Tender and more rich than regular potato gnocchi, these simple dumplings hold together really well thanks to the egg but are super light. They go well with just about any sauce. For a truly deluxe meal, skip the marinara sauce and serve the gnocchi tossed with melted butter and cooked lobster topped with fresh chives or tarragon.
Make Ahead Tips
You can freeze the shaped, uncooked gnocchi for up to 1 month. Once frozen rock solid on the baking sheets, transfer them to freezer bags and return to the freezer. Cook as directed without thawing.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
These were so good! I made them as directed, along with marinara sauce, layered in a casserole dish, topped with parmesan cheese and browned in the oven for a bit. Yum!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?