Picture taken at The Food Nanny’s Home By Lizzy

Fluffy edible pillows of yum!

Italians are more than proud of their cuisine and Gnocchi is one of the most famous dishes that they are known for other than pizza and pasta!

mini Potato dumplings eaten in place of pasta….served with some of the most decadent or simple sauces…..they can even be browned and almost pan-fried with butter then topped with parmigiano for a simple snack! Depending on the region in Italy you are in they may come flavored, or made with different ingredients.

The first time I made homemade gnocchi I did it all on my own without any input from my husband–I made them with purple potatoes from our garden! They were not beautiful and they were not made correctly, but they were made with LOVE! I have since learned the tips and tricks that my mother-in-law used to always make her gnocchi soft, delicate, and so scrumptious! THE RIGHT POTATO is KEY! Red potatoes have the least moisture….use them! I do not recommend using gnocchi the day after. You cannot store the dough overnight. Cook all of your gnocchi or freeze them with enough flour and separated on a sheet pan until fully frozen then store in a freezer bag or container for up to a month. No need to defrost before boiling.

Our favorite way to serve our gnocchi is with Ragù (thick tomato meat sauce) and fresh mozzarella. The secret is dicing up the mozzarella and having the sauce already hot. as you pull out the gnocchi immediately add sauce and diced mozzarella, then pull out more gnocchi and repeat. try not to stir the gnocchi to much, if you need to fold them carefully. Serve with finely grated parmigiano reggiano. See recipe for additional serving suggestions.

I had so much fun teaching @thefoodnanny how we make our gnocchi recently. Liz and Lizzy were so fun to work with! To purchase the Journal I gifted them, CLICK HERE!

Below is the recipe we used! Click here for the Butter and Sage sauce recipe!

Gnocchi board we love to use below!



Serves: 6

Time: Prep: Approx 2 hours

Cook: 3 min.


3 lbs. red potatoes or Yukon gold

1 large egg

2 ½ cups all-purpose flour plus extra for rolling out

½ teaspoon salt


  • Put the unpeeled potatoes in a large pot. Fill the pot with enough cold water to cover the potatoes by at least 2 inches and bring to a simmer over medium-high heat. Reduce the heat to medium, partially cover the pot, and simmer the potatoes until they are completely tender and easily pierced with a skewer, 30 to 35 minutes.
  • Drain the potatoes, peel them while hot. Cut them in half crosswise and pass them through a ricer into a large bowl. Pass them through the ricer again
  • Lightly flour a work surface.  Add the egg to the potatoes, just roughly and then add the flour and salt. Mix with your hands until the flour is moistened and the dough starts to clump together; the dough will still be a bit crumbly at this point. Gather the dough together and press it against your work surface until you have a uniform mass.  Do not overwork the dough.  Transfer it to the floured surface and wash your hands.
  • Cover with a cloth and allow to sit for 10 min. 
  • Cut off a portion, roll into a snake about ½ inch diameter and then slice into ½ inch pieces.  Roll into desired gnocchi pieces with fork, rolling board or leave as is (little gnocchi pillows)
  • Don’t forget to generously flour the work surface as well as the area where the gnocchi are set to rest while waiting to cook! 
  • Boil water with plenty of salt—1 tsp. per qt. of water or even more!
  • Gnocchi are done when they float to the top of the water.  Use a slotted spoon to scoop from the water top.  Allow water to come to a boil again before adding more gnocchi to cook.
  • ENJOY!!!!

**Serve with butter sage sauce (recipe on my website), pesto and finely grated pecorino romano or parmigiano Reggiano or Ragù and fresh diced mozzarella topped with freshly grated pecorino romano or parmigiano reggiano.

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