How to Make Gnocchi

By Food & Wine
Updated May 09, 2019
Photo © Matthew Armendariz
American chefs are busy riffing on this Italian classic. Here, Grace Parisi shares a traditional recipe.
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How to Make Gnocchi

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The uncooked gnocchi pieces can be frozen on the prepared baking sheet, then transferred to a resealable plastic bag and frozen for up to 1 month. Boil without defrosting.

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Preheat the oven to 400°. Pierce the potatoes all over with a fork. Bake in a microwave oven at high power for 10 minutes, then flip the potatoes and microwave for 5 minutes longer. Transfer the potatoes to the oven and bake for 15 minutes. Alternatively, bake the potatoes in the oven for about 1 hour, until tender.

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Halve the potatoes. Scoop the flesh into a ricer and rice the potatoes.

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Transfer 2 slightly packed cups of riced potatoes to a bowl. Stir in the egg yolks and 1 teaspoon of salt.

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Add the 1/2 cup of flour.

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Stir until a stiff dough forms.

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Knead the dough gently until smooth but slightly sticky.

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On a floured surface, cut the dough into 4 pieces, rolling each into a 3/4-inch-thick rope.

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Cut the ropes into 3/4-inch pieces.

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Roll each piece against the tines of a fork to make ridges; transfer to the baking sheet.

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In a large, deep skillet of simmering salted water, cook the gnocchi until they rise to the surface, then simmer for 2 minutes longer.

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In a large nonstick skillet, melt the butter. Using a slotted spoon, add the gnocchi to the butter. Season with salt and pepper and cook over high heat for 1 minute.

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Sprinkle with the cheese and serve.

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