Pronounced NOH-kee or NYOH-kee, this simple Italian dish generally sells for about $13+ dollars per plate in an Italian restaurant. However, it is surprisingly easy to prepare at home and costs very little. Be prepared to impress.

Dough Ingredients:

1 ¾ lb potatoes

1 1/4 cup all purpose flour, plus extra for kneading

2 eggs


Sauce Ingredients:

1 tbsp  butter or olive oil

1 small onion, diced

2 cloves garlic, minced

2 italian sausages, sliced

1 yellow pepper, julienned

3 large mushrooms, sliced

1-28 oz can diced tomatoes

fresh basil, chopped

salt and pepper to taste

Grated parmesan cheese


Wash and peel the potatoes (I used new potatoes, so I didn’t bother peeling them). Boil until cooked and then mash. Transfer to a bowl containing the flour. Add the two eggs and season with a good pinch of salt. Knead in the bowl and then on a board, adding additional flour as needed, until you have obtained a soft, elastic dough. Form the dough into long rolls, which you will then cut into segments about ¾ inch long. Press against a grater or the back of a fork to form the characteristic gnocchi shape. Spread out so they do not stick to one another.

In a saucepan, heat the oil over medium heat. Add the onion and garlic, and cook about two minutes. Add the sausage and sautee until browned. Add the yellow pepper and mushrooms and cook, stirring occasionally, about 3 more minutes. Add the tomatoes and basil. Season to taste with salt and pepper. Simmer, uncovered, until the sauce is thick.

While the sauce is simmering, cook the gnocchi in plenty of salted, boiling water. Remove from the water with a slotted spoon as soon as they are ready (they will float to the top-about 2 minutes) and transfer to individual dishes. Cover each portion with sauce. Sprinkle with grated parmesan cheese and serve immediately. Serves 4-6.

Nutrition (1/6 of the recipe, made with enriched flour):

  • Calories: 388
  • Carbs: 55 g
  • Protein: 14.5 g
  • Fat: 12 g
  • Fibre: 4.5 g
  • Iron:  3.8 mg (27% DV)
  • Zinc: 1.5 mg (18% DV)
  • Folate: 88 mcg (22% DV)
DV= Daily Value
  • For a vegetarian version, simply omit the sausage. The gnocchi can be made without egg as well.
  • The cooked gnocchi can be stored in a sealed container in the fridge (up to a few days) or the freezer (a few months) for later use. Simply toss with a bit of oil before storing so they don’t stick together. Thaw then sauté to reheat.