.


over 5 years ago arielleclementine

ICP! we had these for dinner tonight and they were oh-man so fantastic! i'd never made gnocchi before and had so much fun doing it. thanks for the great recipe!


over 5 years ago theicp

So glad you liked!!


over 5 years ago monkeymom

Finally had a chance to make these just now. They were addictive...light and slightly chewy with that crispy fried exterior. Fun to make too! Thanks for the recipe.


over 5 years ago applesnonions

After too many failures, I'm afraid to try gnocchi again...but by the looks of these, I might have to risk it!


over 5 years ago Sonali aka the Foodie Physician

Congrats! I love gnocchi and this looks absolutely delicous!


over 5 years ago Sodium Girl

Lucky for me I have a whole tub of ricotta in the fridge. I am so excited to make this recipe and it is so easily transformed into a low sodium dish. Thank you ICP and congrats!


over 5 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

I like this recipe because the American kitchen tends to deploy chives more as a garnish rather than for their distinct flavor.


over 5 years ago theicp

Whoa - this is a nice surprise! Thanks guys!


over 5 years ago lastnightsdinner

Congrats! It has been far too long since I've made gnocchi at home, and I can't wait to try your recipe.


over 5 years ago Loves Food Loves to Eat

Sounds delish! Congrats!


over 5 years ago monkeymom

So deserving! A read standout.


over 5 years ago Allison Cay Parker

Congratulations. These sound so wonderful. I've been inactive for a while, battling bouts of family flu (Is this why I pay tuition, so my son can come home with every awful illness?)... but it's perfect to return to Food52 and see such a great "comfort" recipe. I love gnocchi, and sauteed they're going to be divine, I know it. Can't wait to make them.


over 5 years ago Annelle

Can't wait to make these!! Great recipe!


over 5 years ago TheWimpyVegetarian

This looks really wonderful! Congrats on your win.


over 5 years ago arielleclementine

congratulations, ICP!! these sound mighty fine!