Simple Potato Gnocchi Recipe

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Gallery Read the full recipe after the video. Recipe Summary prep: 50 mins total: 2 hrs Servings: 8 med106083_0910_how016_s.jpg

Ingredients Ingredient Checklist 2 1/2 pounds russet potatoes (about 5 small) Coarse salt 1 3/4 cups all-purpose flour, plus more for dusting 1 large egg, lightly beaten

Cook’s Notes Freeze It: Freeze raw gnocchi on baking sheets until firm; transfer to freezer bags and freeze, up to 1 month. Thaw at room temperature on parchment-lined sheets, 30 minutes, before boiling.

Gallery Read the full recipe after the video.

Recipe Summary prep: 50 mins total: 2 hrs Servings: 8 med106083_0910_how016_s.jpg

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 50 mins total: 2 hrs Servings: 8

Recipe Summary

prep: 50 mins total: 2 hrs

Servings: 8

prep: 50 mins

total: 2 hrs

prep:

50 mins

total:

2 hrs

Servings: 8

med106083_0910_how016_s.jpg

Ingredients

2 1/2 pounds russet potatoes (about 5 small) Coarse salt 1 3/4 cups all-purpose flour, plus more for dusting 1 large egg, lightly beaten

Directions

In a large pot, bring potatoes to a boil in salted water; reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, 35 to 40 minutes. Lightly dust two parchment-lined rimmed baking sheets with flour; set aside. Drain potatoes and peel while still hot with a paring knife (use a thick, dry kitchen towel or pot holder to hold them). Immediately pass potatoes through a ricer onto a work surface. Let cool completely.

Sprinkle potatoes with flour and 2 teaspoons salt, then top with egg. With your hands, work flour and egg into a dough.

Knead dough until smooth but not elastic, dusting with flour if it becomes too sticky, 4 minutes. Do not overwork dough.

Divide dough into 8 portions. Roll each portion into a rope (1/2 inch thick and 24 inches long). Cut each rope into 1/2-inch pieces.

Gently roll each dough piece against the back tines of a fork to make ridges, then arrange in a single layer on prepared baking sheets.

Bring a large pot of salted water to a boil. In batches, add a few handfuls gnocchi and cook until most have floated to top, 2 minutes. With a wire-mesh spider or a slotted spoon, transfer gnocchi immediately to a sauce.

Cook’s Notes

Freeze It: Freeze raw gnocchi on baking sheets until firm; transfer to freezer bags and freeze, up to 1 month. Thaw at room temperature on parchment-lined sheets, 30 minutes, before boiling.

Reviews (10)

 Add Rating & Review     135 Ratings   5 star values:        23    4 star values:        24    3 star values:        49    2 star values:        28    1 star values:        11

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Reviews (10)

Add Rating & Review     135 Ratings   5 star values:        23    4 star values:        24    3 star values:        49    2 star values:        28    1 star values:        11

Add Rating & Review

135 Ratings 5 star values: 23 4 star values: 24 3 star values: 49 2 star values: 28 1 star values: 11

5 star values: 23 4 star values: 24 3 star values: 49 2 star values: 28 1 star values: 11

Martha Stewart Member     Rating: 5 stars       10/24/2015   I love your videos Sarah! My daughter and I made these last night, served with a light cheese sauce, and they were enjoyed by all. Yes, they are a bit time consuming, but a fun dish to prepare. I fried a few in a little olive oil for breakfast this morning, and they were still pillowy and delicious. I found them to be very filling, so next time I will make half a recipe. Thanks for all your great videos!  

Martha Stewart Member     Rating: Unrated       01/24/2015   Have learned once Gnocchi are prepared can freeze. Then drop into hot boiling water to freshen them, add sauce of desire. Lovely to have ready to eat~ simply heat up & know all ingredients. Less Sodium! (=^_^=)  

Martha Stewart Member     Rating: Unrated       06/15/2013   Thank you for simple but great recipe. Had creamy tomato sauce and Parmesan cheese with it. Yummy.  

