Potato Gnocchi

Kennedy Torrez, Journalist

This dish originally originated from Northern Italy. The colder climate there provided a better environment to grow potatoes. This dish is one that is very popular and even though it is a noodle the taste is somewhat different because it’s made from a potato dough. 

Ingredients: to make this dish here is what you’re going to need.

  • 3 to 5 medium russet potatoes 
  • 1 teaspoon of salt, plus however more you want to add to the water
  • 1 egg
  • 1 ½ cups all purpose flour, plus extra for dusting 
  • 2 tablespoons of butter
  • some sage seasoning 


  • Peel and wash the russet potatoes 
  • Add washed potatoes into a large pot of cool salted water. Bring the water to a boil and let the potatoes cook for 20-30 min or until they become soft. When finished drain the potatoes and place them to the side to cool. 
  • When cool transfer the potatoes into a medium bowl and mash until all lumps are gone. Add in salt and pepper and mix well folding the ingredients in. 
  • Make a well in the middle of the mashed potatoes and add in your cracked egg. Whisk the egg gently then, using your hands, knead the potatoes until the egg is evenly distributed. 
  • Put 1 cup of flour onto a clean surface and turn out the potato dough into it. Keep the remaining ½ cup of flour close by in case you need to add more later. Working quickly knead the dough with your hands, only incorporating as much flour as you need along the way. The dough should be done when it loses its stickiness and becomes more solid but still soft. Slice your dough into 4 parts then roll each part out into a  long rope. Each rope should be about one inch wide. Slice each rope into 1/2 -inch squares and set aside on a lightly floured surface. If you want your pasta to have a design feel free to use either your fork or tumb to make an artsy imprint on it. 
  • Bring a large pot of salted water to a boil and add in the gnocchi batches. Gently stir a couple of times to ensure they aren’t sticking to the pot, adding olive oil can also help with this. Boil only for about 30sec-1 min until they begin to float.
  • Once they are all floating, drain the noodles. Place them to the side and let them cool. 
  • Take out a large pan and place it over medium heat. Melt your butter and add in sage. Then finally add the gnocchi and let cook until lightly golden.