These potato gnocchi, made with russet potatoes, flour, egg, and salt, are like little pillows of potato heaven. Four ingredients. Ridiculously easy. Wonderfully inexpensive. And, quite frankly, the best gnocchi we’ve ever had.
We don’t know all there is to Italian cooking, but we do know where to turn when we’re not certain and there’s no nonna around: The Silver Spoon. It’s yet to disappoint. Take these pillowy little poufs of potato-y perfection—gnocchi. We think you, too, will be quite far from disappointed.–The Silver Spoon Kitchen
- Quick Glance
- 25 M
- 1 H
- Serves 6 to 8
IngredientsEmail Grocery List
Dump 1 cup flour, egg, and a pinch salt onto the potatoes. Knead the mixture until a soft, smooth, elastic dough forms, adding just enough of the remaining 3/4 cup flour to keep the dough from sticking. Taste a little dough to make sure there’s enough salt. If not, work in a little more salt with your hands.
Alternatively, hold a fork at a 45° angle with the curved side facing you and the tips of the tines touching your work surface. Working with 1 length at a time, roll it down the back side of the tines, pressing gently with your thumb, to make ridges on 1 side. The gnocchi may curl slightly but that’s okay. And rest assured, it takes practice to form perfect gnocchi. Let yourself be the beginner. Even the slightly misshapen ones will still taste terrific!
Recipe Testers Reviews
My mom always told me that traditional potato gnocchi is the one Italian recipe she wished she would have acquired from her grandmother. I thought, what better place to get an authentic gnocchi recipe than The Silver Spoon? The idea of making my own potato gnocchi was very intimidating.
Wanting the lightest gnocchi possible, I steamed the potatoes. I added the flour, 1/2 cup at a time, until the dough seemed elastic although it was still a bit sticky. My first attempts to roll the small pieces of gnocchi on the back of a fork looked a little funny. As I continued cutting and rolling, each piece began to look a little more like real gnocchi. It was at that point that I realized good gnocchi probably take some practice. Once my water was boiling, I placed my first few gnocchi in the pot. I expected them to disintegrate immediately, so imagine my delight when they rose to the surface and began to float after about 2 minutes of cooking.
I drained the first batch and found the texture to be light as a feather, and the flavor to be slightly sweet but with enough depth to handle a light savory sauce. It was a wonderful experience to make my own gnocchi. I cannot wait to make them for my mom.
I decided to try this recipe as it seemed an easy and good way to involve my toddler in the kitchen. I actually made a couple batches, one with white flour and another with whole-wheat unprocessed flour, and even though I had to add more flour with the whole-wheat one, both came out very good and tasty.