Thanks for coming to the Gnocchi Class! We hope you left feeling confident and ready to whip up some gnocchi at home — it’s a lot easier than most people think. Whether you’re working with fluffy potatoes or creamy ricotta, each version has its strengths. As we explored in class, ricotta gnocchi tends to be simpler and faster to make, while traditional potato gnocchi brings a unique texture and flavor that’s many believe is worth the extra effort. Try both and see what fits your style.

Inside this booklet, you’ll find base recipes for each type, plus a handful of flavor ideas to spark your creativity. I’ll be updating this guide from time to time, so feel free to check back in — my brain doesn’t like to stop spinning new ideas.

A quick heads-up: both ricotta and potatoes like to keep you on your toes. Their moisture levels can vary from batch to batch (even from the same brand or variety), so don’t be afraid to adjust your flour slightly as you go. Trust your hands — if it feels right, it probably is.

Gnocchi also happens to be one of the best pasta shapes to keep on hand in the freezer. They keep well and can last for months, giving you a quick, homemade meal in a pinch. Just make sure to freeze them in a single layer on a tray before portioning into bags — otherwise, you’ll end up with a gnocchi glacier.

And most importantly: have fun with it. Gnocchi is a blank canvas, perfect for any sauce, seasoning, or even the occasional stir-fry cameo. Play around. Try new things. You might just stumble onto your new favorite combo.

And don’t forget - your friends and family don’t need to know how simple it is.

Basic Ricotta Gnocchi Recipe

· 500g strained ricotta

· 300g 00 flour (11.5-13% protein)

· 1 egg

· 125g grated Parmigiano Reggiano

In a mixing bowl, beat the egg and mix it with both cheeses. Gradually add the flour in 3-4 batches until you have a shaggy dough. Be gentle – we don’t want to overwork it! Once combined, transfer the dough to a lightly floured surface and knead it gently until smooth.

Cover and let rest for 10-15 minutes.

Flatten the dough with your hands or a rolling pin, then cut into strips. Roll them into "snakes" and cut into gnocchi!

If you don't have any 00 on hand, or you plan to sear/fry your gnocchi's, you can use AP flour. I'd recommend reserving about 50g just in case and add it in if it feels too soft.

Potato Gnocchi Recipe

· 500g potatoes (about 1 lb)

· 125g 00 flour (12-14% protein) + extra on hand

· 3g salt (roughly 1/2 tsp)

Pierce the potatoes and bake until fully cooked. Once they’re cool enough to handle, scoop out the flesh and mash it. Spread the mash out on a flat surface (like a cookie sheet) to cool down until it’s warm but manageable.

Transfer to a bowl and slowly incorporate the flour until a dough forms. If it doesn't come together for you, continue to add the flour on hand.

Tips for Perfect Potato Gnocchi:

· Potato choice: Starchy potatoes (like Russets) are ideal. Waxy potatoes (like Yukon Golds) work well but can become "gummy" and make the gnocchi too chewy.

· Potato ricer: If you have one, use it! It makes the process much easier and gives you consistent texture. If you plan on making this recipe often, I highly recommend the small investment.

· Baking vs. boiling: I recommend baking potatoes, but if you’re in a rush, boiling is fine – just be prepared for some variability in how much flour you’ll need.

· Fluffier gnocchi: Cool the mashed potatoes in the fridge, then reheat them with a damp towel in the microwave before using. This changes the starch structure in the potato and can make the gnocchi lighter.

· Flour: You can use all-purpose flour here for a slightly denser but easier-to-handle dough

Flavor Inspirations:

Ricotta Gnocchi:

· Lemon/Orange zest: Add some zest for a fresh pop of flavor – many restaurants do this.

· Spinach: Blanched and chopped spinach will add a cool green color, earthy flavor, and bonus nutrients. Just make sure to strain it well and dust with flour before adding to the dough.

Potato Gnocchi:

· Pesto: Stir in a bit of your favorite pesto for extra flavor and color. If your pesto is chunky, blitz it up to smooth it out, and add a pinch of flour to balance out the moisture.

· Beets: Mix beet powder with water or egg to give your gnocchi an awesome purple color – great for pairing with beef or bolognese!

Remember: Different brands of ricotta and different types of potato will have different water contents/absorption rates and you may have to tweak recipes. For these recipes, I used Russet potatoes and Saputo brand ricotta.