Nonna’s Potato Gnocchi Recipe
This incredible potato gnocchi recipe by Nonna Igea requires careful attention to detail and a
whole lot of love. With perfectly cooked potatoes mixed with flour and just one egg you will be
able to easily roll out and serve up delicious potato “pillows”. For a classic way to serve, use
Nonna’s red sauce recipe to smother these morsels for a perfect Italian meal at home.
Ingredients
Instructions
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Reviews from the Original Source
This is my favorite recipe of all time! Personally I cook the sauce for atleast 90 min and also with some chianti red wine, a bay leaf and salsiccia cured sausages. So flavourfull it's insane!
This gnocchi was delicious! Thank you for sharping your Nonna’s wonderful recipe. I have wonderful memories of helping my Italian grandmother make gnocchi when I was little. It’s really special that you get to cook with and learn so much from your Nonna. I didn’t make her sauce yet but have a question about the celery stalk. Does she cut it up and put it in or just leave it whole? Thank you!
I've made this recipe several times. Absolutely the BEST Gnocchi I've ever had. 5 stars!
Another weekly staple for us. Thank you for this recipe Vincenzo!
We batch prepare these gnocchi and our freezer is now full of them.
We make a fresh sauce of cherry tomatoes and ricotta to go with them; but the tomato basil sauce from this website would suit them very well I'm sure.
Another winner :-)
Made this dish yesterday and they were the most amazing gnocchi I've ever had. My husband declared they were the best gnocchi he's ever had! Definitely will make these again
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