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Chef John's Potato Gnocchi
Chef John's Potato Gnocchi
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Prep Time:
40 minutes
Cook Time:
10 minutes
Total Time:
60 minutes
Turn a single russet potato into delicious gnocchi dumplings with Chef John's recipe.
Ingredients:
  • 1 large russet potato
  • salt
  • 0.5 cup all-purpose flour, plus more as needed
  • 1 cup marinara sauce, heated, or more as needed, divided
  • Freshly grated Parmigiano-Reggiano cheese, for serving
Instructions:
  • Microwave the potato on high until tender, about 7 minutes, adjusting time as needed based on potato size.
  • Scoop out potato flesh and press through a strainer using a wooden spoon until granular. Season with a pinch of salt and allow to cool for 10 minutes.
  • Combine beaten egg with potato and gently stir using a fork, being careful not to mash the potato. Mix in approximately 1/3 cup flour and continue stirring until the mixture begins to come together. You may require a little more flour. Fold the mixture with a spatula until it forms a dough, adding flour as necessary. Lightly knead the dough into a ball using your fingers for about 10 seconds.
  • On a floured surface, shape the dough into a thick log, then cut it into four pieces. Roll each piece gently with your fingertips into a rope, starting from the center and rolling towards the ends until it's about 1/2-inch thick.
  • Cut the ropes into 1/2-inch pieces and roll each piece down the back of a fork to create ridges.
  • Simmer the marinara sauce in a skillet as you prepare the gnocchi.
  • 1. Boil generously salted water in a large pot. Switch to a gentle simmer and gently add gnocchi. Once they rise to the top (around 30 seconds), cook for another 14 seconds. Use a slotted spoon to transfer them to the sauce pan. Mix until fully coated.
  • Garnish with a generous sprinkle of freshly grated cheese before serving.

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