Garlic Gnocchi

Adapted from Cooking Light
Serves 4 to 6

Scrub potatoes well and pierce several times with a fork. Place in the oven directly on the rack and heat oven to 425°. Bake potatoes for about an hour. Remove and cut in half, allowing to cool until you can handle them. Scoop out the flesh and set the skins aside1.

If you have a ricer2, force potatoes through into a large bowl.

If you have a meat grinder, fit it with a coarse disc and grind the potatoes into a large bowl.

If you don't have either, mash them puppies. It'll be fine, just not as light or fluffy.

Stir flour, garlic, parsley and salt into the potatoes and begin making a rough dough. Turn out onto a floured surface and knead it into a smooth dough. Form it into a ball and cut into quarters. Roll each quarter into a long rope about 20 - 24"3 long. Cut the rope into little pieces about three-quarters of an inch long4.

If you want to be fancy and authentic, press each piece against the tines of a fork. You will have stripes on one side and an indentation from your thumb on the other. I didn't bother.

Lay out the gnocchi onto a lined sheet pan. This recipe makes enough for four to six, so you might want to freeze some for later.

To cook, drop into boiling water and remove when they float - about 90 seconds. Frozen gnocchi will take a minute longer.


  1. Can you believe the original said to discard the skins?! No way! Either eat them up right there, like my husband and I did, or turn them into potato skins by sprinkling some cheese and cooked bacon over then broiling briefly.
  2. I don't have a ricer. I had the opportunity to get one for a reasonable price in Liepāja but I didn't. Luckily, there's another way without adding a monotasker to the kitchen.
  3. About 50 - 60 cm.
  4. About 2 cm.

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Posted by Cori Rozentāle on .