Gnocchi Recipe 

Homemade gnocchi requires only 4 ingredients! Making these soft potato dumplings is easy. This recipe makes the best gnocchi for any sauce and includes instructions for freezing.  

– 2 pound russet potatoes  – 1 ½ cup all-purpose flour – 1 teaspoon salt – 1 large egg



Fill a pot with cold water to cover potatoes by 2 inches. Put potatoes in the pot and boil over medium-high heat.   

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Cook potatoes for 20–30 minutes until fork tender. Drain and mash with a fork or potato masher after cooling.  

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Lightly flour your work surface. In another medium bowl, mix flour and salt. Add flour to potatoes after egg.  

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Mix the flour with your hands until moistened, then place the dough on a floured surface.   

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Combine the dough and knead until the flour is fully incorporated. Smooth, slightly sticky dough is done.  

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Avoid overkneading the dough to avoid tough gnocchi. Divide the dough into 8 equal pieces. Make a ¾-inch diameter snake-shaped log from each piece.  

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While making the rest of the dough, place finished gnocchi on a parchment-lined baking sheet.   

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Dust gnocchi with extra flour. Place a gnocchi against the tines of a fork in one hand to shape it. 

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Press your thumb in and down the fork lightly. Optional step. After boiling salted water, add gnocchi.  

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The gnocchi are done when they rise. Scoop gnocchi from water with a slotted spoon. As desired, serve gnocchi.  

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