Stuffed Gnocchi
Submitted by washley
Homemade potato gnocchi stuffed with your choice of ricotta-basil-walnut or ham and Parmesan filling, boiled and served with tomato sauce. Italian comfort food from scratch.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
50 minThese aren’t your everyday gnocchi. Each pillowy potato dumpling hides a surprise inside.
You get two filling options: a creamy ricotta blend with basil, mozzarella, and chopped walnuts, or a savory ham and Parmesan mixture with oregano and parsley. Roll them up, drop them in boiling water, and they float to the surface when they’re ready.
Top with your favorite tomato sauce and a shower of Parmesan. Homemade Italian cooking doesn’t get more rewarding than this.
Kitchen Tips
- Peel and mash the potatoes while they’re still hot. Cold potatoes get gummy and the dough turns heavy.
- Use just enough flour to form a soft dough. Too much flour and the gnocchi will be dense instead of light and pillowy.
- Keep your hands well-floured when shaping the balls. The dough is sticky and wants to cling to everything.
- Don’t overcrowd the pot. Boil in batches so the gnocchi have room to float up freely.
Variations
- Try a filling of sautéed spinach and Gorgonzola for a richer, more pungent bite.
- Swap the tomato sauce for browned butter with crispy sage leaves.
- Add a pinch of saffron to the potato dough for color and a subtle floral note.
Ingredients
Directions
Gnocchi: Cook potatoes in their skins.
Peel them as soon as they are cool enough to handle and mash them.
Season with salt pepper and nutmeg.
Add flour to combine until you have a somewhat firm dough .
With floured hands, make walnut size balls .
Flatten each ball and place a little of the filling of your choice in the center.
Shape it back into a ball making sure the filling is covered by the potato dough.
Cook in plenty of boiling water until they rise to the surface.
Drain.
Serve with tomato sauce and parmesan.
Ricotta Filling.
Combine all the ingredients.
Ham Filling: Combine all the ingredients.
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