Italian Potato Gnocchi

  • 25 mins
  • 7 ingredients
  • Servings 6-8
  • Prep 20 min
  • Cook 5 min
  • Cuisine
  • Skill Level


  • 1 1/2 lbs russet potatoes
  • 1 cup or more flour
  • 1 large egg yolk, beaten
  • 1 tsp kosher salt
  • large pinch of freshly grated nutmeg
  • 1 tbs olive oil
  • Black pepper for garnish, optional
  • Preheat the oven to 400 degrees.
  • Pierce potatoes in several places and bake until soft, about 1 hour.
  • Cool slightly, then cut potatoes in half.
  • Working in batches, scoop potatoes from shell into a potato ricer or food mill.
  • Rice potatoes onto a rimmed baking sheet, spread out and cool to room temperature.
  • Line a large baking sheet with parchment paper. Transfer potatoes to a large bowl.
  • Add 1 cup of flour, toss to coat.
  • Form a well in the center of the potato mixture, add the egg yolk, salt, nutmeg, then stir with a fork until mixture is evenly moistened. (mixture will look shaggy)
  • Turn mixture out onto lightly floured work surface, then knead until dough comes together, sprinkling dough with flour lightly if dough is too sticky.
  • Form dough into a ball, then divide into 4 pieces.
  • Roll each piece between hands and work into a 3/4 inch rope.
  • Cut each rope into 3/4 inch pieces, then place on a prepared baking sheet.
  • Working in batches, cook gnocchi in a large pot of boiling salted water, until they rise from the bottom. Continue to cook for another 3 minutes or so or until the gnocchi is tender.
  • Drizzle gnocchi with olive oil and toss to coat.
  • Garnish with cracked black pepper if desired.

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