Staying classy on a college budget: Potato Gnocchi

For only $10 you can become a master of this tasty, easy dish



The key to a good gnocchi is in the texture, which can be achieved by frying it in a skillet for about three minutes.

LUKE HOLLISTER, Evergreen assistant photo editor

The key to good gnocchi is having the correct texture. Make sure you do not add too much flour but don’t stress about the rest of it. It is fairly simple to make. I would say potato gnocchi is the perfect breakup dinner or a lovely way to impress that special person on your first date. One or the other.

Serving size: 2-3 people

Prep: 50 minutes

Cook: 10 minutes

Approximate cost: $10


  • Two large russet potatoes, roughly 2 lbs
  • Between  1 3/4 to 2 cups of flour (plus more for dusting)
  • Salt for seasoning
  • Sage leaves
  • Two large egg yolks
  • 2 tablespoons butter (garlic-infused olive oil is a good alternative)

Cook and remove skin from potatoes: First, fill a deep pot with water and bring it to a boil. I prefer to boil my potatoes, which is faster than baking, because I tend to get impatient as I become hungrier. Chop your potatoes into large chunks to help them soften. With large potatoes, I do about eight pieces per potato. Once your water has come to a boil gently place your potatoes in the pot. After about 25 minutes you can remove the potatoes. It will be time to scoop those bad boys out when they are soft to poke with a fork and the skin easily comes off.

Rice the potatoes: The entire point of potato gnocchi is to create a heavenly, fluffy texture. You will need to make sure there are no weird chunks hanging out in the now-soft pile of potatoes. You can smooth out your potatoes in a few different ways. I usually just press it through the small holes in my strainer: not ideal, but it works. You can also just go crazy with a bean masher or your hands. Or you can cave and buy a ricer. Either way, the goal is for it to be smooth and without chunks.

Mix egg yolks in flour: Pour your flour into a mixing bowl. Then, separate the yolks from your eggs and mix it in with the flour.

To achieve the fluffy texture you want for your gnocchi, pound out any and all chunks in the potatoes.

Knead gnocchi: Now it gets serious, so tighten that apron you are probably not wearing. Combine the potato mixture with the flour mixture and knead. You want your dough to be just dry enough not to stick to your bowl, but if you add too much flour the gnocchi will not be soft and fluffy when cooked. Just slowly add flour until the dough’s texture feels squishy without being sticky.

Rolling and chopping: This is my favorite part because it makes me feel cool. Dust a cutting board or work surface with flour. Take about a third of your dough and roll it out into a rope that is roughly 1/2 inch tall. You can make it however thin or thick you like. Then, chop your gnocchi into perfect, beautiful little squares.

Prep skillet: Before cooking the gnocchi squares, melt a hefty amount of butter on a skillet. I do about 2 tablespoons (burner on medium-low). For the flavor, add three or four sage leaves into the butter. It is possible to overdo it, though I prefer to add more leaves if the flavor seems weak.

Once your potatoes are in the skillet, keep stirring to prevent the gnocchi from sticking.

Boil and dry: Drop your gnocchi in boiling, generously salted water (do not add the gnocchi before it boils, don’t be that person). Take them out when the squares float to the surface. I prefer to dry my gnocchi on a paper towel for one minute before placing them on the skillet.

Fry and you are done: Fry about three minutes in your prepped skillet. Be sure to keep stirring to prevent the gnocchi from sticking. That is all. Feel free to serve, break up with or impress anyone with this lovely potato-based recipe.