Super light, pillowy, and fluffy, AND SO EASY to make with just 5 ingredients! You won’t be able to go back to store-bought gnocchi!!

2 medium russet potatoes
1 1/2 cups all-purpose flour
1/2 cup whole milk ricotta
1/4 cup freshly grated Parmesan
1 large egg
Kosher salt and freshly ground black pepper, to taste
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Pierce potatoes with a fork; place potatoes onto the prepared baking sheet. Place into oven and bake until tender, about 1 hour. Let cool completely.
Cut in half; scoop the flesh into a medium bowl and mash. Transfer 1 1/2 cups to a large bowl; stir in flour, ricotta, Parmesan, egg, 3/4 teaspoon salt, and 1/4 teaspoon pepper.

Working on a lightly floured surface, divide the dough into 6 equal pieces. Roll each piece into an 18-inch long rope, about 1-inch in diameter, sprinkling with additional flour as needed to prevent sticking. Using a sharp knife, cut each rope into 3/4-inch bite-size pieces; transfer to the baking sheet.*
Bring a large pot of salted water to a boil; working in 3 batches, cook the gnocchi until tender, stirring occasionally, about 4-6 minutes. Drain well and transfer to clean rimmed baking sheet.

*To freeze, place uncooked gnocchi in a single layer on a heavily floured parchment-lined baking sheet, letting them air dry at room temperature for at least 1 hour, up to 4 hours. Transfer baking sheet to the freezer until solid, about 1 hour. Transfer to freezer bags.