Potato Gnocchi

A simple potato pasta staple that you can dress up as you please! See a spinach version with tips on shaping here.


  • 2 lbs. russet potatoes (3-4 large)
  • 1 large egg
  • 1 teaspoon salt
  • ¼ teaspoon white pepper
  • ¼ cup grated Parmigiano-Reggiano
  • 1 ½ cups all-purpose flour


Boil potatoes in their skins until very tender.  Cool enough to handle and remove skins. Press potatoes through a ricer (or use a masher if you don’t have a ricer).  Spread riced potatoes in a thin layer on a parchment-lined baking sheet or cutting board and allow to cool completely and dry out a bit.

In a small bowl whisk the egg, salt and pepper.  Gather the cooled potatoes into a mound and form a well in the center. Pour the eggs into the well and carefully mix in the potato.  Add the cheese and start adding the flour gradually to form a smooth but not overly sticky dough (use a little more flour if needed).  Knead dough only until smooth—do not overwork.

On a floured surface, divide the dough into 6 equal pieces. Form each into a rope and slice crosswise into ½-inch-thick pieces. Sprinkle with flour and form into balls.  Roll each ball along the tines of a floured fork to create ridges and form the gnocchi.  Repeat for all of the dough.

Have a pot of salted water at a gentle boil. Drop a few gnocchi at a time into the water and cook until they rise to the surface. Remove with a slotted spoon to a warmed serving dish. 4-6 servings.

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