Gnocchi with Marinara

This is one of my favorite Italian recipes; I’ve heard them described as fluffy, little pillows – an excellent description.  These potato dumplings are delicious; I prefer them with a tomato-based marinara, but there are many ways to serve them.



2 lb. russet potatoes (about 4 medium), peeled & cubed (I used about half russet & half yellow/Yukon gold)

1 tablespoon chicken or vegetable stock

1 clove elephant garlic or 4-5 regular cloves; peeled & crushed

1-1/2 cups to 2 cups all-purpose flour

1 egg*

Marinara/Spaghetti Sauce

Bring a large pot of salted water to a boil. Add chicken or vegetable bouillon.  Add potatoes and garlic; cook until soft.  Drain and mash with a potato ricer.  Combine 1 cup mashed potato, flour and egg* in a large bowl. Knead until dough forms a ball.  Roll out small portions of the dough into long ropes. On a floured surface, cut ropes into
3/4 inch pieces; set aside until ready to cook.  To cook the gnocchi, bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve with marinara/spaghetti sauce.


*For a vegan option, this can be made without the egg.




How do you like your gnocchi?  Comment & let me know.


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