Potatoes 101: Perfect Gnocchi

Fabio explains potatoes 101 and prepares a super simple pasta dish starring the creamy and starchy stuff.


  • Pick a potato based on its shape. Oval are best for baking and smashing, round for roasting and boiling, and longer ones for frying.
  • Always cook potatoes starting from cold water. This will heat them through and prevent them from crumbling.
  • Gnocchi dumplings are served as often as pasta in Italy and for good reason. It's super easy to make restaurant-quality gnocchi at home.
  • The trick to perfect gnocchi is to start with a cold potato. Mix dry ingredients first, then add the potato slowly. Fabio's perfect ratio of ingredients is 3 pounds of potatoes to 2 cups of flour to 1 cup of Parmesan cheese and a pinch of ground nutmeg.


Recipe by Fabio Viviani

Yields: 4 servings


3 lbs. russet potatoes, baked

2 cups all-purpose flour

1 cup Parmesan cheese

1 ½ tsp. nutmeg

salt and pepper to taste


Bake the potatoes the night before and let them sit in the refrigerator for a few hours, overnight if possible.

Peel and chop the baked potatoes.

Push the potatoes through a ricer or a food mill.

In a stand mixer with a paddle attachment, mix the flour, cheese, nutmeg, salt and pepper.

Add the potatoes to the mixer and work for 5 minutes.

Remove the dough and shape into a fist sized ball. Press out any air bubbles. Roll into a tube and cut the gnocchi in about 1 inch pieces with a sharp knife.

Place the gnocchi in boiling water to cook. All the gnocchi is ready when the first pasta rises to the top of the boiling liquid.

Serve as desired.