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Prep Time 55 mins
Cook Time 10 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine Italian
Servings 4 servings


  • 2.2 lb (1 kg) russet potatoes (for boiling)
  • 2 1/3 cup flour (300 g)
  • salt


  • Cook your potatoes unpeeled – it takes 30 minutes. To get a melt-in-your-mouth texture, it is has increased importance to choose the right kind of potatoes; to make your gnocchi perfect, use starchy russet potatoes.
  • When done, remove the pot from the heat and pour off the hot water, take your hot potatoes and peel off their skins. To avoid skin burns, stick a fork deep in your potato to fix it. Hold the fork with he potato with your preferred hand, take a small sharp blade knife and slice around the potato skin in a circular motion with your other hand. Sprinkle a small amount of flour and salt onto the kithen counter, use a potato masher or ricer to mash your potatoes then place it on your kitchen counter.
  • Use your hands to gently bring the dough together.
  • Shape small portions of the dough (2.2 lb potatoes makes approx. 8 small portions) into long “snakes” (about 3/4 in. diameter). Remember to shape dough with gentle motions, and to flour your kitchen counter heavily.
  • Use a sharp knife to cut out 2-3 cm long square bites.
  • Italians use a traditional wooden gnocchi board or the back of a fork (as the picture below shows) to indent gnocchi dough bites.
  • Let your dough segments rest for 15 minutes. Bring a pot of water to a rolling boil, add salt when the water is rolling. Put some gnocchi into the water and wait until they come back to the surface. When they do, they’re ready.