Potato Gnocchi

As summer is ending and autumn is right around the corner, I’ve been starting to crave some heavier dishes. This gnocchi is incredibly delicious and easy to make. You can pair it with a variety of sauces, so it’s pretty versatile as well.

Step 1: Boiling the Potatoes

Step 2: Work the Dough

Step 3: Rest

Step 4: Form the Gnocchi

Step 5: Cook the Gnocchi and Serve

I made a creamy tomato sauce to serve with my gnocchi and topped with parmesan and basil

Recipe: Potato Gnocchi


  • 2 lbs potatoes
  • 1 2/3 cups all-purpose flour, plus 1/3 cup for working
  • 1 tbsp salt
  • 1 large egg (or 1/4 cup olive oil, for a vegan option)
  • 1/4 cup olive oil


Bring a large pot of water and salt to a boil. Peel potatoes and cut them into 1-2″ pieces. Boil the potatoes for about 10 minutes, or until very soft. Strain the potatoes from the water.

Let the potatoes cool a bit before working with them, so they don’t cook the eggs if/when you add them to the dough.

In stand mixer with a whisk hook, add potatoes, salt, olive oil, and eggs (or additional olive oil) until smooth. After combined, gradually mix in 1 2/3 cups flour with the dough hook attachment.

On a lightly floured surface, knead into a neat dough ball and work in the additional 1/3 cup of flour. Cover or wrap with plastic or a damp cloth and set aside letting rest for 30 minutes.

Divide the dough into 4 pieces. Roll each piece into a very long skinny rope (about 1/2″ in diameter) and cut into small pieces. Roll the pieces into little 1/4-1/2″ balls. Roll each gnoccho on wooden paddle with ridges.

In a large pot of boiling water, cook the gnocchi – Once it rises to the surface and floats, let it cook for 2-3 minutes and pull from water. You can pan fry the gnocchi or finish them in a sauce.

Note: This recipe makes a whole lot of dough! You can freeze any unused dough for later use – It tastes just as great later, just remember to de-frost it to room-temp before working it.


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