Saturday, April 30, 2011


Gnocchi is one of my husband's favorite foods and while I love cooking in general, I really love making a meal that I know my husband will enjoy. I read through the following two recipes:

Dylan Giordan's recipe (head chef at Serafina, a well-know Seattle favorite)
Silver Spoon's recipe (arguably the best Italian cookbook ever)

The ingredients are identical and the directions are very similar. I ended up with a similar recipe but pretty different instructions that I hope first time gnocchi makers will find useful. Making gnocchi is a messy, fun task that yields great results. And I love how it only has 4 ingredients in it.

Serves 4
Adapted from Dylan Giordan and Silver Spoon

2 3/4 pounds of potatoes
1 Large Egg
2 Cups Flour
1 Tsp Salt

Sauce (i.e. butter with herbs or a marinara. My current favorite is the Simple Marinara Sauce Recipe from The North End Italian Cookbook.)

Pre-heat the oven to 400 degrees. Scrub the potatoes clean and bake them until they are cooked through, about 70 minutes depending on size. Take them out of the oven and let cool slightly. Cut the potatoes in half, lengthwise. Scoop out the contents and put it through a food mill or potato ricer. Place the riced potato into a bowl. Mix in one egg and some of the flour, about 1 1/4 cups. Always start with less flour and work your way up. First blend the mix with a spoon until you can handle it and then turn it out onto a well-floured surface and knead it, mixing in more flour if the dough starts to stick to the surface. The dough I ended up with had the texture of chocolate chip cookie dough, still fairly sticky.

Start a large pot of well-salted water boiling on the stove. Form the dough into a ball and cut a 2 inch (or so) strip off the ball. Roll them with your hands, without pressing down too much. Roll and stretch, gently. Keep doing this until you have a long strip that is approximately 1 inch thick. Cut the rope into gnocchi sized pieces and place them on a well-floured cookie sheet. Toss the gnocchi gently with the flour. Repeat this until all the gnocchi is rolled out and cut. When you are ready to eat, cook a small number of the gnocchi at a time (~4 batches with this recipe). Drop them in, let them rise to the surface and let them cook there for about 30 seconds more. Scoop them out with a hand-held strainer and place them in a colander. Put the next batch of gnocchi in, moving the cooked gnocchi to your serving bowl. Repeat this process until all the gnocchi is cooked. Toss with the sauce of choice and serve.


  1. Those are gorgeous! I love reading your posts & your photos make me hungry. :)