Today we learn how to make light, pillowy, delicious potato gnocchi di pomodoro. Gnocchi is actually a dumpling, not a pasta but it is just as delicious and easy to make. You can make gnocchi with ricotta as well as potato.


  • 2 Lbs Russet Potatoes

  • 1 Large Egg

  • 1 Cup of 00 Flour, AP Flour or Semolina Flour (plus more for dusting and to have just in case)

  • Salt


  1. Preheat the oven to 350 degrees. Wash and dry the potatoes, season them heavily with salt and then place on a sheet tray and roast for 1 - 1½ hours, or until you can poke the largest potato with a fork or knife and there is no resistance.

  2. Once the potatoes are cooked, Cut them open and let them cool so they can be handled, but don’t let them completely cool, they need to be warm to make the dough.

  3. While still warm, scoop the potato out from the skins and into a ricer or food mill and rice the potatoes onto a cutting board or a bowl. Then whisk the egg and add straight on top of the potatoes. Then start to add most of the flour (you can sift the flour as well), a little at a time until the dough comes together, using the bench scraper to fold the dough onto itself, gently working the ingredients into the dough without actually kneading it. We do NOT want to activate the gluten in this dough, we want the gnocchi to be light delicate pillows. Keep adding flour as needed and roll into a log. Then cut off small pieces of the dough and start to roll into ropes, about the thickness of a thumb. Then cut the ropes into thumbnail-sized portions, roll them into balls and then roll those balls along the surface of a fork to make ridges in the dough for the sauce to latch on to. Then toss the shaped gnocchi with flour and set them aside on a tray.

  4. Cook them immediately in salted water for 2-3 minutes or until they float and then finish in weekday or Sunday sauce.

If you want to make a big batch and store them in the freezer, this is how:

  • Cook gnocchi till they float, then shock in ice water for 1 minute, then transfer to a paper towel-lined tray.

  • With a parchment-lined tray, place the gnocchi on the tray, spaced out and place in the freezer until hardened.

  • Transfer to ziplock bags and they store in the freezer

  • Cook in boiling water whenever you want gnocchi

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