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.

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Read the full recipe after the video.

Recipe Summary

prep:
50 mins
total:
2 hrs
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

  • 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.

  • 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.

  • 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.

Cook's Notes

Freeze It: Freeze raw gnocchi on baking sheets until firm; transfer to freezer bags and freeze, up to 1 month. Thaw at room temperature on parchment-lined sheets, 30 minutes, before boiling.

Reviews (10)

135 Ratings
  • 5 star values: 23
  • 4 star values: 24
  • 3 star values: 49
  • 2 star values: 28
  • 1 star values: 11
Rating: 5 stars
10/24/2015
I love your videos Sarah! My daughter and I made these last night, served with a light cheese sauce, and they were enjoyed by all. Yes, they are a bit time consuming, but a fun dish to prepare. I fried a few in a little olive oil for breakfast this morning, and they were still pillowy and delicious. I found them to be very filling, so next time I will make half a recipe. Thanks for all your great videos!
Rating: Unrated
01/24/2015
Have learned once Gnocchi are prepared can freeze. Then drop into hot boiling water to freshen them, add sauce of desire. Lovely to have ready to eat~ simply heat up & know all ingredients. Less Sodium! (=^_^=)
Rating: Unrated
06/15/2013
Thank you for simple but great recipe. Had creamy tomato sauce and Parmesan cheese with it. Yummy.
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Rating: Unrated
10/10/2012
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
Rating: Unrated
10/10/2012
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!
Rating: Unrated
10/10/2012
great recipe, great video but I wish Sarah would get herself a new hairdo - its absolutely retched looking and sooooo outdated!!!
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Rating: Unrated
10/10/2012
great recipe, great video but I wish Sarah would get herself a new hairdo - its absolutely retched looking- sooo outdated!!!!
Rating: Unrated
10/10/2012
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
Rating: Unrated
10/10/2012
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!
Rating: 5 stars
05/12/2011
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.