Oh honey, LoBello’s Spaghetti House – Gnocchi is one of those wonderful dishes that brings me right back to my kitchen, stirring memories of Italian family dinners and the joy of making something truly special from scratch. This recipe is so satisfying because you’re creating those tender little pillows of goodness with your own two hands.
What makes this gnocchi absolutely heavenly is how the potato flakes meld with the flour to create just the right texture — light and fluffy without being heavy. The simplicity of the ingredients means you’re letting the quality of each one shine through, and that’s the real secret to restaurant-quality gnocchi at home.
I love serving this to my family gathered around the table, watching their faces light up when they taste homemade gnocchi for the first time. There’s something magical about sharing food you’ve made with love, and this dish always becomes a cherished memory we talk about for years to come.
Please scroll down and leave a star rating in the recipe card below — it helps other home cooks find Gran’s recipes, and it means the world to me!
LoBello’s Spaghetti House – Gnocchi
Ingredients
- 6 cup All-Purpose Flour
- 0.5 cup Potatoes
- 2 cup Water
Instructions
- Place 5 cups of all-purpose flour, and 1/2 cup of potato flakes in a large bowl.
- Retain 1 cup flour for later use.
- Add 1/2 cup of water to the dry ingredients and mix by hand.
- Continue to add water by the tablespoon until the flour is incorporated – but not sticky.
- If the dough mixture becomes too sticky – add flour until the dough is dry to the touch.
- Lightly flour the working surface.
- Turn the dough mixture onto the floured working surface and continue to knead the dough until it is smooth.
- Cover the dough with a clean towel and let rest for approximately 15 minutes.
- Once the dough has rested for approximately 15 minutes, divide the dough into 4 pieces.
- Re-flour each piece thoroughly.
- Using a rolling pin, flatten each piece of dough until it is approximately 1/8-inch thick.
- Using a pizza cutter – cut each piece of dough into strips approximately 1/2-inch wide and each strip into “little nuggets” approximately 3/4-inch wide.
- Using the tip of a dinner fork slightly tilted on an angle, press each “nugget” into the fork tip and roll downward.
- This will give you a little round piece of dough with ridges.
- Place the finished gnocchi on a floured pan until the process has been completed with all of the remaining dough.
- Bring 6 quarts of water to a rolling boil – add the finished gnocchi carefully to the boiling water and stir completely to avoid sticking.
- Reduce the heat to a slow boil and cook the gnocchi for approximately 8 minutes or until the desired tenderness is attained.
- Drain the gnocchi thoroughly using a colander and serve immediately with your favorite sauce.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
- The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
