This is a traditional Italian comfort food that I find perfect for cold days.


It’s a very simple dish made with few ingredients, but it takes some time to cook it. Maybe that’s the reason why most of the people buy it precooked.


Gnocchi are naturally vegan. Originally, this meal was cooked by working families that had access to little sources. That’s why the recipe traditionally uses just potatoes and flour, and the sauce was the tomato one. However, more recently, many cooks have added eggs to it, making it more filling but less spongy.


*The best potatoes for this dish are those with higher starch amounts (those ones with floury texture), such as Kind Edward variety. But you really can use any kind that you have at home.


*The flour traditionally used is all-purpose flour but I like to add cornflour instead, to make it gluten-free.


*The tomato sauce is better made with fresh ripe tomatoes. However, I haven’t found them, so I’ve used canned crushed tomatoes. You can make it either with fresh or canned tomatoes.


*After cutting your gnocchi into little pieces, you can cook them with that shape, or give them another shape, such as round, or decorating them with a fork to create some grooves (as traditionally done).


*Notice that this dish has very little protein so, to make a complete meal, you’ll have to eat another protein food like seitan, tofu or soy, for example.


INGREDIENTS: (for 2 – 3 people)


For the gnocchi

·         550 gr peeled potatoes

·         1 tbsp coarse sea salt

·         Water for cooking the potatoes

·         200 gr all-purpose flour or cornflour

·         ½ tbsp extra virgin olive oil

·         A pinch of ground black pepper (more if you like)

·         A pinch of ground nutmeg (more if you want)

·         More water for cooking the gnocchi (about 2 – 3 litres)

·         More coarse sea salt for the water of cooking gnocchi

·         More flour for the surface where you’re cutting the gnocchi


For the sauce

·         1 can (390 gr) crushed tomatoes

·         2 cloves of garlic

·         ½ tbsp extra virgin olive oil

·         1 tsp coarse sea salt

·         A pinch of ground black pepper (adjust to your liking)

·         A pinch of ground nutmeg (you can also adjust it)

·         1 tsp brown sugar (optional)

·         Dried oregano for dusting (optional)




1.      Firstly, cook the potatoes. Peel and cut them in 2 – 3 cm squares. Put them in a pot with some water (water should exceed them around two fingers). Add the tbsp of salt. Put a lid on it and cook it over medium heat until they’re done. Depending on the size, they may take 15 – 25 min. to cook.


2.      Meanwhile, make the sauce. Peel and cut the garlic as small as you can. Put it in a saucepan with the olive oil and fry lightly until light gold. Add the tomatoes, sugar, salt, pepper and nutmeg. Put a lid on it and let it cook at low heat for 20 – 30 minutes. Don’t forget to stir it from time to time to avoid burning. Before switching off the heat, try it and adjust salt or spices whether necessary.



3.      When the potatoes are cooked, strain and mash them until you get a fine purée. You can use a masher, a purée machine or even a fork.


4.      Place the potato purée in a bowl with the oil, pepper and nutmeg. Mix well. Now, pour the flour little by little, mixing. You should get a soft and fluffy batter that doesn’t stick to your hands.


5.      Make a ball with the batter and divide it into 8 little balls. Dust some flour in the surface you’re working and make rolls with every ball. Then, cut every roll in one-bite pieces. You can let them like that or give them any shape you like.


6.      Heat 2 – 3 litres of water with some coarse salt (it’s like when you’re making pasta). When it begins boiling, pour part of the gnocchi. They’re cooked at the very moment they float. Take them out with a slotted spoon and serve them in a plate. Repeat with the remaining gnocchi.


7.      Whether necessary, heat the tomato sauce. Pour it over the gnocchi and dust some oregano.


8.      Eat hot, preferably immediately after cooking.


Note 1: The sugar in the sauce is optional. However, I highly recommend it because it helps balancing the acidity of tomatoes.

Note 2: Batter’s texture may vary depending on the potatoes you use. It should be spongy but not sticky so, if it sticks to your hands, add a little more flour. For the same reason, you might not need all the 200 gr of flour.

Note 3: You’ll know the potatoes are cooked if you introduce the point of a knife in one of them and it slides easily.


I hope you like this recipe. I know it takes some time to cook it, but it’s worth it!


If you have already tried it, don’t forget to leave your comment in the box at the end of the original post. Or, if you upload any photo to Instagram, mention the hashtag #poramoralosgofres or me (@poramoralosgofres), since I will love hearing from you. Also, if you have any doubt, I will be pleased to answer you in the comments section or (why not?) via e-mail.


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Thank you for joining me and… see you in the next recipe!!!


Por amor a los gofres