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Homemade Potato Gnocchi

Yield: 6 servings


  • Three Pounds Idaho Potatoes
  • Two and a ½ Cups All Purpose Flour
  • One Whole Egg
  • One Tablespoons Extra Virgin Olive Oil
  • ½ Teaspoon Salt



  1. Peel, cut in half and boil potatoes until tender
  2. Rice potatoes in Potato ricer
  3. Lay out on large tray and allow to dry over night in cooler
  4. Lay out potatoes on a wooden surface
  5. Make a well in the center and add salt and whisked eggs with olive oil
  6. Begin incorporating the ingredients by hand
  7. Slowly add four, handfuls at a time folding and pressing the potato mixture by hand
  8. Once the potato gnocchi get to your desired texture cut into 3 even chunks and set in cooler for 10 minutes to rest
  9. Pull out 1 chunk at a time to work with
  10. Roll by hand and cut into 2 inch cubes
  11. Flour well and set on a tray to freeze or to serve immediately