For the lightest gnocchi, handle the dough as little as possible. Overworking the dough will result in tough gnocchi. The amount of flour needed can vary depending on the moisture content of your potato. Add flour gradually until the dough just comes together. If you don't have a potato ricer, a fine-mesh strainer works well to create a light and airy texture.
Chef John's Potato Gnocchi
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PREP TIME40 mins
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COOK TIME10 mins
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TOTAL TIME1 hrs
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SERVING2 People
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VIEWS102
Delicate, pillowy Potato Gnocchi, crafted with a single, perfectly-baked russet potato. These light-as-air dumplings are a testament to simplicity, requiring minimal flour and a gentle touch. Served with a luscious, homemade marinara sauce and a generous shower of freshly grated Parmigiano-Reggiano, this dish is pure comfort on a plate.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate74 g
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Cholesterol98 mg
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Fiber8 g
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Protein13 g
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Saturated Fat2 g
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Sodium597 mg
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Sugar13 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
StepMicrowave the potato on high until fully cooked through (approx. 7 minutes, depending on size).
02
StepSplit the potato and scoop out the flesh. Press the flesh through a fine-mesh strainer using the back of a wooden spoon to create a granular texture. Season with a pinch of salt and let cool (approx. 10 minutes).
03
StepIncorporate the beaten egg into the potato, gently stirring with a fork to avoid mashing. Gradually add about 1/3 cup of flour, continuing to stir lightly until the mixture begins to come together. Add more flour, a pinch at a time, if needed. Gently fold the mixture with a spatula until a dough forms, adding flour as required. Lightly knead the dough with your fingertips to form a ball (approx. 10 seconds).
04
StepOn a lightly floured surface, shape the dough into a short, fat log. Divide the log into four equal pieces. Gently roll each piece with your fingertips to form a 'snake' or long rope of dough, starting from the center and rolling outwards until the dough is about 1/2-inch thick.
05
StepCut each rope into 1/2-inch pieces. Then, quickly roll each piece down the back of a fork's tines to create ridges.
06
StepWhile preparing the gnocchi, gently heat the marinara sauce in a skillet.
07
StepBring a large pot of salted water to a boil. Reduce to a gentle simmer and carefully add the gnocchi. Once they float to the surface (approx. 30 seconds), cook for an additional 14 seconds. Transfer the gnocchi with a slotted spoon directly into the skillet with the marinara sauce. Gently stir to coat.
08
StepServe immediately, generously topped with freshly grated Parmigiano-Reggiano cheese.
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Damion Bahringer
Mar 18, 2025This recipe was so easy to follow, even for a beginner like me!
Molly Gorczany
Mar 12, 2025The gnocchi were incredibly light and fluffy. My family loved them!
Nettie Rempel
Feb 2, 2025I added a little nutmeg to the dough for a hint of warmth. Delicious!
Fanny Rempel
Dec 14, 2024I had to add quite a bit more flour than the recipe called for, but they still turned out great.
Dovie Metz
Nov 20, 2024Freezing the gnocchi worked perfectly. I had a quick and easy dinner ready in minutes.