Potato Gnocchi

Potato Gnocchi
Photo by Scott Phillips


  • 2 lb. russet potatoes (about 4 medium), scrubbed
  • 6-¾ oz. (1-½ cups) unbleached all-purpose flour, more for kneading and rolling
  • 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
    • 1 tablespoon olive oil
    • Large pinch of freshly grated nutmeg
    • 1 teaspoon coarse kosher salt
    • 1 large egg yolk
    • Potato ricer or food mill
    • +1 other ingredients
  • Potato Gnocchi
    • 1 teaspoon extra-virgin olive oil
    • Kosher salt
    • 2 pounds medium Yukon Gold potatoes
    • 1/3 cup cake flour
    • 2/3 cup all-purpose flour

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