Potato and Ricotta Gnocchi with Bolognese Sauce

Potato and Ricotta Gnocchi with Bolognese Sauce

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  • Prep Time


  • Total Time


  • Servings



  • 1

    lb Yukon gold potatoes

  • 1

    lb Ricotta cheese

  • 5

    Egg yolks

  • 1

    Tablespoon kosher salt

  • 6

    oz All purpose flour – by weight – plus more for dusting

  • 1.5

    Tablespoons grated Parmesan cheese


Peel the potatoes and simmer until they can be easily pierced with a small knife. Remove the potatoes from water and let them cool for 5 minutes. While still warm, pass the potatoes through a ricer and let cool for 5 minutes more. Meanwhile, in a medium size bowl, mix ricotta, egg yolks, salt, pepper, and grated parmesan. (If the ricotta is too soft or watery, line a colander with cheesecloth and set it over a bowl. Set the bowl in the refrigerator and let it drain for 1 hour.) Add the potato to the ricotta mixture and gently mix by hand. Be careful not to over work. Add the flour in two portions, mixing by hand and being careful not to over work. Let the dough rest for 1 hour before portioning. When ready, dust a clean work surface with flour and divide the dough into 4 portions. Gently roll the dough from the center outwards, stretching to create one long rope-like piece. The dough should be about ½ - ¾’ thick. With a bench scraper, cut the gnocchi into individual pieces approximately 1 inch long. Remove gnocchi to a baking tray dusted with flour. To cook, bring 2 quarts water to a boil and add 2 tablespoons kosher salt. Add 8 – 10 pieces of gnocchi and cook until all the gnocchi begin to float. Warm 3 – 4 oz Bolognese sauce in a sauté pan. Quickly remove from boiling water and add gnocchi to the pan with warm Bolognese sauce. Toss to coat and serve immediately


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