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–+ servings
a bowl of potato gnocchi.
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5 from 2 votes

Potato Gnocchi For One

This homemade gnocchi recipe is made with just a few simple ingredients and yields light, tender dumplings every time. Perfect for one or two servings, it's easy to make and pairs well with your favorite sauce or a little butter and Parmesan.
Prep Time1 hour
Cook Time5 minutes
Total Time1 hour 5 minutes
Course: Appetizer, Main Dish
Cuisine: Italian
Diet: Low Fat, Low Lactose, Vegetarian
Keyword: dumpling, gnocchi, pasta, potato gnocchi
Servings: 1 serving
Author: Joanie Zisk

Equipment

Ingredients

  • 1 medium russet potato -scrubbed (or use 2 medium yukon gold potatoes)
  • 1 large egg yolk
  • 1 teaspoon kosher salt
  • ½ cup all-purpose flour

Instructions

  • Cook the Potato: Place the potato in a pot of cold water. Bring to a boil and cook until tender, about 20 minutes. Let it cool slightly, then peel. (For baking instructions, see notes.)
  • Mash the Potato: Mash the peeled potato using a ricer or masher.
    potatoes in a bowl mashed with a potato masher
  • Measure: Measure 1 cup (200g) of tightly packed mashed potato.
    mashed potatoes packed into a measuring cup
  • Add Egg and Salt: Place the potato on a clean surface. Add the egg yolk and sprinkle with salt.
    mashed potatoes topped with egg yolk and salt on a cutting board.
  • Add Flour: Sift 1/2 cup flour over the potato. Add more if the dough feels too wet.
    flour, egg yolk and salt over mashed potatoes on a cutting board.
  • Mix the Dough: Use a pastry cutter or bench scraper to gently mix everything together.
    gnocchi dough on a wooden cutting board.
  • Shape the Dough: Form into a rectangle and fold/flatten with your hands until combined. Add flour if sticky.
    a ball of gnocchi dough on a wooden cutting board.
  • Divide and Roll: Cut the dough into 3 pieces. Roll each into a rope 1/2 to 3/4 inch thick on a floured surface.
    3 balls of gnocchi dough on a cutting board.
  • Cut and Shape: Cut ropes into 3/4-inch pieces. Roll each on the back of a fork to make grooves. Place on a floured baking sheet.
    uncooked potato gnocchi on a floured cutting board next to a fork.
  • Rest: Cover with a towel and let rest for 10 minutes.
  • Cook the Gnocchi: Bring a 3-quart pot of salted water to a boil. Add the gnocchi and stir once.
  • Finish Cooking: When the gnocchi float (about 1–2 minutes), remove with a slotted spoon and drain on paper towels.
    potato gnocchi cooking in a large pot of boiling water.
  • Serve: Toss with olive oil. Serve right away, or sauté in butter or oil until golden. Top with Parmesan.

Notes

  • Read Through First: Gnocchi comes together quickly, so it's helpful to review the recipe and prep ingredients before starting.
  • Let It Rest: After shaping, rest the gnocchi for 10 minutes to help them hold their shape when cooked.
  • Vegan Variation: Skip the egg yolk and use 1 tablespoon olive oil to bring the dough together.
  • Want More? Double the recipe to make a larger batch—just maintain the same ratios.
 
 
Note: To cook the potato, either boil it until fork-tender (12–15 minutes), or bake at 450°F for about 45 minutes. Peel and mash or rice while still warm for best results.

Nutrition

Serving: 1serving | Calories: 451kcal | Carbohydrates: 85g | Protein: 14g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 184mg | Sodium: 1278mg | Potassium: 974mg | Fiber: 4g | Sugar: 2g | Vitamin A: 247IU | Vitamin C: 12mg | Calcium: 60mg | Iron: 5mg

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