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Cathy Katin-Grazzini

Cathy’s Kitchen Prescription LLC



Potato Gnocchi


Prep time 1 hour 45 minutes                  Cook time 5 minutes                                        Serves 4-6


Who doesn’t love gnocchi? Soft, plump, pillowy potato dumplings that hold a sauce well. Simple, nutritious, comforting, peasant food of yore.


Made simply with yellow potatoes, a bit of flour, and (optionally) a wee pinch of salt.  Gnocchi are so satisfying and infinitely versatile. You can adorn them with any manner of sauces from simple tomato variations to creamy (plant-based) rosé bechamel, to fragrant herby pestos. Classically boiled and sauced like pasta, gnocchi are also sublime tossed in last minute into a soup, or even sauced and baked like lasagna.




While not essential, these kitchen tools will help you create superior gnocchi

  • Digital kitchen scale
  • Potato ricer
  • Bench scraper
  • Gnocchi board
  • Rolling pin or large dowel




1 kilo (2.2 pounds) waxy yellow potatoes like Yukon gold or yellow Finn

For traditional gnocchi: 300 grams (about 2 cups) white whole wheat flour

For gluten-free gnocchi: 150 grams (1 ⅓ cups) chickpea flour + 150 grams (1 ⅛ cups) tapioca flour

1 pinch sea salt (optional)




Place unpeeled potatoes in a pot covered with cold water. Bring to a boil, lower to a simmer and cook until a fork can penetrate (30-40 minutes, depending on potato size). Don’t overcook or they will be waterlogged.


Drain and immediately rice the potatoes (with the peel on) onto a large cutting board.

While they’re steaming, incorporate the flour(s) and salt, if using, with a fork and as soon as possible with your hands, until all the flour(s) have been incorporated.


Knead the dough for 3-4 minutes or until homogeneous and smooth.


With a rolling pin, flatten into a rectangle, ¾” (2 cm) high. Slice in ¾“ (2 cm) strips. Roll each out into snakes. Cut into ¾” (2 cm) length dumplings.  These are gnocchi is their most rustic garb. For their classic ridges which capture and hold sauce best, roll over a grooved gnocchi board or a reeded gnocchi basket, or even over the back tines of a fork.  Cook immediately or freeze for later use.


For classic boiled gnocchi, boil in an abundant pot of water, salted to taste. Add the gnocchi all at once. Stir gently.  Once the pot returns to a boil, the gnocchi will begin to rise to the surface.  Cook for an additional 3 minutes, skimming off the foam as it accumulates, and test for doneness. Drain with a slotted spoon, sauce and serve immediately.


Buon divertimento!

Potato Gnocchi