Gnocchi is probably the most underrated Italian food. Bruschetta, polenta, foccacia, and antipasti have all been incorporated into the mainstream, but gnocchi’s been left behind, in all it’s spuddy glory. Did you know spuddy was a word? No squiggly red line showed up under it, so it’s a word. That’s my story and I’m sticking to it. Anyways! I’ve been eating gnocchi since I had teeth (that didn’t sound as cutesy as it did in my head), and I started making my own a couple of years ago. It’s a lot easier than making fresh pasta- fresh pasta is just so sensitive. If the flour, temperature of the kitchen, and moisture of your hands isn’t just right, you’re getting a rough, dry mess. Gnocchi is much more forgiving. Make it soon! It’s so much better than the sad looking lumps at the grocery store.




2 russet potatoes

¼ cup flour

1 egg

For the sauce:

2 tomatoes

1 onion

1 head of garlic

½ cup frozen peas

1 tablespoon dried basil

1 tablespoon dried parsley

1 tablespoon dried oregano


Let’s do this. Wash the potatoes, and then microwave them until they’re cooked through. You want them to be nice and soft, as you’ll be mashing them later. I like to peel them after they’re cooked- my mama says that if you peel them before, you’ll peel off all the nutrients.

Once they’re peeled, you have to put them in a bowl, grab your potato masher, and spend 15 minutes mashing them until you’re smooth. Or, if you don’t want to spend the better part of your life mashing potatoes, grab your food processor, throw them in, and turn it on for 30 seconds. Perfectly smooth, creamy, lump-free potatoes in under a minute! This is the future liberals want.

Throw the mashed spuds in a bowl, and throw in the flour and egg.

Mix it up with a spoon- you may need to add a bit of flour, if it’s too sticky. You should be able to hold it easily. It’s alright if it’s a little bit sticky!

Now put a pot of water on to boil, and separate the dough into balls. One at a time, roll them out with your hands into long rolls.

Slice them as large or small as you want with a good sharp knife. This next step isn’t necessary by any means, but I like to take a fork and make an indent. Just makes it look nice and pretty!

Drop the gnocchi into boiling (salted) water, and stand over it and watch. I mean it. Fresh gnocchi cooks lightning fast! Once it rises to the surface, count to 30, and then take it out.

You can serve it in a sage-brown-butter sauce, with pesto, marinara, or any other sauce, or you can make this. I don’t know what to call it. I’m going with a sauce, even though it’s not liquid. Peel and slice the onion and garlic, and sizzle the garlic in a saucepan.

Throw in the onion and tomato, let it all cook, and then add the spices, some salt and pepper, and some chili powder, if you like that sort of thing.

Serve the gnocchi on a bed of the sauce!

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