Italian Gnocchi

As near as I can figure, this is close to my grandmother Ida’s Italian gnocchi dough recipe. As with most recipes in my family, they were not written down. You learned by standing in the kitchen and doing it! We traditionally serve this with our homemade gravy (spaghetti sauce).

Prep time: 1 hour
Makes approximately 80


  • 2 cups flour or semolina (I often use 1/2 flour; 1/2 semolina
  • 1 cup real mashed potatoes, cooled
  • 2 eggs, beaten slightly
  • 1 1/2 teaspoons salt
  • pinch nutmeg
  • Your favorite spaghetti sauce

Combine the flour or semolina, salt and nutmeg.

Make a well in the middle of the mixture and add the eggs and mashed potatoes.

Combine until the mixture forms a sticky dough.

Roll the dough into ropes that are about 12 inches long and 1 inch in diameter. (If dough is too sticky to work with, add a bit more flour or semolina.)

Cut the ropes into 1 inch pieces.

Using a fork or your finger placed in the middle of each piece, pull toward you so it rolls over and makes a ‘divot’ in the middle of each. (The divot holds the sauce well.)

Place pieces on cookie sheet that is lined with a silicone pad or parchment paper until you are finished with all the dough.

Start a large stock pot of water boiling. Add 12-15 at a time to your pot to cook. They will sink initially, but when they float – they’re done! Use a slotted spoon to remove the cooked pieces. Place in your serving dish with a bit of sauce to keep them from sticking together while you finish cooking the rest.

Serve with your favorite sauce and some freshly grated Parmesiano Reggiano.

If you want to freeze them for future use, slip the cookie sheet in the freezer for 30 minutes. When frozen completely, remove from pan and store in a freezer bag until you need them. When you are going to use them, simply cook them from frozen.

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