Potato Gnocchi

Potato Gnocchi
Photo by Scott Phillips


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

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

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