Three Lily Farm Blog

Forest and Farm to Table

Gnocchi w/ Friends

With guests in town, I've been pulling out some of my favorite creations to share with them. Meatball curry, BBQ pulled pork, and Coconut baked flounder roe were a few goodies I presented to my west coast friends who took a break from the city to enjoy some R&R here in Maine. A few nights ago, I decided it was time to bust out the gluten and make some pasta from scratch. 

For the past few years, I have been experimenting with a wide range of flours, doing my best to choose the "healthiest" option. Gluten free options, locally sourced whole wheat, and spelt. You name it, I likely tried it, but this round I wanted a true, authentic taste of gnocchi and it was organic 00 flour that I chose. 00 is an Italian style flour that is both low a fine texture and lower in protein, making it perfect for Italian staples like pizza dough and pasta. 

This flour is not found in most stores, so an Amazon order may be needed if you want to pick up a few pounds.

How to Make Gnocchi

A key factor here is to have 16 ounces of edible potatoes to work with. So, cook up at least 1.5 pounds of potatoes, maybe more to be on the safe side. Any extras can get turned into the next morning's hash. 

Ingredients: Serves 4 as a side, or 2 as an entree

  • 2 pounds of potatoes (I mixed sweet and Yukon gold potatoes)
  • 1 cup 00 flour
  • 1 whole egg
  • 1 teaspoon sea salt


  1. Preheat the oven to 350°F.
  2. Place the potatoes on a baking tray and cook in the oven until tender in the middle. Remove from the oven and let cool slightly. 
  3. Meanwhile, heat up a large pot of salted water. 
  4. Scoop out the cooked potato and run through a food mill if you have it. Otherwise, mash well with an old school hand masher. Weigh out 16 ounces of processed potato then place onto a work surface and form a well in the middle. 
  5. Crack open the egg and drop into the well. Sprinkle in the sea salt.
  6. Start working in the flour, little by little until all is incorporated. I use a bench scraper to help avoid over kneading. The lighter you are with the dough, the fluffier the gnocchi will be. 
  7. Once the dough comes together, allow it to rest for 5 minutes before rolling out into 3/4 inch thick dowels. Use the bench scraper or a butter knife 1 inch pieces. 
  8. As the water boils, submerge half of the prepared gnocchi and let them cook until they float to the top of the water. 
  9. From here you can serve the gnocchi with tomato sauce or a light cream option. I used butter, garlic, and bacon.