Comida Kraft
Recipe Box

Potato Gnocchi

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What You Need

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Make It

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  • In a large pot over high heat, combine the potatoes with enough cold water to cover and bring to boil. Add salt and cook the potatoes, skin on, for about 20 minutes, or until tender when pierced with a knife. While the potatoes are still hot, peel and press them through a ricer onto a clean flat work surface dusted with flour. Allow to cool.
  • Sprinkle potatoes with 1 1/2 cups flour. Using you hand and a dough scraper, combine the potatoes and flour until a dough begins to form. Add nutmeg and continue to knead. Add the egg only if the dough fails to come together. Knead until the dough is soft and smooth.
  • Cut the dough into thirds, and using 1/3 at a time, roll the dough into long, even ropes. Cover the unused dough with plastic wrap while you work so it does not dry out. Cut the dough ropes into 1-inch pieces, and roll each piece off the grooves of a gnocchi board or the tines of a fork to create a grooved texture.
  • Cook the gnocchi in boiling water until they float, about 2 to 3 minutes. Remove with a slotted spoon.


**IT IS RECOMMENDED TO READ THE ENTIRE RECIPE BEFORE BEGINNING** Serving suggestions: Toss fresh cooked gnocchi with halved cherry tomatoes and fresh herbs or coat with melted butter and sauteed garlic and onion.

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