Homemade Gnocchi

Gnocchi reminds me of my childhood and my grandma, who made the best gnocchi ever. She used to make it with potatoes, pumpkin, or even ricotta cheese. It was the dish of the family gatherings. I can still remember the smell and the atmosphere of those days. This recipe is unfortunately not from her, but I have to say the result is quite similar. Soft and comforting.

Serves 4


  • 1 kilogram potatoes - steamed
  • 200 grams semolina flour
  • 1 egg
  • 200 grams yellow tomatoes
  • 1 onion - chopped
  • 1 handful parmigiano
  • 1 handful walnut - crushed
  • 1 pinch nutmeg
  • 2 tablespoons olive oil
  • 1 pinch salt


  1. 1. Boil the potatoes until they are soft, which should take about 40 minutes.
  2. 2. Mash the potatoes while they are still warm and add a pinch of salt and a dust of nutmeg.
  3. 3. Add the flour and the egg, and combine everything with a fork. And then work the dough with your hands until the ingredients are well-combined.
  4. 4. Roll the dough into logs and cut them into pieces, and set aside.
  5. 5. Now, you can prepare the tomato sauce. For this recipe, I used yellow tomatoes, but you can use regular red tomatoes as well. Heat some olive oil in a wide pan, add the chopped onion, stir until golden brown, and then add the tomatoes and cook until they are soft. Stir gently and add a pinch of salt at the end.
  6. 6. It's gnocchi time. To cook the gnocchi, bring a large pot of salted water to boil and add the gnocchi. When the gnocchi floats up, it's ready.
  7. 7. Gently add the gnocchi to the tomato sauce, stir until well combined, add some Parmigiano cheese, olive oil, and serve with a sprinkle of crushed walnuts.

© 2022 Neo's Tree, Inc. All rights reserved.