Print Recipe


Prep Time10 mins
Cook Time20 mins
Baking & Cooling Potatoes1 hr 15 mins
Course: Main Course
Cuisine: Italian
Keyword: authentic, classic, Italian, low fat, pasta
Servings: 4
Calories: 409kcal
Author: SatMorning21


  • 3 Russet Potatoes 2 lb.
  • 1 1/2 Cup Flour
  • 2 Eggs
  • 1/2 T Salt
  • 2 TB Butter
  • 2 Cup Marinara to serve


  • Preheat oven to 450 degrees.
  • Poke holes in the potatoes with a fork and bake for 50 minutes, or until soft in the center (to the point you can easily insert a knife.)
  • Remove from oven and let cool.
  • Cut the potato in half and scoop out the flesh. Reserve potato skins to make... ding ding ding! potato skins!
  • Put the flesh of the potato into a ricer and crush. Squeezing the potato into a large bowl.
  • Add your egg and mix into the potato mixture with a wooden spoon.
  • Add half of the flour and continue to mix. Once it starts coming together, and becomes less sticky, start to mix with your hands.
  • Place dough onto a flour dusted countertop.
  • Gradually add the rest of the flour, and knead until the dough is no longer wet.
  • Separate the dough into 5 balls. One at a time, roll the ball of dough into a rope that’s about an inch thick.
  • With a butter knife, cut the rope into 1 inch section.
  • Roll these 1 inch sections into balls. If you have kids, this is where they come in handy, as they can cut, roll and manage this process. That allows you to focus on the next step.
  • Hold each ball in the palm of your cupped hand, and gently roll a fork across the ball, allowing the gnocchi to roll in your palm. You're trying to get a somewhat oval shaped dough ball with light grooves from the fork.
  • Place completed gnocchi onto floured baking sheets (if they touch they will stick together!) Put into fridge until ready to cook.
  • To cook, you’ll have to make 2 batches. Drop half the gnocchi in boiling water, and cook until they float.
  • Heat butter in a heavy bottom pan. Scoop the floating gnocchi from the water and put into the pan. Sear the outside of the gnocchi, shaking the pan to keep the gnocchi moving in around. The gnocchi should cook for 4 minutes in the water, and then 5 minutes in the pan.
  • Repeat with the second batch (I always drop the second batch into the water once I move the first batch comes out, that way, they finish 5 minutes apart.)
  • Remove the gnocchi from the pan into a large serving dish. Serve with your favorite sauce and you've got a taste of Italy right at home.


Calories: 409kcal | Carbohydrates: 71g | Protein: 13g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 97mg | Sodium: 1605mg | Potassium: 1152mg | Fiber: 5g | Sugar: 6g | Vitamin A: 825IU | Vitamin C: 17.7mg | Calcium: 56mg | Iron: 5.2mg