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“This recipe is from the 1998 The Recipes of the Five Brothers - Volume I cookbook by Lipton.”
1hr 20mins
1 batch

Ingredients Nutrition


  1. Steam potatoes until tender, about 30 minutes. While still hot, peel potatoes, place in bowl, and mash.
  2. Mix in egg and salt, and turn mixture onto floured board.
  3. Put a pot of salted water (about 6 quarts) to boil. Knead the dough for roughly 10 minutes, adding flour as necessary , until the mixture forms a firm, smooth dough.
  4. To form the dumplings, flour palms and board again. Break off small pieces or dough and roll each into thin, cigar shapes with your palms. With a paring knife, cut each cylinder into inch-long pieces. Then gently press each piece on the times of a fork - for those characteristic ridges - pressing each in the center with your thumb. Set shaped gnocci on floured napkins; this helps to absorb moisture from the potatoes.
  5. Drop the gnocci, several at a time, into boiling water and cook for about 3 minutes, or until they rise to the surface. Remove cooked gnocci with a slotted spoon, drain well; place on a platter and cover to keep warm while cooking the remaining dumplings.

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