Grandma's Gnocchi

    1 hour

    My grandmother used to make these when I was a little girl. When I was old enough to realize that I needed to get her delicious recipes, she showed me how to make a lot of her wonderful dishes. She never wrote anything down and she rarely used a cookbook. She also didn't measure things the same each time, so sometimes you have to add a little to the recipes.

    71 people made this

    Serves: 8 

    • 6 russet potatoes
    • 1 cup (125g) plain flour
    • 1 egg, lightly beaten
    • 1 tablespoon (15ml) olive oil
    • 1 pinch salt

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Bring a large pot of salted water to a boil. Drop in potatoes and cook until tender but still firm, about 15 minutes. Drain, cool slightly, and peel. Season with salt, then mash potatoes with fork, masher, or in ricer. Place in large bowl, and stir in egg and olive oil. Knead in enough flour to make a soft dough.
    2. On a floured surface, roll dough into a long rope. Cut the rope into 1.5cm pieces.
    3. Bring a large pot of lightly salted water to a boil. Drop in gnocchi, and cook until they float to the top, about 3 to 5 minutes. Serve with pasta sauce.

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    Reviews in English (70)


    STOP PRESS!!! This recipe is good, if you know how to make the best of it. I didn't when I tried it the first time. The dough took far more flour than the recipe stipulated, and sure enough, the resultant dumplings tasted bland and floury. After doing some research, I discovered what was causing the problem. Overcooking the potatoes! If they are overcooked, they will absorb more flour, sink to the bottom of the pot like lumps of something you don't wanna eat, and come out floury and tasteless. Just cook the potatoes until a knife will easily go through them, but don't let them cook so long that they start falling apart. Then, when you mash them, I'd recommend adding garlic salt and your favourite Italian herbs. I served ours with a home-made Primavera sauce, and next time I'll serve it with a creamy bacon/shallot sauce. Yes, there will be a next time, and I'll be sure and not overcook the potatoes!  -  03 May 2007  (Review from Allrecipes US | Canada)


    As a gnocchi lover I have been searching for the best recipe, this is just a tip or observation - if you bake the potatoes instead of boiling them it is much easier to achieve the consistency you desire without adding too much extra flour. I bake the poatoes in the microwave just using the baked potato button and then follow the rest of the recipe as it and it comes out fantastic.  -  17 Apr 2008  (Review from Allrecipes US | Canada)


    Very nice, I recommend letting them sit for a 1/2 hour under a damp towel or in the fridge so the flour develops a little bit. They can get a bit gluey otherwise. I also added the traditional ridges to these by rolling them over the back of the tines of a fork. Theoretically holds the sauce a bit better... try this just with butter and sage too, delicious.  -  05 Apr 2005  (Review from Allrecipes US | Canada)