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Active time
Total time
1 hour
6 servings

5 large russet potatoes

1 large egg

 1 cup (4 ounces)  all-purpose flour

  1. Boil the potatoes until they are tender. Make sure not to overcook them to the point that the skin breaks.
  2. 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.
  3. Roll dough into long dowel shapes, and then cut into small, gnocchi-sized pieces.
  4. Refrigerate if using the same day, or keep in the freezer for up to 1 month.
  5. 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.
  6. 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. 


Calories: 330
Total Fat: 1g
Saturated Fat: 0g
Sodium: 30mg
Total Carbohydrate: 72g
Fiber: 5g
Protein: 10g

Yield: 6 servings

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