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Potato Gnocchi

These potato gnocchi turn out soft and light, perfect for any sauce you want to add.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: Italian
Keyword: Potatoes
Servings: 6 servings
Calories: 316kcal
Author: Laura



  • 2 lbs baking potatoes
  • 2 large eggs
  • 300 grams Type 00 Flour
  • 1 tsp salt


  • Boil the potatoes, skins on, in salted water for around 20-40 mins, depending on size, or until tender, but not splitting. Drain.
  • While still hot, push the potatoes through a potato ricer or fine sieve onto a work surface.
  • On top of the potato, pour the flour and salt. Go light on the flour initially. You can always add more if the dough is too sticky.
  • Make a well in the center of the potatoes and crack the eggs into the center. Lightly whisk the eggs with a fork. Then use the fork to begin to incorporate the potato, egg and flour.
  • Once mostly incorporated, use your hands to bring the ingredients together to form a ball.
  • Divide the dough into 4 equal parts. Roll the dough on a floured surface to form a long, even log.
  • With a knife or pastry cutter, cut the log into bite-sized pieces. Store them on a floured surface until ready to cook, or transfer them to the freezer.
  • To cook, gently boil in salted water for roughly 3 minutes or until they float to the surface. Do not overcook. Drain. Mix with sauce. Serve.


  • It's not necessary to use all of the flour. If you can form a ball with less flour, that will lead to lighter gnocchi.
  • Be careful not to overwork the dough. It doesn't need to be kneaded. The less you can work it, the best.
  • If you can't get Type 00 flour, it's okay to use All Purpose flour, though it likely won't turn out as fluffy and light.


Calories: 316kcal | Carbohydrates: 63g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 70mg | Sodium: 423mg | Potassium: 838mg | Fiber: 7g | Sugar: 1g | Vitamin A: 102IU | Vitamin C: 9mg | Calcium: 47mg | Iron: 3mg