By Food E Fare

Gnocchi is a type of Italian pasta made from potatoes, flour, and sometimes eggs. Here's a basic recipe for making potato gnocchi:


  • 2 pounds (about 900g) russet potatoes
  • 1 1/2 cups (about 180g) all-purpose flour, plus extra for dusting
  • 1 teaspoon salt


  • Start by boiling the potatoes in their skins until they are fork-tender, usually about 45 minutes to 1 hour, depending on the size of the potatoes.
  • Once the potatoes are cooked, drain them and let them cool slightly until they are cool enough to handle but still warm.
  • Peel the potatoes while they are still warm, using a potato peeler or your fingers. The warmth helps to remove the skins easily.
  • Mash the peeled potatoes using a potato masher or pass them through a potato ricer to get a smooth consistency. Avoid using a food processor, as it can make the potatoes gummy.
  • Spread the mashed potatoes out on a clean work surface, forming a mound. Make a well in the center of the mound.
  • Sprinkle the salt over the potatoes, then sift the flour over the top, covering the mound evenly.
  • Using your hands, gently mix the flour and potatoes together until a dough forms. Be careful not to overwork the dough, as this can make the gnocchi tough.
  • Once the dough comes together, divide it into smaller portions and roll each portion into a long rope, about 1/2 inch (1 cm) thick.
  • Cut the ropes into bite-sized pieces, about 1 inch (2.5 cm) long. You can leave them as is or roll them over a fork or gnocchi board to create ridges, which help sauce cling to the gnocchi.
  • Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in batches, making sure not to overcrowd the pot.
  • Cook the gnocchi until they float to the surface, usually about 2-3 minutes. Once they float, let them cook for an additional 30 seconds to 1 minute, then remove them with a slotted spoon and transfer them to a plate.
  • Serve the gnocchi immediately with your favorite sauce, such as marinara, pesto, or browned butter with sage. Enjoy your homemade gnocchi!

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