Potato Gnocchi

Serves: 5


  • 2 pounds russet potatoes, cooked
  • 2 each egg beaten
  • 1 each egg yolk, beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 ounce melted butter
  • 1/2 pound flour
  • 1 pinch nutmeg
  • 2 ounces parmesan cheese
  • 3 ounces fontina cheese grated
  • 4-5 ounces butter


  1. Cut the potatoes into uniform size pieces. Simmer the potatoes in salted water until tender. Drain the potatoes well and spread out on a sheet pan. Place the pan in a 300° oven to dry out the potatoes. About 5 minutes. Remove the potatoes and immediately pass them though a ricer or a food mill, into a large bowl.
  2. Add the beaten eggs and yolk, salt and pepper melted butter and nutmeg mix until incorporated. Add half the flour and mix well.
  3. Spread some of the remaining flour on the table. Place the dough on the work surface and knead in until the dough is pliable and holds it shape well.
  4. Divide the dough into eight equal pieces. Roll each piece into a cylinder it will be about 1/2" thick and about 2 feet long.
  5. Cut the dough into 1/2" pieces about the width of the tines on a dinner fork.
  6. Holding the dinner fork with the tines on the table, and the fork upside down roll the dough pieces from the top of the tines down to the table pressing gently, the tines will leave an impression in the dough, when you hit the table, push the dough away from the fork with your thumb and it will leave an indication at the end. It should look somewhat like shell pasta.
  7. Shape all the gnocchi, cover and refrigerate for later use (can be made a day ahead) or cook at once.
  8. Boil the gnocchi in boiling salted water 2-3 min. After they begin to float remove from the water and drain well. They can be served as is, or sauté the gnocchi in fresh butter, when slightly brown toss with parmesan cheese and fontina.

Courtesy of Austin Cooks, a Culinary Arts program initiative of Austin Community College.