Potato gnocchi – Italian recipe


Gnocchi is a traditional Italian recipe very easy and simple to make. This is a basic preparation to make potato gnocchi, which can go with many flavored sauces. Find this and many more recipes on the Giallozafferano App in English http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8


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. Let’s look at what we’ll need for the preparation.
2 pounds of potatoes. Use red or old potatoes that are floury, not waxy.
Salt to taste.
1 egg
2 ½ cups of flour
That’s all. Let’s see how to prepare the gnocchi.
We’ll begin our recipe by washing the potatoes and setting them to boil in lightly salted water with the skins on. While they’re still hot, we’ll peel the potatoes.
With the help of a potato masher, mash the potatoes well on a work top. Add the flour and form a hole about halfway down where you’ll put the egg and two generous pinches of salt. Now, knead the dough together.
Here’s our dough for the gnocchi. Now, roll it out into a snake about an inch thick. Now with the help of a spatula or a small knife, cut the snake into little pieces to form the gnocchi.
With the help of a fork, roll each piece of dough across the prongs giving slight pressure with your fingers to form the classic ribbed shape of the gnocchi. Now the gnocchi are finished. Now boil up a pot of salted water, put your gnocchi in and leave them to cook until they begin to float. Then, drain them well and add your favourite sauce.
From GialloZafferano, buon appetito and we’ll see you next time!


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  1. I've seen a few recipes using only the egg yolk (2 or 3 of them). I like your recipe better because I wont waste the egg white, but would there be any difference in texture or flavour?

    Also, why can't I peel the potatoes prior to cooking? What's the difference peeling them after?

  2. Thank you for the recipe.   I have 2 quistions please,
    1. After mashing the potatoes, do I have to wait until it's cool before adding the flour and agg?
    2. Do I have to cool the dough before start working with it?
    Thank you  🙂

  3. how do I know how much flour I should add, I dont want to add too much flour, I dont really like that floury taste….  lets say 3 large potatoes for 2 persons…

  4. Why do you boil whole potatoes with their skins on? If you wanted to make a batch of gnocchi and freeze some for later how would you do it? Would you boil them first and then freeze them or just freeze them right away. How do you prevent them form sticking together when you freeze them in batches?

  5. Kneading, a lot of times passed on through generations, back in the ole day was actually a way to test the woman to see how much she cared for her family. The more you kneaded the dough, the more it looked like you cared. Kneading for extensive periods of time was more for show than for the dough.

  6. A potato ricer helps make a consistent texture for light gnocchi. However. you don't have to have one to make a good gnocchi. You can push the potato manually through a wire sieve for good results. I have also grated potatoes with a fine grater although it is problem to grate the end pieces of the potato that are nearest your hand and I have mashed with a fork using a thin slicing motion to not crush the potato. The fork works fine if you have patience and precision in the mashing process.

  7. i hated these as a kid. my italian grandmother made them and while she was an excellent cook, they always went down like rocks. lol. very heavy. they're are my favorite pasta now, tho. i think i'll make a huge batch and freeze some

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