Sourdough Gnocchi Recipe 👇🏻 The trick with gnocchi is the opposite of making sourdough bread… you want to work quickly so gluten in your pasta dough doesn’t have time to form. Ingredients 2 large russet baking potatoes, approximately 2 lbs 1 1/2- 1 3/4 cups all-purpose flour 1/2 tsp salt 1 large egg 100g (1/2 cup) sourdough starter, active or discard, room temperature Instructions Bake whole potatoes until cooked through and fork tender. Depending on the size, bake at 375°F for 1-1 1/2 hours.

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