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Tuscan TipsLearn Italian

My Nonni's Potato Gnocchi (Gnocchi di Patate)

*Serves 5-6


  • 3 Yukon gold or russet potatoes (medium)
  • 2 eggs (beaten with whisk)
  • Drop of olive oil
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • Pinch of grated nutmeg
  • Pinch of black pepper
  • 24 ounces of My Nonni’s Italian Meat Sauce (2 pouches)
  • Parmesan cheese for garnish

Cooking Instructions

  • Peel the potatoes and boil in pot of water until cooked, about 40 minutes. Do not add salt to water.
  • Drain the potatoes and let them stand just until cool enough to handle. (The hotter the potatoes are when they are peeled and riced, the lighter the gnocchi will be.)
  • Press the potatoes through a ricer or a food mill (use fine disc) into a large bowl and let them cool slightly.
  • In a small bowl, mix the egg, salt, pepper and nutmeg.
  • Place flour onto working surface. Make a well in the middle of the flour mound and pour the riced potatoes into the well.
  • Drizzle a few drops of olive oil over potatoes.
  • Make a well in the potatoes and pour eggs, salt, pepper, and nutmeg mixture into well.
  • Use a bench scraper, and working quickly, mix the flour into the potatoes and egg mixture.
  • Fold and mix until it forms consistency of loose dough. (The less you have to mix the better it will be for the dough.)
  • Add a little flour to your work surface and start to knead the dough gently with hands, moving back and forth.
  • Roll gently until you have formed a large roll.
  • Wash hands, dust the dough and work surface and cut dough into 6 pieces using your bench scraper.
  • Adding flour as necessary and using both hands, gently roll each piece of dough into a rope ½ inch wide.
  • Slice ropes, using knife or bench scraper, into ½ inch pieces.
  • Use a fork to gently roll the pieces of gnocchi to create a ridged appearance.
  • Set on a baking sheet dusted with flour or with a floured kitchen towel and continue forming gnocchi from the remaining dough balls. Repeat the whole process with the remaining pieces of dough.
  • At this point the gnocchi must be cooked immediately or frozen.
  • To freeze, place baking sheets in a level position in the freezer. Freeze until solid, about 3 hours. Gather the frozen gnocchi into resealable freezer bags. Frozen gnocchi can be stored in the freezer 4 to 6 weeks.
  • Pour My Nonni’s Italian Meat Sauce into a large sauté pan and bring to a boil over medium-high heat and then reduce heat to low and keep sauce at a low simmer.

To cook gnocchi:

  • Bring 6 quarts of salted water to a vigorous boil in a large pot over high heat.
  • Drop the pieces of gnocchi into the boiling water a few at a time, stirring gently and continuously with a wooden spoon. Cook in batches.
  • Cook the gnocchi, stirring gently, until tender, about 1 minute after they rise to surface (about 5-6 minutes total). Remove with a slotted spoon and drain before putting them into sauce.
  • Cook remaining gnocchi, if necessary.
  • Stir cooked gnocchi’s in sauce and heat for about 1 minute and serve hot.
  • Garnish with freshly grated parmesan cheese.

To cook frozen gnocchi:

  • Frozen gnocchi must be cooked directly from the freezer in plenty of boiling water, or they will stick together.
  • Bring 6 quarts of salted water to a boil in each of two large pots.
  • Shake any excess flour from the frozen gnocchi and split them between the two pots, stirring gently as you add them to the boiling water.
  • It is important that the water return to a boil as soon as possible.
  • Drain the gnocchi as described above, and sauce and serve as mentioned above.

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From Tuscany with love