Homemade Gnocchi In A Classic Marinara Sauce

Homemade Gnocchi In A Classic Marinara Sauce

Okay, I think it’s fair to say that since Thanksgiving I’ve been on a sort of Italian kick. So today I made my homemade Gnocchi. I used to make this with my daughter as my helper because it is a process to make and her favorite dish. Alas, she is grown, moved away and enthralled in planning a wedding… so today I made it alone. No worries…with a few altered steps (the freezer) it was a cake walk… a messy cake walk, but still cake…well gnocchi, but you get what I’m saying…

Homemade Gnocchi
3 pounds baking potatoes
2 large eggs
1 large egg yolk
2 cups all purpose flour + more as needed
2 tsp kosher salt + more if needed
1 tsp pepper
soft butter as needed

Preheat the oven to 325 °F. Wash the potatoes, prick them with a fork and slow cook them for 2 1/2 to 3 hours. It is my belief that this slow roasting of the potato is what makes a light and dumpling-like Gnocchi. Once the potatoes are roasted… scoop out the baked potatoes and rice them, (or push them through a sieve).

While they are still warm mix in the flour, eggs, salt & pepper. Using more flour as needed, because the dough is very sticky, begin to knead the dough gently for about 6 minutes. Allow the dough to rest in the refrigerator for about 10 minutes.

On a floured surface, roll or pat out the dough to about 1/2 inch thickness. Cut on board into bite size pieces and place directly in the freezer. This will make the dough easier to handle when you begin to separate the dough pieces.

Bring a big pot of generously salted water to a boil. Remove the gnocchi dough from the freezer and begin to boil in batches taking the dough in and out of the freezer. When the gnocchi rises to the top of the pot, boil 2 minutes more, then with a slotted spoon, transfer to a bowl with soft butter. Add butter as needed so the gnocchi don’t stick together.

Serve with your favorite Classic Marinara Sauce and dig in… You will wish you could eat them every day!



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14 thoughts on “Homemade Gnocchi In A Classic Marinara Sauce

  1. We love gnocchi but I don’t make it very often because it takes too long. Mostly because all the recipes I have found tell you to roll it out into individual logs, then try to cut even pieces. After I saw your post, I had to try making them by rolling them out into one big dough round. It was so much easier to roll and cut! No one cared that they were square instead of round. THANKS!!!


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