Martha Stewart Member     Rating: Unrated       10/10/2012   Sarah your hair is adorable - do what makes you happy. The gnocchi - how appropriate that this came out today as I was planning a gnocchi session in my attempts to make some we enjoy as much as the restaurant's version. The proportions were great as was the technique but you know that 'over kneaded' state that you describe? I think that's how we like it - heavier - almost 'al dente' - it really what we've all grown used to here in a heavily brooklyn/italian area from the places we love best  

Martha Stewart Member     Rating: Unrated       10/10/2012   I wanted to know about freezing them, too. Raw or cooked? This would be very helpful, and I DO NOT agree with the comment about the hair-do. How rude!  

Martha Stewart Member     Rating: Unrated       10/10/2012   great recipe, great video but I wish Sarah would get herself a new hairdo - its absolutely retched looking and sooooo outdated!!!  

Martha Stewart Member     Rating: Unrated       10/10/2012   great recipe, great video but I wish Sarah would get herself a new hairdo - its absolutely retched looking- sooo outdated!!!!  

Martha Stewart Member     Rating: Unrated       10/10/2012   Thank you. Can the dough for potato gnocchi be processed in the food processor? You make your bread and pie dough with your processor. Pat  

Martha Stewart Member     Rating: Unrated       10/10/2012   If I wanted to make the recipe for the future should I cook then freeze or just freeze raw? How is the process? Thanks for the recipe!  

Martha Stewart Member     Rating: 5 stars       05/12/2011   It was indeed very simple to make, and the proportions are just right. They came out perfect! Fluffy and light yet perfectly formed, loved this recipe.

Martha Stewart Member

Rating: 5 stars 10/24/2015

I love your videos Sarah! My daughter and I made these last night, served with a light cheese sauce, and they were enjoyed by all. Yes, they are a bit time consuming, but a fun dish to prepare. I fried a few in a little olive oil for breakfast this morning, and they were still pillowy and delicious. I found them to be very filling, so next time I will make half a recipe. Thanks for all your great videos!

Rating: 5 stars

Rating: Unrated 01/24/2015

Have learned once Gnocchi are prepared can freeze. Then drop into hot boiling water to freshen them, add sauce of desire. Lovely to have ready to eat~ simply heat up & know all ingredients. Less Sodium! (=^_^=)

Rating: Unrated

Rating: Unrated 06/15/2013

Thank you for simple but great recipe. Had creamy tomato sauce and Parmesan cheese with it. Yummy.

Rating: Unrated 10/10/2012

Sarah your hair is adorable - do what makes you happy. The gnocchi - how appropriate that this came out today as I was planning a gnocchi session in my attempts to make some we enjoy as much as the restaurant’s version. The proportions were great as was the technique but you know that ‘over kneaded’ state that you describe? I think that’s how we like it - heavier - almost ‘al dente’ - it really what we’ve all grown used to here in a heavily brooklyn/italian area from the places we love best

I wanted to know about freezing them, too. Raw or cooked? This would be very helpful, and I DO NOT agree with the comment about the hair-do. How rude!

great recipe, great video but I wish Sarah would get herself a new hairdo - its absolutely retched looking and sooooo outdated!!!

great recipe, great video but I wish Sarah would get herself a new hairdo - its absolutely retched looking- sooo outdated!!!!

Thank you. Can the dough for potato gnocchi be processed in the food processor? You make your bread and pie dough with your processor. Pat

If I wanted to make the recipe for the future should I cook then freeze or just freeze raw? How is the process? Thanks for the recipe!

Rating: 5 stars 05/12/2011

It was indeed very simple to make, and the proportions are just right. They came out perfect! Fluffy and light yet perfectly formed, loved this recipe.

All Reviews for Simple Potato Gnocchi

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Simple Potato Gnocchi

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

Gallery#

Recipe Summary#

Ingredients#

Directions#

Cook’s Notes#

Reviews (10)#

All Reviews for Simple Potato Gnocchi#

Gallery

Recipe Summary

Ingredients

Directions

Cook’s Notes

Reviews (10)

All Reviews for Simple Potato Gnocchi