Classic Potato Gnocchi Recipe


Difficulty LevelEasyHealth IndexAverage
CuisineMain Ingredient
Interest Group


 Baking potatoes4 Pound (Small Ones)
 Egg yolks2
 Salt1 Teaspoon
 Flour2 Cup (32 tbs) (Or More As Needed)
 Melted butter2 Tablespoon
 Grated parmesan cheese/Bolognese / marinara sauce / pesto, homemade / jarred2 Tablespoon
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2784 Calories from Fat 394

% Daily Value*

Total Fat 45 g68.9%

Saturated Fat 24.2 g121.1%

Trans Fat 0 g

Cholesterol 461.1 mg

Sodium 2518.9 mg105%

Total Carbohydrates 521 g173.7%

Dietary Fiber 30.4 g121.5%

Sugars 12.4 g

Protein 81 g162.5%

Vitamin A 26.7% Vitamin C 172.3%

Calcium 65.3% Iron 157.3%

*Based on a 2000 Calorie diet


1. Cook potatoes in a large pot of boiling salted water over medium heat 25 to 30 minutes, or until tender; drain. Peel potatoes and return to pot. Using a potato masher, mash potatoes over very low heat, letting them dry out as you mash them and making sure that no lumps remain.
2. In a large bowl, combine mashed potatoes, egg yolks, salt, and 1 1/2 cups flour. Turn mixture onto a clean work surface dusted with 1/2 cup flour. Knead several minutes, kneading in flour as necessary, until a soft dough is formed. Divide dough into 4 pieces. Dust work surface with remaining 2 tablespoons flour, if needed. With your palms, roll dough into 3/4-inch-thick ropes; then cut into 1-inch pieces.
3. In a large pot of boiling salted water, cook one-quarter of the gnocchi at a time. When gnocchi rise to surface of water, remove with a slotted spoon to a warm serving bowl. Toss with melted butter, Parmesan cheese, and black pepper, or serve gnocchi with bolognese or marinara sauce, or pesto.