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Potato Gnocchi

4 to 6 Servings

1¾ hours plus cooling

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It helps to have a kitchen scale to weigh out the 1¼ pounds of cooked potatoes needed to make the gnochhi dough. To process the cooked potatoes, a ricer or food mill works best for obtaining the smooth texture needed for light, fine gnocchi. A potato masher works, too, but the gnocchi will be slightly denser (yet still delicious). The gnocchi can be cooked, cooled completely, covered with plastic wrap and refrigerated for up to a day. For longer storage, after covering with plastic, freeze the gnocchi until solid, about 2 hours, then transfer to a zip-close bag and freeze for up to a month. To thaw, spread the gnocchi in an even layer on a lightly oiled baking sheet and let stand at room temperature until soft to the touch, about 1 hour. Heat the chilled or thawed gnocchi by adding them to a skilletful of hot sauce, tossing with a silicone spatula until warmed.

4 to 6



Don't use Yukon gold potatoes. The high starch content of russets is needed for light, tender gnocchi. Also, don't mash the potatoes without first drying them in the pot on the stovetop, then letting them cool on the rack-lined baking sheet. The drier the potatoes, the lighter the gnocchi. Finally, don't sauce the gnocchi immediately after removing them from the water. Give them 15 minutes to cool and firm up a bit.

1¾ hours

plus cooling


  • 2¾-3

    pounds russet potatoes, peeled and cut into 1-inch chunks

  • Kosher salt


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Max B.
May 6, 2023
Simple question. Since the ratio of potato and flour are very important is there a
Is there a reason to weigh one in pounds and one in grams? I like the fact that the majority of Milk Streets Measures are in grams. Max Baldwin, Little Rock.
Diana L.
November 8, 2022
It was good but takes a while to make
Its not easy to make. A lot of prep work. Its not your weekday meal for sure. They had no flavor but that is expected as you need to add them to the sauce. I made my favorite PESTO ALLA GENOVESE. I think I will try marina next time. Thanks for the recipe.
Mike I.
July 13, 2022
Potato gnocchi
Excellent. Pillowy and light. Not heavy at all. My family devoured them and said it was one of the best things we’ve made at home.
shirley m.
April 8, 2024
This was the best recipe I’ve tried. Fluffy, soft, melt in your mouth.
P K.

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This was so easy and delicious. Took a little time but it was definitely worth it. Restaurant quality. I did add sliced Bella mushrooms and cooked them till well browned then added the sage. You'll need more butter than the stated amount if you add shrooms. I also love parmesan cheese with any pasta so a I put some on the finished dish. First milk street recipe I tried and I have to say it's up there with the (dare I say it?) test kitchen. I'm not thrilled with the mobile website though.

Emily S.

Why boil so many potatoes to only use a few of them?

Janelle C.

Hi Emily,

Our Recipe Developer, Julia Rackow says depending on how you prep, the way the potatoes cook down and other variables, to make sure you're left with enough potatoes for the gnocchi mixture we scaled up to make sure no matter what you'll have enough.

The Milk Street Team

Bonnie A.

I have an egg allergy and would love to know if anyone has substituted the egg successfully. With an egg sub, it would also be vegan.

Janelle C.

This is a great question. Would you post it in our Q&A Forum for Milk Street Insiders and Digital subscribers? Insider members usually receive responses from a Milk Street Experts within 2 business days and I'm sure others would love to hear the answer to this one.

The Milk Street Team