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Light as a cloud gnocchi
Serves: 4-6
  • 5-6 baking potatoes with a high starch content (russets are fine)
  • ½ to 3⁄4 cup of flour
  • Kosher salt
  1. Pre heat the oven to 400 degrees Fahrenheit and bake potatoes until tender - about 60 minutes. Scoop out the potato flesh and pass through a ricer and collect in a bowl. Season with salt and mix.
  2. Sprinkle ¼ cup flour on a large wooden cutting board and begin to knead the potatoes until the dough begins to come together. Along the way make sure to sprinkle in the remaining ¼ cup flour.
  3. Roll a piece of the dough into a rope-like shape about ½-inch thick, then cut the into ½-inch lengths. To achieve the characteristic gnocchi lines score each piece by rolling it along the tines of a fork. Assemble the pieces on a large baking tray lined with wax paper.
  4. To cook the gnocchi, boil plenty of water and gently add the pieces and stir with great care. A few seconds after they rise to the surface, the gnocchi are done.
  5. We like to serve gnocchi with a bit of butter and grated cheese or a spoonful or two of homemade tomato sauce.
Recipe by - Italian Food Recipes and Lifestyle at