Gnocchi Pasta Dough

Back in April 2017, I was given the opportunity to do a staj with for Farideh Sadeghin, culinary director at Vice Munchies in Brooklyn, NY. I was a month away from graduating college and applied to all the well known food magazines/companies that were looking for interns for their R&D team. (Bon Appetit, Food52, Food & Wine, etc) Vice however was THE company that I wanted to work for, so you can imagine how excited I was when I saw an email from Farideh’s assistant inviting me to come to their headquarter in Brooklyn and cook a dish for them.

I skipped my wine classes and hopped on a train down to Manhattan and walked in there with confidence (while sweating bullets haha). Farideh introduced herself to me and I gave her a run down of why I wanted to work for Munchies and what culinary background I had. After we got to know each other, she handed me a recipe that was a part of the staj. The dish was their ‘no-fail potato gnocchi’ with a cream sauce- here’s the link to the recipe (Farideh even used my plated dish for the photo shoot!). It took me about 3 hours to make everything and the dish turned out well. At the end of the staj, Farideh asked me what I wanted to do in life and what my dream job was. At that point in time, despite having an interest for R&D and food photography, I told her my plan was to work in the beer or wine industry. That ultimately crossed me off their list of potential interns. Was I hurt by the decision? Not really, but I was bummed out. I saw it as blessing because it forced me to find a job back which luckily involved beer and wine (started my path into management).

You’re all probably wondering what this story has to do with gnocchi. Well the recipe that I was given produced more than 4 servings (like it claimed to make) AND it took me 3 hours to just make and shape the gnocchi itself. No one wants to spend 3 hours just to prep pasta dough, especially if being made at home. So I decided to make my own recipe that only takes 1 1/2 hours to execute (if you’re wanting to shape the pasta like I did, it’ll take about 2 1/2 hours to complete from start to finish). If you already have a gnocchi recipe that you love, by all means stick to it! There’s no reason to change up recipes especially if your favorite one has never failed you (I have a couple of those myself).


  • 6 medium sized Idaho potatoes, peeled and cut into even pieces
  • 1 1/2-2 cups all purpose flour + additional flour for the shaping process
  • 1 egg
  • 1 egg yolk (adds more richness and color to the dough)
  • 1/2 tsp salt


  1. Peel the potatoes and cut them in half (make sure your potatoes are cut evenly so that they all cook at once!)
  2. Place the potatoes in a pot of salted cold water and let it sit under a medium-high heat. Once the water starts boiling, give it about 7-10 minutes before checking on the tenderness.
  3. Once you’re able to pierce a fork through the potatoes, strain the water out and let the potatoes cool down before putting it through a ricer. (if you don’t have a ricer, you can simply mash the potato to get rid of any clumps.
  4. Take the rest of your ingredients and incorporate them with the potatoes. (looking for a mashed potato consistency)
  5. After the dough has been made, cut small sections off and start rolling the dough in a long band (this is where the additional flour is going to be useful). With a bench scraper or a knife, cut the dough into 1/2-3/4 inch squares. If you don’t care for fancy shapes, you can cook the gnocchi as is (will still look awesome!). However, if you do want to shape the dough, you can either use a gnocchi wood board or a fork.
  6. Dust the pasta with additional flour and place them onto a sheet pan and store it in the freezer until you’re ready to cook! (This step can be skipped if you’re cooking the pasta immediately)

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