Recipe By Anna
Rating
Published Jun 3rd
Prep 30m Cook 30m Additional - Ready In 60m
Servings 4 servings Calories 329.2

This simple potato, flour, and egg recipe is one my family has used for generations.

Recipe Ingredients

  • 2 potatoes
  • 2 cups all-purpose flour
  • 1 egg

Cooking Directions

  1. 1 Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
  2. 2 Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces.
  3. 3 Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.

Nutrition Facts

  • Calories 329.2
  • Carbohydrate 67 g
  • Cholesterol 53 mg
  • Fat 2 g
  • Fiber 3.4 g
  • Protein 9.7 g
  • Saturated Fat 0.5 g
  • Sodium 21.5 mg
  • Sugar 1.1 g

Reviews

  1. Great recipe - a few gnocchi tips: Work with pounds of potatoes since the sizes can vary so much. I boil the potatoes whole in salted water and them peel after cooling slightly to limit water intake. Press the potatoes thru a ricer for finer texture. When working with the flour start with 1/2 cup - Read more ...
  2. 12 years ago, I turned frozen gnocchi into a pot of gooey mush. So I was a little skeered to try this recipe. Turns out that was unnecessary - this was crazy easy! Based on the reviews, I steamed 3 medium potatos in the microwave, so they absorbed no water. Once cooled I peeled and - Read more ...
  3. Okay, I've never eaten a gnocchi before in my life, but from what I understand, the potatoes should be really finely mashed (by using a ricer or whatnot), and I have a suggestion to anyone wishing to get finely mashed spuds: Use a mixer! I'm using a stand mixer but I've used hand mixers in - Read more ...
  4. Great Recipe! Simple and complete! The trick I found helped me was to work in enough flour so that the dough hardly "moves" when you stop kneading for a second. Once that was accomplished I rolled it into 1/2 to 3/4 inch ropes, chopped in one inch chunks, rolled it down the tines of a - Read more ...
  5. A great, basic gnocchi recipe. I like this served with a simple garlic butter sauce and some oregano, basil, and black pepper. I might have an idea about why reviewers have disagreed on how much flour this recipe needs: It depends on how much water the potatoes absorb during cooking. If you boil them whole, - Read more ...
  6. The recipe says to boil the potatoes until they are tender but still firm and I think that may be a little misleading for us first-timers. I thought my potatoes were like that, but they didn't blend very well into the flour mixture. Because of this, I couldn't form the dough "snakes" very well. But - Read more ...
  7. Excellent fresh recipe - it may be noted that it's best not to knead the ingredients like you would bread. If you pull the ingredients together quickly and then roll in a "snake" it will give you a lighter gnocchi . . . this recipe is great!
  8. I have a tip for anyone who thinks the recipe takes too long - after I knead the dough, I put it in an icing bag, squeeze it straight into the boiling water, cutting it into 1-inch pieces as I squeeze. Great recipe!
  9. help! what did i do wrong? i followed the directions exactly and the dough was very mealy and dry and i finally threw it out. has anyone had this problem?
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