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  • 2 cup(s) all-purpose flour
  • 1/2 cup(s) Pecorino Romano cheese freshly grated
  • 1/2 cup(s) Parmesean cheese grated
  • 3/4 teaspoon(s) nutmeg freshly grated
  • 1/2 teaspoon(s) Alder smoked sea salt
  • 1/2 teaspoon(s) sea salt
  • 3/4 teaspoon(s) pepper corn medley freshly grated
  • 2 pound(s) Russet potatoes
  • 1 large egg


  1. Using a 9 quart stock pot with a lid, fill it with 4 to 4.5 quarts of salted and lightly oiled water. Wash the potatoes and add. Set your timer for 45 minutes. Put on the lid, turn on the heat, and bring to a boil.

  2. Use this time to prepare any side dishes your making, and any sauce you'll add to the gnocchi.

  3. After 45 minutes turn off the heat, and let it rest for about 5 minutes until the steam has died down. Remove the potatoes to a colander and let cool. You'll be using the water to boil the gnocchi later on so put the lid back on to maintain the heat.

  4. Add all of the other ingredients except for the egg to the bowl of a stand mixer. Using the paddle, mix well until the ingredients are evenly combined.

  5. Peel the skin away from the potatoes. Shred/smash them into the mixing bowl. Mix it a bit to spread out the potatoes, and add the egg. Mix until a dough is formed. Add flour if needed - the dough should be fairly dry to the touch. Turn the pot of water back on.

  6. Remove the dough to a lightly floured surface. Form a ball. Cut it into workable sections, and then roll them into 3/4" thick dowels, or "logs". Cut each "log" into 1 1/4" sections and then roll those into tiny balls or football shapes, adding them to the boiling water as you go. When they float they're done. Remove with a slotted spoon, add sauce or butter/oil/herbs and serve.
June 2013

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

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