Potato gnocchi dough


by: Caroline B

It is quite difficult to work with small quantities of dough, so it is better to make a larger amount, then lay the finished gnocchi on a tray and put them into the freezer. When the gnocchi are hard, you can put them into a freezer bag and keep them for when you need them.


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serves: 1

2 1/4 pounds very starchy potatoes

2 small eggs (lightly beaten)

2 1/4 cups all-purpose flour (you may not need all of this, or you might need a little more)

pinch of salt

Nutrition Facts
Potato gnocchi dough

Servings Per Recipe: 1

Amount per Serving

Calories: 1725

  • Total Fat: 11 g
  •     Saturated Fat: 3.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 282.7 mg
  • Sodium: 512.8 mg
  • Total Carbs: 342.2 g
  •     Dietary Fiber: 33.1 g
  •     Sugars: 1 g
  • Protein: 64.9 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Have all your ingredients ready., because it is very important to work with the gnocchi dough while the potato is still hot.

2.  Leave the potatoes whole, still in their skins. Cover with cold water and bring to a boil, then turn down the heat and simmer until soft (about 45 minutes to 1 hour, depending on the size). Put the potatoes into a warm oven.

3.  While the potatoes are still hot, peel them and put them through a fine sieve. Put them in a bowl or on your work surface, make a well in the center, then add the egg, a pinch of salt, and about three-quarters of the flour. Mix well and, as soon as the dough comes together, stop, adding the rest of the Hour only if you really feel that you need it. It will still feel soft, but don't worry — the eggs will firm it up.

4.  Dust your work surface lightly with flour, then take your dough and flatten it down with the palms of your hands into a rough square about 5/8 inch thick.

5.  With a knife, cut the dough into strips about 5/8 inch wide — so you have "square" cigars. Dusting your hands with flour all the time, roll each piece lightly until it is cylindrical.

6.  Take two or three cylinders at a time, lay them next to each ether, then, cutting through them all at the same time, trim off the ends and cut the rest into pieces (1/2 to 5/8 inch in width). Repeat with the rest of the cylinders, until you have lets of little nuggets of dough.

7.  Lightly dusting with flour all the time, take a fork (or gnocchi paddle, if you have one) and push each piece of dough onto the prongs, so that it rolls itself up and is marked with lines — they don't have to be perfect, it is nice when they look rustic and handmade, not made by machines. However, they should all he the same size, if not the same shape, so that they will all cook evenly. As you make each one, roll it on a tray dusted with flour.

8.  Now they are ready to cook. You really need to cook them as quickly as possible, hut if you need to keep them for an hour or so, make sure you dust the gnocchi again with flour, keeping them separate from each other on the tray, and every 10 minutes or so shake the tray a little, to move them around.

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