Boil 5-6 LARGE POTATOES (YELLOW) in water without salt. Once cooked, peel and crush the potatoes. Add 1 TSP OF SALT to the potatoes.

Add 1 CUP OF SIFTED ALL PURPOSE FLOUR to potatoes (add the flour in three parts, you can always add more if the dough is still sticky, but don’t let it get too dry). Combine flour and potatoes, and knead for approximately 15 minutes or until rendered smooth.

Cut the dough into small pieces and roll each one into little rods (1 cm thick). Cut into little nuggets. Use your finger (or a fork) to make indents in each nugget (optional). Flour the gnocchi so they don’t stick. Add gnocchi to boiling water. When the water boils and the gnocchi float to the top, they’re ready to eat.

dsc_0225Potatoes after they’re peeled and crushed (pictured above).

dsc_0251The gnocchi dough cut and rolled into a rod (pictured above).

dsc_0253The gnocchi after they’re cut into little nuggets and indented (pictured above).


Fill the bottom of your pan with EXTRA VIRGIN OLIVE OIL. Add CHOPPED ONIONS and cook until they are soft/transparent. Add 2 LARGE GARLIC GLOVES and 1 28 OZ CAN OF TOMATO PUREE OR CRUSHED TOMATOES. Add 2 LARGE STEMS (WITH LEAVES) OF BASIL (you can take this out at the end). Add a small handful of fresh or 1-2 TSP of dry PARSLEY. Add SALT AND PEPPER to taste. Simmer on low heat for 20 minutes.


Author: houseregulars

FOOD, RECIPES, AND HERBAL REMEDIES. Follow us on instagram for daily tips & recipes @houseregulars

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s