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Potato Gnocchi


For 4 servings of gnocchi:

  • 1 kg potatoes (approximately 4-6 potatoes)

  • 2 ½- 3 cups all-purpose flour

  • 1 teaspoon salt

  • 2 eggs

For the tomato sauce:

  • 2 tablespoons olive oil

  • 1 small onion, diced

  • 1 garlic clove, minced

  • 1 jar tomato puré (720 ml)  

  • Salt, to taste

  • Hot pepper flakes (optional)



​For the gnocchi:

  • Peel the potatoes and boil in a large pot of salted water until tender. Once the potatoes are done, drain well and allow to cool.

  • On a clean surface, pass the potatoes through a potato ricer.  The potatoes should be light and fluffy unlike the consistency of mashed potatoes. Surround the potatoes with 2 1/2 cups of flour. Make a well in the center of the mound, add the eggs and salt and beat lightly.  Begin to form a dough by stirring the flour into the potato/egg mixture until you have a dough which is not sticky.  Add flour as needed. Do not over work the dough as it should be light and airy.

  • On a lightly floured surface, cut off a piece of the dough and begin to roll into a long rope of approximately 1 cm in diameter. Lightly dust your hands with flour and using the palms of your hands and your fingertips, exert a light pressure on the dough and roll from the center outwards to form an even shaped rope.

  • Cut the rope into 1 inch pieces and form an indentation in each gnocchi by pressing down with your finger tip and lightly rolling the gnocchi.  This will help the gnocchi to catch the sauce.  Place gnocchi on a baking dish lightly dusted with flour to prevent from sticking.  Repeat with the remaining dough.

  • Once the gnocchi are ready they can be frozen. Place the individual baking sheets in the freezer and when the gnocchi are frozen, remove from the pan and place in freezer bags. They do not need to be thawed before cooking.

  • Alternately, if cooking right away, bring a large pot of salted boiling water to a boil.  Add gnocchi and stir.  When they rise to the surface, drain well and add desired sauce.  Serve hot topped with parmesan cheese.

For the tomato sauce:

  • In a large sauce pan, heat the olive oil on medium heat and add the onion and garlic.  Sauté until translucent.  

  • Add the tomato sauce, swirl a bit of water in the jar to remove all of the sauce and add to the pot (no waste!). 

  • Bring to a simmer, add salt and hot pepper flakes (if using) and cook with the lid on loosely for about half an hour. Serve with the gnocchi. 

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