Potato Gnocchi

Hi everyone and welcome to the kitchen at GialloZafferano. I'm Deborah, and today we'll be preparing a very simple dish that can be adapted to any type of sauce -- Potato Gnocchi.


Potatoes 2 Pound (red or old potatoes that are floury, not waxy)
Salt To Taste
Eggs 1
Flour 2 1/2 Cup (40 tbs)
Water 300 Milliliter , divided



1. Wash the potatoes and place them in a large pot, boil the potatoes in salted water with skin on.

2. Once done while they are still hot peel the skin off, with the help of a potato masher, mash the potatoes well on a work top.

3. Add the flour and form a hole in the center and add the eggs and 2 pinch of salt.

4. Knead until you form a nice smooth dough, once done roll a small portion into a long snake and then cut the dough into small pieces.

5. Using a fork roll each piece across the prongs using slight pressure, form a classic ribbed shaped gnocchi.

6. Continue until all the gnocchi are done, boil a pot of salted water and cook the gnocchi until they begin to float on the surface.

7. Once done drain and toss the gnocchi with your choice of sauce.


8. Serve the potato gnocchi hot.

Recipe Summary

Difficulty Level: Medium
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 238Calories from Fat 10

 % Daily Value*

Total Fat 1 g1.5%

Saturated Fat %

Trans Fat 0 g


Sodium 64 mg2.67%

Total Carbohydrates 51 g17%

Dietary Fiber 3 g12%

Sugars 1 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet