How to: Make light as air homemade gnocchi
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
These gnocchi are light as air, and so easy to make!
  • 1 ½ pounds russet potatoes
  • ¾ teaspoon salt
  • 2 eggs, scrambled
  • 1 ¼ cup flour, plus more if necessary
  1. Place potatoes in a large pot. Fill with water and 1 tablespoon salt, make sure the potatoes are covered by two to three inches.
  2. Bring to a boil and then reduce to a medium-high heat, cook until potatoes are soft and can be pierced with a fork.
  3. Peel potatoes and half potatoes. Put each half in a ricer, and push potato through. Repeat with the rest of the potatoes.
  4. Spread the potatoes out on a baking sheet, sprinkle with salt and cool for 1 hour.
  5. Once the potatoes are cool, pile in rectangular mound.
  6. Pour eggs over potatoes and sprinkle with 1 cup of flour. Using your hands slowly incorporate all the ingredients.
  7. Once all the ingredients are incorporated, gently knead dough until smooth. DO NOT OVERKNEAD.
  8. Divide the dough into four quarters. Using your hands, roll each quarter into a rope, about ½ inch thick. Use flour as needed.
  9. Using a sharp knife, cut into gnocchi, they should be about ½ inch apart. The gnocchi should form a rectangular shape when cut.
  10. Using the tines of a fork, place the middle gently on the cut side of the gnocchi and roll forward towards the ends of the tine.
  11. To cook the gnocchi: Bring a large pot of water to a boil. Season liberally with salt. Add gnocchi in and cook for 7-8 minutes.
  12. Serve with sauce.
Nutrition Information
Serving size: 1 dinner portion
Recipe by Cooking for Keeps at