Making potato gnocchi from scratch

GNOCCHI! These little potato pillows are so delicious! They are soft and light. After I was done making the gnocchi, I looked around my kitchen and found two globe artichokes I had just bought at Farmer’s Market and a bag of squash blossoms my friend gave me—Score! I prepared a Potato Gnocchi with Artichoke Hearts and Squash Blossoms with Thyme-Garlic Sauce and it was amazing!

I share my recipe for the basic potato gnocchi in this post and hope to inspire you to try it with different sauces and vegetables. I love to quickly sauté garlic and wilt baby spinach, toss a few gnocchi in the pan, and finish with little fresh lemon juice and shaved parmesan cheese.  Hope you try the recipe and tell me how you served it at home!

Potato Gnocchi


  • 5 medium russet potatoes
  • 1 egg
  • 1 cup all-purpose flour
  • Fine sea salt
  • ¼ tsp freshly ground nutmeg (optional) 


Preheat oven to 400°F.

Wash potatoes and pierce in several places; place on baking sheet with skin on and set in oven for about 1 hour, until potatoes are soft.  Cool slightly. Working in batches, cut potatoes in half and scoop out the flesh,  and run it through a potato ricer onto a baking sheet. Keep in mind to rice potatoes while they are still hot for best results (don’t burn yourself!). Once finished with last potato, spread out on sheet and cool to room temperature (or at least 15 minutes)Combine mashed/riced potatoes with flour, salt, and nutmeg in large bowl, working with your finger tips and making sure there are no lumps. Make a deep well in center of potato-flour mixture and break the egg into the well. Using a fork, whisk egg gently, gradually incorporating mixture from the sides of the well. Once mixture gets too thick to mix with a fork, lightly knee it with your hands.

Turn mixture out onto lightly floured work surface and lightly sprinkle dough with flour, if dough is very sticky. Divide dough into 4 pieces; roll each piece between hands and work surface int0 ¾” thick rope. Cut each rope into ½”inch pieces. Set each gnocchi aside, dust with a bit more flour if needed and cover with plastic wrap, until you are ready to cook them.*Bring to a boil a large pot of salted water, Cook the gnocchi in batches until they rise to surface of water (that’s how you know they are DONE!). Let them ‘float’ for a few seconds and, using slotted spoon, carefully transfer gnocchi to bowl. Continue cooking in batches until all the gnocchi are done.

Serving Tips

This can be as simple as: drizzle with olive oil, grated parmesan cheese, and freshly ground pepper for a perfect little plate of potato pillows. But you can also get creative and serve it with your favorite sauces (e.g pesto, pomodoro) , vegetables (e.g. zucchini, spinach), sausage, pancetta, and much more.

TIPS: Serve the gnocchi with artichoke hearts and squash blossoms, lightly sautéed. Use garlic and thyme to make a yummy sauce!

** Gnocchi may be cooked ahead, covered, and stored in the refrigerator for up to two days. However, if possible, eat it right away :)

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