Potato Gnocchi

Total Time:
1 hr 47 min
1 hr
47 min

4 servings

  • Kosher salt
  • 1 pound russet potatoes
  • 3 to 4 large egg yolks
  • 1/2 cup freshly grated Parmesan
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon gray salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup all-purpose flour, plus more for dusting board and dough
Watch how to make this recipe.
  • Preheat the oven to 425 degrees F.

  • Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook's Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use.

  • Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups. Make a mound of potatoes on the counter with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough. If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.

  • Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them. You can cook these as is or form them into the classic gnocchi shape with a gnocchi board, ridged butter paddle, or the tines of a large fork turned upside down. Rest the bottom edge of the gnocchi board on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. It will roll away and around your thumb, taking on a cupped shape -- with ridges on the outer curve from the board and a smooth surface on the inner curve where your thumb was. (Shaping them takes some time and dexterity. You might make a batch just for practice.) The indentation holds the sauce and helps gnocchi cook faster.

  • As you shape the gnocchi, dust them lightly with flour and scatter them on baking sheets lined with parchment paper or waxed paper. Set gnocchi filled cookie sheet in front of a fan on low for 1/2 hour (turning gnocchi after 15 minutes). If you will not cook the gnocchi until the next day or later, freeze them. Alternatively, you can poach them now, drain and toss with a little olive oil, let cool, then refrigerate several hours or overnight. To reheat, dip in hot water for 10 to 15 seconds, then toss with browned butter until hot.

  • When ready to cook, bring a large pot of water to a boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

  • Cook's Note: Baking potatoes on a layer of salt allows heat to circulate 360 degrees. Scrape the salt into a jar and reuse it again and again. If you do not have time to shape the gnocchi, you can freeze the dough, defrost it in the refrigerator, and then shape it. To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour. Spread the gnocchi on the prepared sheets and freeze until hard. Remove to individual-portion-size freezer bags. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 2 minutes after they rise to the surface.

