How-To: Make Better Gnocchi

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Use this step-by-step guide to create your gnocchi like a pro!


Just four ingredients – potatoes, flour, egg yolks and salt – come together to create delicate, pillow-like pasta dumplings. Try incorporating grated cheese or finely chopped spinach into the dough for additional depth of flavor.


Simmer the unpeeled potatoes covered by 1 inch of salted water just until a skewer easily pierces the potatoes. Don’t pierce the potatoes more than once or twice to avoid excess water from penetrating the potatoes, which can result in dense gnocchi.


Holding the hot potatoes in a clean towel, peel the potatoes with a paring knife, then immediately press them through a ricer or food mill.


Once the flour, egg yolks and salt have been worked into the potatoes, shape the dough into a ball and divide it into four wedges.


Working with one wedge of dough at a time, roll the dough out on a lightly floured surface into a 1/2-inch-wide log, then cut the log crosswise into 3/4-inch-long pieces.


To create the distinctive ridges in the gnocchi, flour a fork and hold it with the tines facing down. Then, gently press and roll each piece of dough off the tines with your thumb.