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Milk Street Recipe
Milk Street Bowtie Potato Gnocchi

Potato Gnocchi

1¾ hours plus cooling

Potato Gnocchi

Free

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.

2 3/4 to 3 pounds russet potatoes, peeled and cut into 1-inch chunks
Kosher salt
146 grams (1 cup plus 2 tablespoons) all-purpose flour, plus more for shaping
1/2 teaspoon baking powder
3 tablespoons extra-virgin olive oil, divided
1 large egg, lightly beaten
Ingredients
  • to 3 pounds russet potatoes, peeled and cut into 1-inch chunks

  • Kosher salt

  • 146

    grams (1 cup plus 2 tablespoons) all-purpose flour, plus more for shaping

  • ½

    teaspoon baking powder

  • 3

    tablespoons extra-virgin olive oil, divided

  • 1

    large egg, lightly beaten

Directions
  1. 01
    In a large pot, combine the potatoes and 4 quarts water. Bring to a boil over high, then stir in 2 tablespoons salt. Reduce to medium-high and cook, stirring occasionally, until the potatoes break apart when pierced with a knife, 15 to 20 minutes. Meanwhile, set a cooling rack in a rimmed baking sheet and line the rack with kitchen parchment.
    See Demo
    12 04 18 Cpk 048
  2. 02
    Drain the potatoes in a colander, shaking the colander to remove excess water. Return the potatoes to the pot and cook over low, gently folding with a silicone spatula, until the potatoes look dry and slightly powdery and the bottom of the pot is coated with a thin film of potato starch, 3 to 4 minutes. Transfer the potatoes to the prepared cooling rack in an even layer. Cool to room temperature. Meanwhile, in a small bowl, whisk together the flour, baking powder and 1 teaspoon salt.
    See Demo
    12 04 18 Cpk 137
  3. 03
    Weigh out 1¼ pounds (about 4 cups) of the cooked potatoes into a large bowl; save the remainder for another use. Discard the parchment from the baking sheet, then line with fresh parchment and coat with 1 tablespoon of oil; set aside. Add 1 teaspoon salt to the potatoes and pass the potatoes through a ricer or a food mill fitted with the fine disk back into the bowl, or mash them with a potato masher until as smooth as possible.
    See Demo
    12 04 18 Cpk 158
  4. 04
    Sprinkle the flour mixture evenly over the mashed potatoes. Using your hands, lightly toss the potatoes to evenly distribute the flour mixture. Add the egg and gently mix with your hands until the egg and flour mixture are incorporated. Turn the dough out onto a lightly floured counter and gently knead just until smooth; do not overknead. Using a bench scraper or knife, divide the dough into 4 pieces.
    See Demo
    12 04 18 Cpk 183
  5. 05
    Roll 1 piece of dough into a rope about 16 inches long, then use the dough scraper to cut it into 16 pieces. Place the pieces in a single layer on the prepared baking sheet. Dip the back of the tines of a fork into flour, then gently press into each piece to create a ridged surface. Repeat with the remaining pieces of dough.
    See Demo
    12 04 18 Cpk 241
  6. 06
    Set a wire rack in another rimmed baking sheet and line the rack with kitchen parchment. Coat the parchment evenly with the remaining 2 tablespoons oil. In a large pot, bring 4 quarts water to a boil and stir in 3 tablespoons salt. Add half of the gnocchi, return to a boil and cook, stirring gently and occasionally, until the gnocchi float to the surface. Cook for 1 minute, then use a slotted spoon to transfer the gnocchi, letting excess water drain, to the prepared rack. Return the water to a boil and repeat with the remaining gnocchi. Let the gnocchi cool for at least 15 minutes before using.
    See Demo
    12 04 18 Cpk 404
Tip: 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.
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Comments
  • KIMBERLEY M.

    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.

    2 votes
    0 comments
  • Emily S.

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

    0 votes
    1 comments
    • 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.

      Best,
      The Milk Street Team

      0 votes
      0 comments
  • 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.

    0 votes
    1 comments
    • 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.

      Best,
      The Milk Street Team

      0 votes
      0 comments
Down arrow

Potato Gnocchi

Get Ready to Cook

4 to 6

Servings

1¾ hours

plus cooling

Tip

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.

Ingredients
  • to 3 pounds russet potatoes, peeled and cut into 1-inch chunks

  • Kosher salt

  • 146

    grams (1 cup plus 2 tablespoons) all-purpose flour, plus more for shaping

  • ½

    teaspoon baking powder

  • 3

    tablespoons extra-virgin olive oil, divided

  • 1

    large egg, lightly beaten

Step 1 of 6

Cook the potatoes

to 3 pounds russet potatoes, peeled and cut into 1-inch chunks

In a large pot, combine the potatoes and 4 quarts water. Bring to a boil over high, then stir in 2 tablespoons salt. Reduce to medium-high and cook, stirring occasionally, until the potatoes break apart when pierced with a knife, 15 to 20 minutes.


Meanwhile, set a cooling rack in a rimmed baking sheet and line the rack with kitchen parchment.

Step 2 of 6

Cool the potatoes

146
grams (1 cup plus 2 tablespoons) all-purpose flour, plus more for shaping
½
teaspoon baking powder
1
teaspoon kosher salt

Drain the potatoes in a colander, shaking the colander to remove excess water. Return the potatoes to the pot and cook over low, gently folding with a silicone spatula, until the potatoes look dry and slightly powdery and the bottom of the pot is coated with a thin film of potato starch, 3 to 4 minutes.


Transfer the potatoes to the prepared cooling rack in an even layer. Cool to room temperature. Meanwhile, in a small bowl, whisk together the flour, baking powder and 1 teaspoon salt.

Step 3 of 6

Mash or mill the potatoes

1
tablespoon extra-virgin olive oil

Weigh out 1¼ pounds (about 4 cups) of the cooked potatoes into a large bowl; save the remainder for another use.


Discard the parchment from the baking sheet, then line with fresh parchment and coat with 1 tablespoon of oil; set aside.


Add 1 teaspoon salt to the potatoes and pass the potatoes through a ricer or a food mill fitted with the fine disk back into the bowl, or mash them with a potato masher until as smooth as possible.

Step 4 of 6

Knead the dough

1
large egg, lightly beaten

Sprinkle the flour mixture evenly over the mashed potatoes. Using your hands, lightly toss the potatoes to evenly distribute the flour mixture. Add the egg and gently mix with your hands until the egg and flour mixture are incorporated.


Turn the dough out onto a lightly floured counter and gently knead just until smooth; do not overknead. Using a bench scraper or knife, divide the dough into 4 pieces.

Step 5 of 6

Shape the dough

Roll 1 piece of dough into a rope about 16 inches long, then use the dough scraper to cut it into 16 pieces. Place the pieces in a single layer on the prepared baking sheet. Dip the back of the tines of a fork into flour, then gently press into each piece to create a ridged surface. Repeat with the remaining pieces of dough.

Step 6 of 6

Boil the gnocchi

2
tablespoons extra-virgin olive oil

Set a wire rack in another rimmed baking sheet and line the rack with kitchen parchment. Coat the parchment evenly with the remaining 2 tablespoons oil.


In a large pot, bring 4 quarts water to a boil and stir in 3 tablespoons salt. Add half of the gnocchi, return to a boil and cook, stirring gently and occasionally, until the gnocchi float to the surface. Cook for 1 minute, then use a slotted spoon to transfer the gnocchi, letting excess water drain, to the prepared rack.


Return the water to a boil and repeat with the remaining gnocchi. Let the gnocchi cool for at least 15 minutes before using.

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Potato Gnocchi

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