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Homemade Potato Gnocchi

I might be Canadian but I swear I have Italian taste buds. Italian recipes are just my jam. Ingredients: The Gnocchi:

- Potatoes (4 medium potatoes, diced) - Flour (1 1/2 all purpose)

- Egg (1, large)

The Sauce:

- Tomato Sauce (1 can) - Onion (1 medium, diced) - Zucchini (1/2 diced) - Celery (1 stake, sliced) - Carrot (1 stake, sliced)

- Basil (1 cup fresh) - Parsley (1/2 cup fresh) - Italian Seasoning (1 TBSP) - Basil (1 Tsp) - Garlic (5 cloves, minced) - Salt and Pepper (to taste) Directions:

Home Made Gnocchi:

- To make the Gnocchi, first chop and boil the potato until soft. In a large bowl, drain and mash potatoes. Put bowl into fridge to cool off a bit (you will be working with your hands next). - Once a little cooled off, create a whole in the bowl of potatoes and add the egg. Fold potato mixture over the egg gently until mixed. Slowly add the flour, 1/2 cup at a time. - Once a dough consistency, heavily add flour to your counter and remove mixture from bowl. Knead for a minute or two. Cut dough into four parts. - Heavily add more flour to the counter and roll out each section until 1/2" thick. Cut into 1/2" squares. Roll with a fork for shape. - In a large boiling pot of water. Add the gnocchi. Once they float to the top, they are ready. Use immediately in a sauce, or freeze the remainder. The Sauce:

- In a large frying pan on medium high heat, saute all vegetables. Once cooked, add all seasonings. Cook for a minute or two or until fragrant. - Add cooked Gnocchi. Saute for 5 minutes. - Add tomato sauce and cook for 10 minutes. Bon Appetite


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