Total time1 hour
5 large russet potatoes
1 large egg
1 cup (4 ounces) all-purpose ﬂour
- Boil the potatoes until they are tender. Make sure not to overcook them to the point that the skin breaks.
- Once cooked, peel and food mill the potatoes onto a clean work surface. After the potatoes have cooled, add the ﬂour and egg and mix until a dough is formed. Do not overmix the dough or it will be gummy.
- Roll dough into long dowel shapes, and then cut into small, gnocchi-sized pieces.
- Refrigerate if using the same day, or keep in the freezer for up to 1 month.
- To cook: Gently shake away any excess ﬂour and place ﬁnished gnocchi in a large pot of salted boiling water. Cook gnocchi until they ﬂoat to the top, about 2-4 minutes. Gently remove them with a slotted spoon, drain very well.
- Pair the gnocchi with your favorite sauce: tomato, ragu, pesto or brown butter and sage.
Recipe courtesy Michael Lombardi and Kevin O’Donnell, chefs, SRV restaurant. Photo of gnocchi by Annie Copps.
Total Fat: 1g
Saturated Fat: 0g
Total Carbohydrate: 72g
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