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Easy Potato Gnocchi
To make this recipe ahead of time, freeze uncooked gnocchi on a baking sheet until firm, about 1 hour, then transfer to an airtight container and freeze up to 1 month.
2 lb. russet potatoes
1 large egg, beaten
1 cup all-purpose flour, plus more for rolling
1/4 cup grated Parmesan cheese
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Easy Potato Gnocchi

Easy Potato Gnocchi

Easy Potato Gnocchi
One Star Guiding Stars
  • Servings:Serves 4 to 6
  • Prep Time:35 minutes
  • Cook Time:65 minutes
1. Center a rack in oven and heat to 400 degrees. Place potatoes on a baking sheet, then transfer to oven and bake until very tender, about 1 hour.
2. Let potatoes cool slightly, then halve lengthwise and grate flesh on the large holes of a box grater. Transfer to a large bowl and add egg, flour, cheese, and 1 1/2 tsp. salt. Using hands, press and fold mixture gently until dough just comes together.
3. Working with one-sixth of dough at a time, transfer to a lightly floured counter and gently roll into a 1/2"-thick rope. Cut rope into 1" pieces, then transfer to a parchment-lined baking sheet and dust lightly with flour; repeat with remaining dough.
4. To cook, bring a large pot of salted water to a boil. Add half of gnocchi and boil until they float to the surface, then cook 1 more minute. Remove with a slotted spoon and transfer to a clean baking sheet; repeat with remaining gnocchi.
Source: Hannaford fresh Magazine, October - November 2020