Traditional recipes

Potato Gnocchi

Potato Gnocchi


  • 3 pounds medium russet potatoes, scrubbed (about 6 or 7)
  • ¾ cup all-purpose flour, plus more for surface
  • 1 tablespoon kosher salt, plus more

Recipe Preparation

  • Preheat oven to 350°. Prick potatoes all over with a fork, then bake directly on oven rack until very tender, about 1 hour. When cool enough to handle, scrape potato flesh into a medium bowl; discard skins.

  • Pass through a food mill or ricer onto a paper towel–lined baking sheet (to absorb excess moisture). Let cool completely.

  • Transfer potatoes to a large bowl, sprinkle with ¾ cup flour and 1 Tbsp. salt, and knead until a sticky dough forms. Lightly flour your hands and work surface. Divide dough into 6 portions. Roll each into a long, compact rope about ½” thick. Cut into 1” pieces.

  • Working in 4 batches, cook gnocchi in a large pot of boiling salted water until they float, about 3 minutes. Using a slotted spoon, transfer to a pan of tomato sauce as you go. Sprinkle with Parmesan and serve with pork shoulder.

,Photos by Christopher Testani

Nutritional Content

Calories (kcal) 160 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 36 Dietary Fiber (g) 2 Total Sugars (g) 2 Protein (g) 4 Sodium (mg) 730Reviews SectionAbsolutely delicious! Everyone loved it, even my picky brother. The sauce was rich and deep. I added butter in the pan to finish everything while mixing the gnocchis in. Added a ton of parm. Serves 5 people, not 8 (maybe my potatoes were too small). Amazing recipe.BeatriznoletQuébec 03/11/20

Watch the video: Amazing Gnocchi Al Forno with Gennaro Contaldo (October 2021).