12 servings of gnocchi

Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill onto clean pasta board.

Set 6 quarts of water to boil in a large spaghetti pot. Set up ice bath with 6 cups ice and 6 cups water near boiling water.

Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch.

Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. Flick pieces off of fork or concave side of cheese grater until dowel is finished. Drop these pieces into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off of fork. As gnocchi float to top of boiling water, remove them to ice bath. Continue until all have been cooled off. Let sit several minutes in bath and drain from ice and water. Toss with 1/2 cup canola oil and store covered in refrigerator up to 48 hours until ready to serve.

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4.2 37
This represents only the 2nd time I've made gnocchi. The first time they were so awful I swore I'd never attempt to make them again but I had some potatoes that I had no use for and needed an accompaniment for Chicken Paprika. These were oh so easy and turned out fantastic; light, fluffy little pillows. I would make these again. item not reviewed by moderator and published
My grandmother made this all the time but no oil. A Venitian friend adds butter & nutmeg. Her gnocchi were lighter then my grandmother's and I always thought neres were good. While I don't see see how an oil/fat can lighten the gnocchi, I would like to know the reason for it. Gnocchi are good and this is a good recipe. But one needs to know the "feel" of the gnocchi cause moister in the air and the potatoes will change things item not reviewed by moderator and published
Can these be frozen by themselves or with a sauce? item not reviewed by moderator and published
What a easy recipe to make and absolutely delicious. Thank you Mario. item not reviewed by moderator and published
This is an easy and tasty recipe from one of my favorite television chefs. I've eaten some bad gnocchi (I'm part Italian and these were not like that. You must follow the proportions exactly. Read the entire recipe through, and follow the directions. Enjoy! item not reviewed by moderator and published
I have never been impressed with Mario and after trying this recipe and putting it in the trash I have to say that this is one of the worst recipes I have ever worked with . I think I will be refering to Mario from now on as Mark O'donel . I learned to cook from my Italian grandmothern who actualy came from Italy and in all my years of cooking I have never been directed to make a huge mees to toss out . By Mark item not reviewed by moderator and published
A very easy recipe to make and a delicious one as well. also fun for my child to help with. I gave it a 5 star rating. I plan on using it in a creamy soup I had recently and got the recipe for and I cant wait to try it again. item not reviewed by moderator and published
Easy And tasty! I used them as dumplings in chicken soup. They hold up better than dumplings, much firmer. item not reviewed by moderator and published
I have never made Gnocchi before, but love it when I order it at restaurants. This was the easiest and most delicious recipe. I would definitely make this again. We made it with a Alfredo sauce, but would be great with any sauce. item not reviewed by moderator and published
This was my first time making gnocchi and ever eating gnocchi. The dough was fabulously easy to work with. I tossed it with a garlic chicken stock sauce and chopped zucchini. Yum! item not reviewed by moderator and published
we often make and then freeze UNCOOKED flat on a cook sheet and when frozen place in a zip lock bag. Take out of freezer when needed and cook item not reviewed by moderator and published
gnocchi are sometimes touchy to make. Air moister, potato consistancy and flour to potato ratio all effect it. There is a consistancy you need to be familiar with when makng thers item not reviewed by moderator and published

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Gnocchi with Spring Herb Pesto of Baby Arugula and Basil

Recipe courtesy of Emeril Lagasse