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How to make Gnocchi

Cuisine: Italian
Region: Common

We are all “conditioned” to an understanding that Gnocchi – and other pasta – is something that you buy in a box from a store. Well…actually, one can make Gnocchi – and other pasta – at home. Here’s a recipe on How to make Gnocchi.

Serves: 6-8
Cooking time: 45 to 60 min
You need: a saucepan, a bowl, a baking sheet, parchment paper and a potato ricer


  • 1/2 Kg (1 Lb) potatoes
  • 2 Tsp sea salt, plus more to taste
  • 1 + 1/4 cups of flour, plus more for tossing
  • 2 eggs, lightly beaten


  1. Take a big enough saucepan, add water and bring to a boil.
  2. Add the potatoes into the saucepan.
  3. Reduce heat to medium-high and simmer for 25 to 30 min until potatoes are tender.
  4. Drain the potatoes.
  5. When the potatoes are cool enough, peel and grate them into a bowl. You might want to use a potato ricer.
  6. Stir in 2 Tsp of salt, flour, and eggs until you form a dough.
  7. Transfer the dough to a lightly floured surface and knead until they are smooth.
  8. Divide the dough into 6 balls.
  9. Taking 1 ball at a time, roll the dough into a 50 cm/20 inch rope about 2 cm or 3/4 inc thick.
  10. Cut crosswise into 2.5 cm or 1 inch pieces and transfer to a parchment paper–lined baking sheet.
  11. Toss with some flour to prevent sticking.
  12. Chill until ready to use.

Notes on How to make Gnocchi

  • None, really. Enjoy! 🙂

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