homemade gnocchi

Gnocchi, gnocchi, gnocchi, we see you. We see your tempting fluffy-goodness, velvety potato, doughy fabulousness. We know you’re a challenge. Anything this divine has to appear to be slightly unattainable to keep its good reputation. Light pillows of potato pasta goodness…you must be what angels rest their heads upon at night, right? We see you playing hard to get—but we know better. We know with just the right touch, we’ll have you just the way we want you! You’ll be creamy, pillowy, unctuous, flavorful, and downright comforting. After years of making subpar gnocchi, we finally have come as close to the heavens as we can get. Follow these steps for no lumps, not dense, smooth, dreamy gnocchi; and you’ll be bringing these babes to the next date night!

Serving: 2 lbs of angels’ pillows


2 lbs russet potatoes, about 4 large potatoes (scrubbed and cleaned)

1 – 1 1/2 cups all-purpose flour

1 egg, beaten

1 tsp salt



Bring a large pot of water to a boil. Gently place your potatoes in the boiling water (skin on), and cook for about 30 minutes, or until fork tender. Take the potatoes out of the boiling water, drain the pot, and return the potatoes to the pot with the lid on, off the burner, for a few minutes. Gently remove the skin from the potatoes. We use a clean kitchen towel to hold the steaming potatoes and a paring knife to remove the skin. Cut the peeled potatoes into large chunks and add them in stages to a ricer/food mill to mash the potatoes into a large bowl.

**We have tried many different techniques for mashing the potatoes, and this is by far the best option. A traditional potato masher will leave your dough lumpy, a food processor/blender will make for a dense, stodgy dough, and a fork is beyond labor intensive and will sure to leave a few lumps behind. The ricer/food mill is a relatively cheap kitchen tool that will surely make the right consistency for this dish. It’s also great for pureeing and mashing other vegetables, so you’ll find yourself using it more often than not!

After all the potatoes have been “riced”, add a cup of flour, the beaten egg, and salt to the potatoes. Mix them together to form a dough. If the dough is still very sticky and wet, add a little more flour, 1 tbs at a time. Don’t add too much flour, though, that will make for a dense dough. Your dough should be very soft but not sticky.

Form your dough into a disk, and cut long strips to be rolled. Take a strip of dough, flour your surface and hands, and using the palms of your hands, start in the center of the strip and roll your hands back and forth towards the ends of the strip to create a log. When your log is about 1/2 inch in diameter, use a knife or bench scraper to cut your dough in 1/2 inch gnocchi. Gently (remember the dough is very soft and might become misshapen) coerce your gnocchi onto a floured sheet tray to be put aside to rest. Continue these steps until all the gnocchi have been rolled, cut, dusted, and placed on the sheet tray. Cover the tray with a clean kitchen towel and set aside for at least 30 minutes to rest. 

Bring a pot of water to a boil. Add olive oil and salt to your pot. Gently place a portion of the gnocchi into the pot (you can probably do 1/2 at a time depending on the size of your pot) and allow them to cook until they begin to float, about 1 to 2 minutes. Instantly transfer the gnocchi to whatever sauce you’ve prepared to go along with these little delights, and welcome to heaven! 

P.S. In heaven, you can eat as many of these as you want and not gain a single pound! 



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