• 2lbs russet potatoes, washed and peeled
  • 1.5 cup potato flour (substitute with rice flour if you can’t find potato flour)
  • 2 eggs
  • 1 teaspoon salt
  • Salted water

What you need:

  • Potato ricer
  • Oven
  • Cutting board
  • Mixing bowl
  • Fork
  • Slotted spoon
  • Stock pot


How to make:

  1. Heat oven to 400°F
  2. Pierce potatoes with fork several times
  3. Bake the potatoes until fork tender
  4. Flour the cutting board liberally
  5. Allow potatoes to cool until you can handle them
  6. Rice potatoes directly onto the cutting board
  7. Whisk the eggs and salt
  8. Position the riced potatoes so that there is a well in the center
  9. Pour the eggs into the well
  10. Slowly combine, working from the outside to the middle to incorporate the eggs
    1. Going to be very sticky, but have no fear!
  11. Beginning working the flour into the potato/egg mixture with the fork until it starts forming dough
  12. Once it’s not insanely sticky, work with your hands
    1. The dough at this point should be firm; continue adding flour until it feels like Play-Doh
  13. Transfer to bowl and let rest for 30 minutes
  14. Remove the dough from the bowl and quarter it
  15. Reflour your work surface
  16. Roll out each quarter into a 1″ diameter log
  17. Cut each log into equal bite-size pieces
    1. Their exact size is completely up to you!
  18. For aesthetics, use the fork to form gentle ridges on one side of each piece
  19. Bring stock pot of salted water to a boil
  20. Carefully add the gnocchi to the pot
  21. Keep a watchful eye!
  22. Once the gnocchi floats at the top of the water, use the slotted spoon to remove them from the pot
  23. Serve with sauce of choice! (Keep reading for our recommended sauce!)
Serve the gnocchi with your favorite salad!

How to enjoy:

  • Chef Alex loves to make gnocchi, and his favorite way to enjoy is with brown butter and sage: a pound of butter melted in a pan over medium-high heat; turn down to a bare simmer; once butter becomes a light caramel color and smells nutty, it is done; immediately add 4 to 6 sage leaves and a teaspoon of salt to the browned butter; voila! Toss the gnocchi in this sage-brown butter sauce, grate fresh parmesan over top, and serve immediately!
  • Alternatively, get funky with your gnocchi and replace russet potatoes with sweet potatoes. Serve them hot with maple butter and whipped cream as a dessert!

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