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4.7 67
So tender I have made gnocchi from a few different recipes, and they usually come out dense but tasty. These are tender and delicious. This is my new go-to gnocchi recipe. item not reviewed by moderator and published
I was searching on line for several gnocchi recipes and found many, all will similar proportions and techniques. However, most recipes called for around THREE pounds of potatoes and not just ONE pound listed here. Could that be correct? Only one pound of potatoes? item not reviewed by moderator and published
I have made ricotta gnocchi several times and wanted to try making potato gnocchi this time ( I remember an aunt making them, but never had the recipe) I remembered her boiling the potatoes - but followed this recipe to a "t" (sans the nutmeg since hubby hates nutmeg) I baked the potatoes as directed (with the salt layer and all) and they came out great -- in fact it took a lot less time than expected -- the hardest part was the ridging which I had to do with a fork since I did not have the gnocchi board -- I used my own Bolognese sugo and they were a hit for my very Italian family -- thanks Michael -- next time I will try your sauce since I loved the idea of the ricotta on top.  I would absolutely make these again!  BTW, I love your restaurant in Napa -- and way back when Foodnetwork was first started my father loved watching you and would send me out to make something he saw you make -- and your recipes come out great -- item not reviewed by moderator and published
As I child I remember standing by my grandmother side as she made gnocchi for us. They were my favorite thing she made and they were perfection! As an adult I would order gnocchi in restaurants...always wondering they weren't that good..they were ok...but not what I remembered. Then I made these...and BOOM right back to my grandmother's kitchen I went! Thank you for this phenomenal recipe and the memories it brought back! item not reviewed by moderator and published
wow!!!! I have never made pasta before and it came out PERFECt!!! I barely mixed the dough and that made it....real nice! Thanks for this awesome recipe :) item not reviewed by moderator and published
Am I missing something on this page? I have no print option when they changed the format. Copy and paste is getting rediculous! item not reviewed by moderator and published
My family gave me mixed reviews on the gnocchi. I thought the flavor of the gnocchi was very good. I don't think my potatoes were soft enough...they didn't mix into the dough totally. I might try again boiling the potatoes instead of baking them. I served with a blush vodka sauce. item not reviewed by moderator and published
moderately easy success after other failed recipes, make it with his sugo sauce, delicious item not reviewed by moderator and published
Fantastic! My husband's favorite meal when we are out, so I wanted to make it for his birthday dinner last night. I have tried making gnocchi before, but it always came out too mushy. The texture on this recipe was perfect! I think it was the instructions on how the dough should feel and react, as well as the drying instructions that helped make the gnocchi awesome! I am making batch #2 today! item not reviewed by moderator and published
I have worked in restaurants all over birmingham and have made gnocchi several times. Used a Thomas Keller recipe in one of the restaurants. And for the first time making gnocchi at home I am very impressed with this recipe. I don't really care for nutmeg so I stay away from that. Thanks Michael your still killing it! item not reviewed by moderator and published
These were delicious! I doubled the recipe but was too lazy to shape - frankly it doesn't affect the taste! I cooked all and froze the leftovers on a parchment lined cookie sheet and vacuum sealed in 2 person serving size for future use. item not reviewed by moderator and published
Fabulous! A very sticky business but worth it. I used only 1/4 cup of the Parmesan cheese and it was enough. I served it with Zucchini Butter. I tested one right after shaping and it was delicious but I did dry the rest a bit. item not reviewed by moderator and published
These are the only gnocchi I've ever made and liked, fabulous! The recipe can be shortened a bit too, I think. I didn't do the 0.5 hour drying time, I just stuck them in a warm oven while waiting for the water to boil and they were still a perfect consistency. item not reviewed by moderator and published
The best I've ever had, bar none!! item not reviewed by moderator and published
Coming from a Italian family I hate to admit this but these were better than my Mom's... item not reviewed by moderator and published
5 Stars ++++!!! THESE ARE SO SCRUMMY I CAN'T BELIEVE *I* MADE THEM! My very 1st attempt at making Gnocchi. They are so luscious. I was worried that I'd overworked the dough but apparently I didn't at all. I wish I could post a picture! I tossed them simply with sautéed sugar plum tomatoes, fresh spinach, garlic, and fresh basil. Then plated and garnished with freshly grated Parm and toasted pine nuts. What an incredibly satisfying meal! This recipe is DEFINITELY going to be a staple FOREVER. I have plenty left over and can't wait to try any number of other ways to 'dress' them. Has anyone tried anything with apples? I feel like something savory with apples would be fantastic with these. I also love squash so I'm thinking of tossing them with some cooked delicata or butternut squash (need to figure out what herbs to use with those too. I'm even eager to serve these to guests the next time I have a dinner party. Thanks for a *really* fantastic recipe and perfect instructions! item not reviewed by moderator and published
Coming from an Italian family this was not my first rodeo making gnocchi ! This being said, I will never make my own receipe again. This receipe is absolutely fantastic. Followed the receipe and then immediately froze on cookie sheets. Then put in zip lock bags. Made 16 batches for the holidays after I tested cooking some. What a great receipe!! item not reviewed by moderator and published
