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Playing Chef Vic Rallo’s Potato Gnocchi

Gnocchi is “gno” big deal to make. I’ve read countless recipes that warn cooks and make the process sound daunting, difficult and only for skilled cooks—it’s all hype. You’ll make it once or twice and get the feel for the right amount of flour for you but even first time out it will work, it will take less time than you imagined and the time will pass fast as the repetitive nature of rolling and pinching or cutting the gnocchi is so relaxing it becomes Italian Zen. These little pillows are a hug from inside out.


  • 1 pound of Impastata ricotta
  • 1/4 pound freshly grated Pecorino Romano
  • 1/4 pound freshly ground Parmigiano Reggiano
  • 2 extra large eggs
  • 1/2 pound of sifted “00” flour or all-purpose flour (all-purpose has more of a bite)
  • 1 quart of Pomodoro sauce
  • Salt and Freshly ground black pepper


Serves: 4-6


In a large 60 ounce metal mixing bowl add ricotta, Pecorino Romano, Parmigiano Reggiano, eggs and salt and pepper to taste. Mix these ingredients until this cheese mixture is consistent throughout.

Start to add the flour to the mixture kneading it in slowly, continue to add flour to the mixture transforming the mixture into a dough ball. You can tell when you have enough flour in the mixture when the dough is still tacky, but does not stick to your hands. Note: If you add to much flour the gnocchi will be hard and dense, to make perfect light luscious gnocchi add just enough flour to hold the dough together.

Once the dough is kneaded to the correct consistency, pinch off nickel size pieces of the dough and roll it into little balls. As you finish each one place it on a floured sheet pan.

Boil in small batches of 2-3 portions in salted water until gnocchi floats and is cooked through. Carefully remove with a spider or slotted spoon to a warm serving bowl and repeat if necessary.

Dress the gnocchi with butter and a little nutmeg and serve with sauce of choice.