Potato Gnocchi


  1. Preheat oven to 450°F (232°C).
  2. Set potatoes on a wire rack set over a baking sheet. Bake until completely tender throughout when pierced with a fork, about 45 minutes.
  3. Transfer potatoes to a work surface. Slice each in half lengthwise. Scoop potato flesh into a ricer or food mill fitted with the finest disk. Add beaten egg yolks to potato mix. Scoop 1 cup flour into a fine-mesh sieve and tap to dust flour all over potatoes. Add Parmesan and remaining flour. Knead dough until a uniform ball is formed. Do not over mix.
  4. Using a bench scraper, slice off a roughly 2-inch-thick portion of dough and roll into a snake about 1/2-inch-thick; Use a light touch as you roll. Slice dough snake into 1” pieces. Flour the gnocchi after they have been cut and then either freeze them or cook them right away.


  • 1/4 cup cheese, Parmesan , ground
  • 3 egg, yolk(s), beaten
  • 1 1/2 cup flour, all-purpose
  • 3 lb russet potatoes