Traditional Gnocchi

Anthony Nicometi Jr


When I asked my mom if we had a family recipe for Gnocchi, she told me "I think, But I never took it, because I don't care much for Gnocchi" Sounds crazy I know, But a little while later she called me with my Aunt Angela's Gnocchi recipe. My Aunt Angie is FBI, and one of the most amazing cooks In my family. I hope you enjoy my familys Gnocchi recipe :)
I served mine with alfredo sauce, because Thats what I like lol. Traditionally, they're served as Baked Gnocchi Caprese, which is smothered in sauce and topped with Mozzerella! Yummmm (:

pinch tips: How to Mince Garlic



about 6 servings


1 Hr 20 Min


10 Min


2 lb
yukon gold potatoes
1 1/2 c
ap flour
1 Big pinch
1 pinch
white pepper

Directions Step-By-Step

Lay 2 baking sheets with lint free kitchen towels and set aside.
Cook the potatoes in boiling salted water until they are super tender and cooked though. Mash very well with either a potato masher or a potato ricer.
mix together the cooked potatoes, flour and salt and white pepper and kneed it for 4 to 5 minutes or until the dough comes together and it’s very soft and smooth. No Lumps
Tear a piece of dough and roll it out into about a ¾ inch thick rope. Cut little pieces about ¾ of an inch thick
Optional: Roll on the back of a fork for little ridges
Lay all your gnocchi on your prepared baking sheets and allow them to sit out and dry out for about an hour.
cook them in salted boiling water for just a couple minutes or until they float to the top of the water. Drain and toss with your favorite sauce, top with some Parmesan and enjoy!! :)

About this Recipe

Course/Dish: Pasta, Other Main Dishes
Dietary Needs: Vegetarian
Collection: Meatless Mondays
Other Tags: For Kids, Healthy
Hashtags: #potato, #Gnocchi