Potato Gnocchi

You will be pleasantly surprised at how easily you can turn out homemade gnocchi that cooks up soft and tender. They work well with pesto or red sauce -- but they are also delicious just tossed with butter.
Save Recipe
  • Level: Intermediate
  • Total: 2 hr 30 min (includes cooling time)
  • Active: 1 hr 5 min
  • Yield: 4 servings
Share This Recipe


3 pounds russet potatoes

Kosher salt 

1 1/2 cups all-purpose flour, plus more for dusting 

1 large egg, lightly beaten 


Special equipment:
a potato ricer or box grater; a gnocchi paddle or fork
  1. Add the potatoes to a large pot, cover with cold water by about 2 inches and bring to a boil over medium-high heat. Cook at a steady boil, adding more water to the pot if necessary, until the potatoes can be pierced easily with the tip of a knife, about 50 minutes. Drain and set aside until cool enough to handle.
  2. Peel the potatoes and cut the flesh into large pieces. Pass the potato flesh through a potato ricer (see Cook's Note) into a mound on a clean work surface and sprinkle with 1 teaspoon salt. Let the potatoes cool completely.   
  3. Sprinkle the flour over the mound of potatoes. Drizzle the egg over the flour and begin to combine with a fork. Once everything has started to clump together, use your hands to gently knead and fully combine the ingredients, about 2 minutes; do not overwork the dough. Gather the dough into a ball.  
  4. Line a baking sheet with parchment. Cut the dough into 4 pieces. Working with one piece at a time on a lightly floured surface, roll the dough into a 3/4-inch-thick log. Use a bench scraper or knife to cut the log into 1-inch pieces. Roll each piece on a gnocchi paddle or the back of the tines of a fork to form grooves. Place on the prepared baking sheet. Repeat with the remaining dough.   
  5. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they begin to float, 1 to 2 minutes, then cook 1 minute longer. Strain and toss with sauce as desired.

Cook’s Note

If you don't have potato ricer, you can grate the potatoes on the large holes of a box grater.

Potato Gnocchi with Easy Tomato Sauce
35m Intermediate 99%
Easy Ricotta Gnocchi
12m Easy 100%
Dairy-Free Sour Cream
2m Easy 96%
Spinach and Ricotta Gnocchi
21m Easy 99%

Dana Beninati

Potato Gnocchi

34m Intermediate 99%
11m Intermediate 93%