Potato Gnocchi and a Giveaway!

Are you a coffee drinker? My dear friend Samir, of Cafe Fanatic wants to fuel your morning caffeine intake for three months.homemade potato gnocchi recipe {the kosher foodies}

I’ll get to the coffee giveaway later, but first: gnocchi! Maybe you thought that you had to have a ricer to make gnocchi, but you don’t! I know, this was a revelation for me, too; you can just grate the potatoes! No fancy equipment necessary. Homemade gnocchi, here I come…

So I really love gnocchi, but only when it’s good, because when it’s bad, it’s just gross! So I was a bit hesitant to make it myself, thinking that I wouldn’t be able to master their fluffy, pillowy goodness, and instead I’d make sticky, gummy dumplings.

Well, not only was it easy to make, but it was even better than any restaurant I’ve tried it at. See for yourself.

Now, the giveaway: Win a three-month Cafe Fanatic personalized coffee subscription!
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And don’t forget to sign up to get custom bean recommendations. Use our beta code ilovecoffee.

IMG_5124homemade potato gnocchi {the kosher foodies} homemade potato gnocchi {the kosher foodies} IMG_5127  homemade potato gnocchi {the kosher foodies}

homemade potato gnocchi recipe {the kosher foodies}

Potato Gnocchi


  • 2 large russet potatoes (about 1 lb.)
  • 1 egg
  • 1/2 teaspoon salt
  • about 3/4 cup flour, plus more for rolling


  1. Heat the oven to 400 degrees and bake the potatoes for 1 hour, until soft. Let cool before peeling off the skin (it should come off easily with a pairing knife).
  2. Grate the potatoes (or use a ricer, if you have one) and put into a bowl.
  3. Mix in the egg and salt, and slowly add the flour until the dough sticks together, but is still soft and a little bit sticky.
  4. Remove the dough from the bowl and knead on the counter for just a minute, then split in half and roll into ropes.
  5. Cut the ropes into 3/4-inch pieces.
  6. Cook in boiling salted water for about 2 minutes and serve with your favorite sauce (I used a simple, homemade tomato sauce and broiled it with a bit of mozzarella cheese on top).