Potato and Parmesan Gnocchi

READY IN: 25mins
Recipe by carbsrfromhvn

I'm an Italian girl who loves my carbs! Gnocchi is a fairly standard recipe and you will find that most formulas are similar. This makes it very easy to tailor to your own tastes! Here is my recipe. I hope you love it.

Top Review by kelly in TO

So fantastic! This was a breeze to make and it turned out wonderful. The dough was soft and smooth and easy to work with. I used half white all-purpose flour and half spelt flour. We used this gnocchi in Recipe #299120 Thanks so much for posting.

Ingredients Nutrition


  1. Peel and dice potatoes placing in a pot of cold water. Bring water to a boil and cook potatoes until fork tender.
  2. Drain potatoes and return to pot and burner that is turned off but still hot to evaporate any excess water.
  3. Mash potatoes with a masher or hand-held mixer.
  4. Add all remaining ingredietns except for flour and blend.
  5. Slowly add flour until you get a nice smooth dough.
  6. Pull off pieces of dough and roll into logs/snakes. Cut into 1/2 inch pieces.
  7. Shape dough with a fork if you like. I keep it simple and leave them how I cut them.
  8. Add gnocchi to boiling, salted water and cook until they all are floating at the top. This takes about 3-4 minutes typically, depending on the size of your dumplings. You may need to do this in several batches to not overcrowd the pot.
  9. Serve with your favorite sauce and lots of cheese!

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