How to make gnocchi There are also 13 comments to give you an idea. Recipe tricks, thousands of recipes and more... Türk tomato gnocchi, gnocchi, italian cuisine, italian food, niyokki, potato pasta, potato dough, potato recipes, sauce, sauce recipe, chicken gnochi, World Cuisine


Release Date: 18-02-2011
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Gnocchi (pronounced "niyokki") is an Italian dish made with potatoes, flour and eggs. Instead of flour, it can be made with fine semolina, rice flour or bread that has been dried and turned into flour.

chicken gnochi

If you don't add nutmeg or parmesan, it gets a little tasteless. That's why you need to prepare a dense sauce and flavor it.

Parmesan, fresh cheddar cheese or gruyere cheese with its intense flavor add an extra flavor and pleasure to this dish.

I use 1 teaspoon of oil while preparing the sauce, but I flavor the tomato sauce with intense flavors such as onion, sage and garlic.

The recipe I gave makes gnocchi for 5-6 people. If it is too much for you, you can flour it and cover it with cling film and store it in the freezer for a long time.

In the coming days, following my wife's request, I will cook it in chicken broth and prepare a buttery sauce.

I used baby skewers left 1 day before for the tomato and chicken sauce. But you can only use tomato sauce, pesto sauce or even cream.


It is ideal for those who want to consume potato stocks at home and try a different recipe from the world cuisine. Love…

Ingredients for Gnocchi Recipe

  • 1 kilo of potatoes
  • 2 pieces of eggs
  • 2 water glass flour
  • 1 teaspoon grated nutmeg (optional)
  • 2 tablespoons of Parmesan cheese (optional)

How to Make Gnocchi Recipe

  1. Wash the potatoes and boil them in plenty of water. Peel the boiled potatoes, wait for them to cool and mash them so that there are no lumps.
  2. Add flour, egg, optional nutmeg and parmesan cheese to the mashed potatoes and knead until you get a non-sticky dough.
  3. Cut off egg-sized pieces from the dough you have kneaded and make rolls with a thickness of about 2-2,5 cm. Put these rolls on a tray that will fit in the refrigerator and cover them with cling film and let them rest in the refrigerator for 30 minutes.
  4. Slice the dough rolls you have rested and roll them in your hand. Then press it with a fork to create light serrations on it.
  5. Put plenty of water in a large pot, when the water boils, put your gnocchi in it.
  6. The gnocchi will sink to the bottom first, when they come to the surface of the water, remove them with a strainer and place them on a serving plate.
  7. Serve with the sauce you prepared on it.

For the Gnocchi Sauce:

Ingredients for Gnocchi Recipe

  • 200 g chicken skewers (cooked)
  • 500 g tomatoes (1 teaspoon of tomato paste if it is not in season)
  • 1 tablespoon olive oil (can be increased)
  • 1 medium onion
  • 2 cloves of garlic
  • 1 pinch of sage (optional)
  • Salt

How to Make Gnocchi Recipe

  1. Chop the onion, grate the garlic. Peel and grate the tomatoes.
  2. Put 1 tablespoon of olive oil in the pan and fry all the ingredients you prepared on low heat until they turn pink.
  3. Separate the cooked chicken skewers from the sticks and chop them to the size you want and add them to the onions. After sautéing the chicken for 1-2 minutes, add the grated tomatoes, sage (1 tablespoon of tomato paste if necessary) and salt.
  4. When the tomatoes have drained, spread them over the gnocchi you have taken on the serving plate.
  5. Serve grated with Parmesan cheese.
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"Gnocchi13 comments for ”

  • on May 10, 2015 at 12:09

    I also had a hard time keeping the flour setting, I got a bigger dough than I thought. I cut it, shaped it, took a lot of time, I got tired. But the result is amazing, we ate it with people at home crying (with pleasure) :) It tastes like my favorite food, haluj.
    Thanks to you, I made my first gnocchi, thank you very much, I look forward to the alfredo fettucini recipe.

  • Sept. 18, 2014 at 13:49 pm

    Friends, you can get a better result if you wrap the potato in foil and bake it in the oven.

  • On February 17, 2014 at 16:40

    Dear friends,

    If you want your dough not to be soggy, I recommend that you cut the potatoes into a few slices after boiling and wrap them in a paper napkin. You can also use only the yolk of the eggs, which is what some cooks do. Also, pay attention to this: when working with dough, always and constantly use flour. In fact, if you are a man, be more careful because women's hands are usually colder and therefore they are more successful in pastries.

  • On January 08, 2014 at 18:52 am

    Hello, even though I added much more flour than the given size, I couldn't bring the dough to a shape that would give it shape. After keeping it in the refrigerator for a day, I boiled it in boiling water even though its consistency was still sticky. As a result, it tasted like ravioli and became more edible thanks to the sauce I added on it. If you say you can do it, I won't :)

  • On December 03, 2013 at 19:15

    I had the opportunity to make this dish today, but I had to add a lot of flour because of the potatoes. I put in almost 4 cups of flour, but the runnyness still did not go away, I made it one way or another, but the taste is moderate, by the way, I forgot to add salt to the water while I was boiling it, but if there is anyone who will do it, I think you should not forget it. It's a different flavor, but it wasn't to my liking.

  • On February 17, 2013 at 20:53

    I did not see that the dough maker was holding. Add it until I reach consistency(:

  • On November 28, 2012 at 12:19 PM

    I want to try it too, I love potatoes and chicken...

  • on August 06, 2012 at 11:15

    Hello there.
    I tried your recipe, but the result was disappointing :(( I used a little less than 1 kg of fried potatoes, I boiled them in a pressure cooker so that they wouldn't take too much water. But when I made a mashed mash, I added 2 cups of flour first. I saw that the dough was too runny, I kept adding 4 cups of flour. I spent a lot of money and I still couldn't get rid of the stickiness of the dough. The potatoes officially absorbed the flour and continued to release water. I gave up here. I rested it for 1 night, maybe it would dry on its own. It didn't work either. I had to throw all my last ingredients in the trash :(

  • On February 07, 2012 at 02:09

    I made this dish today, but the result :( You wrote 200 g flour, 1 glass of flour is 150-160 g, did you mean a little more than 1 glass?

    My potatoes took 1 kilo of flour :( after that, of course it didn't taste good :( I used whole wheat flour.

    When the dough was too runny, I added flour, I kept it in the refrigerator, it was a little more runny :(

    How did it happen?

    • On February 07, 2012 at 13:03

      Hello, the flour you added is too much. The recipe was supposed to say 200 cups, not 2 gr. I made the correction (sorry for this). Whole wheat flour is a type of flour that is more suitable for making bread than pasta.

      Sometimes even the type of potato can affect the consistency of the dough. If the problem is with the potatoes, the next time you try, instead of boiling the potatoes, you can bake them on a baking tray sprinkled with salt, so they won't be too watery.

      Finally, as I mentioned in the article, it is the sauce that gives flavor to the gnocchi.

      Ms. Reyhan from our sub-blogs tried this recipe, you can check it out here.


  • on August 13, 2011 at 11:00

    The gnocchi recipe was very good. Since it was simple and understandable, my wife also tried it at home and we had a nice meal with a very different recipe, although not very professional. Thank you.


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