This is the recipe I always use for Gnocchi. A wonderful trick Mama taught me is to substitute ricotta for the taters to make ricotta gnocchi that are yummy and light as a feather.

Gnocchi Recipe

2 cups mashed potatoes (cold)
1-1 1/2 cup flour
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon italian seasoning
1 teaspoon garlic powder
1 teaspoon onion salt

In large bowl, combine all ingredients and mix into a soft dough.
Turn dough out onto a floured surface and knead 20 times.
Divide dough into fourths and roll each quarter into a 12 inch long rope.
Cut each rope into ½ inch pieces, and set on a floured surface.
Bring a large pot of salted water to a boil.
Roll each piece of dough across the tines of a fork to get groves on it and drop it into the pot of water.
Cook gnocchi until it floats to the top.
Drain and serve.

Copied and saved, thank you very much. CF

I like to make them and then freeze on a sheet pan. Then I put them in a freezer bag for later.

Just wondering how they are served, as a main dish, sauced? Having never eaten any or seen any i am at kind of a loss. Help Please. CF

sure do -

you want it the way my gram taught me?

you place your mashed potatoes in the middle of the kitchen table (no bowl - all you need is a fork) (CLEAN table!) hand mashed (no ricer for my gram)


make a well in the middle

crack your eggs in the well

sprinkle with a bit of salt

start beating your eggs with the fork, incorporating flour into the mixture


using your hands incorporate it all making a nice dough

cover with a towel for 10 minutes while you clean the mess

on lightly floured surface, pinch off some dough, roll to a thick dowel size, cut in 1 - 1 1/2 inch pieces and roll with your thumb (we don't fork them we use our thumbs - you can do thousands this way in no time)

bring large pot of water to boil, add salt, return to boil, add gnocchi and cook till done


in place of potatoes - use ricotta

get fancy and add spinach - your choice


- 4 medium potatoes, unpeeled about 2 lb. (1kg)
- 1¾ cups (400g) flour
- 1 egg
- 1½ tablespoon (20g) salt

1. Place the potatoes in a medium pot with cold water. Bring the water to a boil adding a pinch of salt. Reduce the heat and cook until the potatoes are tender when pierced, then drain.

2. When the potatoes become cool enough, peel them. Using a ricer, squeeze all the potatoes into the flour making a mound. It's important to do this while the potatoes are still warm. Allow the riced potatoes to cool.

3. Form a well in the center of the potatoes and add the egg, salt and the flour. Mix until you have a sticky ball. Add more flour if necessary and if the dough is to wet to knead.

4. Roll out the gnocchi dough so that it forms a 1½ inch diameter rope, then cut 1-inch pieces. Take each piece and roll it over a fork (better a wooden grid shaped with corners) so that the grid impressions remains.

5. Take a pot with water and bring to boil, then add the gnocchi. Be careful, avoid cooking the gnocchi at a rolling boil. Don't lift them out until they float.