Potato Gnocchi From Scratch – a delicious recipe with russet potatoes, flour, egg. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Place whole potatoes in a pot covered with water to cover. Bring to a boil and simmer until they are soft, about 45-50 minutes. Peel the skins from the potatoes while they're still warm. Use a food mill or potato ricer on the finest setting and pass the potatoes through onto a clean work surface.
2
Make a well in the center of the potatoes and sprinkle with all of the flour. Add the egg and salt to the center of the well and use a fork to pierce the yolk. Beat the egg with the fork gradually incorporating the potato and flour. Once the egg is mixed in, bring the dough together and knead until the dough ball is dry to the touch, about 4-5 minutes.
516
kcal
Calories
3
g
Fat
104
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 3 pounds russet potatoes, 2 cups all purpose flour, 1 extra-large egg.
Yes, Potato Gnocchi From Scratch falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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