Okay, although you need a recipe for all the gnocchi sauces, you can very easily make beautiful gnocchi dough in 15 minutes or so without any sort of a recipe. That's the beauty of it.


  • 3 large (2 lbs) rustic potatoes

  • Water

  • 1 large egg

  • Salt

  • 1.5 -2 cups (225-300 g) All-purpose flour



  1. Add russet potatoes to a large pot and cover with water. Bring to a boil. Boil for 30-45 minutes.

  2. Remove and peel. Mash the potatoes into a large via a ricer or hand masher until smooth. Cool just enough to touch.

  3. Add in egg and mix until thoroughly combined then a generous pinch of salt.

  4. Start mixing in all-purpose flour until just combined. Add flour intermittently until it turns into a smooth bouncy dough.

  5. Divide into four even pieces, dust and begin rolling into a long tube and ¾” thick.

  6. Cut into 1” long segments. Refrigerate until ready to use or serve as is.

  7. Roll along a gnocchi press or use a fork to press in for the gnocchi design.

  8. Boil until the gnocchi begins to float and serve with desired sauce.