Chef John's Potato Gnocchi


When I found one lone russet potato at the bottom of the bin, I decided to make a small batch of gnocchi — the perfect thing to do with one potato. I like a very potato-y gnocchi, so I go with just enough flour to form the dough. Other people prefer a denser, more pasta-like dumpling and use much more flour. I know many of you hate it when I say this, but you'll just have to figure it out as you go. Makes two main courses or four appetizer servings.

Prep Time:
40 mins
Cook Time:
10 mins
Additional Time:
10 mins
Total Time:
1 hr


  • 1 large russet potato

  • pinch of salt

  • 1 egg, beaten

  • ½ cup all-purpose flour, plus more as needed

  • 1 cup marinara sauce, heated, or more as needed, divided

  • freshly grated Parmigiano-Reggiano cheese, for serving


  1. Place potato in the microwave and cook on high until cooked through, about 7 minutes, depending on the size of the potato.

  2. Split potato and remove flesh. Push flesh through a strainer using the back of a wooden spoon in order to achieve a granular texture. Add a pinch of salt and let cool for about 10 minutes.

  3. Add beaten egg to potato and stir, using the tines of a fork and trying not to mash the potato. Add about 1/3 cup flour and continue to stir gently with the fork until mixture starts to come together. You may need another pinch or two of flour. Fold mixture with a spatula until dough forms a mass, adding flour as needed. Using your fingers, knead dough gently to form a ball, about 10 seconds.

  4. Shape dough on a floured surface into a fat log. Cut log into four pieces. Gently roll each piece using your fingertips to form a "snake" or a long rope of dough, starting from the center and rolling toward the end until dough is about 1/2-inch thick.

  5. Cut each rope into 1/2-inch pieces, then roll each piece quickly down the back of a fork's tines to form ridges.

  6. Heat marinara sauce in a skillet while you cook the gnocchi.

  7. Bring a large pot of salted water to a boil. Reduce to a simmer and add gnocchi. As soon as they float to the surface (about 30 seconds or so), cook for an additional 14 seconds. Transfer with a slotted spoon to the pan with the sauce. Stir until coated.

  8. Serve topped with grated cheese.

Nutrition Facts (per serving)

411 Calories
7g Fat
74g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 411
% Daily Value *
Total Fat 7g 9%
Saturated Fat 2g 11%
Cholesterol 98mg 33%
Sodium 597mg 26%
Total Carbohydrate 74g 27%
Dietary Fiber 8g 29%
Total Sugars 13g
Protein 13g
Vitamin C 39mg 194%
Calcium 95mg 7%
Iron 4mg 24%
Potassium 1242mg 26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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