Gnocchi

prep 20 minutes, cook 30 minutes
× 4
Gnocchi is a delicate potato-based form of pasta. When prepared well, each piece is light and fluffy, and a perfect delight whether served with a flavorful sauce (e.g., pesto, marinara) or simply on its own with a little butter.

1

  • 2 lbs
    potatoes, yukon gold (roughly chopped)
Bring a pot of water to a boil and drop in the potatoes. Cook until tender (about 10 minutes). Then drain the water and mash the potatoes. Allow the potatoes to cool until they aren't too warm to handle.

2

  • 2 cups
    flour, all-purpose
  • 1
    egg
Combine the potatoes, flour, and egg in a large mixing bowl. Knead until the dough forms a ball. On a floured surface, roll out small portions of the dough into long, ½" diameter cylinders. Cut these into 1" segments and set aside.

3

  • 1 tsp
    salt
Bring a pot of lightly-salted water to a boil and drop in the gnocchi a handful at a time. They will sink to the bottom initially, but then rise to the surface when fully cooked. Use a skimmer to remove them when the rise to the surface.
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