Potato Gnocchi


Courtesy of Chef David Bull

Look for the substitutions to make this recipe gluten-free.


Potato Gnocchi


For 8 Dozen(s)


  • 4 russet potatoes, baked until tender
  • 2 small eggs
  • 6 ounces semolina flour (substitute 2 parts sweet rice flour, 1 part potato starch for gluten free gnocchi)
  • 1/4 cups chives, snipped
  • 2 tablespoons olive oil
  • 2 tablespoons butter, melted
  • 2 teaspoons white pepper
  • 2 teaspoons salt
  • Water, as needed
  • Semolina flour (or sweet rice flour for gluten free), as needed
  • Olive oil, as needed

Potato Gnocchi Directions

  1. Slice the potatoes in half while still hot and scoop out the flesh. Put the potato flesh through a ricer into a bowl. Working quickly to retain the warmth, add the rest of the ingredients and gently fold together. Do not overmix, as this will create a dense product.
  2. On a clean work surface dusted with semolina flour (substitute sweet rice flour for gluten free gnocchi), form and separate the dough into 6 to 8 equal parts. Roll out each part into logs approximately ¾ inch in diameter (about the diameter of a hot dog) and as long as possible. Cut the logs into small squares.
  3. Once all of the gnocchi are cut, place them in boiling salted water until they float to the top. Drain the gnocchi, toss in olive oil to coat and place onto a sheet pan in a single layer to cool. Reserve for assembly.


Friday, 07 April 2017
The only thing that is difficult about this recipe is the measurement (or lack thereof) of the amoun...
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- Laura


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