← Back to Search Results
Potato Gnocchi

Photo by: Joseph De Leo
Comments: 0


I love gnocchi. To me, they’re sort of magic. They have that soul-satisfying potatoey, floury quality, and with a sauce they are just wonderful.

Yield: 6 to 8 servings


  • 2 pounds potatoes (3 large potatoes)
  • 2 cups flour
  • 2 eggs
  • 2 tablespoons butter
  • ½ teaspoon salt
  • ¾ teaspoon freshly ground black pepper
  • 1/3 cup butter, melted
  • Grated Parmesan cheese or caciocavallo cheese


Peel and quarter the potatoes. Boil them in salted water until they can be pierced with a fork. Drain, return to the pan, and mash with a fork. Set the pan over a very low flame, and dry out the potatoes, stirring occasionally, until they are no longer gummy. This may take as long as 10 minutes. (You can also bake the potatoes in a 450° oven until they are done, then cut them in half lengthwise and put them back into the turned-off oven to dry for 10 minutes. Remove the insides and mash them with a fork. If you use this method, I need hardly mention, you get to eat all the crisp potato skins.)

Put the mashed potatoes in a mixing bowl and beat in the flour, eggs, butter, salt, and pepper. When all the ingredients are incorporated, turn the dough out onto a work surface and knead it gently for 3 minutes. It will be very soft. Spill a pile of flour onto the work surface, and use it to coat your hands while you work with the gnocchi. Pull off a lump of dough the size of a lemon and roll it into a long sausage as wide as your finger. Work from the center out, trying to make the roll even in width. Continue until you have rolled all the dough. Then, using a knife or your dough scraper, cut the dough into pieces ¾ inch long. With the back of a knife or fork, make a slight diagonal indentation and fold it in toward the dent. Roll the gnocchi gently under the tines of a fork so that they are ridged.

Bring a large pot of water to the boil. Drop the gnocchi into the water about 8 at a time, and cook them for 3 to 4 minutes, until they float to the top. Remove with a slotted spoon, and arrange in a buttered baking dish. Pour on the melted butter and sprinkle with grated cheese. Heat in a 350° oven for 15 to 20 minutes. If you make the gnocchi early in the day, you can get them ready in the pan and then reheat them for 30 minutes in the oven.



To the basic dough add 1/3 cup chopped fresh basil and 1/3 cup chopped fresh chives.

To the basic dough add ½ cup grated Gruyèe cheese and a large pinch of mace.

Spread about 2 cups Light Tomato Sauce over the cooked gnocchi arranged in the baking dish and sprinkle liberally with Parmesan cheese, then bake as above.

© 1983 James Beard

Note from Cookstr's Editors

Nutritional information is based on 8 servings and does not include grated Parmesan cheese or caciocavallo cheese.


Nutritional Information

Nutrients per serving (% daily value)

312kcal (16%)
29mg (3%)
22mg (37%)
107mcg RAE (4%)
81mg (27%)
172mg (7%)
7g (36%)
12g (19%)
3mg (15%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
amor-y-tacos Amor Y Tacos
by Deborah Schneider
cook-with-jamie Cook with Jamie
by Jamie Oliver
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
food-to-live-by Food to Live By
by Myra Goodman
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
good-to-the-grain Good to the Grain
by Kim Boyce
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
living-raw-food Living Raw Food
by Sarma Melngailis
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
Already a member? Sign in here

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here

Sign in to Cookstr

Keep me logged in
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?