OMG!!!!! All I can say is AMAZING. These were a huge hit. The recipe was so easy and quick. This is, for sure a keeper. OUTSTANDING item not reviewed by moderator and published
I thought this was a great gnocchi recipe! The only other gnocchi I have made was a sweet potato recipe so I was a little worried that there wasn't enough potato but one definitely did the trick. I ended up making two batches because I wasn't sure that one was enough to feed 4 people. I now know that one batch does feed 4. We had leftovers for a couple meals and it was still as delicious as the first night when reheated. I made a simple tomato sauce with basil, cheese, and onion and baked the gnocchi in a cast iron pan with the sauce and more cheese on top. It was a crowd pleaser! item not reviewed by moderator and published
My first attempt at making gnocchi and I can't believe I pulled it off! I cut the recipe in half since I didn't really know what I was doing and I have plenty left to freeze and eat later. I did the indentation thing with half the batch and fyi - there is a reason for every detail in Italian cooking. I don't know if it cooked up faster but it did hold the sauce very well! I weighed the parmesan cheese before micro-planing it and it mixes in the dough so nicely! item not reviewed by moderator and published
Somebody once taught me a very complicated gnocchi recipe that involved a bunch of ingredients most people don't just have lying around (semolina flour, for example and kneading the dough for what felt like 5 billion years. The results were ok, but it was not worth all the effort. This recipe was delicious -- so much better than any other recipe or store-bought type I've tried -- and pretty simple. It reminds me of the first gnocchi I ever ate at a restaurant. Worth every star! item not reviewed by moderator and published
First time making homemade gnocchi - couldn't believe how easy and delicious it was. After I cut the gnocchi I put them on a parchment lined sheet pan and popped them in the freezer for 45 min. I then boiled them a few minutes, then browned them in a skillet. I made a sauce using shallot, garlic, spinach, tomatoes, cannelini beans, pine nuts and parm cheese then added back in the toasted gnocchi - delicious! item not reviewed by moderator and published
This is our 'go-to' gnocchi recipe. It's relatively easy once you get used to handling the dough. These are light and airy- the way we like our gnocchi. Since I've made these countless times, it takes about fifteen minutes to whip out two batches after I've pressed the potatoes. I must admit, I was so worried about overworking the dough when I first started making these- don't fret- gently fold and roll and have a glass of wine and you'll be fine! A few tips- make sure to add plenty of freshly grated cheese and nutmeg, make sure whatever pan or sheet they're resting on before cooking has plenty of flour- mine used to stick together until I dusted them and don't overcook! I've made these with marinara, cream and mushroom sauce with rave reviews! item not reviewed by moderator and published
The recipe came together very well and was easy if you have the time. Count on a full two hours before dinner time. However, the gnocchi itself was a little bland. Plenty of salt in the water didn't seem to help. I'm not sure what I'll do to fix this on my next attempt other than add more salt in the dough itself. item not reviewed by moderator and published
Folks,look no farther for a great gnocchi recipe as you have just found it here.I just made these and put into my own cream sauce that I came up with last week.To copy an old saying,you could spread my sauce on a car bumper and it would be good.Anyway,like other's we like our gnocchi dense too.These are so good and I only made a few changes as I usually do.I added one Tablespoon of blended organic basil from a tube and a little more of the parmesan cheese.My fiancee's mom has given me a lot of her italian cooking secrets but never told me anything about how she makes gnocchi.I had him taste them after I put them in my sauce and he is very impressed.He says mom never put nutmeg in her's and he loves it this way better than her's.The nutmeg really makes a difference in the overall flavor.Another good thing is my sauce really adhered to the gnocchi's.You have shared a very good recipe with us and I thank you so much.By the way,we don't plan on telling mom that your's is better!!LOL item not reviewed by moderator and published
Do it! I researched several recipes before settling on this one-and I am happy I did! Only changes were that i Added another 1/4 cup of parmigiano so it could be a bit more prominent and only did 2 egg yolks- and these were delicious! I overworked the dough on purpose since my husband and I like our gnocchi dense and heavy, not light and fluffy! Served them 2 ways- baked alla sorrentina(with moz and tomato sauce and then with a truffle & sage butter sauce...both were divine and worked perfectly with this gnocchi...don't be scared of the nutmeg-it's a great flavor add in that's in the background and makes you think"wow, what's in this?!" Enjoy! item not reviewed by moderator and published
Moist and yummy I couldn't resist having 1 more serving item not reviewed by moderator and published
I give this recipe a five star! The gnocchi I made with this recipe were so light and fluffy. Few key notes/changes to the recipe: 1. Added some finely chopped basil and rosemary to the dough. 2. Increased the ground pepper to 1 tsp. Make sure you powder the pepper otherwise you will get a grainy texture. 3. Used only 1/2 of the flour (1/2 cup 4. It took me more than 90 seconds to boil the gnocchi. I would say boil them till they float to the surface. item not reviewed by moderator and published
