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Homemade Gnocchi


  • 1 pound russet potatoes
  • 1 cup all-purpose flour, plus flour your surface.
  • 1 egg
  • 1 pinch salt


  • Boil the whole potatoes until they are soft (about 40 minutes). While still warm, peel and pass through vegetable food mill onto clean cutting board. Discard skins.
  • Set 8 quarts of water to boil in a large pot.
  • Make a well in the center of potatoes. Sprinkle over ½ cup flour, cracked egg, and salt in center of well and mix using a fork. Sprinkle over the second ½ cup of flour. Stir flour and potatoes, just like making normal pasta. Once the flour and egg are mixed in, bring the dough together. Knead gently until a ball is formed. Knead gently another 2-4 minutes until ball is dry to touch.
  • Roll softball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. Flick pieces off of a fork or gnocchi board to create rivets in gnocchi. These grooves attract more sauce. Drop these beauties into boiling salted water and cook until gnocchi float. Cook an additional 1 minute once floating.
  • Add them immediately to a classic Italian tomato sauce.

Gnocchi tomato sauce:

  • 6 tbsp olive oil
  • 3 garlic cloves, sliced
  • 1 teaspoon hot red pepper flakes

Fry on high heat for 1 min.

  • Add 1 28oz can peeled cherry tomatoes
  • 1 teaspoon kosher salt
  • ½ cup fresh basil leaves

Lower temperate to simmer. Crush half of the tomatoes with the back of a spoon. Simmer sauce for 5 mins.

Finish cooking gnocchi in sauce. Garnish with grated Parmesan, ½ cup fresh basil leaves, and a drizzle of extra virgin olive oil.