Milk and Honey Magazine's secret Italian gnocchi recipe!

Gina's Italian Gnocchis

Gina Martin
04/13/16

I grew up in an Italian household. For those of you non-Italians, this conjures a picture of Christmas music dramatically blaring as we frantically run around with our curly brown hair sticking up in a million different directions, shove pies in the oven, stir the pasta sauce on the stove, and most importantly - hand roll the gnocchis. 

During all of this, we also are fervently screaming at each other in the most loving way possible making sure everything is going to be ready for the family meal – in two days. Preparing for a feast like Christmas dinner takes days on end. This is something that is not taken lightly in our household. The centerpiece of this meal: Gnocchis.

Gnocchis are handrolled pasta dumplings. My family has traditionally made them with ricotta cheese, but many are also made with potato. I am sharing with you the ricotta cheese recipe that is similar to the one my family has used for decades (or generations, really). Enjoy the recipe!

  • 2 cups ricotta cheese (I use whole milk, but you can use any variation)
  • ¼ cup parmesan cheese grated 
  • 2 tablespoons olive oil
  • 2 eggs
  • 1 ½ cup flour

Combine the cheeses, oil, eggs, and then gradually add flour and mix together (with hands is easiest). 

Sprinkle the counter with flour and turn the dough onto this surface. Take a handful of dough and roll out into a long coil, then cut the coil into many small pillow-like squares. 

Milk and Honey Magazine's secret Italian gnocchi recipe!

My aunt used to roll them into round dumplings, but I have yet to master this step, so I leave mine as dense pillows. Next, I stick them in the freezer for an hour to solidify. Bring a pot of water to a boil. Stick the pillow-like pastas in the boiling water for five minutes. They will begin to float at the surface and that is when you know they are done! For the sauce, it's up to you! My aunt used to make her own marinara sauce, but my husband loves pesto or alfredo, and my favorite is the vodka sauce. It is totally up to you! (I use Newman’s Own since it's organic)

Cook homemade gnocchis for your next dinner party and impress your friends!

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