Elizabeth Falkner


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  • Prep Time


  • Total Time


  • Servings



  • 3

    large russet potatoes (or sweet potatoes, or a combo)

  • ½

    c flour

  • 1


  • 2

    tsp salt


Bake potatoes at 400 for 40 minutes. Peel while still warm and put through a ricer onto a sheet pan and cool completely. When potatoes are completely cool, sprinkle flour a little bit at a time over top and gather into a mound. Create a well in the center and add salt and egg. Using tips of fingers, knead dough together until it forms a ball. Be very careful not to overwork. Using a knife, cut dough into six even pieces. Working one at a time, roll each piece into a one inch thick rope. Cut each rope into one inch pieces and roll each piece into a ball. Using a fork, roll the balls lightly across tines to form gnocchi shape. Place on a floured tray. Can freeze on tray, then put in ziploc bags in freezer. Cook gnocchi in batches in a large pot of boiling salted water. Be sure not to overfull pot. Gnocchi are done when they float (4 minutes). Strain from water, add to sauce, season with salt and pepper. Good with pesto


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