Uploaded July 2019 | Updated September 2026, 5 days ago
We're not going to lie: Potato gnocchi can be a little tricky, and they require some practice to get right. But if you know a few basic rules, it's really not that hard to make gnocchi that are light and tender, not leaden and gummy. This recipe walks you through those steps, starting with choosing a gnocchi-friendly potato and cooking it the right way. We leave it up to you whether to add egg yolk or not—yolks make a dough that's easier to work with, but also firmer. Finally, we add just enough flour to make a cohesive dough, while being careful not to overwork it to the point of gumminess. The result is lovely little gnocchi in a sage-butter sauce that will prove that good gnocchi aren't out of reach.
FULL STORY: seriouseats.com/recipes/2015/03/light-tender-potato-gnocchi-recipe.html
Our favorite potato ricer: amzn.to/2Lu5OSL
See More Like This!
How to Stock a Korean Pantry: youtu.be/6Ey0jIZwB-U
How to Make Perfect Polenta: youtu.be/fBPD1NscVyU
The Best Mortar and Pestles: youtu.be/z_CHzKXzGko
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
We're not going to lie: Potato gnocchi can be a little tricky, and they require some practice to get right. But if you know a few basic rules, it's really not that hard to make gnocchi that are light and tender, not leaden and gummy. This recipe walks you through those steps, starting with choosing a gnocchi-friendly potato and cooking it the right way. We leave it up to you whether to add egg yolk or not—yolks make a dough that's easier to work with, but also firmer. Finally, we add just enough flour to make a cohesive dough, while being careful not to overwork it to the point of gumminess. The result is lovely little gnocchi in a sage-butter sauce that will prove that good gnocchi aren't out of reach.
FULL STORY: seriouseats.com/recipes/2015/03/light-tender-potato-gnocchi-recipe.html
Our favorite potato ricer: amzn.to/2Lu5OSL
See More Like This!
How to Stock a Korean Pantry: youtu.be/6Ey0jIZwB-U
How to Make Perfect Polenta: youtu.be/fBPD1NscVyU
The Best Mortar and Pestles: youtu.be/z_CHzKXzGko
Follow Us Elsewhere:
facebook.com/seriouseats
twitter.com/seriouseats
instagram.com/seriouseats
reddit.com/r/seriouseats
Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
