Classic Italian Gnocchi

Make traditional pillow-like pasta from potatoes!

Active Time: 30 minutes

Inactive Time: 45 minutes

Yield: 4-6 servings

Start Cooking

1 large russet potato (at least ½ lb)

½ cup flour

2 Tbsp olive oil

1 tsp kosher salt

1 ½ cups marinara sauce

Parmesan cheese, for serving

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Always wash your hands before cooking and make sure an adult is present. View Safety Skills for all our guidelines.

Add potato to pot of water set over medium-high heat. Bring to boil, then cook until tender and easily pierced with fork, 25-30 min.

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1 large russet potato (at least ½ lb)

Transfer potato to large bowl filled with ice water. Soak until cool.

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Carefully peel cooled potato.

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Grate on large holes of box grater. Measure 1 cup of tightly packed potato. Discard any remainder.

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Add 1 cup potato, flour, salt, and olive oil to large bowl. Stir well.

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½ cup flour

1 tsp kosher salt

2 Tbsp olive oil

Turn dough onto a lightly floured surface. Knead 2 minutes.

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Divide dough into 4 equal portions. Add flour to surfaces and hands when sticky.

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Roll each piece of dough into a long rope, about 18 inches long.

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Cut each rope into 1-inch pieces. Leave pieces separate on cutting board, so they don’t stick together.

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Bring medium pot of salted water to a slow boil over high heat. Warm marinara sauce in small pot next to it.

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1½ cups marinara sauce

Add 20 pieces of gnocchi into the water, lowering a few at a time using a slotted spoon. Cook until gnocchi float, 2-3 minutes.

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Scoop gnocchi from water into sauce. Repeat Step 11 for remaining pieces. Serve with Parmesan. TASTE & SHARE!

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Parmesan cheese, for serving

Hungry For More?

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Measurements

Classic Italian Gnocchi

Start Cooking

1 large russet potato (at least ½ lb)

½ cup flour

2 Tbsp olive oil

1 tsp kosher salt

1 ½ cups marinara sauce

Parmesan cheese, for serving

medium pot

slotted spoon

large bowl

tongs

vegetable peeler

box grater

dry measuring cups

measuring spoons

mixing spoon

cutting board

knife

small pot

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