Handmade Gnocchi with Family Style Marinara

March 1, 2017

Sure, you can have gnocchi the easy way, but it's not the most delizioso way. Spend your time where it matters–on the gnocchi–and let Mama Strizzi’s Marinara recipe make everyone say "amore!" at first bite.


3 large baking potatoes (about 2 pounds), scrubbed

2 large eggs, beaten

2 Tbs salt

2 cups unbleached all-purpose flour, or as needed

1 jar Rigatoni's Family Style Marinara


1Start whole potatoes in cold water and bring to a simmer. Cook until tender, about 30 minutes. Drain, cool and peel.

2Press the peeled potatoes through a potato ricer, process with a food mill or grate on a box grater. Add salt and eggs.

3Gradually add the flour, about 1½ cups, to form a smooth (not sticky) dough.

4Dust the dough and work surface lightly with some of the remaining flour. Cut the dough into six equal pieces. Begin rolling into a rope ½” thick, flouring as necessary to keep it from sticking. Slice the ropes into ½” pieces.

5To cook, boil in salted water until the gnocchi floats, about 3 min. Heat a jar of Rigatoni’s Family Recipe Marinara over medium until bubbly.

6Toss gnocchi in the sauce and serve with lots of grated parmesan & a sprinkle of your favorite fresh herbs!


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