top of page

Old-Fashioned Gnocchi-2 ways

The taste and texture of these gnocchi really rival the Italian classic; so much so,

I don't think anyone could tell the difference!

See below for a lower-carb (no potato recipe).


It's best to use a kitchen scale whenever possible. If you don't yet own a scale yet, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary.

1 Cup of mix weighs approx. 125g



2 medium or 1 large Russet Potato (1 lb - 454g)

4 Egg Yolks (60-70g)



  1. Boil the potatoes in a large pot of water until soft. Do not remove the peel or they will soak up too much water. You can also bake them, if you prefer.

  2. While the potatoes are still warm but cool enough to handle, remove the skins and gently mash the flesh in a large bowl or use a ricer. Try to keep them somewhat 'fluffy' without a lot of lumps.

  3. Drizzle the egg yolk over the potatoes and toss with a fork.

  4. Add 1/2 Cup Pasta Mix and toss the mixture together with a fork.

  5. Once combined use your hands to knead the mixture into a dough.

  6. If dough is too sticky add more Pasta Mix. It should be moist but not very sticky. The typical sweet spot is about 3/4 Cup Mix, but it could be more or less depending upon the moisture in the potatoes or the size of your egg yolks.

  7. Take out a small handful of dough and roll into a ball. Then, roll it into a rope about the width of of your thumb or smaller.

  8. Cut into 3/4" pieces.

  9. You can use the tines of the back of a fork or a gnocchi board to make the classic shape, or as I like to do, just roll them between your fingers a bit so they're more oblong shaped.

  10. Set the gnocchi aside and toss with a little more Pasta Mix if necessary, until you're ready to boil them.

  11. Last step: Bring a pot of salted water to a simmer on your stove top. Drop 10-20 gnocchi into the boiling water at a time. They will sink to the bottom and then float to the top when they are cooked. Use a slotted spoon to remove them about ten seconds after they've surfaced. Have a large platter ready with your sauce and add the cooked gnocchi. Once they've all cooked toss them in the sauce and top with parmesan and olive oil.


Makes about 2 Sheet pans or

about 4 - 6 servings



3/4 C Egg Whites (180g)

1/2 C Water (120g)


1. Position your oven rack in the center of the oven. Preheat your oven to 325° F.

2. Line a 12" x 16" a sheet pan with a baking liner and lightly spray or brush with butter or oil.

3. Add the egg whites and water to your blender or food processor cover and blend on low for a few seconds to combine. You can also use a bowl and whisk.

4. Fill a piping bag with the batter and cut a hole large enough on the end to deposit a dollop of batter.

5. Fill the sheet pan with dollops of gnocchi.

6. Bake 6 - 8 minutes, just until barely beginning to brown.

7. Toss in your favorite sauce and enjoy!


Commenting has been turned off.
bottom of page