Okay as I was rollling these, I swore that I would never make them again...too much work. Then I tasted them, and am committed to making them all the time! They are delicious, light and fluffy. I did not put in the nutmeg, but served them with my tomato gravy. What a great meal! item not reviewed by moderator and published
Delicious,! I served this for Easter and everyone couldn't get enough - they came out pillow soft and delectable. In making them, I used only one whole egg and one egg yolk. I boiled the potatoes starting in cold water unpeeled, until fork tender. The dough was VERY sticky and needed 2 cups of flour in order to roll out. I did not have success using a fork to "dimple" them, therefore, I used my thumb after dipping it into flour. I made two sauces; a tomato-basil sauce and a wild mushroom sauce using evaporated milk instead of heavy cream. As I skimmed the gnocchi out of the pot, I tossed them into a warmed skillet with one of the sauces and cooked them for just one minute, topping with Parmesan cheese. Everyone's comments were FANTASTIC! item not reviewed by moderator and published
Wow, this was so cool and so much fun. We had another couple over to make the gnocchi with us. We made it exactly as the recipe stated (except, although I bought the gray salt, I forgot to use it - I used regular salt instead). Before we started, we watched the "Italian Recipes - Shaping Gnocchi Dough" video on YouTube, which helped a lot. Very simple technique. We made a triple batch with some for dinner, and some to freeze and send home with our friends. We used Martha Stewart's Gnocchi with Wild Mushroom Sauce recipe (but with this gnocchi). It was fabulous! And, we had never made gnocchi before. I was so proud of us. :oD Reminded me of the gnocchi I had in Italy. Excellent. item not reviewed by moderator and published
This recipe was great!! Just like my grandmother made them. I used a tomato sauce with stew beef in it. Wonderful! item not reviewed by moderator and published
this was so fast and easy...I used MASHED POTATO FLAKES mixed with a little water and it was faster, tasted great and made the whole process go way more smoothly! item not reviewed by moderator and published
This recipe was superb. Gnocchi was pillow soft and tender. Baking the potatoes is a great idea....so much better than boiling. I highly recommend this one...it's a keeper. Thank you, Michael San Diego Girl item not reviewed by moderator and published
I made these last night by following the recipe to a T. While letting them fan dry, they became really mushy. I test boiled them and they were like wet dumplings. This morning, I just mashed the knocchi back together and added ALOT more flour, and made them much smaller. This yielded great results! I think the recipe is a bit unclear about how much flour to use. In trying to not "overwork" the dough, I didn't get a good idea of how much more flour I needed. If you're trying this for the first time, dont be afraid to work it enough so that it doesn't come out sticky. Once, I got it right, I loved them! item not reviewed by moderator and published
All the egg yolks seemed a little odd to me--I'd seen some recipes requiring an egg or two but I trusted the reviews and carried on. I did bake my potatoes nearly an hour. I made a double batch and these came out beautifully. I did only end up using the minimum amount of flour--half of the total amount you might use. If you're nervous if you have the right consistency, just have some water there boiling and make a few right on the spot. Then add more flour if you need to. I froze these on sheets until firm then threw into a plastic bag until the next evening. They were delicious! I served with tomato/cream/vodka sauce. item not reviewed by moderator and published
This gnocchi recipe hits the mark, though be prepared to start in advance. To reduce any "day-of" stress, I would start the night before, prepare the gnocchi and let them sit in the freezer overnight. The prep alone took about 2 hours total, including the time it took to bake the potatoes. Then, day-of, you can boil and add to your sauce. The gnocchi were the perfect texture and perfectly complemented a sauce I made with mixed mushrooms, shallots, wine, chicken broth, sage, marjoram, parm and truffle oil. Sautee the mushrooms and shallots, add wine and chicken broth and boil down slightly. You can let this sit. Heat up when you start cooking the gnocchi. Add the gnocchi to the sauce along with sage, marjoram, truffle oil and parm. Delicious! item not reviewed by moderator and published
I really liked this gnocchi. It does take a while to make, but is worth it! I made it ahead of time and froze it. It seemed like too much to get through in an evening after work, but I may be slow. I made mine with the "Mushroom Cream Sauce" by Tyler Florence (if you want to search for it), but did add Wondra to the sauce to help thicken it. item not reviewed by moderator and published
I have tried other recipes that used boiled potatoes and have always been disappointed with their toughness. Using baked potatoes is the way to go! I didn't have to add any extra flour and they came out light. They melt in your mouth! Great recipe! item not reviewed by moderator and published
the best I have ever tasted... item not reviewed by moderator and published
I have never made my own Gnocchi, I found this recipe to be easy, well written, and the lightest tastiest Gnocchi I have ever eatten. I just made this for my husband who is from Italy with a Tomato sauce and a Parsley Walnut pesto and both were wonderful. I made this exactly as written, no substitutes using a Gnocchi board. item not reviewed by moderator and published
I love gnocchi. I order it all the time and have made a family recipe many times. This one is by far the best potato gnocchi I've ever had. It's light and so delicious. I was worried about the nutmeg coming thru too much and conflicting with our pesto cream sauce and our procuitto cream sauce, but it had no effect. This is the new standard in our house! item not reviewed by moderator and published
