Gnocchi is a really unique tasting Italian pasta that can be prepared in so many various ways.  You can store buy prepared gnocchi, but I just don’t think it compares.  This recipe will make enough gnocchi for about 4 servings and can be doubled or multiplied, but not really reduced.


5 medium to large russet potatoes (about 2 pounds)
1 egg yolk
1/2 teaspoon ground sea salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1/2 cup all purpose flour


  • Preheat oven to 450 degrees F.
  • Poke potatoes with fork and bake about 1 hour.
  • Skin potatoes and quarter.  Drop into a large bowl and mash well.
  • In separate bowl, stir yolk, salt, pepper and nutmeg.
  • Mix in egg yolk, salt, pepper and nutmeg.
  • Pour yolk mixture over potatoes and stir thoroughly.
  • Spoon in flour to form a dough texture.
  • On a lightly floured surface, turn the dough out.
  • Break it into quarters.
  • Using your palms, roll the dough out gently into a rope form about 1/2 inch thick.
  • Cut into half inch pieces.
  • Use a fork to lift each piece, making gentle grooves into the dough piece with each.
  • Lay out on a floured baking sheet to air dry for about one hour.
  • Repeat with reserved dough quarters.

When ready to prepare gnocchi, gently drop into a large pot of water at a rolling boil and cook 3 to 5 minutes or until it floats to surface.  If you allow them to boil too long they will become gummy and chewy.

Gnocchi alla Cannella5

The gnocchi can be frozen before cooking the dough pieces for later use.  Freeze baking sheet and then pack into airtight container or zip lock baggies for later.

2 Comments to “Gnocchi”

  1. So what do you do with it when it’s cooked? I’ve had it in soup and loved it but that’s about it.

    • This recipe here is one good twist with it, which makes it sweet enough to serve as a dessert but light enough it can go with the meal. The first time I tried gnocchi was with a cinnamon based blend like that and wow, you’d never think it is made of potatoes!
      I also serve gnocchi with pesto and prosciutto. I like marinara with it, but not creams or alfredo type sauce – they tend to over power it and gnocchi is so light and tender, I like to be able to feel that texture in my food.
      I’ve never tried it in a soup, I would think that might actually over do them since they get chewy after being soaked for too long – I’ll have to play around with that though.

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