Potato Gnocchi - Italian/Croatian Speciality

Gnocchi with white cream sauce, salmon & leek, Parmesan cheese
Gnocchi with white cream sauce, salmon & leek, Parmesan cheese | Source

To All Hubbers, Family and Friends

I am really enjoying my time in Hubpages reading wonderful poems, stories, interesting variable topics and recipes.

Reading unique, creative, inspiring works of Hubbers is a pleasure. Discovering gourmet recipes and learning to cook them is a unique pleasure of adventure satisfying the sense of taste.

So let me share to you my Gnocchi Recipe.

Gnocchi la Mamma Carolina

Portion: 4 to 6 Persons

Duration: 1 hour or more


1250 grams peeled potatoes

500 grams white flour

1 egg

1 tbs. of sunflower oil or olive oil

Extra: 200 grams flour for forming the dough


Slice the potatoes into big cubes and cook until done. Pour out the water. With a handmixer make a potato puree. Place a baking paper in your working table and pour the potato puree.

Make a cove in the middle and add egg and oil. With both hands you will make a dough.

The dough must still be a bit sticky. Form the dough, it should not stick in your hand. You could sprinkle flour over the dough.

Cut a portion of the dough to form a long about 2-3 inches thick dough. Cut the long dough into small pieces like a thumb portion. As you wish you can make smaller or bigger slices or round pieces with both hands but making round needs more time.

Boil water on a big pot. Put 1 Teaspoon of salt and 1 Tablespoon oil. When water boils put the slice dough and wait until it floats. Wait another 1 minute and fish the gnocchi out of the boiling water

While waiting the dough to float, you could make one portion of long dough and slice into small pieces which takes about 1 minute just as the dough in the pot begins to float and ready to be fished, then you can put the new slices in the boiling water. Continue this procedure until all dough is cooked.

You should reserve time in cooking this recipe.

Sauce: Tomato sauce, white cream sauce with salmon and leek or shrimps and leek, white cream sauce with lemon and basil.


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Comments 8 comments

writer20 profile image

writer20 5 years ago from Southern Nevada

I ate this in Venice Italy one time and love it. Here in the U.S. I haven't seen this in an Italian restaurant for quite a while.

I printed your Mussels recipe to find to my surprise my husband doesn't like mussels, boring.I'll bookmark this this one in case he gives that same reponse when I ask him.

Keeping writing, I love your hubs.

carolp profile image

carolp 5 years ago from Switzerland Author

Thanks writer20. It is one of the famous Italian speciality , i learned this Croatian recipe and it meets my standard. Sorry your husband does not like mussels, maybe you try it with your friends.

Thelma Alberts profile image

Thelma Alberts 5 years ago from Germany

This is a good one carolp. I can make them when I´m at home in the Philippines because I don`t know if I could buy Gnocchi there unlike here. I love Gnocchi. Bookmark and thanks for sharing.

searchlurch9 profile image

searchlurch9 5 years ago from Ma.

This looks amazing!! I am going to try this.

Reynold Jay profile image

Reynold Jay 5 years ago from Saginaw, Michigan

I have never had this, however I can tell from the comments that it is a big winner and I gotta try it! I enjoyed this very much. You have this laid out beautifully and it is easy to understand. Keep up the great HUBS. I must give this an “Up ONE and Useful.” I'm now your fan! RJ

Based upon this HUB, you might enjoy…


carolp profile image

carolp 5 years ago from Switzerland Author

Thanks Thelma. Yes Gnocchi can be bought anywhere in Europe. My daughter used to buy ready made Gnocchi in the supermarket for her lunch break, but the taste is not excellent as this. I had cooked this in the Philippines too...and how they love this. Other alternative sauce which perfectly match Gnocchi is goulash with tomato.

carolp profile image

carolp 5 years ago from Switzerland Author

Thank you searchlurch9. Trying is discovering. I used to cooked 2.5 kilos of peeled potato so i will have some rest for another 3 days. Another tip is when you have rest from your potato puree (this is with milk), you could make Gnocchi out of it and it taste as good as this recipe. Before pouring the potato puree in the baking paper don't forget to spead flour on the paper so the puree would not stick. Enjoy your discovery!!!

carolp profile image

carolp 5 years ago from Switzerland Author

Reynold Jay thank you. Now you have a gourmet Italian/Croatian recipe. I wish you good luck and enjoy the procedure.

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