Wow, what a departure from store bought gnocchi! The texture and taste was very similar to one of our favorite Italian restaurants. Delicious! item not reviewed by moderator and published
I come from an Italian family that can make everything and anything off an Italian menu. Somewhere along the line we lost our family recipe for gnocchi. I looked through all the recipies on food network and Michael's seemed the most authentic. I have now made it numerous times. My wife (not Italian) is obsessed and requests me to make it all the time. It is labor intensive, but worth the effort. MAKE THIS RECIPE! item not reviewed by moderator and published
The recipe went fine until I started adding the flour. The dough just kept getting more moist and mushy. I was unable to mold the dough into the gnocchi shapes and had to discard the entire batch. item not reviewed by moderator and published
I've made potato gnocchi many times before with more "traditional" results. This came out rather soggy...not bad, but certainly not gnocchi...a little more dumpling than pasta. For gnocchi, stick to the simple potato/flour mix. This turned out great as a dumpling for stew, though. item not reviewed by moderator and published
I make this recipe a couple times a month now. I love them!!! item not reviewed by moderator and published
These gnocchi were delicious! item not reviewed by moderator and published
This was my first time to make gnocchi's and everyone in my family loved them. item not reviewed by moderator and published
Yummy and freakin' easy! I wasn't even sure I was doing everything correctly, but they turned out perfect! I didn't have grey salt, and just used sea salt--worked just fine. item not reviewed by moderator and published
I made these for Thanksgiving yesterday and my family went wild!I just finished them with a brown butter sage sauce and topped them with parmesan cheese. item not reviewed by moderator and published
easy and delicious item not reviewed by moderator and published
This recipe was very tasty when it was done, but it took quite a while to prepare. When I made this I put it with a pesto sauce. It was very good. item not reviewed by moderator and published
These were easy to make and delicious. item not reviewed by moderator and published
I cooked this dish for a big family get together and it was a hit! It is super simple, but oh so tasty!! item not reviewed by moderator and published
I have made many batches of gnocchi (even have the butter paddle to form them). By far, these are the best. Made them as a surprise for my husband tonight, but if I don't stop nibbling on them - they'll be gone. Thank you Michael :-) item not reviewed by moderator and published
i see a lot of work but worth it item not reviewed by moderator and published
Most recipes are too pastey & boring for me - this one has great texture & flavor. Highly Recommended. item not reviewed by moderator and published
always a table favorite for true italians, also a good substitute for a pasta dish, can be filling. item not reviewed by moderator and published
The gnocchi is great! But, how can I ever eat the frozen stuff again?!? item not reviewed by moderator and published
I've been wanting to make gnochhi for a long time, but always saw it as a daunting task. This recipe was easy - I boiled the potatoes rather than baking them - otherwise followed the recipe exactly. They were light and melted in your mouth. I tripled the recipe and froze part of the dough for another time. item not reviewed by moderator and published
These gnocchi came out perfect. They were so light and delicious. My whole family loved them. They weren't too difficult to make either. I was looking for something to have with my sauce other than spaghetti and now I don't think we'll be having spaghetti that much anymore. I can't wait to make them again with a gorganzola cream sauce. Thanks Michael! item not reviewed by moderator and published
These are great. By the way, Rudy, from Pahrump, NV, here's a link that will tell you about gray salt: http://www.napastyle.com/store/product.jsp?sku=006 item not reviewed by moderator and published
Very Tasty easy but I still don't know what gray salt is. item not reviewed by moderator and published
Recipe could use a tsp. more salt, be sure to salt cooking water well. They came out nice and fluffy and not gummy. item not reviewed by moderator and published
I made this meal last weekend for my boyfriend and I and was a little nervous at first because I have tried to make homemade pasta before (ravioli) and did not care for the work involved or the outcome. But this dish made me want to make my own fresh pasta every night! Not only was it very simple, it could not have come out better. The tomato sauce from the same episode has now pushed Giada's tomato sauce out of the #1 spot on my list! Definitely try this recipe. you won't be disappointed. I served it with fresh italian bread and a caprese salad. And I'm not even Italian.....:) item not reviewed by moderator and published
Made these with a pesto cream sauce for my Italian family for Easter. They were tasty and as light as a feather. The family loved them and some said they were the best they've had. item not reviewed by moderator and published
note to anonymous -- I think you are right, when I have made the last couple of times, I made 10 lbs of potatoes and I only used about 41/2 cups of flour for the whole 10 pounds, I wasn't  sure either since I thought there is no way I am using 10 cups of flour none the less, the two times now that I have made that many the recipe is somewhat fool proof -- the gnocchi come out great!  But if you watch the video he says he is using 6 potatoes -- that is easily 2-3 pounds -- at least the potatoes I buy -- If you haven't tried this recipe - try it -- it comes out great every time! Enjoy item not reviewed by moderator and published
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