The Millennial Chef

Fresh Potato Gnocchi


2 lbs russet potatoes

1 egg

1 teaspoon of salt

1-1/2 cups of flour

Serving size- 4-6

Approximate time to to make: 1.5 hours


  1. Preheat your oven to 400 degrees. Pierce the potatoes with a fork so that the moisture can release during baking and bake for 1 hour.
  2. Once the potatoes have baked, let them cool, and peel. Then, put the potatoes through a potato ricer (I have made gnocchi without the ricer and it's just not the same, you need this, in my opinion) and into a mixing bowl. Add the egg and salt and combine. Next, gradually add in the flour and mix until it forms a dough. Once the dough is formed move to a floured surface and knead for 1-2 minutes (adding more dough so that it doesn't stick) or until the dough is smooth. Don't over knead or you'll have dense gnocchi.
  3. Once your dough is ready, rip off a small piece and roll into a log or rope shape about the thickness of your index finger. Then, cut the rope in 1/2-1 inch pieces or so (depending on the size you like for this). This next step is optional, but I find when you make ridges on the gnocchi, it captures the sauce better when you add to a sauce. Gently roll the gnocchi pieces on the back of a fork so it creates little lines. Continue for all of your gnocchi.
  4. To cook, bring a large pot of water to a rapid boil and season generously with salt. Add the gnocchi in batches (so it doesn't lower the temperature of the water too much) and once they float, they are done!
  5. Serve with your favorite sauce and enjoy!

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