Easy Potato Gnocchi Recipe

Peel four large, cooked russet potatoes once they are cool enough to handle.

Cut each peeled potato into four pieces to make them easier to process.

Using a potato ricer or a box grater, press the potato pieces onto a clean work surface.

Beat one large egg and drizzle it over the riced potatoes.

Dot 1/4 cup of ricotta cheese over the potatoes.

In a sifter, combine flour, salt, and black pepper, then sift it over the potato mixture.

Use a bench scraper and then your hands to gently bring the ingredients together into a dough.

Lightly knead the dough on a floured surface, folding it over until it's soft and smooth. Do not overwork the dough.

Roll the dough into a log and divide it into 8 equal pieces.

On a lightly floured surface, roll each piece of dough into a long, even strip.

Cut the dough strip into 1-inch pieces.

Shape the gnocchi by gently rolling each piece down the tines of a floured fork with your thumb to create ridges.

Place the shaped gnocchi on a floured baking sheet, keeping them spaced apart to prevent sticking.

To freeze gnocchi, place the baking sheet of formed gnocchi in the freezer for 2 hours.

Once solid, transfer the frozen gnocchi to a freezer-safe ziplock bag for storage.

Bring a large pot of water to a boil and add 1 1/2 tablespoons of salt.

Carefully add the gnocchi to the boiling water in batches, being careful not to overcrowd the pot.

Once the gnocchi float to the surface, cook for one more minute.

Remove the cooked gnocchi with a sieve, allowing excess water to drain off.

Warm marinara sauce in a skillet over medium heat.

Transfer the freshly boiled gnocchi directly into the warm marinara sauce.

Gently stir to coat the gnocchi with the sauce, then serve topped with grated Parmesan cheese.

Place your desired amount of pesto sauce into a serving bowl.

Add freshly boiled gnocchi to the bowl, top with more pesto, and stir to combine.

In a nonstick skillet, brown chopped bacon over medium heat until crisp.

Remove the bacon from the skillet, leaving some of the rendered fat in the pan.

Add freshly boiled and drained gnocchi to the hot skillet with the bacon fat.

Sauté the gnocchi, tossing occasionally, until they are golden brown on all sides.

Transfer the pan-fried gnocchi to a plate, top with the crispy bacon, and serve with a dollop of sour cream.