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Classic Gnocchi

Classic Gnocchi


  • 3 large russet potatoes

  • 1 1/2 cups all-purpose flour, more for work surface

  • 1 large egg

  • 2 teaspoons sea salt


  1. Peel potatoes and chop evenly. Add to a pot and cover with water. Boil until tender, about 30-40 minutes.
  2. Immediately mash or pass through a potato ricer into a large bowl. Use a fork to ensure there are no lumps.
  3. Once smooth, add flour, salt, and egg. Combine with your hands.
  4. Sprinkle the work surface with flour. Place the dough on the work surface and knead until soft, roughly 2-3 minutes.
  5. Divide the dough into equal pieces, rolling out into ropes, about 1/2 inch thick.
  6. Use a sharp paring knife to cut into 1/2 inch pieces. Roll the gnocchi across the back of a fork to give it the characteristic grooves.
  7. Cook gnocchi in a large pot of salted water until they float, about 2 minutes.
  8. Coat in sauce and enjoy.
Eggs Pasta Recipes Vegetable Vegetarian