How to Make Potato Gnocchi: A Step-by-Step Guide

Leah Maroney
  • 01 of 10

    Prepare the Potatoes

    Leah Maroney

    There are many versions of gnocchi. Depending on what part of Italy you are in, the ratio of flour-to-potatoes will vary greatly. Some recipes use eggs, some do not.

    For this version of gnocchi, we used the following ingredients:

    • 2 pounds russet potatoes
    • 2 cups flour
    • 1/4 teaspoon salt
    • 1 large egg

    First, preheat your oven to 350 F. Bake potatoes until easily pierced with a fork (about 45 minutes). You can also boil the potatoes, but baking creates a drier dough and a lighter, fluffier gnocchi. Let the potatoes cool slightly, then peel.

    Pass the potatoes through a ricer or grate them into a large bowl.

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  • 02 of 10

    Add the Flour and Egg

    Leah Maroney

    Add the egg (slightly beaten) to the potatoes. Mix well with a wooden spoon.

    Add the flour to the potatoes a little at a time, mixing well with a wooden spoon. Add just enough flour so that the dough doesn't stick to your hands.

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  • 03 of 10

    Knead the Dough

    Leah Maroney

    When all the flour has been incorporated, bring the dough together with your fingertips.

    Remove the dough from the bowl and place on a slightly floured surface. Knead the dough as you would bread dough. Press down and away with the heel of your hand, fold the dough over, make a quarter turn, and repeat the process.

    Knead for about 5 minutes.

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  • 04 of 10

    Form a Ball

    Leah Maroney
    Form the dough into a ball and then divide it into 6 smaller balls.
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  • 05 of 10

    Roll Out the Dough

    Leah Maroney

    On a lightly floured surface, roll out the dough using your fingertips. The rope of dough should be about 3/4-inch thick.

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  • 06 of 10

    Cut the Gnocchi

    Leah Maroney

    Cut the dough into 1 inch pieces.

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  • 07 of 10

    Marking the Gnocchi

    Leah Maroney

    You can cook the gnocchi as it is now, but traditional gnocchi has ridges. To create the ridges, press each piece of dough against the tines of a fork or on a gnocchi board.

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  • 08 of 10

    Rolling the Gnocchi

    Leah Maroney
    With your finger, gently roll the pressed dough back off the fork. This takes a little practice. If you find the dough sticking to the fork, dip the fork in flour before you press the dough against it.
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  • 09 of 10

    Cooking the Gnocchi

    Leah Maroney
    Place the gnocchi in a single layer on a lightly floured dish.

    To cook the gnocchi, place the dough into a pot of boiling water. After a few minutes the gnocchi will float to the top. Continue to cook for one minute then remove and set aside.

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  • 10 of 10

    The Final Dish

    Leah Maroney

    Serve the hot gnocchi immediately, tossed with butter and a little Parmesan cheese or with the sauce of your choice. 

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