Jalapeño gnocchi in progress (top) and a serving option finished in a skillet with shaved parmesan and Benton’s bacon crumble (bottom).

Jalapeño Potato Gnocchi Recipe

By: Fork & Stave

I grew up with a grandmother that made the most outstanding gnocchi.  They weren’t too heavy or chewy or too light and flimsy…They were just right!  I would think about them in the months between my visits to her home in Maryland and I couldn’t wait to see that big bowl of glorious pasta and gravy on the table when we would arrive.  As time drew on, I became interested to learn how these glorious pillows of potato goodness were created and I would sometimes help so that I could learn the ingredients and techniques needed to make them on my own. 

These days, I try to come up with new ways to spice up old recipes.  It keeps my time in the kitchen fun and sometimes results in a new favorite dish.  I’ve experimented with several additives for our gnocchi over the last year.  Spinach and adobo have been my favorites, so far.  In this recipe, we’ll look at how you can incorporate jalapeño peppers as a nice way to kick up the heat on this tried and true recipe.

 Total Time: 3 hours (30 min prep time and 2.5 hours cooking time) 


  • 1 Pound (usually 2) Russet Potatoes
  • 2 Egg Yolks, Beaten
  • 1.5 Cups of AP Flour
  • 3 Jalapeños, Stems Removed, Puréed with 1 Tablespoon Olive Oil
  • 0.5 Cup of Grated Parmesan
  • Sea Salt

 Step 1

Bring a pot of salted water to a boil and add your potatoes.  Cook the potatoes until they are tender (approx. 30-40 minutes).  Remove the potatoes from the boiling water with a slotted spoon and reserve the starchy water for a later step. 

Step 2

Holding the potatoes with a clean dish cloth, peel them and process the peeled potato with a ricer (you can use a cheese grater if you don’t have a ricer) onto an appropriately sized, clean cutting board. You’re after a light consistency with no lumps.  Let the potato shavings cool for 10 minutes. 

Step 3

Form the potato shavings into a ring and make an indention in the center, like a doughnut.  Place the beaten egg yolks, parmesan cheese, and the puréed jalapeños into the center of the ring.  Slowly incorporate 1 cup of your all purpose flour into the ring and begin to fold the ingredients together.  Use the remainder of the flour to adjust your dough.  When you have the right consistency, the dough will be lump-free and moist, but not tacky.  You should also notice that the jalapeño purée is evenly combined, giving the whole dough mixture a green hue. 

Step 4

Cut the dough into 10 roughly equal width strips and roll the strips into logs about the diameter of your thumb.  Cut the logs into pieces about 0.5 to 0.75 inches in length.   

 Step 5

Lightly dust the cut pieces with flour.  Now you will form your gnocchi.  I decided to use a fork example in this recipe, but you can also just roll your finger across the pillow of cut dough and call it good.  If you do use a fork, it’s easiest to turn it upside down so that you’re rolling the cut piece of dough down the fork tines, like a slide.  With your index finger, roll the the floured dough across the tines of the fork, applying medium pressure.  It will take some practice, but when you get it right, the gnocchi will roll off of your finger with a nice, even curl to it.  If you’re having trouble with sticking, you will need to add more flour to your dough mixture.  You may need to apply a little bit of flour to your finger as well, to prevent sticking.  This part takes practice, so don’t be discouraged if you don’t get it right away.  I like to put the completed pasta onto a cookie sheet.  You can set some aside for the meal and place the remainder on a cookie sheet and put it in the freezer.  After they are frozen, you can add the gnocchi to an air tight resealable bag.  They will keep for about 3 months. 

 Step 6

Bring the pot of water you used to cook the potatoes to a rolling boil.  It’s helpful to have a slotted spoon or a strainer nearby for this step.  Add the gnocchi to the boiling water, staying close by as the pasta will not take long to cook.  As soon as they begin to float, they are ready.  Strain the cooked pasta off the top and add them to your favorite sauce or pesto. 


I hope you enjoy this recipe as much as I have.  Please let me know if you have any tips or tricks that you use to save time or if you see a way to make this recipe better.