Potato Gnocchi

If you’re anything like me and enjoy the art of making homemade gnocchi, you’re in for a treat. For myself, the best thing about this recipe is the amount of time and love I put into making each individual piece. It’s a recipe that require patience and time.

Yield: 4 Servings 


  • 2 cups Russet Potato, cooked and riced
  • 2 cups AP flour, sifted
  • 1 medium sized egg
  • 1 tsp salt, as needed

Method of Procedure

  1. Peel and boil potatoes in a pot with hot water, until they are soft.
  2. While waiting for the potatoes, sift 2 cups of AP flour and create a well.
  3. Once potatoes are done, drain them, and then quickly rice the potatoes potatoes.
  4. Add to the flour, while still maintaining the well.                                 
  5. Crack the egg into the enter of the flour and riced potatoes, add salt. 
  6. With a fork or your hands scramble the egg in the center of the well and slowly adding the potatoes and flour to it. 
  7. Once it starts to combine together, knead it like you would pasta for 10 mins, or until smooth. Make sure the dough isn’t too dry or firm. 
  8. Roll into a log and let it sit for 5 mins. While you wait, prepare a sheet pan dusted with some flour.
  9. Divide the dough into seven pieces.
  10. Roll the pieces into ropes about half an inch thick.
  11. With a bench scraper divide the ropes into half inch pieces.
  12. Put the pieces on the sheet pan until you’re done portioning them. Make sure that the pieces don’t stick together.
  13. You can keep the gnocchi at this shape, or you can shape them with a fork. With the fork facing up, you take individual pieces of gnocchi and gently push against it until it curves.
  14. Once you figure out what shape you want, heat water in a pot with some salt.
  15. When the water comes to a boil, slowly drop the gnocchi into the water, once they float you can remove them from the water with a slotted spoon.

**Sauce Variations:

  • Blue Cheese Cream: Take 1/2 C white wine and 1/2 C heavy cream, reduce until thick. Add blue cheese crumbles and season. (You can use any cheese)
  • Brown Butter and Sage: Heat 1 stick of unsalted butter, while heating, whisk until it turns into an auburn color. Add cut sage at the end and season. 


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