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Think of this a potatoe pasta.

Preparation time: 20
Cooking time: 3

Serves: 6

Dietary guidance: v 

Tags: main · pasta · italian ·


2 pounds yukon gold potatoes, steamed or baked
2 eggs
1/2 teaspoon salt
1 1/2 cups all purpose flour


Cook potatoes, cool slightly then mash or preferably put through a ricer. Add eggs, salt and flour stirring until everything is incorporated. Using about 1/4 of the dough at a time roll the dough into 3/4" logs. Cut the logs into smaller logs about 1 inch long. Place on a cookie sheet that has been sprinkled with flour, continue until all the dough in cut into small logs. Traditional gnocchi is shaped using a fork, I've cheated by dipping a fork into flour and giving each log an impression. This texturing gives the sauce something to stick to. Put the sheet of gnocchi into the fridge until just before the meal, when everything else is ready for supper bring a large pot of salted water to a boil, add the gnocchi, 1/4 of the batch at a time. When the gnocchi rise to the surface they are done, it takes about 2-3 minutes, scoop out the floating ones and arrange on a platter, finish cooking the remaining gnocchi. Serve smothered with your favorite sauce, marinara, cheese, alfredo.

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