One russet potato was all that was left, so I made a small batch of gnocchi out of it as that was the best use for just one potato. Just enough flour is used to create the dough because I want very potato-forward gnocchi. Some individuals use a lot more flour and like a denser, pasta-like dumpling. You’ll have to figure things out as you go, which I know many of you detest me for saying. makes enough for two entrees or four appetizers.
| Prep Time: | 40 mins |
| Cook Time: | 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr |
| Servings: | 2 |
Ingredients
- 1 large russet potato
- pinch of salt
- 1 egg, beaten
- ½ cup all-purpose flour, plus more as needed
- 1 cup marinara sauce, heated, or more as needed, divided
- f reshly grated Parmigiano-Reggiano cheese, for serving
Instructions
- Place potato in the microwave and cook on high until cooked through, about 7 minutes, depending on the size of the potato.
- Split potato and remove flesh. Push flesh through a strainer using the back of a wooden spoon in order to achieve a granular texture. Add a pinch of salt and let cool for about 10 minutes.
- Add beaten egg to potato and stir, using the tines of a fork and trying not to mash the potato. Add about 1/3 cup flour and continue to stir gently with the fork until mixture starts to come together. You may need another pinch or two of flour. Fold mixture with a spatula until dough forms a mass, adding flour as needed. Using your fingers, knead dough gently to form a ball, about 10 seconds.
- Shape dough on a floured surface into a fat log. Cut log into four pieces. Gently roll each piece using your fingertips to form a “snake” or a long rope of dough, starting from the center and rolling toward the end until dough is about 1/2-inch thick.
- Cut each rope into 1/2-inch pieces, then roll each piece quickly down the back of a fork’s tines to form ridges.
- Heat marinara sauce in a skillet while you cook the gnocchi.
- Bring a large pot of salted water to a boil. Reduce to a simmer and add gnocchi. As soon as they float to the surface (about 30 seconds or so), cook for an additional 14 seconds. Transfer with a slotted spoon to the pan with the sauce. Stir until coated.
- Serve topped with grated cheese.
Nutrition Facts
| Calories | 411 kcal |
| Carbohydrate | 74 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 8 g |
| Protein | 13 g |
| Saturated Fat | 2 g |
| Sodium | 597 mg |
| Sugars | 13 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
This was great! My first time making Gnocci and everyone loved it. Thanks for such an easy and quick way to make this!
I followed the recipe exactly and used as little flour as possible. Next time, I will use a little bit more flour, because they were difficult to work without falling apart. They are delicious! I agree with Chef John, I prefer to taste more potato and less flour, best gnocchi I have ever had.
5 stars…Chef John unraveled and made easy to do one of my new favorites. I made this so easily thanks to the video. I used the Gnocchi in a dilly potato soup. Ate the leftover soup the next day. Good job
This recipe was my first attempt at making gnocchi, so maybe it was user error, but after following the recipe perfectly I found that the pasta dough was completely unmanageable. I know that gnocchi is supposed to have a sticky dough, but I had to add so much flour (at least double the recipe) before I could successfully roll it out. This caused the pasta once cooked to be rather chewy. I wouldn’t make it again.
Basic Gnocchi. Use a ricer if you have one because straining through a mesh strainer is a pain.
Made a double batch, came out beautifully light and pillowy. Super easy and delicious.
I loved this recipes and I had to double it because I was serving 5. If you watch top chef then you know that there is restraint wars so my sister and I did our own. My parents thought I couldn’t do it but I did. I am a 9 year old and love to cook. My friend loved it to. I also made my own marinara sauce.
I made it as the video suggested. It turned out great. I tripled the recipe and added some bow ties for a main dish for 6. no complaints!
Love using these in place of noodles!
one of the best recipes I came across the only thing I did different was I added a little olive oil to the mix about a tablespoon
This was my first attempt at gnocchi. I had no idea it was so easy! My gnocchi turned out soft and pillowy. The one problem I had was getting the ridges to form without smooshing the dough pillows. After reading the other reviews, I’ll try adding a bit more flour next time and see if that helps them hold their shape as I roll them down the fork tines with enough force to make ridges.
These came out miles better than store bought gnocchi, and they are so much easier to make than homemade pasta. I served the gnocchi with vodka sauce, which I strongly suggest trying if you haven’t. I doubled the recipe to ensure there was plenty to eat. Two notes: 1) If you are using large potatoes, increase the number of eggs to ensure that the mixture is moist and pliable 2) Once the pieces of gnocchi have been cut, make sure to coat them in flour to prevent them from sticking before cooking.
I kept the flour content to a minimum and the Gnocchi turned out wonderful. Using a ricer is a part of the success I experienced. Thank You Chef John.
very simple and good 🙂
Loved it! Quick, easy and delicious. The only change i will make is adding a bit more flour to firm the gnocchi up a bit.
I served this with Chef John’s Rigatoni Al Segreto sauce. It worked so well. Seriously. Try it. This was also the only time I’ve ever successfully made gnocchi without it coming out like little rocks. I didn’t follow the recipe exactly. I used butter potatoes, i also grated the potatoes instead of passing it through a strainer (I couldn’t do it). The grating worked just as well, thankfully.
I found it very difficult to shape the gnocchi but other than that it turned out great. I will try with more flour the next time to get a firmer texture.
Another delicious recipe by Chef John. I watched the video and followed along – easy! My boyfriend was impressed . 🙂
Not as firm as I like my gnocchi but good. I served it with a brown butter sage sauce
Simply amazing and so easy. Put it together in a snap and had people think I worked all day on it
Made as directed – pushed through strainer and was very gentle. Wondered if I could use a ricer? Turned out pillow soft! Wished I had put a bit more salt in the gnocchi and in the water. Served with a very hardy home made sauce with lots of veg and ground chicken. Topped with fresh crispy sage, and a mix of fresh ground cheese. (Parmesan and Asiago) Getting a bite with sauce and gnocchi, cheese and sage was amazing! Next time will keep one leaf intact per plate, and gently sprinkle sage.