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Makes 3-1/2 pounds Gnocchi.


  • 4 medium Russet Potatoes (about 2-1/2 pounds) 
  • 1-1/2 teaspoon Salt
  • 2 Large Eggs
  • 2 cup All-Purpose Flour


  1. Wash potatoes and pierce several times with a fork. Cut in half and place in a steamer: steam 45 minutes. Let cool slightly.
  2. Remove skins from the cooked potatoes and place through a ricer. If a ricer is not available, work potatoes thru a fine sieve or mash until smooth with a fork: do not use a food processor or mixer. 
  3. Mix riced potatoes, salt, and egg together: do not over mix. 
  4. Add flour slowly until the mixture starts to come together. Turn out onto a floured surface and roll into 1/2″ strips. Cut into 1″ pieces. 
  5. Leave as “pillows” or roll along a gnocchi board (to create the iconic grooves). 
  6. Cook in batches in boiling water, 5 minutes per batch. Strain and eat with your favorite sauces!