Grandma LaBarber's Potato Gnocchi

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

Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.