Potato Gnocchi



This dish brings back childhood memories when I was growing up in Peru, my mom used to make gnocchis all the time, most of the time with marinara sauce.

I made it for the first time and they were delicious, I used my tallarines verdes or green noodles sauce and sauteed wild mushrooms and tomatoes.



Serves: 2 - 4

  • 2.5 Russet Potatoes

  • 1 egg

  • 2 yolk

  • ½ cup all purpose flour, plus more for dusting

  • Salt to taste




1. Wash the potatoes. In a medium pot place the potatoes with water and boil for 30 minutes or until tender. Once cook, drain the water and peel the potatoes, discard the skin and put the flesh into a ricer and rice the potatoes or puree with a fork. Add salt. Let it cool for 3 minutes.

2. In a separate bowl, beat the eggs and incorporate into the potatoes and add the flour. Mix until a soft dough forms. Knead the dough gently until smooth but slightly sticky.

3. Turn the dough into a floured flat surface, lightly knead and add more flour if needed. Roll the dough into ½-inch thick logs and cut in to ½-inch pieces. Roll each piece over the back of a floured fork to make the traditional shape.

4. Cook them over boiling water, when they rise to the top, let them cook for a minute or two and then remove them with a slotted spoon. Drain well and toss with the green sauce