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Description: A potato-based pasta. Works best with starchy (older) potatoes.
Yield: About 4 servings.

Qty Unit Ingredient
2 lb. Potatoes (cubed)
2 Egg Yolks (lightly beaten)
1 1/2 c. Flour (separated)
Kosher Salt


  1. Spear potatoes liberally with a fork
  2. Bake at 350 F. for an hour
  3. Slice potatoes in half and open, allow to cool for a few minutes
  4. While potatoes are still warm, scoop potatoes out of skins and pass through ricer
  5. Add egg yolks, 1 c. flour, and a pinch of kosher salt
  6. Mix dough just until combined, adding flour just until the dough is no longer sticky
  7. Roll out into cylinders with your hands until about 3/4-inch thick
  8. Cut cylinders every half inch, press finger lightly into each pasta piece
  9. Freeze or cook immediately
  10. To freeze, place in a single layer on a baking sheet until frozen, and then pack in a freezer bag
  11. To prepare, bring water to a boil, drop in a handful of gnocchi at a time--when they float, they're done. Keep cooked gnocchi on a baking sheet in a warm oven until all are prepared. Serve immediately.

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Copyright 2005-2009, Kevin Worcester