Gnocchi II Recipe -
Gnocchi II Recipe
  • READY IN 1 hr

Gnocchi II

Recipe by  

"Melted butter adds a subtle difference to these potato dumplings."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    55 mins
  • COOK

    5 mins

    1 hr


  1. Bring a large pot of salted water to a boil. Drop in potatoes and cook until tender but still firm, about 15 minutes. Drain, cool slightly, and peel. Mash potatoes with fork, masher or in ricer. Place in large bowl and make a well in the center. Put butter in well and allow to melt. When mashed potatoes have cooled, knead in enough of the flour to make a soft dough.
  2. Divide dough into fist-sized portions. On a floured surface, roll each portion into a long rope. Cut the ropes into one-inch pieces. Roll each piece with a fork for a distinctive texture.
  3. Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until they float to the top; drain and serve with tomato sauce.
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Reviews More Reviews

Most Helpful Positive Review
Sep 13, 2003

Mirella: Your other reviewer must not be familiar with gnochhi or they would understand that the texture is what the cook is shooting for here. The sauce is where the real flavor comes from. Your gnocchi recipe was just like my grandmother, Italia, used to make. Thanks.

Most Helpful Critical Review
Aug 11, 2003

Where's the egg in this recipe? I followed this recipe exactly and ended up with a big mess! They didn't hold together in the boiling water and ended up looking like porridge. What a waste!

Sep 15, 2003

This recipe was easy and tasty! I was happy to find an egg-free version of this dish. Since this was my first time making pasta, I kneaded the flour into the potato 1/4 cup at a time until the dough was not sticky and easy to work with, so I did not run into any handling or cooking problems. I also modified the recipe to include 1 tsp. of sea salt, 1 tsp. of fresh ground pepper and 3 cloves of crushed garlic (mashed in with the potato). Delicious!

Jan 08, 2008

This recipe was great! Mine came out nice and firm, although it might have beed a good idea to let it sit for a bit before boiling. . .I just added a bit of parmesan/ romano to the potatoes, but they tasted subtly nice. . . I really dint realize that they would expand, i will make the pieces smaller next time. But I love these , will definitely make them again. . :D

Jul 17, 2007

The finish product is very good! Just note, the dough in the end was enough for 10-12 people. I ended up adding 2 cups of flour more to the dough. I did read the reviews prior to cooking and used small baking potatoes, but that was still too much. Maybe she meant 8 small new potatoes? Overall, very yummy!

Oct 05, 2007

This is my Northern Italian Grandmother's family recipe - to the letter! The only thing our family does differently is to roll them in flour with our INDEX FINGER. Perhaps those that had trouble did so because of the fork (just a suggestion). Although it does take some getting used to rolling them.

Dec 21, 2006

I found this recipe better than the Gnocci I on this site. Maybe it is the lack of egg....maybe I used more flour this time around without thinking or maybe it was because I used leftover mashed potatoes. Who knows - but I know this will be the recipe I use for Gnocci in the future. Thanks!

Feb 28, 2006

These are real italian gnocchi like my grandmother or my aunt make them. I gave the recipe to one of my friends who's half italian like me and he said it's been the best gnocchi he's ever eaten. Thanks for sharing!


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  • Calories
  • 612 kcal
  • 31%
  • Carbohydrates
  • 124.9 g
  • 40%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 6.8 g
  • 10%
  • Fiber
  • 8.6 g
  • 34%
  • Protein
  • 13.7 g
  • 27%
  • Sodium
  • 57 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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