2 very large Idaho potatoes

1 egg

1 cup flour, plus extra for rolling gnocchi

1 tsp salt


Preheat oven to 400 degrees.

Bake potatoes until tender, about an hour. You can boil them if you prefer, but baking keeps the potatoes drier and fluffier.

Handling carefully, peel and mash while still hot. (This is vacation cooking so we made due with a quite ancient potato masher. Use what you have!)

Spread out mashed potatoes to cool and dry.

When potatoes are cool, mix with the egg and add 1/2 cup of flour and the salt.

Mix until just blended adding more flour as needed.

On a floured surface, roll dough into two long ropes about 1/2 an inch thick.

Cut into 1/2 inch size pieces and press each piece with your finger or the tines of a fork to make a small indention for catching the sauce.

When you are ready to cook your gnocchi, bring a large pot of salted water to a boil. Add gnocchi in batches, removing them to a warm platter as soon as they float.

Add sauce and a bit of Parmesan cheese, and enjoy!

 Tomato Sauce


1 Tbsp olive oil

1/2 onion, chopped

2 cloves garlic, chopped

14.5 oz can diced tomatoes, undrained

8 oz can tomato sauce

1/4 cup wine (red or white – use what’s on hand)

1 tsp salt

1 tsp sugar

1/4 tsp red pepper flakes

 1/2 tsp each, dried basil and oregano or 1 tsp each fresh


Heat oil in a large saucepan over medium high heat.

Add onion and garlic and sauté until soft, about 5 minutes.

Add remaining ingredients and simmer over low heat for 30 minutes.

Taste for seasonings and serve over gnocchi or pasta.

© Deer One Publishing 2021