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 If you have ever had gnocchi before, you know that it is like having a mouthful of pillowy, potato goodness. My Italian nana used to make gnocchi when we were kids and it was by far our favourite meal. Here is a gnocchi recipe that you can pair with any sauce you like.


  • 3 - 4 Russet potatoes

  • 1 large egg - lightly beaten

  • 1 tsp of table salt

  • 1 1/2 cups of flour plus more dusting surface


Preheat oven to 400 degrees F. Bake potatoes for 45 minutes to 1 hour or until a knife can easily pierce through. Remove from oven and let cool for about 10 minutes after baking. Remove skin with a vegetable peeler or knife.

Grate potatoes with a box grater. Let cool for another 10 minutes. Add egg and salt and mix thoroughly with potatoes. Add 1/2 cup of flour and mix until combined. Add another 1/2 cup of flour, mix until combined. Add 1/4 cup of flour and see if this is enough to form a dough that does not easily stick to hands. If needed, add last 1/4 cup of flour a little at a time until dough can easily be formed without sticking. Knead the dough on the counter briefly.

Divid dough into 4 equal parts. Roll one part into a long rope, around 3/4 inch thick. You may need to cut the rope in half or 3rds depending on the counter space you are working with as it will get quite long. At this point, you can cut dough into 3/4 - 1 inch pieces. If you feel the need, you can now use a floured fork to create small ridges using the tines of the fork by gently pressing and rolling on the rope (I often skip this step out of the interest of time). Place each piece in a single row on parchment paper until you cook them or freeze on sheet and then bag for later use. Continue with remaining dough. Keep extra flour on hand for dusting and rolling.

Cooking gnocchi is much like cooking perogies. You can boil them in salted water until they float (approx 2-3 minutes) or fry them in a combination of oil and butter until golden brown (my favourite).