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How to Make Gnocchi Matarozzi Style

Happy Father's Day Dan
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Pasta
Cuisine: Italian
Keyword: gnocchi


  • 6 or 7 medium sized potatoes
  • 2 cups flour if dough is sticky add more flour
  • 1 egg


  • Cook potatoes in their skins until very tender. Drain, peel, and put through ricer.
  • Make a well (in riced potatoes) and add (broken) egg. Beat well (with a fork) and knead with flour until dough is firm. Shape like a loaf (of bread).
  • Coat hands well with flour. Cut a piece (from loaf) about 1½ to 2 inch sections and roll each piece into a cigar shape.
  • Flour a towel or table cloth. Place (cigar shaped sections) on towel. Continue until all the dough is used.
  • Cut into pieces about 1 to 1½ inches long.
  • Roll each piece on the prong of a fork and press lightly with your thumb to form a shape like seashell pasta.
  • If they are to be frozen, line a cookie tray with wax paper and place gnocchi in a row. Place tray in freezer. When frozen, put in plastic bag and return to freezer.