Nothing quite brings me back to cooking with my mamma in the kitchen like making gnocchi (pronounced “N’YAW-Kee”). This recipe only takes a few simple ingredients and is easy to make. You can even freeze the gnocchi to cook from frozen later for some quick meals! 

Gnocchi originated in northern Italy, where the climate was cooler and made it easier for growing potatoes than grains. It is now a popular special usually served in Italian restaurants on Thursdays!

The traditional sauce pairing for the pillowy potato dumplings is Fresh Tomato Sauce, but gnocchi is super versatile! The most common serving for gnocchi in Italy is with some melted butter and fresh sage! But, you can basically pair it with any of your favourite sauces and mix-ins (mushrooms and cream sauce, pesto with parmesan, or a light lemon sauce with peas and name a few). 


Prep Time: 45 minutes

Cook Time: 10 minutes 

Serves: 8-10

(Printable PDF Recipe)



6 medium-sized potatoes (russet work best)

2 tbsp. butter

½-1 cup flour

2 eggs  

salt & pepper


Wash and score the around the middle of the potatoes, we recommend russet as they are starchy and bind easily. Add water to a large pot and bring to a boil. In the boiling water, cook the scored potatoes for 15-20 minutes, or until tender.

Drain the potatoes and let cool enough to, remove the potato skin. Push the potatoes through a potato ricer into a large bowl. Cool slightly, and beat in butter, flour, salt and pepper. (if you don’t have a potato ricer, you can mash the potatoes through a wire strainer, or just use a potato masher. just make sure you break down all the chunks!) 

Beat your eggs and add gradually to your potato mix, enough to bind the mixture without making it too sticky. If it becomes too sticky, add more flour (should be a dough like consistency, the amount of flour will depend on the moisture content of your mixture!).

On a floured surface, knead the dough for about 2 minutes to incorporate the flour thoroughly. Separate the dough into palm sized portions. Roll each portion into a cylinder about as thick as your index finger (about ¾”).

Slice each cylinder into dumplings 1” wide. Keep well-floured (if working the dough makes it sticky, lightly sprinkle with some flour). On a fork, roll each dumping to shape (it should be almost a semi-circle with the texture of the fork tines on the outside).

To cook:

Heat water (salted if desired) until it starts to tremble, add the gnocchi, and poach for about 10 minutes (or until firm), they will start to float. Lift out the gnocchi using a slotted spoon, drain on paper towel, and arrange in a serving dish. Add your desired sauce (Marinara, Pesto, Butter & Sage), & serve!


To freeze:

Arrange uncooked/shaped gnocchi on a flat baking sheet (gnocchi should not be touching each other). Place in freezer on baking sheet for 45 minutes-1 hour. Remove gnocchi from the freezer and place into freezer bag. Freeze. Gnocchi cooks great from frozen!

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