Potato Gnocchi

Shutterstock - Simon Burt

Potatoes are a staple ingredient any time of year – just ask chef chef Louis DiBiccari. His potato gnocchi recipe showcases the versatile vegetable in all its glory, as the perfect palette for whatever seasonal elements strike your fancy. Add a summery spin on the timeless dish by pairing it with fresh tomatoes or basil from your local farmer’s market (your Nonna would approve).


  • 1 1/2lb russet potatoes
  • 1/4 cup of Parmesan cheese
  • 1⁄8 teaspoon nutmeg
  • 1 egg beaten
  • 1/2 cup 00 flour
  • extra flour for dusting
  • salt and cracked black pepper


  1. Simmer potatoes until fork tender. Remove from water and let sit for 5 minutes. While still warm, peel skin from potatoes.
  2. Flour your cutting board.
  3. Rice potatoes over cutting board.
  4. Sprinkle potatoes with parmesan and nutmeg. Add salt and pepper.
  5. Using bench scraper, cut seasonings into potato.
  6. Drizzle egg over potato and chop again into potato.
  7. Add flour and continue to cut everything into potato with bench scraper.
  8. Once everything is combined well, form into a ball. Cut ball into quarters.
  9. Roll into long tubes on cutting board. Cut 1⁄2 inch pieces with bench scraper. Roll each piece on grooved gnocchi roller.
  10. Boil fresh gnocchi in salted water until they float (1-2 min).

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