Potato Gnocchi / Gnocchi di Patate



  • 2 1/2 lbs Yukon Potatoes
  • Pinch salt
  • 1 egg slightly beaten
  • 11 oz flour


  1. Mound the potatoes on a wooden board and make a hole in the center. Add the egg and half of the flour and start mixing with your hands to combine the ingredients into a soft dough. Add additional flour as needed. Too much flour will yield leaden gnocchi.
  2. Divide the dough in quarters and work with one quarter at a time, keeping the other pieces covered. Roll each quarter into a rope about 16 inches long and cut 1/2-inch pieces from each rope. Run each piece off the tines of a fork to create ridges and place the gnocchi on cloth towels in single layers.
  3. When ready to cook, bring a large pot of water to a boil and add 1 tablespoon of salt; cook the gnocchi in batches until they bob to the top, drain with slotted spoon and toss with tomato sauce.
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