Potato Gnocchic

Potato Gnocchi (Polish Kluski)

Potato Gnocchi

They're called kluski in Polish. These tender dumplings can be served the same as any pasta… with red sauce, meat sauce, pesto, a little butter & sage, or Polish style with browned breadcrumbs. You’ll need super smooth mashed potatoes and a ricer is the best way to go, not a food processor (too mushy). You can use a masher but make sure they are smooth! And work while the potatoes are hot! - Jenny Jones

Prep Time: 45 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 10 minutes

Makes: about 160

Potato Gnocchi


  • 2 large Russet potatoes – about 1 1/2 pounds total
  • 2 cups all purpose flour
  • 1 egg
  • 1/2 teaspoon salt


  1. Cut peeled potatoes into 2-inch chunks and place in a pot of cold salted water. Bring to a boil, cover & simmer 12-15 minutes until tender. Drain.
  2. Rice (or mash) the potatoes while still hot into a large bowl. You should have about 3 cups.
  3. Stir flour into hot potatoes followed by egg and salt.
  4. Place on floured surface and knead for about a minute to reach a smooth dough. Lift with a scraper if needed. Do not overwork.
  5. Cut dough into 8 sections. Roll each section into a rope about 18-inches long.
  6. Using a scraper or knife, cut each rope into 1-inch pieces (about 20 pieces per rope)
  7. Drop (about 20 at a time) into boiling salted water, stirring at first so they don’t stick. Boil for about 2 minutes/no more than 3). When they rise to the top, give them 15-20 seconds and they’re done.
  8. Remove with a slotted spoon and serve.
  9. Gnocchi freeze beautifully. Before boiling, place on a wax paper-lined baking sheet and freeze (be sure they’re not touching). Once frozen, transfer to a freezer bag. Cook frozen ones the same as fresh.


Potato Gnocchi (Polish Kluski)

24 Comments on "Potato Gnocchi (Polish Kluski)"

  1. Phyliss

    Hi Jenny,

    Just came across your blog and just love it. The recipes are wonderful but more wonderful than the recipes is your fabulous delivery. So simple and right to the point. Thank you so much. Phyliss

  2. Daniel

    “Pillows of Joy”, what a beautiful description!! Thank you for your videos!

  3. elzbieta

    J like this kluski, because kluski does fast ! Now in Poland this kluski does like big nuts with gap in centre of finger.

  4. Ef

    Hi 🙂
    I want to thank you for an easy recipe, that helped me make a lovely romantic dinner 🙂 🙂

  5. Stephanie

    Hi Jenny,
    How many servings is two potatoes?
    Thank you,

    • Jenny

      It depends. As a main dish it could be 5 to 6 servings. As a side dish, 8 to 10.

  6. Carla

    These look heavenly! But, why didn’t you drag the gnocchi against the tines of a fork to get the traditional indentations?

  7. Rae

    These are great tossed with fried cabbage and onion

    • Beth

      I would like to try this with the cabbage/onion. Did you boil the Gnocchi first?

      • Jenny

        The gnocchi have to be boiled first because they are raw potatoes and egg. Once they are boiled, you can saute them and add anything you like.

  8. Silvia

    Thank you so much for this recipe, I want to know if I can deep freeze after I cook the gnocchi.

    Thank you again, regards

    • Jenny

      It’s better to freeze them before boiling and then cook them while still frozen, i.e., put them, while still frozen, into the boiling water.

  9. Marie B from Canada

    What is the name of that big polish cookbook you had? Would you mind sharing it with us, if the recipes are in English? I have a collection of hundreds of books and we enjoy many ethnic cookbooks and recipes. Thanks Marie

    • Jenny

      It’s titled Polish Heritage Cookery by authors Robert & Maria Strybel. It was published in 1993 by Hippocrene Books and it’s huge – over 800 pages.

  10. Marie B from Canada

    Mom and I had these for supper tonite. She had gnocchi with tomato sauce and meatballs. I had the kluski, with just butter and a chicken cutlet. Very easy and delish. Thanks Jenny for making all your videos so easy and fun. We look forward to more treat..oh, your chocolate cupcakes are just like my amish wacky cake..yummy. Marie

  11. Marlene

    Jenny , I am Polish and My mom and I make ( kARTOFLANE KLUSHI . there is another name they use starts with a P. You don’t hear that anymore. Love your show and waiting to see more. Marlene

    • Jenny

      I found this online: Pyzy ziemniaczane (potato pyzy), the only variety of kluski with a filling, made from raw or mashed potatoes, flour and eggs. These are usually larger than other kluski, round, with either savory or sweet filling.

  12. Tyler

    If I’m going to make kluski, do I boil the gnocchi like you did in the video and then butter and bread them once they cool, then pan fry? Or do I skip the boiling part altogether?

    • Jenny

      Always boil them first. Then you can top them with anything you choose, or pan fry in butter and then add crumbs, cooking until the crumbs brown a little.

      • Tyler

        Thanks for replying so quickly to my question. I tried what you suggested and it turned out great. Only thing is next time I may use home made bread crumbs. The store bought bread crumbs are a little too salty.

  13. khabirah

    If I don’t have 2 large russet potatoes can I just weigh my medium sized ones until i reach 1 and a half lbs?

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