Basic gnocchi recipe that you don't have to be afraid of. It is a success every time.


  • 2 lbs Yukon Gold potatoes, 2 cups all-purpose flour, salt, 1/2 cup Parmesan cheese, 2 eggs, beaten, 2 Tblsp. sugar and a pinch of nutmeg.


Cook the cubed potatoes (peeled) in boiling salted water until tender. Mash. Make a well indentation in the mound of mashed potatoes and pour in the flour, cheese, eggs sugar, nutmeg and a pich of salt. With your hands knead the mixture, adding fllour a little at a time until the mixture no longer sticks to your fingers. It may take up to another 1/4 to 1/2 cup of flour. Remember to add just a lettle at a time. Too much flour and the dumplings will lose their tenderness. Divide the mound of potato/flour mixture and divide into 4-5 separate balls. Roll the potato/flour mixture into thin "snakes" about 1-inch in diameter. Using a sharp knife, cut small "pillows" of dough. I usually get 20 or more "pillows to a "snake". I place the cut "pillows" onto a square of paper towel for ease in cooking. Repeat this step until all balls have been shaped and cut. Drop the dumplings into a large pot of boiling salted water, a paper towel-full at a time. The dumplings are ready to be removed with a slotted spoon once they rise to the top of the pot, usually 2-3 minutes. Place in to a large serving bowl and cover with your favorite sauce. This is worth the time and the mess. They are delicious and should melt in your mouth when done correctly. I have fond memories of eating these as a child and I hope you enjoy them.

Servings: 6
Total Time: 30 minutes

Welcome to Stew Share!

The best way to share recipes with family and friends.

Sign up with Facebook