Gnocchi

A soft, pillowy Italian pasta made from potatoes, flour, and egg.

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Ingredients

• 2 lbs (900 g) russet potatoes (about 4 medium)
• 1 ½ cups (190 g) all-purpose flour, plus extra for dusting
• 1 large egg
• 1 tsp salt

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Instructions

1. Cook the Potatoes

• Boil the potatoes whole with skins on for 20–30 minutes, until fork-tender.
• Drain and let cool slightly, then peel while still warm.

2. Mash the Potatoes

• Use a potato ricer or mash thoroughly until smooth.
• Spread mashed potatoes on a clean surface to cool completely.

3. Make the Dough

• Form the cooled potatoes into a mound.
• Sprinkle with salt and flour, then make a well in the center and crack in the egg.
• Use a fork to beat the egg, gradually mixing in the flour and potatoes.
• Knead gently just until a soft dough forms. Do not overwork.

4. Shape the Gnocchi

• Divide dough into 4 pieces.
• Roll each piece into a long rope, about ¾ inch thick.
• Cut into 1-inch pieces and optionally roll each over the back of a fork for ridges.

5. Cook the Gnocchi

• Bring a large pot of salted water to a boil.
• Add gnocchi in batches; they’re done when they float to the surface (about 2–3 minutes).
• Remove with a slotted spoon and transfer to a bowl.

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Serving Suggestions

• Toss with browned butter and sage
• Serve with marinara or pesto
• Pan-fry in a little olive oil for crisp edges

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Tips

• Use starchy potatoes like russets.
• Avoid adding too much flour—this keeps them light and tender.
• Work quickly while the potatoes are still warm but not hot.

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Storage

• Refrigerator: Store uncooked gnocchi on a floured tray, covered, for up to 1 day.
• Freezer: Freeze in a single layer on a tray, then transfer to a bag. Cook from frozen.

Buon appetito!