Name: Homemade Cheese-Stuffed Gnocchi: A Step-by-Step Guide
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Ingredients: 2 Russet Potatoes (large); ½ cup All-Purpose Flour; ½ cup Whole Wheat Flour (whole); 1 ½ tsp Salt (or to taste); ½ tsp Garlic Powder; ½ tsp Oregano (dried); ½ cup Parmesan Cheese (grated, or cheese of your choice)

Homemade Cheese-Stuffed Gnocchi: A Step-by-Step Guide

1 hour 30 minutes

881 reads

4.80 from 5 votes

Continental Italian

About Homemade Cheese-Stuffed Gnocchi: A Step-by-Step Guide

Unlock the secret to incredibly light and fluffy gnocchi with this surprisingly simple homemade recipe. Imagine sinking your teeth into pillowy potato dumplings, each bite revealing a molten cheesy center.

These delicate delights are gently poached until they dance to the surface, achieving that perfect melt-in-your-mouth texture. Master the art of gnocchi and create an unforgettable Italian-inspired feast.

Drizzle with your favorite sauce – a classic marinara, a creamy pesto, or a simple brown butter sage – for a truly comforting and delicious dinner experience.

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Recipe Time & More

Prep1

Cook30

Total1 30

Calories128 kcal

Serves

Served AsDinner

Recipe TasteSalty

Ingredients

Cheese Filling

▢ ½ cup Parmesan Cheese grated, or cheese of your choice

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Instructions

Wash the potatoes and prick them all over with a fork. This allows steam to escape and prevents them from bursting.
Boil the potatoes in salted water until fork-tender, or pressure cook until soft.
Drain the potatoes and let them cool slightly. Peel and mash them thoroughly.
Add salt, garlic powder, and dried oregano to the mashed potatoes. Mix well.
Gradually add the all-purpose and whole wheat flour to the potato mixture, alternating between the two. Mix until the dough is slightly sticky but manageable. Avoid adding too much flour, as this will make the gnocchi dense.
Cover the dough and let it rest for 15 minutes. This allows the gluten to relax.
Bring a large pot of salted water to a simmer.
Roll out the potato dough into a long cylinder about 1 inch in diameter.
Cut the cylinder into 1-inch pieces. Roll each piece into an oval shape.
Make an indent in the center of each oval and fill it with a small amount of grated Parmesan cheese.
Carefully seal the edges of the dough to enclose the cheese completely. Shape the gnocchi into small, round dumplings.
Gently drop the gnocchi into the simmering water. Avoid overcrowding the pot.
Cook the gnocchi for 5-6 minutes, or until they float to the surface. This indicates they are cooked through.
Remove the cooked gnocchi with a slotted spoon and set aside.
Serve the cheese-stuffed gnocchi with your favorite sauce, such as a classic tomato sauce or a creamy Alfredo. Lightly coat the gnocchi with the sauce and sprinkle with extra cheese before serving.

Recipe Notes

Good To Know

For extra flavor, use a blend of cheeses such as mozzarella with a touch of smoked provolone or fontina for the stuffing. This adds depth and a deliciously gooey center.
After boiling, quickly sauté the gnocchi in a pan with a little butter and sage or fresh oregano until lightly golden for a crisp exterior and enhanced aroma.
If making ahead, freeze the uncooked stuffed gnocchi on a baking sheet until solid, then store in a zip-top bag; cook straight from frozen, adding an extra minute to the boiling time.
Serve the gnocchi atop a bed of wilted spinach or arugula and finish with a drizzle of browned butter and toasted pine nuts for an elegant presentation and added texture.

Expert Tips

Don't overfill the gnocchi during stuffing. Too much filling can cause them to burst while boiling.
To test if the gnocchi are cooked, remove one from the boiling water and cut it in half. The center should be cooked through and not doughy.
For a richer flavor, consider adding a splash of cream to the browned butter sauce before drizzling it over the gnocchi.

Storage Instructions

Leftover cooked gnocchi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a little butter or sauce.