Chef John's Potato Gnocchi

Chef John's Potato Gnocchi
  • 1 large russet potato
  • 1 egg, beaten
  • 1/2 cup all-purpose flour, plus more as needed
  • 1 cup marinara sauce, heated, or more as needed, divided
  • Freshly grated Parmigiano-Reggiano cheese, for serving


  1. Place potato in microwave and cook on high setting until cooked through, about 7 minutes depending on the size of the potato.
  2. Split potato and remove flesh. Push flesh through strainer using the back of a wooden spoon in order to achieve a granular texture. Add a pinch of salt and let cool for about 10 minutes. Pour in beaten egg and stir, using the tines of a fork and trying not to mash the potato. Add about 1/3 cup flour and continue gently stirring gently with the tines of a fork until mixture starts to come together. You may need another pinch or two of flour. Fold mixture with a spatula until dough forms a mass, adding flour as needed. Using your fingers, knead dough gently to form ball, about 10 seconds.
  3. Shape dough into a fat log shape on a floured surface. Cut into 4 pieces. Gently roll each piece using your fingertips to form the "snake" or a long rope of dough, starting from the center and rolling toward the end until dough is about 1/2 inch thick. Cut each rope of dough into 1/2-inch pieces.
  4. Roll each 1/2-inch piece quickly down the back of a fork's tines to form ridges.
  5. Heat sauce in a skillet while you cook the gnocchi.
  6. Bring a large pot of salted water to a boil. Reduce heat so water continues to simmer. Add gnocchi to water. As soon as they float to the surface after half a minute or so, cook for an additional 14 seconds. Transfer cooked gnocchi with a slotted spoon to the pan with the sauce. Stir until coated.
  7. Serve topped with grated cheese.

05/17/2018
Chef John's Potato Gnocchi, recipe PT15M PT1H 5 455 calories

Comment on this content
Rigatoni with Pizza Accents
Rigatoni with Pizza Accents
Cook rigatoni pasta in a large pot of boiling salted water u..
26
broccoli cornbread
broccoli cornbread
In a large bowl mix together the corn meal, flour, salt, bak..
444
Crispy Fried Tofu
Crispy Fried Tofu
Wrap tofu in a clean towel and place onto a plate. Set anoth..
32
Fat Boy Nacho Cheese Dip
Fat Boy Nacho Cheese Dip
Place processed cheese into a slow cooker and set to Low. St..
629
gorgonzola-garlic dip
gorgonzola-garlic dip
Mix together the Gorgonzola cheese, onion, parsley, and garl..
366
Pesto alla Siciliana
Pesto alla Siciliana
Combine Parmigiano-Reggiano cheese, olive oil, basil leaves,..
24
Chocolate Clusters
Chocolate Clusters
In sauce pan, over low heat, melt chocolate chips and butter..
39
Chicken and Asparagus in Cream Soup
Chicken and Asparagus in Cream Soup
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9..
101
Roasted Beet, Arugula, and Walnut Salad
Roasted Beet, Arugula, and Walnut Salad
Preheat oven to 425 degrees F (220 degrees C).Mix beets, 1 t..
36
Chef John's Basil Ricotta Gnocchi
Chef John's Basil Ricotta Gnocchi
Briefly blanch basil leaves in simmering water, about 20 sec..
44
Chef John's Potato Roses
Chef John's Potato Roses
Preheat oven to 400 degrees F (200 degrees C). Generously gr..
46
Chef John's Classic Potato Pancakes
Chef John's Classic Potato Pancakes
Place potatoes and onion into a large bowl and pour enough c..
49
Chef John's Truffled Potato Gratin
Chef John's Truffled Potato Gratin
Melt 1 1/3 tablespoon butter with olive oil in a large sauce..
36
Chef John's Sweet Potato Muffins
Chef John's Sweet Potato Muffins
Preheat oven to 350 degrees F (175 degrees C). Line muffins ..
62
Chef John's Ham and Potato Soup
Chef John's Ham and Potato Soup
Melt butter in a stockpot over medium heat until golden brow..
510
Chef John's Sweet Potato Biscuits
Chef John's Sweet Potato Biscuits
Cut sweet potato in half lengthwise. Cut each in half again ..
40