Gnocci (Italian Potato Dumplings) From Scratch

1. 1

   Peel, cut, and boil potatoes until you can easily pierce them with a fork, but dont over-cook!

2. 2

   Drain potatoes and place in a mixing bowl.

3. 3

   Add the eggs and whip until fluffy.

4. 4

   Add the flour.

5. 5

   Turn onto a floured surface and knead dough with hands until smooth, adding more flour if necessary to prevent sticking.

6. 6

   Place dough into a bowl.

7. 7

   Take a handful at a time and roll into a long rope, about 3/4 thick.

8. 8

   Cut the rope into 1-inch pieces, flatten slightly.

9. 9

   With your index finger, gently dent the center of each piece slightly.

10. 10

    Drop into boiling water and cook for 8-10 minutes.

11. 11

    The gnocci will float when they are ready.

12. 12

    Drain, and place in a large pasta bowl.

13. 13

    Serve with spaghetti or marinara sauce with grated cheese (parmasean, romano, reggiano, or mozzarella are nice) and fresh basil as garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.