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Grandma's Gnocchi

Rated as 3.74 out of 5 Stars
4

"My grandmother used to make these when I was a little girl. When I was old enough to realize that I needed to get her delicious recipes, she showed me how to make a lot of her wonderful dishes. She never wrote anything down and she rarely used a cookbook. She also didn't measure things the same each time, so sometimes you have to add a little to the recipes."
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Ingredients

35 m servings 204
Original recipe yields 8 servings

Directions

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  1. Bring a large pot of salted water to a boil. Drop in potatoes and cook until tender but still firm, about 15 minutes. Drain, cool slightly, and peel. Season with salt, then mash potatoes with fork, masher, or in ricer. Place in large bowl, and stir in egg and olive oil. Knead in enough flour to make a soft dough.
  2. On a floured surface, roll dough into a long rope. Cut the rope into 1/2-inch pieces.
  3. Bring a large pot of lightly salted water to a boil. Drop in gnocchi, and cook until they float to the top, about 3 to 5 minutes. Serve with pasta sauce.

Nutrition Facts


Per Serving: 204 calories; 2.6 39.9 5.6 23 19 Full nutrition

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Reviews

Read all reviews 70
  1. 80 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

STOP PRESS!!! This recipe is good, if you know how to make the best of it. I didn't when I tried it the first time. The dough took far more flour than the recipe stipulated, and sure enough, t...

Most helpful critical review

The basis of this recipe is great, however, I used three potatoes, and used almost THREE cups of flour (and no, it was not chewy at all. In fact, everyone said it was so much better than the re...

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STOP PRESS!!! This recipe is good, if you know how to make the best of it. I didn't when I tried it the first time. The dough took far more flour than the recipe stipulated, and sure enough, t...

As a gnocchi lover I have been searching for the best recipe, this is just a tip or observation - if you bake the potatoes instead of boiling them it is much easier to achieve the consistency yo...

Very nice, I recommend letting them sit for a 1/2 hour under a damp towel or in the fridge so the flour develops a little bit. They can get a bit gluey otherwise. I also added the traditional r...

Update** I watched a show on food network and they suggested chilling the potatoes after running them thru the potato ricer. Also, they recommended using only enough flour to make the mixture c...

The basis of this recipe is great, however, I used three potatoes, and used almost THREE cups of flour (and no, it was not chewy at all. In fact, everyone said it was so much better than the re...

This was a good basic recipe for gnocchi. Although the gourmet gnocchi I have had did not have much seasoning, I added a bit. While smashing my potatoes, I added about 1/4 tsp nutmeg, 1/2 tsp ...

This is the best Gnocchi that I have ever had. It is deliciously tender and melts in your mouth. I was pushed for time so I used instant mashed potatoes instead and it turned out a treat. I a...

Used leftover mashed potatoes from Thanksgiving. Used 2 eggs and added flour until a nice pasta formed. My daughter and I added it to a turkey stock. It was incredible. Thank you for the rec...

I would have to say that this was the best. I can not cook and my husband wanted gnocchi for his birthday dinner and he said it was as good as anything he has ever had.