Gnocchi from Closet Cooking

Perfectly light, soft and chewy potato dumplings that are a great replacement for pasta or rice.

Servings: makes 4 servings

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hours 40 minutes

  • 1 pound russet potatoes, about 2 large ones
  • 1 egg, lightly beaten
  • 1/2 - 3/4 cups flour
  • 1/2 teaspoon salt
  1. Prick the potatoes a few times with a fork.
  2. Bake in a preheated 400F oven until tender, about an hour.
  3. Scoop the inside out of the potatoes and mash them.
  4. Mix in the egg and enough of the flour to form a soft dough that is not too sticky to work with.
  5. Knead the dough for a minute and then roll it out into 4 long thin rolls about 1/2 inch thick.
  6. Cut the rolls into 1/2 inch pieces and then roll the pieces in flour lightly shaking off any excess.
  7. Roll the pieces over a gnocchi board or a fork to give them the ridges.
  8. Cook the gnocchi in boiling water in small batches until it floats to the surface, about 2-3 minutes, remove and set aside to drain.
  9. Use as desired.