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Potato Gnocchi

Recipe photo courtesy of Alison Miksch

Gnocchi should be made in one continuous process: cook the potatoes, make the dough, form the gnocchi. For more gnocchi serving suggestions, see our Gnocchi with Brown Butter and Sage and Potato Gnocchi with Wild Mushroom Sauce.

Source: Martha Stewart Living, March 1995



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How would you rate this recipe?
  • Swartzy
    5 FEB, 2008
    I've tried to make gnocchi several times since I purchased my potato ricer (Target), but never seemed to get it right. This recipe however is amazing. It was super easy, and made light (not dense) favorful gnocchi! I was a little confused when they were having me mix the dough on the counter, but just go with it, it works great. I'd recogomend this recipe to first timers and professionals alike!
    • eleanord60
      15 NOV, 2017
      Tried this recipe, did not keep the fork marks form, very rich but good, maybe used an extra 1/2 cup flour.
  • vana39
    7 DEC, 2007
    I couldn't find canned plum tomatoes so I hope "pear" tomatoes will work? Also, I couldn't find a potato ricer, even in Kmart's Martha Stewart's collection. I guess I have to go to a kitchen specialty store?
    • warrencarrieg
      1 JUN, 2017
      Use a food mill. Got mine at Bed Bath and Beyond. Originally got mine to process tomatoes.
  • choula
    15 DEC, 2007
    could not fone a potatoe ricer. where can u buy it @ thank u
    • warrencarrieg
      1 JUN, 2017
      I got a food mill from bed bath and beyond. Can be used for many other things. I originally bought mine to process tomatoes.
  • Doodlebakes
    3 APR, 2009
    potato ricers can be found at bed bath and beyond
  • LauraHurn
    12 JAN, 2008
    Wonderful recipe for light gnocci. I like to make a double batch, converting one batch to gnoccis, and then freezing the second batch of dough to make gnoccis at a later date.

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