Homemade Gnocchi with Blackberry Ricotta
This buttery, chewy gnocchi topped with blackberry ricotta has a nutty, fruity, sweet and salty bite that everyone loves.
Servings Prep Time
6Servings 30Minutes
Cook Time
1Hour
Servings Prep Time
6Servings 30Minutes
Cook Time
1Hour
Ingredients
Gnocchi
  • 2lbs PotatoesYukon Gold or Russet
  • 2cups All Purpose FlourPlus more for flouring your surface
  • ButterUnsalted
  • Salt
Blackberry Ricotta
  • 8 oz Whole Fat Ricotta
  • 4oz Blackberry PreservesPreferable the “Just Fruit” variety
Instructions
Gnocchi
  1. Wash, peel and cut your potatoes into large chunks, and place in a large sauce pan.
  2. Cover the potatoes with water and bring to a boil. Cook until fork tender, about 15-20 minutes (time will vary depending on the size of your potato chunks).
  3. Once the potatoes are cooked, mash them until they are smooth, in a large bowl.
  4. Let the potatoes cool slightly, and then add the flour. Gently mix the flour and potatoes together until they form a smooth dough (don’t be afraid to get messy here, and use your hands – be sure the potatoes are cool enough to handle, though!) Add a little salt, to taste, and mix into the dough.
  5. Bring a large pot of water to boiling while you form the gnocchi. You will be cooking the gnocchi in this, in batches.
  6. Take a handful of dough at a time, and shape into a roll about 1/2″ in diameter, on a floured surface. Cut the roll into pieces, about 1″ in length, and set aside on a floured surface. Repeat this for the rest of the dough.
  7. Grab a fork, and place each gnocchi on top of the fork, pressing and rolling slighting with your thumb to create a curved, textured dumpling.
  8. Once the water is boiling, add some of the gnocchi to the pot. You will cook the gnocchi in about 3 batches. Let them cook until they rise to the surface, about 3-5 minutes. Remove the gnocchi with a slotted spoon, and drain in a colander. Repeat with the remaining gnocchi.
  9. Heat a saute pan over medium high heat and add a few tablespoons of butter. You will also saute the gnocchi in about 3 batches, so as not to overcrowd the pan. Once the pan and butter are heated, add some of the gnocchi to the pan, and cook until the surface browns. Remove the cooked gnocchi and keep warm on a platter until the rest of the gnocchi is cooked. Season with salt and pepper.
  10. Serve on a plate, topped with the blackberry ricotta (recipe below).
Blackberry Ricotta
  1. Scoop the ricotta into a small mixing bowl. Fold in the blackberry preserves, just a enough to combine. Scoop a heaping spoonful of the blackberry ricotta on top of your cooked gnocchi.
Recipe Notes

If you’re feeling even more adventurous about making something homemade, try making homemade ricotta rather than using store bought!