Made gnocchi from scratch because the ready made ones are too expensive. It’s just dough for pete’s sake. I’ve made pumpkin gnocchi once but it wasn’t that good because I overcooked it.

Ingredients: 1 kg of potatoes (can be substituted with pumpkin or sweet potatoes), 2 beaten egg yolks, 1 1/2 cups flour, pinch of salt. Note: The potatoes must be baked for an hour until soft.

Traditional gnocchi has ridges because it allows the gnocchi to absorb more sauce.

Just roll the dough on the back of a fork.

This plate can serve 6 people.

I cooked the gnocchi in 3 ways:

Gnocchi in Prego’s alfredo sauce.

Gnocchi in Barilla’s basilico sauce with hotdog.

Gnocchi in aglio olio style. This was my favourite.

Had baked potato skins with cheddar cheese as well.


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