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Cooking with Styles: Gnocchi

Gnocchis are not that much work and it's so worth it.


  • 1 1/4 flour
  • 4 medium-small size potatoes
  • 1 egg
  • large pinch of salt
  • Potato Ricer

Peel and cook your potatoes, set them aside to cool.

Once cooled, put the potatoes through the ricer and combine with 1 cup of flour, salt, then add pre-mixed egg gently.

If the dough seems to soften, add a little more flour to tighten it up.

Once all ingredients are combined, form it into a ball and let it rest for 15 minutes.

While you wait start a pot of boiling water.

Add two tablespoons of salt and reduce the heat to a very slow boil.

The gnocchi is delicate and will fall apart if the boil is too fast.

To make gnocchi, flour your hands and your rolling surface. Take a small hand full of the dough and roll it between your hands to start.  Then transfer it to a floured surface and continue rolling dough until you have a piece about the size of your index finger. Cut into half-inch lengths and gently press the edge with a fork tine. Cook it in slow boiling water for 1 - 2 minutes or until the gnocchi floats.

Top it off with your favorite sauce, parmesan cheese, and serve. 

Click here for a printable version of this recipe.

View all of the Cooking with Styles recipes here.