Gnocchi, An Italian Potato Dumpling

What a beautiful Tuesday I had yesterday!!! In the morning I had my 3 kids in the house, what it is weird now days. At mid morning my friend Mary came to visit, we had plan to make Gnocchi. She wanted to learned this Italian Dish, because her boyfriend is from Argentina and they have the tradition to eat Gnocchi every 29th of each Month.
Gnocchi is well known here as Potato Dumplings, we eat Gnocchi saying that we are eating pasta, though many Italian do not considered it as pasta, but as an alternative of a pasta dish.
Anyway, Gnocchi for me is a different type of pasta, made from riced boiled or steam potatoes, that we add flour and egg to bind and develop into a low gluten pasta dough.

I do want to leave a small memory for my girls here. The first time I made Gnocchi was with my mom at a party at Mama Julita's home, it was her birthday and we make Gnocchi with Meat Sauce and not so yummy Bechamel. My uncles and aunts were there, as well as friends. They dance, ate, ate some more. While Mama Julita and me spent the time making Gnocchi, because those your mama was to young to calculate and mama Julita grab her cook book and probably time it by 20. LOL

Check Out this Video of my family making Gnocchis


4 lb of bake potatoes (or another starchy potato)
2 eggs
2 Cups Flour
Salt, to taste and as need it.


  1. Steam Potatoes until soft and tender. With out cooling them, rice the potatoes on a sheet pan. Allow to cool before proceeding with the rest of the recipe.
  2. Transfer the Riced Potatoes to a large bowl. Make a well in the center  of the potatoes and add the 2 eggs and salt and lightly beat them. Add the Flour and start incorporating the flour to the eggs and then start mixing/kneading  the potato. Do this until you have form a dough that is not sticky, but careful not to over work the dough neither.
  3. Place a large pot of water to boil, with salt. (Not Oil)
  4. Divide dough into 8 equal pieces. With each make a long lodge of about 1/2 inch diameter (I call them making the worms), then with a sharp knife cut 1/2 inch pieces. 
  5. Flour your hands, grab each piece and place it on the top of your palm, and with the help of a fork (that you will grab with your thumb on the teeth of the fork) roll it down, into a lightly floured surface.
  6. It is convenient to work as a team, one person cut, another shape and another one cooks and store.
  7. Drop them in boiling water, and pick them up as soon as they float with a spider or large slotted spoon.
  8. Place them on a greased sheet pan; and allow them to cool. Do Not overlap them. 
  9. If not planning to eat immediately, cool them really good and toss them with vegetable oil (Do Not Use Olive Oil at this time, unless they are gnocchi that are getting ready to be for a cold salad and even so only a little, Olive oil solidify when very cold and makes the gnocchi very sticky)
  10. There are two ways to eat them, as they are cover with a sauce on a dip dish, or melt some butter with a touch of olive oil and fry them, then add a sauce or even better, the frying Butter can be the sauce if you add some aromatics. Sage is a popular one.

This recipe is only for the Gnocchi, I will add some other recipes that goes great with Gnocchi. 

Have Fun Cooking and Enjoy !!!


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