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.

Recipe Summary

prep:
40 mins
cook:
10 mins
additional:
10 mins
total:
1 hr
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • Split potato and remove flesh. Push flesh through 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. Pour in beaten egg and stir, using the tines of a fork and trying not to mash the potato. Add about 1/3 cup flour and continue gently stirring gently with the tines of a 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 ball, about 10 seconds.

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

  • Roll each 1/2-inch piece quickly down the back of a fork's tines to form ridges.

  • Heat sauce in a skillet while you cook the gnocchi.

  • Bring a large pot of salted water to a boil. Reduce heat so water continues to simmer. Add gnocchi to water. As soon as they float to the surface after half a minute or so, cook for an additional 14 seconds. Transfer cooked gnocchi with a slotted spoon to the pan with the sauce. Stir until coated.

  • Serve topped with grated cheese.

Cook's Notes:

Makes 4 appetizer servings or 2 main courses.

Nutrition Facts

411 calories; protein 13.3g 27% DV; carbohydrates 73.6g 24% DV; fat 7g 11% DV; cholesterol 97.7mg 33% DV; sodium 597.4mg 24% DV. Full Nutrition
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Reviews (24)

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Most helpful positive review

Rating: 5 stars
10/23/2017
I made them for dinner and the result was delicious! Thank you for giving us your recipe Chef John. I made it with four potatoes for five people as a main entree . The only issue I had was separating them, when it was time to add them to the boiling water. They stick together even though each one is covered in flour. So my addition would be to place them on individual trays , don't over lap them, it will be difficult to pull them apart.(especially if it is a large batch). Read More
(6)
30 Ratings
  • 5 star values: 24
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/23/2017
I made them for dinner and the result was delicious! Thank you for giving us your recipe Chef John. I made it with four potatoes for five people as a main entree . The only issue I had was separating them, when it was time to add them to the boiling water. They stick together even though each one is covered in flour. So my addition would be to place them on individual trays , don't over lap them, it will be difficult to pull them apart.(especially if it is a large batch). Read More
(6)
Rating: 5 stars
12/31/2016
I made it exactly per recipe and they were great!! Read More
(5)
Rating: 5 stars
01/28/2019
I served this with Chef John’s Rigatoni Al Segreto sauce. It worked so well. Seriously. Try it. This was also the only time I’ve ever successfully made gnocchi without it coming out like little rocks. I didn’t follow the recipe exactly. I used butter potatoes, i also grated the potatoes instead of passing it through a strainer (I couldn’t do it). The grating worked just as well, thankfully. Read More
(4)
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Rating: 4 stars
04/21/2018
Not as firm as I like my gnocchi but good. I served it with a brown butter sage sauce Read More
(2)
Rating: 5 stars
11/26/2016
Loved it! Read More
(1)
Rating: 4 stars
12/31/2018
I found it very difficult to shape the gnocchi but other than that it turned out great. I will try with more flour the next time to get a firmer texture. Read More
(1)
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Rating: 5 stars
02/10/2018
Simply amazing and so easy. Put it together in a snap and had people think I worked all day on it Read More
(1)
Rating: 5 stars
08/24/2016
I love your recipe but I added my own flare..And I didnt have parmesan cheese so I used feta to top it..Thank Chef! Read More
(1)
Rating: 5 stars
01/13/2018
Made as directed - pushed through strainer and was very gentle. Wondered if I could use a ricer? Turned out pillow soft! Wished I had put a bit more salt in the gnocchi and in the water. Served with a very hardy home made sauce with lots of veg and ground chicken. Topped with fresh crispy sage and a mix of fresh ground cheese. (Parmesan and Asiago) Getting a bite with sauce and gnocchi cheese and sage was amazing! Next time will keep one leaf intact per plate and gently sprinkle sage. Read More
(1)
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