Potato Gnocchi

Potato Gnocchi
Photo by Scott Phillips


  • 6-¾ oz. (1-½ cups) unbleached all-purpose flour, more for kneading and rolling
  • 2 lb. russet potatoes (about 4 medium), scrubbed
  • 1 tsp. kosher salt
  • 1 large egg, lightly beaten

Put the unpeeled potatoes in a large pot. Fill the pot with enough cold water to cover the potatoes by at least 2 inches and bring to a simmer over medium-high heat. Reduce the heat to medium, partially cover the pot, and simmer the potatoes until they are completely tender and easily pierced wit...

View full recipe at Fine Cooking


Variations on Potato Gnocchi

  • Potato Gnocchi
    • Large pinch of freshly grated nutmeg
    • 1 tablespoon olive oil
    • 1 cup (or more) all-purpose flour
    • 1 teaspoon coarse kosher salt
    • +2 other ingredients
  • Potato Gnocchi
    • Kosher salt
    • 1 teaspoon extra-virgin olive oil
    • 2/3 cup all-purpose flour
    • 1/3 cup cake flour
    • 2 pounds medium Yukon Gold potatoes

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