Chef John's Potato Gnocchi

Chef John's Potato Gnocchi

Chef John

"When I found one lone russet potato at the bottom of the bin, I decided to make a small batch of gnocchi--the perfect thing to do with one potato. I like a very potato-y gnocchi, so I go with just enough flour to form the dough. Other people prefer a denser, more pasta-like dumpling, and use much more flour. I know many of you hate it when I say this, but you'll just have to figure it out as you go."
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1 h servings 411 cals
Serving size has been adjusted!
Original recipe yields 2 servings


  • Calories:
  • 411 kcal
  • 21%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 73.6g
  • 24%
  • Protein:
  • 13.3 g
  • 27%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 597 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

  • Cook

  • Ready In

  1. Place potato in microwave and cook on high setting until cooked through, about 7 minutes depending on the size of the potato.
  2. Split potato and remove flesh. Push flesh through strainer using the back of a wooden spoon in order to achieve a granular texture. Add a pinch of salt and let cool for about 10 minutes. Pour in beaten egg and stir, using the tines of a fork and trying not to mash the potato. Add about 1/3 cup flour and continue gently stirring gently with the tines of a fork until mixture starts to come together. You may need another pinch or two of flour. Fold mixture with a spatula until dough forms a mass, adding flour as needed. Using your fingers, knead dough gently to form ball, about 10 seconds.
  3. Shape dough into a fat log shape on a floured surface. Cut into 4 pieces. Gently roll each piece using your fingertips to form the "snake" or a long rope of dough, starting from the center and rolling toward the end until dough is about 1/2 inch thick. Cut each rope of dough into 1/2-inch pieces.
  4. Roll each 1/2-inch piece quickly down the back of a fork's tines to form ridges.
  5. Heat sauce in a skillet while you cook the gnocchi.
  6. Bring a large pot of salted water to a boil. Reduce heat so water continues to simmer. Add gnocchi to water. As soon as they float to the surface after half a minute or so, cook for an additional 14 seconds. Transfer cooked gnocchi with a slotted spoon to the pan with the sauce. Stir until coated.
  7. Serve topped with grated cheese.


  • Cook's Notes:
  • Makes 4 appetizer servings or 2 main courses.


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I love your recipe but I added my own flare..And I didnt have parmesan cheese so I used feta to top it..Thank Chef!

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