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
rosemary and goat cheese crostini with walnuts and honey
rosemary and goat cheese crostini with walnuts and honey
Preheat oven to 350 degrees F (175 degrees C).Place baguette..
3.7
245
ginger beer
ginger beer
Finely shred ginger into a bowl. Zest lemons and add zest to..
1.5
191
asparagus summer soup
asparagus summer soup
Cut asparagus stalks into 1-inch pieces; reserve tips in a b..
158
caribbean sangria
caribbean sangria
Place orange slices, peach slices, lemon slices, and lime sl..
148
smoked paprika chicken, kale, and bean stew
smoked paprika chicken, kale, and bean stew
Heat olive oil in a large pot over medium heat. Add chicken ..
57
japanese-mexican fusion quesadillas
japanese-mexican fusion quesadillas
Combine soy sauce, sugar, ginger, and garlic in a large bowl..
179
vegan oven-fried zucchini sticks
vegan oven-fried zucchini sticks
Preheat oven to 350 degrees F (175 degrees C). Spread olive ..
32
flourless triple chocolate cookies
flourless triple chocolate cookies
Preheat oven to 400 degrees F (200 degrees C). Spray 2 bakin..
115
ms. noonie's good nut cake
ms. noonie's good nut cake
Preheat oven to 325 degrees F (165 degrees C). Grease tube p..
136
Chef John's Basil Ricotta Gnocchi
Chef John's Basil Ricotta Gnocchi
Briefly blanch basil leaves in simmering water, about 20 sec..
180
Chef John's Potato Roses
Chef John's Potato Roses
Preheat oven to 400 degrees F (200 degrees C). Generously gr..
220
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..
827
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..
184
Chef John's Sweet Potato Casserole
Chef John's Sweet Potato Casserole
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/..
1004
Chef John's Sweet Potato Biscuits
Chef John's Sweet Potato Biscuits
Cut sweet potato in half lengthwise. Cut each in half again ..
243
Chef John's Sweet Potato Muffins
Chef John's Sweet Potato Muffins
Preheat oven to 350 degrees F (175 degrees C). Line muffins ..
197