Pillowy Potato Gnocchi

Share this post

Recipe by Rebecca Dienner for The FruitGuys

1 pound potatoes, regular and/or sweet (about 1 1/2 to 2 cups cooked)
1/2 teaspoon salt
1 to 1 1/2 cups whole wheat pastry flour or all purpose flour, plus more for rolling and shaping
1 egg yolk lightly beaten


  • Peel potatoes and cut into large, equally sized pieces. B
  • ake or steam until tender. If baking, toss with a drizzle of olive oil, place on a baking sheet, and bake at 350 °F until tender.
  •  Once potatoes are well cooked, use a ricer (or hand-mash) to yield about 1 1/2 to 2 cups.
  • Place mashed potatoes in a large mixing bowl, and stir in the egg and flour (1/2 cup at a time) until a soft dough forms.
  • You may not need all the flour to create a soft dough.
  • Turn dough out onto a floured surface and shape into a square.
  • Divide the square into 8 equal pieces.
  • Using your hands, roll each piece on the floured surface creating a long rope (about 1/2 thick).
  • Lightly sprinkle on more flour as needed to keep from sticking. Cut each rope into 1/2-inch pieces.
  • Bring a large pot of water to a boil.
  • Add the gnocchi, stir, and let cook until they float to the surface like little pillows, then strain or pull them out with a slotted spoon.
  • Season gnocchi with a drizzle of olive oil and salt and pepper to taste, and stir in your favorite marinara sauce and/or sautéed vegetables.

Serves 4–6 as an entrée. Prep time, 30 minutes; cook time, roughly 30 minutes.

Sign up for our monthly newsletter


Recent Recipes articles:

November 15, 2015
August 11, 2015
July 13, 2015
Adapted from allrecipes.com
June 24, 2015
April 27, 2015
March 24, 2015

More recent articles:

Helping those in need brings deeper meaning to business
November 18, 2015
3 poses that can help ease holiday overindulgences
November 18, 2015
Have a holly, jolly office gift exchange with these etiquette tips
November 17, 2015
November 15, 2015
The (not so) dormant season brings a to-do list to the farm
November 9, 2015
How to send fruit to those in need
October 28, 2015
How to make diet challenges work during the holidays
October 27, 2015
What’s for lunch? Autumn edition
October 21, 2015
The right way to recover from a heavy workout
October 14, 2015

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.