From the Ro & Ti kitchen — Potato Gnocchi in motion.
Prep
45 minutes
Cook
20 minutes
Serves
4
Difficulty
Moderate
Region
Italy
What you’ll need
Ingredients
- 4–5 medium floury potatoes (about 2¼ lb), such as Russet or Idaho
- 1⅔–2 cups all-purpose flour, plus more for dusting
- 1 large egg
- Fine sea salt
At the stove
Instructions
- 1
Boil the potatoes whole in salted water until a knife passes through easily. Drain and peel while warm.
- 2
Rice the potatoes onto a clean work surface and let the steam escape for 5 minutes.
- 3
Add 1⅔ cups flour, the egg, and a generous pinch of salt. Bring together gently without kneading heavily.
- 4
Divide into ropes, cut into small pillows, and roll each piece lightly over a gnocchi board or fork.
- 5
Boil in batches. Lift the gnocchi about 30 seconds after they float, then dress with your chosen sauce.
Recipe notes
The exact flour amount changes with the moisture in the potatoes.
Handle the dough only as much as needed; overworking makes dense gnocchi.
Context
Gnocchi take many forms across Italy. This version focuses on the familiar potato dough and the practical cues that make it work in a home kitchen.
Sources: Recipe development notes, Ro & Ti Kitchen
The pieces used here
From the Kitchen
To serve alongside
Bread, and Something Light
Bread came to the table with the main course, so the side stayed light — a salad or a plate of vegetables, dressed simply and eaten at the same time.
Keep cooking
