Basic Potato Gnocchi

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Basic Potato Gnocchi

Basic Potato Gnocchi

  • 2 cups all-purpose flour, plus more for dusting
  • 2 pounds Yukon gold or russet potatoes
  • 1 tablespoon plus 2 1/2 teaspoons coarse salt
  • 2 large eggs
  • 1/4 teaspoon freshly ground pepper


  1. Lightly flour a baking sheet; set aside.
  2. Put potatoes in a large saucepan, and cover with cold water by 2 inches. Bring to a boil; add 1 tablespoon salt. Reduce to a simmer; cook until potatoes are very tender, about 25 minutes.
  3. Drain potatoes. When they are cool enough to handle, peel them, then pass them through a ricer or food mill into a medium bowl.  We use the OXO Good Grips Food Mill Click Here
  4. Sprinkle with the flour, and add the eggs.
  5. Sprinkle with remaining 2 1/2 teaspoons salt and the pepper.
  6. Stir mixture with a fork to combine well.
  7. Turn out dough onto a lightly floured surface; gently knead until it is soft and smooth, about 3 minutes.
  8. Divide dough into 4 to 6 pieces.
  9. Roll each piece into a long rope about 3/4-inch thick. Cut ropes crosswise into 1-inch gnocchi.
  10. Roll a cut side of each dumpling against the tines of a fork with your thumb (each piece will have ridges on one side and an indentation on the other).
  11. Set aside on the floured baking sheet until ready to cook.
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