Stuffed Gnocchi Pasta Party - Recipe & Prep List

Please make sure to measure out all your ingredients before the class begins. 1 hour before class boil potatoes with skin on in a large pot with just enough water to cover the potato. Cook for 30 minutes or until tender (test with a fork). Drain well and set aside for class.

This recipe serves 2 people, for a family of 4 please double the Potato Gnocchi recipe only as there is extra filling.

For this class, you will need the following equipment:

• Kitchen scale or measuring cups
• teaspoons
• Potato masher or cheese grater
• Small to medium size pot 
• 2 few medium bowls 
• Frying pan 
• Chefs knife or paring knife (whichever you prefer for cutting)
• Baking tray or cutting board 

Don’t forget to look in the pantry for the following ingredients, or add them to the grocery list:

Potato Gnocchi

• 1 large Russet or Yukon Gold potato 
• ¾ - 1  cup or 120g of all purpose flour
• ½ teaspoon of salt
• 1 egg
• Extra flour for dusting

Spinach Ricotta filling

• 1  cup or 240g of ricotta cheese
• 1/2 cup of fresh spinach, chopped or frozen spinach 
• 1 Egg
• Salt and Pepper to taste

Easy Aglio e Olio Dressing

• ½ cup or 100ml of olive oil
• 2 cloves garlic, sliced
• ¼ tsp red pepper flakes, to taste
• Chopped parsley, to serve

For the gluten free version you can substitute Cup for Cup gluten free flour

Potato Gnocchi stuffed with Spinach Ricotta Filling- Recipe 

Potato Gnocchi

• 1 large Russet or Yukon Gold potato 
• ¾ - 1  cup or 120g of all purpose flour
• ½ teaspoon of salt
• 1 egg
• Extra flour for dusting

Method for Potato Gnocchi:

1. Boil potatoes with skin on in a large pot with just enough water to cover the potato. Cook for 30 minutes or until tender (test with a fork). Drain well and let cool for 10 minutes. Do this before zoom class!

2. Carefully (potato will still be hot!) peel the cooled potato using a small paring knife or fingers.

3. Using a potato masher, ricer or cheese grater, mash the slightly cooled potatoes into a fine paste. You should have no large lumps. Transfer to a clean work surface or use a large bowl.

4. Add flour on top of the potatoes on your work surface or bowl and make a well using your fingers in the centre. Add the egg to the centre of the well and beat the egg. Using your fingers, start to incorporate the flour into the potato and egg. 

5. Knead the dough until it forms a soft and pillowy dough, adding dusting flour if too sticky. Cut into 2 portions to make this step more manageable.  roll each portion into a log about 1” thick then cut the log into 1 ½ ” pieces.

6. For plain gnocchi, gently press each 1 ½” portion onto the back of a fork and roll off the fork to get indentations. 

7. Place freshly shaped gnocchi onto a floured baking sheet, making sure to sprinkle with flour so they don't stick.

8. Boil salted water. Once water comes to a boil, toss in gnocchi and cook until the gnocchi starts to float. Darin,  then serve with your favourite sauce or pan fry!

Spinach Ricotta filling

• 1  cup or 240g of ricotta cheese
• 1/2 cup of fresh spinach, chopped or frozen spinach 
• 1 Egg
• Salt and Pepper to taste

Instructions for stuffing potato gnocchi

1. Mix both cheese and spinach in a bowl with the  egg, season with salt and pepper. 

2. Place each 1.5” piece of gnocchi into your hand and, using your thumb, flatten into a circle, about 2 inches wide.

3. Place ½ teaspoon of the filling into the centre of the dough and begin to fold the dough shut, encasing the filling. Pinch the seam to seal.

4. Continue this process with the rest of the dough, placing each piece onto a generously floured baking sheet.

5. Boil your gnocchi in a large pot of salted water until the gnocchi floats to the top (2-3 minutes). Serve with your favourite sauce or pan fry in olive oil until golden brown on each side.

Easy Aglio e Olio Dressing (Optional):

• ½ cup or 100ml of olive oil
• 2 cloves garlic, sliced
• ¼ tsp red pepper flakes, to taste
• Chopped parsley, to serve

Instructions for serving sauce:

1. On medium low heat, gently cook the garlic and olive oil until lightly golden brown and fragrant .

2. Remove from heat and stir in red pepper flakes. 

3. Spoon over gnocchi and serve with chopped parsley.