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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 ยฝ cup flour, cracked egg, and salt in center of well and mix using a fork. Sprinkle over the second ยฝ 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
  • ยฝ 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, ยฝ cup fresh basil leaves, and a drizzle of extra virgin olive oil.