Gnocchi Noodles

Discover the magic of gnocchi noodles with this easy recipe. Perfectly pillowy and versatile, these Italian dumplings are your new comfort food favorite.

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Prep Time 30

Cook Time 10

Resting Time 10

Total Time 50

Servings: 4 people

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

2 large russet potatoes (about 1 pound)
1 cup all-purpose flour plus extra for dusting
1 large egg
1/2 teaspoon salt
to taste freshly ground black pepper

Equipment

Large Pot
Potato Ricer or Masher
Fork
Slotted Spoon
Saute Pan (Optional for Searing)

Method

Boil the potatoes until they're fork-tender, then let them cool slightly before peeling.
In a large bowl, combine the mashed potatoes, flour, egg, salt, and pepper. Mix gently until the dough comes together.
Roll the dough into long ropes about 1-inch thick, then cut them into small pieces and press them lightly against a fork to create ridges.
Bring a large pot of salted water to a boil. Drop the shaped gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon.

Nutrition

Calories: 180kcalCarbohydrates: 38gProtein: 4gFat: 1gCholesterol: 37mgSodium: 220mgPotassium: 500mgFiber: 2gVitamin C: 15mgCalcium: 1mgIron: 4mg

Notes

For gluten-free gnocchi, swap regular flour with almond flour or a gluten-free blend. Use starchy potatoes like russets for the best texture. Don't skip resting the dough; it makes shaping easier. Experiment with sauces like marinara, pesto, or Alfredo for variety. Store leftovers in an airtight container in the fridge for up to three days, or freeze uncooked gnocchi to last up to three months.