🇮🇹Classic Potato Gnocchi | Gnocchi recipe 🍝Pasta Art Book | Homemade Italian Gnocchi

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: semolina flour

Whole wheat flour adds fiber and nutrients.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast is a dairy-free alternative with a cheesy flavor.

Bake 2 medium-sized potatoes until soft and peel them.

Mash the potatoes really well using a fork or ricer.

Add 1 egg and a pinch of salt to the mashed potatoes and knead gently.

Slowly add semolina flour a little at a time and knead the dough until it's soft and smooth but not sticky.

If the dough feels too sticky, sprinkle a bit more flour, but be careful not to add too much flour.

Roll the dough into long ropes about the thickness of your finger.

Cut the ropes into small bite-sized pieces.

Optionally, roll each piece over a fork to create ridges for sauce adherence.

Boil a pot of salted water and drop the gnocchi in batches.

Cook the gnocchi until they float to the surface, usually after 2 to 3 minutes.

Scoop them out with a slotted spoon.

While the gnocchi cooks, heat some olive oil in a pan and mince garlic until fragrant.

Pour in crushed tomatoes or tomato sauce, season with salt and pepper, and toss in fresh basil leaves.

Let the sauce simmer gently until it thickens.

Toss the cooked gnocchi in the marinara sauce until well coated.

Serve immediately with some grated parmesan or fresh basil on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens