Gnocchi Potato (old Fabio’s grandma recipes)

Serves: 4


2 cups flour
1 cup grated parmesan
1 tsp grated nutmeg
1 tsp salt
1 tsp black crushed pepper
2 lbs cold, skinless Idaho or Russet Potatoes


  • In a stand up mixer with paddle attachment mix 2 cup of flour with 1 cup of grated parmesan cheese, 1 tsp of grated nutmeg, 1 tsp of salt and 1 tsp of black crushed pepper, mix for few minutes till all the ingredients are combined.
  • Add in the mixer 2 lbs of cold, cooked skin off, grounded or smashed Idaho or Russet potatoes till the dough is firm and not dry anymore.
  • If too wet add a bit of flower until it wont stick to your finger anymore, you’ll need to be able to roll, cut, and cook the gnocchi without them being hard or falling apart as you roll them.
  • Cook them in hot boiling water till they float and serve immediately. Enjoy.