Grandma LaBarber’s Potato Gnocchi

The first time I made gnocchi, half the kitchen ended up covered in flour! I truly had no idea what I was doing – all I knew is that my husband loves gnocchi and, because I love him, I was determined to make gnocchi for him. Fortunately, my technique has gotten much better and, though I do not use this recipe as we both like Ricotta Gnocchi  (thank you Budget Bytes) much better, I am including it for those who want a basic potato gnocchi recipe.

Grandma LaBarber's Potato Gnocchi
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

These gnocchi are delicious, especially when smothered with Grandma LaBarber's Red Sauce.

Course: Main Course
Cuisine: Italian
Servings: 4 people
Author: WW
  • 1-1/2 cups water *
  • 1 tsp. salt
  • 1 tbsp. olive oil
  • 1 envelope mashed potato granules 5-serving size
  • 1 ea. egg slightly beaten
  • 1 cup flour
  • 2 qt. *boiling, salted water for cooking gnocchi
  1. Combine water, salt, and oil in medium-size saucepan and heat to boiling. 

  2. Remove from heat, stir in potatoes and cool slightly.

  3. Stir in egg and flour.

  4. Shape potato dough into strips about 3/4" in diameter. Cut strips into 1" pieces.

  5. NOTE: Gnocchi are traditionally 'rolled' by taking each piece and rolling the back side of a fork over the piece to form ridges. The original recipe didn't call for rolling, but I always do it!

  6. Drop about 1/4 of the gnocchi pieces at a time into the boiling salted water. Simmer uncovered about 5 minutes (or until gnocchi float to the surface).

  7. Remove from water with slotted spoon and plate with red sauce.

Recipe Notes

Uncooked gnocchi can be frozen for later use. Place on tray in freezer until individual pieces are frozen, then vacuum seal.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.