top of page

Potato Gnocchi

Prep Time:

Cook Time:


About the Recipe

Learn to make your own potato pasta and pair it with your favorite sauce!


  • 1 pound potatoes

  • 1 cup flour

  • 1/2 teaspoon salt

  • 1 egg (room temperature)


  1. Preheat oven to 400°F. Prick potatoes all over with a fork. Transfer to a baking sheet and bake until tender and the skin and flesh is easily pierced with a knife, about 1 hour.

  2. Remove potatoes from oven and, holding one potato in a towel to protect your hands, remove the skins immediately. Allow peeled potatoes to cool completely at room temperature, uncovered. 

  3. Once potatoes are cooled, grate them on the small holes of a box grater.

  4. Add “riced” potatoes to a bowl and pour one beaten egg over the potatoes, dust with sifted flour and season with salt and pepper. With a large spoon combine the ingredients together until well blended. Then, using your hands, gently knead until the dough just comes together and an obvious dough forms. Gather into a ball and set aside.

  5. Dust a clean work surface with flour and divide the dough into smaller pieces. Working one piece at a time, roll the dough into a log that is about 1 inch thick.

  6. Using a bench scraper or knife, cut the log into 1 inch pieces. Working one piece at a time, roll the dough over the back of a fork to shape the gnocchi. Set aside on a floured plate or baking sheet and repeat with the remaining dough.

  7. Bring a large pot of heavily salted water to a rolling boil. Gently drop in your gnocchi, stir to prevent sticking, and cook until they float to the top of the water, only about 2 minutes. Remove from the water and dress with desired sauce.

bottom of page