Weeknight Gnocchi


Preparation info

  • Difficulty


  • Servings:


Appears in

Love Your Leftovers

Love Your Leftovers

By Nick Evans

Published 2014

  • About

Gnocchi is one of those meals that I think most people reserve for ordering in a restaurant. This is great news for restaurants all over the world because they can charge $15 for what is probably 50 cents worth of ingredients. Restaurants can get away with charging this much because people are intimidated by the little potato dumplings. There is no need to be intimidated!

The thing that takes the longest when it comes to gnocchi is cooking the potatoes, but guess what? That’s done. So a meal that might normally be made for a Sunday dinner can be made on a Wednesday. Besides a basic gnocchi recipe, I’ve included two of my favorite sauces.

Prep Time: 25 minutes
Total Time: 35 minutes


  • 1 pound potato flesh (about 3 large potatoes)
  • 1 large egg yolk
  • 7 ounces (about cups) all-purpose flour
  • Pinch of kosher salt

Basic Red Sauce

  • 3 tablespoons olive oil
  • 1 small sweet onion, minced
  • 2 cloves garlic, minced
  • 1 (28-ounce) can diced tomatoes
  • 1 tablespoon lemon juice
  • 1 teaspoon red pepper flakes (optional)
  • Salt and pepper
  • Parmesan cheese, grated, garnish
  • Freshly minced basil, garnish

Butter Sage Sauce

  • ½ cup (1 stick) unsalted butter
  • 6-8 fresh sage leaves
  • 2 tablespoons gnocchi cooking water
  • Parmesan cheese, grated, garnish
  • Pinch of salt


  1. Scoop flesh out of potatoes until you have 1 pound of potatoes. This is a pretty exacting recipe, so it is best to weigh both the potatoes and the flour. If you can’t weigh it, then assume it’s about 4 loosely packed cups of potatoes and cups of flour. Microwave potatoes for 60 seconds on high to heat them up.
  2. Using a fork or a ricer, mash potatoes lightly. It’s okay to have some lumps, but the smoother the better.
  3. Add egg yolk, flour, and a pinch of salt, and combine well. Use your hands to knead the dough lightly in the bowl a few times until it comes together. It should be a light, fluffy dough that isn’t sticky at all. If it is sticky, add more flour by the tablespoon.
  4. Divide dough into fourths and roll each fourth out on a floured surface. Use a knife or dough scraper to chop up gnocchi into 1-inch dumplings.
  5. Roll the back of a fork over each dumpling.
  6. Lightly dust finished gnocchi with flour.
  7. Shape all gnocchi before cooking them. Boil in salted water in a large pot until they float, about 90 seconds.
  8. Remove gnocchi from water with a slotted spoon and serve immediately with desired sauce.
  9. To make red sauce: Add oil to a large saucepan over medium heat. Add onions and garlic and cook for a few minutes. Add tomatoes, lemon juice, and red pepper flakes and continue to cook down for 10 minutes. Season with salt and pepper. Garnish with Parmesan cheese and basil.
  10. To make butter sage sauce: Add butter to a large saucepan over medium heat. Cook until butter starts to take on some color, about 3 minutes. Add fresh sage leaves–you can roughly rip them up–and gnocchi cooking water. Cook for another minute and then add gnocchi straight to the sauce.