Behind the Scenes

SAVEUR’s Homemade Gnocchi Recipe (Catch the Video Here!)

As part of our menu collaboration with SAVEUR magazine, Executive Editor Stacy Adimando shares the secret to making homemade gnocchi from scratch. Hint: it involves ricotta cheese.


And, here’s the recipe, which serves six.


2 lb. medium Yukon Gold potatoes, scrubbed
1 23 cups all-purpose flour, plus more for dusting
7 tbsp. homemade ricotta or store-bought whole-milk ricotta
2 tsp. kosher salt
2 eggs
2 tbsp. extra-virgin olive oil, plus more for drizzling
12 tsp. crushed red chili flakes
4 cloves garlic, minced
1 bay leaf
1 medium yellow onion, minced
1 sprig rosemary
6 tbsp. unsalted butter, cubed
2 (28-oz.) cans whole peeled tomatoes, crushed by hand
Kosher salt and freshly ground black pepper, to taste
34 cup pitted green Castelvetrano or Gaeta olives, pitted and halved
13 cup finely grated Pecorino Romano, plus more for serving
14 cup capers, rinsed and roughly chopped
2 tbsp. roughly chopped wild or regular oregano


For the gnocchi, boil potatoes in a 4-qt. saucepan of water. Reduce heat to medium-high; simmer until potatoes are tender, 25–30 minutes, and drain. When cool enough to handle, peel and pass the potatoes through a potato ricer into a bowl. Add flour, ricotta, salt, and eggs; using your hands, mix until a smooth dough forms. If dough is sticky, add more flour, 1 tbsp. at a time, as needed.

Transfer dough to a lightly floured surface; quarter dough. Working with one-quarter dough at a time, use your hands to roll dough into a 34“-thick rope. Cut rope crosswise into 1” gnocchi; transfer to a flour-dusted, parchment paper—lined baking sheet. Separate gnocchi to prevent sticking. Cover with plastic wrap; chill until ready to cook.

For the sauce, heat oil in a 6-qt. saucepan over medium. Cook chile flakes, garlic, bay leaf, onion, and rosemary until vegetables are soft, 6–8 minutes. Add butter, tomatoes, and salt; simmer until thickened, about 1 12hours. Discard bay leaf and rosemary; keep sauce warm.

Bring a large pot of generously salted water to a simmer over medium-high. Cook gnocchi, all at once, until they float, 2–3 minutes. Stir olives, pecorino, capers, and oregano into sauce. Using a slotted spoon, transfer gnocchi to sauce; season with salt and pepper and stir to combine. Divide gnocchi between serving bowls; drizzle with olive oil and sprinkle with pecorino. Enjoy!

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