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Simple Potato Gnocchi

These simple gnocchi are made from russet potatoes, flour, and egg. Serve them tossed with butter as a side dish or with a more substantial sauce for a main course.

  • prep: 50 mins
    total time: 2 hours
  • servings: 8




  • 2 1/2 pounds russet potatoes (about 5 small)
  • Coarse salt
  • 1 3/4 cups all-purpose flour, plus more for dusting
  • 1 large egg, lightly beaten

Cook's Note

Place boiled gnocchi on a rimmed baking sheet, drizzle with olive oil, cover, and let sit, up to 2 hours.


  1. Step 1

    In a large pot, bring potatoes to a boil in salted water; reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, 35 to 40 minutes. Lightly dust two parchment-lined rimmed baking sheets with flour; set aside. Drain potatoes and peel while still hot with a paring knife (use a thick, dry kitchen towel or pot holder to hold them). Immediately pass potatoes through a ricer onto a work surface. Let cool completely.

  2. Step 2

    Sprinkle potatoes with flour and 2 teaspoons salt, then top with egg. With your hands, work flour and egg into a dough.

  3. Step 3

    Knead dough until smooth but not elastic, dusting with flour if it becomes too sticky, 4 minutes. Do not overwork dough.

  4. Step 4

    Divide dough into 8 portions. Roll each portion into a rope (1/2 inch thick and 24 inches long). Cut each rope into 1/2-inch pieces.

  5. Step 5

    Gently roll each dough piece against the back tines of a fork to make ridges, then arrange in a single layer on prepared baking sheets.

  6. Step 6

    Bring a large pot of salted water to a boil. In batches, add a few handfuls gnocchi and cook until most have floated to top, 2 minutes. With a wire-mesh spider or a slotted spoon, transfer gnocchi immediately to a sauce.

Everyday Food, September 2010



Reviews (8)

  • 15 Jun, 2013

    Thank you for simple but great recipe. Had creamy tomato sauce and Parmesan cheese with it. Yummy.

  • 10 Oct, 2012

    Sarah your hair is adorable - do what makes you happy.

    The gnocchi - how appropriate that this came out today as I was planning a gnocchi session in my attempts to make some we enjoy as much as the restaurant's version.

    The proportions were great as was the technique but you know that 'over kneaded' state that you describe? I think that's how we like it - heavier - almost 'al dente' - it really what we've all grown used to here in a heavily brooklyn/italian area from the places we love best

  • 10 Oct, 2012

    I wanted to know about freezing them, too. Raw or cooked? This would be very helpful, and I DO NOT agree with the comment about the hair-do. How rude!

  • 10 Oct, 2012

    great recipe, great video but I wish Sarah would get herself a new hairdo - its absolutely retched looking and sooooo outdated!!!

  • 10 Oct, 2012

    great recipe, great video but I wish Sarah would get herself a new hairdo - its absolutely retched looking- sooo outdated!!!!

  • 10 Oct, 2012

    Thank you. Can the dough for potato gnocchi be processed in the food processor? You make your bread and pie dough with your processor. Pat

  • 10 Oct, 2012

    If I wanted to make the recipe for the future should I cook then freeze or just freeze raw? How is the process? Thanks for the recipe!

  • 12 May, 2011

    It was indeed very simple to make, and the proportions are just right. They came out perfect! Fluffy and light yet perfectly formed, loved this recipe.