Potato Gnocchi


  • Potato Gnocchi
  • 2# potatoes, cooked in skin then peeled
  • 16 oz flour
  • 3 oz Parmigiano cheese, grated
  • 5 eggs
  • 1/2 teaspoon saffron threads with 4 oz water (boiled and reduced by halt)
  • Salt and pepper to taste
  • Gnocchi Sauce
  • 4 oz virgin olive oil
  • 4 oz 36-40 shrimp (peeled, deveined & cut into 4 pieces each)
  • 1 clove garlic, crushed
  • 2 plum tomatoes, seeded and diced
  • 1/2 tablespoons parsley, fresh chopped
  • 4 oz white wine
  • 4 oz shrimp stock
  • 1 oz butter
  • 1/4 teaspoon dried chili flakes


Potato Gnocchi
  1. Peel potato and rice in a ricer or use food mill with small hole. Combine flour and pannigiano, salt and pepper in a bowl. Add riced potatoes, eggs and saffron water and mix until the ingredients are just combined (do not over-mix as mixture will become tough and gummy).
  2. Take 1/6 of gnocchi mixture and roll into a roll the size of a roll of dimes. Cut a gnocchi every 3/4" with a sharp knife. Dimple the gnocchi slightly with your finger and place on a tray. Repeat the process until all the gnocchi mixture is gone.
  3. To cook, boil 6 quarts of water with salt and place gnocchi in water. When they float, remove and drain.
Gnocchi Sauce
  1. Saute tomatoes and garlic in olive oil, salt and pepper for 2 minutes. Add shrimp and chili flakes and cook until the shrimp are almost done (1-2 minutes). Add wine, shrimp stock and parsley and reduced by half. When done, add butter. Toss in gnocchi and serve.
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