Idaho® Potato Gnudi with Quick Marinara


Potato Gnudi

  • 2 medium-sized russet Idaho® potatoes, peeled
  • 1 cup Parmesan cheese plus more for topping, finely grated
  • 1 egg
  • ¾ cup whole milk ricotta cheese
  • ½-¾ cup semolina flour
  • Kosher salt to taste
  • ½ teaspoon cracked black pepper
  • 3 tablespoons butter
  • 2 tablespoons olive oil

Quick Marinara

  • 1 28-ounce can of plum tomatoes in juice
  • 1 onion, diced
  • ½ cup salted butter
  • 2 cloves garlic
  • 3-5 fresh tomatoes
  • Handfuls of fresh torn basil (measure with your heart)
  • Salt and pepper to taste 


Potato Gnudi

  1. Quarter the potatoes and boil until soft.
  2. Drain the potatoes and place in a large mixing bowl. Cool the potatoes by smashing them with a fork until warm. 
  3. Add the cheese, egg, flour, salt, and pepper, then mix with a fork to bring the dough together. If the dough is too wet, add more flour 1 tablespoon at a time. 
  4. Lightly flour the surface of a baking sheet. Using a tablespoon, scoop the dough and gently form into a 2-inch tube on the sheet.
  5. Bring a large pot of salted water to gentle boil. Add half the dumplings to the water. Be sure the boil does not become too vigorous to cook properly.
  6. Melt 2-3 tablespoons of butter in a skillet and add the olive oil over medium-high heat. 
  7. Boil the dumplings 5-6 minutes. Use a slotted spoon to remove them from the water and place them into the hot butter and oil.
  8. Fry on both sides until golden, flipping only once. 
  9. Serve on a bed of fresh marinara sauce. Top with more marinara and clouds of freshly grated Parmesan. 

Quick Marinara

  1. Place all ingredients in a large sauce pot. Use a potato masher to gently break up the whole tomatoes.
  2. Simmer over medium heat 30 minutes.
  3. Add more basil, if desired, and serve under the gnudi. Enjoy!


Print Recipe

Yield: 4 (roughly 16 dumplings)

Danielle Kartes
Food Blogger
Rustic Joyful Food

Share this Recipe