It only takes three ingredients to make soft and tender potato gnocchi. My Polish dad was the cook in our family and he used to make them and called them kluski which I later learned are the same as Italian gnocchi. In Poland they are called kopytka and the Polish way to serve them is with fried bacon and onions but nobody needs to do that any more! I prefer gnocchi Italian style as a side dish with red sauce or as a main dish topped with my homemade bolognese sauce. Anything you can do with pasta, you can do with gnocchi and it’s a pretty simple recipe. Plus they freeze beautifully. Click here for the recipe. – Jenny Jones
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I do not have a newsletter and only send out a notice when I post a new recipe. If you subscribe, you will always know when a new recipe is posted (about once a month).
These are what we used to make Haluski but spooned them off the plate into boiling water and used instead of egg noodles.They are good!
Ricotta gnocchi are awesome. Really easy and don’t get ‘tough’. The dough is very forgiving. 3 lb ricotta
3 large eggs
3/4 cup grated
6 cups flour
…(more for rolling )
-Mix egg, ricotta and oil completely
– add cheese
– add flour slowly until blended well
– roll into rope ,cut 1″ pcs flour til not sticky
– boil til rise – drain well
Serve with a FONTINA CHEESE SAUCE
“Quick and easy white cheese sauce which make the gnocchi melt in your mouth!
Thank you for sharing this with us.
I expect even the most simple palate would relish these in the correct setting.
Here in Dodge City, Kansas, people want simple foods, cooked to perfection!
This recipe is the perfect substitute for regular pasta.
I’ll cook this, and trial it for a restaurant menu item.
It’s so great to see Jenny, thanks for your showmanship and mouthwatering recipes.
I would be honored to have my recipe served in a restaurant. Please keep me posted.