Gnocchi I

Gnocchi I

263

"This simple potato, flour, and egg recipe is one my family has used for generations."
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Ingredients

1 h servings 329 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 329 kcal
  • 16%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 67g
  • 22%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 22 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
  2. Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces.
  3. Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

263
  1. 359 Ratings

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Most helpful positive review

A great, basic gnocchi recipe. I like this served with a simple garlic butter sauce and some oregano, basil, and black pepper. I might have an idea about why reviewers have disagreed on how ...

Most helpful critical review

help! what did i do wrong? i followed the directions exactly and the dough was very mealy and dry and i finally threw it out. has anyone had this problem?

A great, basic gnocchi recipe. I like this served with a simple garlic butter sauce and some oregano, basil, and black pepper. I might have an idea about why reviewers have disagreed on how ...

Great recipe - a few gnocchi tips: Work with pounds of potatoes since the sizes can vary so much. I boil the potatoes whole in salted water and them peel after cooling slightly to limit water in...

I have a tip for anyone who thinks the recipe takes too long - after I knead the dough, I put it in an icing bag, squeeze it straight into the boiling water, cutting it into 1-inch pieces as I s...

help! what did i do wrong? i followed the directions exactly and the dough was very mealy and dry and i finally threw it out. has anyone had this problem?

Okay, I've never eaten a gnocchi before in my life, but from what I understand, the potatoes should be really finely mashed (by using a ricer or whatnot), and I have a suggestion to anyone wishi...

Excellent fresh recipe - it may be noted that it's best not to knead the ingredients like you would bread. If you pull the ingredients together quickly and then roll in a "snake" it will give yo...

The recipe says to boil the potatoes until they are tender but still firm and I think that may be a little misleading for us first-timers. I thought my potatoes were like that, but they did...

Great Recipe! Simple and complete! The trick I found helped me was to work in enough flour so that the dough hardly "moves" when you stop kneading for a second. Once that was accomplished I r...

12 years ago, I turned frozen gnocchi into a pot of gooey mush. So I was a little skeered to try this recipe. Turns out that was unnecessary - this was crazy easy! Based on the reviews, I ste...