How long does it take to make Potato Gnocchi?

Potatoes baked on coarse salt (240°C (465°F), an hour and a quarter) are drier than boiled ones and need less flour.

30 minTotal

3 minActive time

27 minSetting

Step by Step

#	What to do	How long
1	Boil the potatoes in their skins	25 min
2	Let cool a little, then add the flour, egg and salt and knead gently, just	1 min
3	Roll into ropes, cut into pillows of about 2 cm and press each one with the back of a fork	3 min
4	Cook in boiling salted water	1 min

How to Tell It's Done

until completely tender, peel while hot and pass through a ricer into a smooth mash
until the dough is no longer sticky
until the gnocchi float, then 1 minute more, and lift out with a slotted spoon

Tips

Knead little and use as little flour as possible: overkneaded dough makes tough, rubbery gnocchi.

Common Mistakes

The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.

More Ways

About 100 g flour for every 500 g mashed potatoes, with an egg yolk: more flour makes tough gnocchi.
Cook until the gnocchi float, and if keeping them, transfer to cold water.

The full recipe: Potato Gnocchi →

Recipes with Potato Gnocchi

Homemade Gnocchi in Butter and Parmesan

Homemade Gnocchi in Tomato Sauce

Potato Gnocchi in Tomato Basil Sauce

Gnocchi with Butter, Garlic and Parmesan

Potato Gnocchi in Cream and Parmesan Sauce

Potato Gnocchi in Tomato Sauce

Gnocchi in Cream and Parmesan Sauce

Homemade Potato Gnocchi

Homemade Potato Gnocchi

Potato Gnocchi in Butter and Sage Sauce

Sweet Potato Gnocchi in Butter and Sage Sauce