Potato Gnocchi


For an Italian dinner adventure, make your own potato gnocchi. You probably have every ingredient you need in your kitchen already!

Prep Time:
1 hrs 5 mins
Bake Time:
45 mins
Total Time:
1 hrs 50 mins
90 gnocchi


  • 1 ½ pound russet potatoes

  • 2 egg yolks

  • ½ teaspoon salt

  • teaspoon ground black pepper or ground white pepper

  • ¾ - 1 cup all-purpose flour

  • ¼ cup butter

  • 2 tablespoon snipped fresh parsley

  • ½ cup finely shredded Parmesan cheese (2 ounces)

  • Lemon wedges


  1. Preheat oven to 425°F. Prick potatoes with a fork. Bake for 45 to 60 minutes or until tender and fork inserts easily. Holding each hot potato with an oven mitt or towel, peel quickly.

  2. Press the peeled hot potatoes through a ricer, food mill, or medium-mesh sieve into a large bowl. Set aside.

  3. In a small bowl whisk together egg yolks, salt, and pepper. Make a well in the center of the potatoes; add egg mixture to the well. Stir to combine. Add 3/4 cup of the flour, stirring just until combined. Turn out onto a lightly floured surface. Knead in just enough of the remaining flour (may not need any) to make a smooth, fairly soft dough that is still slightly sticky. Do not over-knead or add too much flour or the gnocchi will be heavy.

  4. Divide dough into four portions. Roll each portion into a long, thin log, 3/4- to 1-inch thick. Cut logs into 1/2-inch pieces. Roll each piece into a little ball. Add more flour to the work surface as needed. Roll balls over a lightly floured gnocchi paddle, the tines of a fork, or the side of a grater to create ovals with a pattern on one side. Place dough ovals on a clean kitchen towel or baking pan lightly dusted with flour. Set aside until ready to cook.

  5. Place butter in a large skillet. Heat over medium-low heat for 15 to 17 minutes or until butter turns light brown (watch closely so it doesn't burn); set aside.

  6. In a large pot or Dutch oven, bring a large amount of lightly salted water to boiling; reduce heat to a slow simmer. Add half of the gnocchi, stirring to prevent them from sticking together. Cook about 2 minutes or until gnocchi rise to the top. Using a slotted spoon, transfer gnocchi to a tray or shallow baking pan. Repeat with the remaining gnocchi.

  7. Return browned butter to medium heat. Stir all of the gnocchi and parsley into browned butter and toss gently until well coated. Cook and stir gently for 1 to 2 minutes or until heated through. Transfer to a serving dish. Sprinkle with Parmesan cheese. Serve with lemon wedges for squeezing.

    Potato Gnocchi
    Matthew Clark

Parsley-Parmesan Gnocchi:

Prepare as directed, except add 1 tablespoon finely snipped fresh flat-leaf Italian parsley and 1 tablespoon grated Parmesan cheese to the egg yolk mixture.Nutrition analysis: same as above except 185 calories, 62 mg cholesterol, 1 g sat. fat, 3% Vitamin A, 26% Vitamin C, 216 mg sodium, 3% calcium

Nutrition Facts (per serving)

249 Calories
12g Fat
28g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 249
% Daily Value *
Total Fat 12g 15%
Saturated Fat 7g 35%
Cholesterol 89mg 30%
Sodium 341mg 15%
Total Carbohydrate 28g 10%
Protein 8g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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