How do I...

How to make potato gnocchi

How to make potato gnocchi


Tender, but firm, our chef will show you how to prepare the potato gnocchi that will not fall apart during cooking.

Ingredients for 4 people

2 lbs. potatoes
1 egg
2 ¾ cups flour
salt and pepper


To make gnocchi, place the potatoes in a pot of cold water and put it on the heat. Bring to a boil and cook until al dente, so they are not too hard, but that the center of the potato is very compact so that gnocchi will not be sticky.

After being cooked, drain the potatoes, let cool, peel them, possibly with the help of a paring knife. Remove any buds or sprouts because they are toxic.

Then mash the potatoes and place them in a bowl. Add the flour and begin to mix the dough. Then add the egg, salt, pepper and grated nutmeg and continue to knead until the dough is uniform. Then transfer the dough on a floured surface.

Before you begin to shape the gnocchi, test the mixture by placing a little dough in a pot of boiling water. If it comes apart, you must add more flour to the dough, otherwise you can proceed with the preparation of the gnocchi.

Once the dough is the correct consistency, cut off a piece, start rolling it out on floured surface until you have a long log that is about 1 inch in diameter. With the help of a dough scraper, cut the log into ¾ inch long gnocchi.

Place the gnocchi on a floured surface, making sure not to overlap them. Then, cook by in a large pot of boiling salted water.

When they float to the surface, they are done cooking. Remove the gnocchi using a skimmer or slotted spoon. Toss them with your preferred sauce.

Let us inspire you

Barilla Orzo with White Truffles
Orzo, the simple, quick and petite ...

Wavy Lasagne
Try Barilla Classic Blue Box's Wavy ...

Barilla® Thick Spaghetti with Seafood
Rich and flavorful, an ideal first ...

BARILLA Three Cheese Tortellini with Prosciutto and Wild Mushrooms
BARILLA Three Cheese Tortellini with Prosciutto ...

Large Shells
Try Barilla Classic Blue Box's Large ...

Barilla® Penne with Calamari & White Sauce
The shape of the castellane pasta ...