2 pounds (about 4) baking potatoes, like russets

1 teaspoon of salt

½ teaspoon of baking powder

1 egg white

1 ½ cup unbleached all-purpose flour


Pierce the potatoes several times so that the moisture can escape during baking. Bake in a 400 degree oven for 1 hour until fork tender. Peel while they are still hot and press them through a potato ricer.


Put riced potatoes in a large bowl with salt, baking powder, and egg white. Add the flour a little at a time and mix with your hands until the mixture forms a rough dough. Do not over work the dough.


Transfer the dough to a lightly floured surface. Gently knead the dough for 1 or 2 minutes until smooth, adding a little bit more flour, if necessary, to keep it from sticking.


Break off a piece of the dough and roll it back and forth into a rope, about the thickness of your index finger. Cut the rope into 1 inch pieces.


Gently roll each piece with your finger while pressing down. It should fold over itself and have a dent from your finger. Or you can roll it using the tines of a fork. Either method will have indentations that will hold the sauce. Have fun with this, they don’t have to be perfect but once you get the hang of it they will start looking more uniform.

Spread the gnocchi out on a cookie sheet, dusted with flour and separated. If you are cooking later put the tray in the freezer and then when frozen place frozen gnocchi in a plastic bag to store.

Cook in rapidly boiling salted water for about 2 or 3 minutes. They will float to the top when done. Remove with a slotted spoon to drain and place on a serving platter. Serve with your favorite tomato sauce and grated Pecorino Romano cheese.  I also love these with brown sage butter sauce!

If the gnocchi fall apart when cooking, you need more flour. If they don’t float or are hard then you used too much flour. Many recipes for gnocchi don’t call for baking powder but this is the secret to light and fluffy rather than heavy gnocchi.




8 Ingredients or less