Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Gnocchi (America's Test Kitchen) Recipe
    Lost? Site Map

    Gnocchi (America's Test Kitchen)

    Gnocchi (America's Test Kitchen). Photo by Jostlori

    1/1 Photo of Gnocchi (America's Test Kitchen)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    1 hrs 30 mins

    0 mins

    Busy Student's Note:

    Easy pasta from potatoes presented on ATK. Can't wait to try this!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Bake potatoes in the microwave for 10 minutes followed by 15-20 minutes in 450 F oven until tender.
    2. 2
      Peel potatoes while still hot and rice. Allow to cool for 10 minutes.
    3. 3
      Once cooled, add 1 beaten egg to potatoes.
    4. 4
      Add 4 ounces of flour and salt. Mix with fork.
    5. 5
      Pat the dough together to form a smooth, loose dough.
    6. 6
      Knead for 1 minute.
    7. 7
      Divide in to 8 parts and roll out each part in long ropes.
    8. 8
      Cut gnocchi into 3/4 inch long pieces. Roll cut side on back of fork gently.
    9. 9
      Cook in boiling water for seasoned with salt for 90 seconds or onto gnocchi floats for 30 seconds.

    Ratings & Reviews:

    • on October 24, 2013


      I have a feeling it takes lots of practice to make good-looking gnocchi! This recipe is good as far as the ingredients go. Unfortunately, the dough turned out a bit too loose and after boiling, the gnocchi was a bit waterlogged. After cooking all the gnocchi, I searched the internet for the original recipe and found where it all went wrong. The original recipe calls for kneading on a floured surface, as well as rolling on a floured surface. Then, floured hands, if necessary, when forming. The original ATK recipe states the dough should be slightly sticky, not loose. I will definitely make these again, but use flour in the steps indicated.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Gnocchi (America's Test Kitchen)

    Serving Size: 1 (134 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 295.8
    Calories from Fat 15
    Total Fat 1.6 g
    Saturated Fat 0.4 g
    Cholesterol 46.5 mg
    Sodium 613.3 mg
    Total Carbohydrate 61.3 g
    Dietary Fiber 5.7 g
    Sugars 1.8 g
    Protein 9.0 g

    Ideas from


    Over 475,000 Recipes Network of Sites