Potato Recipes

Potato Gnocchi recipe

Gnocchi may be a little hard to work with but this recipe will definitely be worth the effort. It produces delicious, light and fluffy potato pillows. Serve with any Italian pasta sauce. Makes 6 servings.


  • 1 1/2 pounds potatoes*
  • 1 cup flour, or more as needed
  • 1 egg yolk, beaten
  • 1 teaspoon salt
  • freshly grated nutmeg
  • 1 tablespoon olive oil


  1. Preheat your oven to 400F.

  2. Scrub the potatoes and bake until soft, about 1 hour.

  3. While still hot, cut the potatoes in half and scoop the flesh into a potato ricer or food mill.

  4. Rice the potatoes onto a baking sheet and spread out and cool to room temperature.

  5. Transfer the potatoes to a bowl and add 1 cup of flour, toss to coat.

  6. Form a well in the center and add the egg, salt, pepper, and nutmeg. Stir with a fork until moistened, it should look shaggy.

  7. Knead until the dough comes together. If the dough is very sticky sprinkle on a little bit of flour. It should be just a little bit sticky.

  8. Form the dough into a ball and divide it into 4 pieces.

  9. Roll each piece into a 3/4 inch thick rope. Cut each rope into 3/4 inch lumps.

  10. Place the gnocchi pieces onto a parchment lined baking sheet.

  11. Bring a large pot of salted water to a boil. Add the gnocchi in 4 batches and cook until the gnocchi rise to the surface of the water.

  12. Continue to cook them for another 4 minutes or until they are cooked through and tender.

  13. Remove with a slotted spoon and toss with olive oil in a large bowl. Serve with sauce or cover and refrigerate.

  14. These can be held for up to 2 days.

*Russet potatoes are the best for this recipe however you could use any potato, but you may have to add more flour.

Author: Rachael Daylong.

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1 lbabout 680g (680.385 grams based on 453.59 grams in a pound)
1 cupabout 237ml (236.59 mililitres based on 236.59 mililitres in a US cup)


Published: October 4, 2011
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Published by Starsol