Gnocchi II

Gnocchi II


"Melted butter adds a subtle difference to these potato dumplings."


1 h servings 612 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 612 kcal
  • 31%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 124.9g
  • 40%
  • Protein:
  • 13.7 g
  • 27%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 57 mg
  • 2%

Based on a 2,000 calorie diet

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  1. Bring a large pot of salted water to a boil. Drop in potatoes and cook until tender but still firm, about 15 minutes. Drain, cool slightly, and peel. Mash potatoes with fork, masher or in ricer. Place in large bowl and make a well in the center. Put butter in well and allow to melt. When mashed potatoes have cooled, knead in enough of the flour to make a soft dough.
  2. Divide dough into fist-sized portions. On a floured surface, roll each portion into a long rope. Cut the ropes into one-inch pieces. Roll each piece with a fork for a distinctive texture.
  3. Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until they float to the top; drain and serve with tomato sauce.
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  1. 70 Ratings


Mirella: Your other reviewer must not be familiar with gnochhi or they would understand that the texture is what the cook is shooting for here. The sauce is where the real flavor comes from. ...

This recipe was easy and tasty! I was happy to find an egg-free version of this dish. Since this was my first time making pasta, I kneaded the flour into the potato 1/4 cup at a time until the d...

Where's the egg in this recipe? I followed this recipe exactly and ended up with a big mess! They didn't hold together in the boiling water and ended up looking like porridge. What a waste!