These were baked by my grandmother when I was a little girl. She taught me how to create many of her beautiful foods when I was old enough to understand that I wanted to get her delectable recipes. She never kept a journal and hardly ever used a recipe book. Additionally, she didn’t always measure things the same way, so you occasionally need to adjust the recipes’ amounts.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 6 russet potatoes
- 1 cup all-purpose flour
- 1 egg, lightly beaten
- 1 tablespoon olive oil
- 1 pinch salt
Instructions
- Bring a large pot of salted water to a boil. Drop in potatoes and cook until tender but still firm, about 15 minutes. Drain, cool slightly, and peel. Season with salt, then mash potatoes with fork, masher, or in ricer. Place in large bowl, and stir in egg and olive oil. Knead in enough flour to make a soft dough.
- On a floured surface, roll dough into a long rope. Cut the rope into 1/2-inch pieces.
- Bring a large pot of lightly salted water to a boil. Drop in gnocchi, and cook until they float to the top, about 3 to 5 minutes. Serve with pasta sauce.
Nutrition Facts
| Calories | 204 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 1 g |
| Sodium | 19 mg |
| Sugars | 1 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Haven’t made these yet but it brought back memories of my nonna making them when she stayed with us. Like some others said, she never had exact measurements, just “a fist full” of this or that and just eying everything. After rolling out the dough and cutting it, she would take her finger to roll an indentation in each piece. I still can taste the end results and have never had any that equals Nonna’s gnocchi. Will give this a try because I have never been successful making them.
I made a variation of this last night, to use up some leftover mashed potatoes. We liked the result. I made my own tomato sauce, from diced tomatoes and herbs, then boiled the gnocchi in the sauce rather than salted water.
Maybe I just don’t like gnocchi……these were soggy and gross. They were easy enough to make. I ended up putting them in the oven to crisp them up but I will not try these again.
Based on other research, I baked the potatoes instead of boiling them, so there wouldn’t be a lot of moisture. The gnocchi turned out wonderfully!
It turned out well! I added only one cup flour as the recipe suggested, and I had no issues with the consistency of the dough so I didn’t need to add any more. I also followed another commenter’s suggestion and refrigerated the dough for about half an hour before rolling out. I topped with pesto and my whole family loved them!
Six potatoes proved to be too Many. The result was like a purée.
Yes the basic cooking is same, but….I fry them in butter until crispy, and add green onions for the the last few minutes, I am polish…this is what my Gram and Mom and Sister cooked this way! I am actually finishing a monsterous plate now!
It was easy to make. I used about two cups of flour instead of one. Boiled it and served it with shrimp, sauteed garlic, lemon, EVOO, capers sauce. Was delicious with a good texture. My family loved it, will definitely make it again.
I’m a diabetic, and this is not diabetic. Nothing but starch.
Added fresh garlic paste and basil to the dough. Tasted great!
I had to adjust the flour/ potatoe ratio. You need more flour then the recipe says. Worked well with the added flour, i added about 3/4 of a cup more.I tossed these with my own tomatoe/meat sauce.Tasty little morsels.
Made it and not bad at all! The cooking instructions for the potatoes is bogus. I don’t know anyone who boils a whole potato, skin on for mashed potatoes or for this purpose. The outside will be mushy and the inside undercooked. Peel your potatoes, cube into 1/2 inch cubes and toss into salted boiling water, stir and watch closely as to not over cook. They will cook faster and more uniformly. First time I made gnocci, so the back of the fork took a little practice, but the nice thing about dough is if you screw up, put it on a pile and start over. Will definitely make these again.
I found these tasty bits when we lived in Italy. It took me a long time to find a recipe that I loved,and this one is great. Yes, I had to fiddle with it, I use mashed potatoes and all the the flavor in them to make these gnocchi so delicious. I guess I have to find a good home made sauce I like, but this recipe almost can’t get any better.
Made this but forgot to read the tips and ended up using more flour – I added olive oil and butter into the potato when I was mashing. Still got the thumbs up from the family nonetheless!
Pretty good! I over cooked the potatoes, but still turn out nice! Tip: don’t over cooked the potatoes! And I would love to have add some butter in to the dough!
I had 30 kitchens in my Culinary Arts classes make this gnocchi recipe and it turned out beautifully! We cooked the potatoes in the microwave and used a box grater to grate the cooked potatoes. The kids also mixed in fresh basil and fresh sage into the dough. Of 30 kitchens, only one batch was overly dense and failed to float. When we do this next year, I think we’ll bake the potatoes a day ahead of making the gnocchi, but, we will definitely make this recipe again.
After a failed attempt at making gnocchi, this recipe worked great! I baked the potatoes after reading other threads which I would definitely suggest. Great taste and consistency. A keeper.
Be absolutely sure to take these out of the water/broth the moment they float to the top!! Extra four & some spices help too.
very good reminded me of my great grandma gnocchi although she used butter rather than oil
I have tried numerous recipes from allrecipes.com and unfortunately this one was not good it will not make it into my recipe box sorry
Just made these.. delicious! Way better making them homemade rather than the frozen ones. Used exact amounts of ingredients, but used white potaotes (because that’s all I had on hand).. super easy recipe with items you have on hand. Mine boiled in about a minute and were very light not dense.. will use this as my go to recipe!! Thank you so much!