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Gnocchi - La Spezia



  • 2 pounds russet Potatoes, peeled and chopped

  • 1 1/2 cups All-Purpose Flour

  • 1 Egg, beaten

  • 1 teaspoon of No. 14 La Spezia Italy Spice Blend

  • Sea Salt to taste

  • Optional sauce: Tomato-based Sauce, Pesto, Browned Butter with Sage, and Parmesan Cheese.


  • Wash and scrub the potatoes. Place them in a large pot and cover with cold water. Add a pinch of salt.

  • Bring the pot of water to a boil over high heat, then reduce to a simmer. Cook the potatoes until they are fork-tender, about 45-60 minutes, depending on their size.

  • Drain the potatoes and let them cool slightly until they are safe to handle. Once cool, peel the potatoes.

  • Pass the cooked potatoes through a potato ricer until they are smooth. Spread on a clean baking sheet to cool

  • Once the potatoes have cooled, gather them into a mound on a clean, floured surface. Add 1 1/2 cups of all-purpose flour, 1 teaspoon of No. 14 La Spezia Italy Spice Blend, and a pinch of salt to the mound, mixing until combined.

  • Create a well in the center of the potato-flour mixture and add the lightly beaten egg. Gradually incorporate the egg into the mixture, kneading gently until a soft dough forms. Be careful not to overwork the dough,

  • Cut the dough into 4-6 equal portions. Roll each portion into a long rope, about 1/2 inch in diameter. Using a sharp knife or a pastry cutter, cut the rope into 1-inch pieces.

  • To shape the gnocchi, gently roll each piece down the tines of a fork or a gnocchi board, applying light pressure with your thumb to create ridges on one side and a small indentation on the other.

  • Place the shaped gnocchi on a floured baking sheet, ensuring they do not touch each other.

  • To cook the gnocchi, bring a large pot of salted water to a boil. Add the gnocchi in batches, Cook the gnocchi until they float to the surface, 2-3 minutes, and cook for 30 seconds before removing them

  • Serve the cooked gnocchi with your choice of sauce.

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