The Best Potato Gnocchi
Curious about how to make potato gnocchi? We have the perfect recipe! Read our article on Foodal get the best advice for making these doughy delights!
Servings Prep Time
2large servings 2hours
Cook Time
10minutes
Servings Prep Time
2large servings 2hours
Cook Time
10minutes
Ingredients
  • 3 russet or baking potatoes,washed and dried
  • 1 1/2cups all purpose flour
  • 1 1/2teaspoons kosher salt
  • 1large egg yolkroom temperature
Instructions
  1. Preheat the oven to 375°F. Place the potatoes on a sheet pan and bake until very tender when pierced with a knife, about 1 to 1 1/2 hours. After they are cooked, cut the potatoes open lengthwise across the top and let the steam escape. Use a spoon to scoop all of the potato flesh from the skins. Discard the skins.
  2. Put the flesh in a ricer set over a large bowl and squeeze until all of the potato is in the bowl. Using a kitchen scale, weigh out 1 pound of the flesh. Save any extra for another use. On a clean counter, spread the riced potato out in a small, even layer. Allow it to cool to room temperature, for about 10 to 15 minutes.
  3. Starting with 1 cup of the flour, sprinkle the flour and salt evenly on top of the potatoes. Make a small well in the center. Add the egg yolk in the center of the well and begin to slowly incorporate it into the potato mixture. Continue to gently knead the dough until it comes together, being careful to not overmix it. If it is still very wet and sticky, add additional flour as needed.
  4. On a clean work surface, divide the dough in half. Working with one half at a time, gently roll it back and forth until you form a long log that is about 3/4 of an inch thick. You may need to sprinkle it with some flour to prevent excessive sticking. Using a bench scraper, cut each log into 3/4-inch square pieces. Place each piece on a lightly floured sheet pan. Optional: If you want to create grooves, you may roll each piece across a gnocchi board.
  5. Bring a large pot of salted water to a low boil. Working in two batches, drop the gnocchi in and cook until they float to the top. As soon as they are all floating, drain them immediately. Bring water back up to temperature, and repeat with the remaining pasta. Serve warm, with your favorite sauce.