Potato Gnocchi



6 servings



2 lbs. potatoes, peeled
1 egg
1-1/2 to 2-1/4 cup flour
2 tsp. salt


Cook potatoes in well-salted water until tender. Drain and let cool slightly. Mash or whip the potates. Add egg and 1½ cups flour and gently knead with your hands until the dough is smooth, adding more flour if sticky. Roll into 1/2 inch ropes and cut into 1 inch pieces. Boil in salted water, in batches, until they rise to the surface. Transferred to buttered casserole dish to keep warm while cooking remaining gnocchi.

Undercooked gnocchi can be frozen in a single layer on baking sheets until firm. Boil without thawing.

Author's Comments

This is THE most awesomest recipe EVER!! I used to make it all the time when I was a kid. YUM!

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