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Growing up, I loved eating at the Italian restaurant Michelangelo Ristorante in Salt Lake City. The dish I would always order? The gnocchi with gorgonzola sauce.  I haven't eaten at Michelangelo's for years, but I have never stopped dreaming of their truly decadent gnocchi.


Potato Ricer

Even though I've made gnocchi in the past, it always turned out dense and doughy.  This time, I used my secret weapon: a potato ricer.  Man oh man did that make the difference.  It resulted in light and fluffy gnocchi.  If you don't have a potato ricer, no worries, you can use a cheese grater.  But if you are a true lover of all things Italian, I would highly suggest making the investment and buying one.

gnocchi recipe

Another suggestion is not over working the dough. I remember watching Bobby Flay make gnocchi and he said you need to mix the dough just long enough for the potato and flour to combine and not a second longer! So, I tried it out and he was right. Over mixing the dough results in chewing, dense gnocchi - no thank you!

Yes, making gnocchi takes time but it's so worth it. Plus, if you have extra you can freeze and use them at a later date. Just put the frozen gnocchi in boiling water for about 4 minutes.


If you like gnocchi, this is the recipe for you. Pillowy and delicious, they go perfectly with a basic tomato sauce, ragu, or creamy pesto.

Course dinner, lunch
Cuisine Italian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6


  • 3 russet potatoes peeled and cut into 8ths
  • 3 eggs
  • 1/3 cup parmesan cheese
  • 1 teaspoon salt
  • 3/4 cup all purpose flour


  1. Boil the potatoes until they are fork tender - about 15 or 20 minutes. Drain and let cool.  Once they are cool enough to handle, squeeze through a potato ricer or grate up using a cheese grater.In a medium sized bowl, combine grated potatoes, eggs, parmesan cheese, and salt.  I use my hands to mix so the ingredients are thoroughly combined.   

  2. Add the flour and lightly combine.  Don't knead the dough, just mix it enough so the flour is no longer visible.On a floured surface, take about 1/6 of the potato mixture and dust with flour.  Roll out into a rope that is about 1/2 inch thick.

  3. Take a sharp knife and cut off pieces that are roughly 1/2 inch long.  If your dough isn't holding together, add a bit more flour and mix lightly.  The more you mess or knead the dough, the more flour you will have to add, which means denser and doughier gnocchi.

  4. Repeat the previous paragraph with the rest of the dough.  If using immediately, place gnocchi in boiling water for about 90 seconds. Once the gnocchi float, they should be done.  If you aren't using immediately, you can freeze them or place them covered in the refrigerator.

NOTES: I suggest serving the gnocchi either with your favorite jarred tomato sauce - mine is Rao's - or make The Best Tomato sauce. It's very easy to make, just throw everything a pot and cook. You could also heat a few tablespoons of butter, 1/4 cup water you boiled the gnocchi in, salt and a hefty sprinkling of parmesan cheese. Saute for about 2 minutes and eat!


hi, I'm leslie

Whether it's through nutrition, mindfulness, spending more time with family, setting monthly goals, or just finding the things that make us happy in life, finding balance is the ultimate goal. Join me as I try and find balance in my own life.

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