Recipe by Fabio Viviani

Yield: 4 servings
Community Recipe from


  • 3 pound(s) russet potatoes baked
  • 2 cup(s) all-purpose flour
  • 1 cup(s) Parmesan cheese
  • 1 1/2 teaspoon(s) nutmeg


  1. Bake the potatoes the night before and let them sit in the refrigerator for a few hours, overnight if possible.

  2. Peel and chop the baked potatoes.

  3. Push the potatoes through a ricer or a food mill.

  4. In a stand mixer with a paddle attachment, mix the flour, cheese, nutmeg, salt and pepper.

  5. Add the potatoes to the mixer and work for 5 minutes.

  6. Remove the dough and shape into a fist sized ball. Press out any air bubbles. Roll into a tube and cut the gnocchi in about 1 inch pieces with a sharp knife.

  7. Place the gnocchi in boiling water to cook. All the gnocchi is ready when the first pasta rises to the top of the boiling liquid.

  8. Serve as desired.

  9. MANGIA!
April 2012

This recipe is a personal recipe added by mbusque and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Gnocchi Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy