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“These gnocchi taste great. Recipe can be cut in half.”
8hrs 12mins

Ingredients Nutrition

  • 4 lbs white potatoes, peeled, quartered, boiled, and then mashed
  • 4 eggs
  • flour (see the directions for the amount of flour)
  • salt and pepper
  • 12 teaspoon nutmeg
  • 12 cup grated romano cheese (may also use parmesan or asiago)


  1. Peel, quarter, and boil the potatoes.
  2. Mash the potatoes. Put them in a bowl and refrigerate at least over night.
  3. In a larger bowl, place the COLD mashed potatoes.
  4. Add the exact same amount of flour as potatoes. (Use the bowl as the measuring instrument.).
  5. Add the remaining ingredients. Knead into a soft dough.
  6. Add flour if the dough is too sticky.
  7. Separate the dough into four balls. Cover with a clean dish cloth and let rest.
  8. Break a piece off of one ball. Roll into a long snake about 1/4 inch thick.
  9. Cut into pieces about 1/2 to 3/4 inch long.
  10. Place each gnocchi on a cookie sheet, and then freeze.
  11. After the gnocchi are frozen, fill plastic containers with the frozen gnocchi.
  12. They will keep in the freezer for about 4 months.
  13. To cook:
  14. Drop individual gnocchi in boiling salted water. Let them boil, gently, after they come to the top of the water for about 2 minutes.
  15. Remove from the water with a slotted spoon. Place in a heated Pyrex baking dish, cover with tomato sauce, and then bake in the oven for 10 minutes.

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