Servings: 6 Prep 30 mins Cook 200°F 34 mins


  • 1 1/2 pounds all-purpose potatoes, peeled and cut 2-inch pieces
  • 2 1/4 teaspoons salt
  • 2 tablespoons butter, melted, plus 2 tablespoons unmelted
  • 1 large egg, lightly beaten
  • 1 large egg yolk, lightly beaten
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg
  • 1 cup bread flour
Tomato Sauce (optional):
  • 2 1/3 cups tomato sauce (see Chicken Breast Provenal recipe on OR: bottled pasta sauce

Make It

Prepare Gnocchi:

1. Place potatoes in large pot and cover with cold water. Add 1 teaspoon salt. Bring to a boil over high heat. Reduce heat; simmer until fork-tender, 25 minutes. Drain; return potatoes to pot; cook over medium heat 1 minute or until dry.

2. Pass potatoes through food mill over large bowl, or push through medium sieve with spatula. Add melted butter, egg, yolk, 1/4 teaspoon salt, pepper and nutmeg. Mix in enough bread flour to make stiff dough. Knead a few times in bowl to blend.

3. Heat oven to 200 degrees F. Line baking sheet with waxed paper. Lightly dust with flour.

4. Divide dough into 6 equal pieces. With well-floured hands, roll each into rope, 1 inch in diameter. Cut each rope into 1/2-inch pieces. Place on prepared baking sheet. You should have about 90 gnocchi. (See Make-Ahead Tips, below.)

Cook Gnocchi:

5. Place heat-proof plate with 2 tablespoons butter in 200 degrees F oven. Bring large skillet or pot of water to a boil. Add remaining 1 teaspoon salt. Drop in about a quarter of the gnocchi. When they float to top, about 2 minutes, remove with skimmer and transfer to warm plate in oven; stir to coat gnocchi with butter. Cook remaining gnocchi in batches. Reserve 1 cup of the gnocchi cooking water.

Tomato Sauce:

6. If using sauce, heat in medium-size saucepan. Add cooked gnocchi; gently heat through. Add as much of reserved pasta water as needed to thin sauce and evenly coat gnocchi.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 246, Fat, total (g): 10, chol. (mg): 92, sat. fat (g): 5, carb. (g): 31, fiber (g): 3, pro. (g): 7, sodium (mg): 307, Percent Daily Values are based on a 2,000 calorie diet.