Potato Gnocchi

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When you want dumplings but don’t want a heavy meal like chicken and dumplings, you want gnocchi, aka football-shaped Italian potato dumplings you serve like pasta. For this pasta recipe, Chef Tim tosses homemade gnocchi with ham and a dairy-free (but still creamy!) sauce. Like any pasta, it’s also delish topped with tomato sauce or pesto.
    • Prep Time
    • Cook Time
    • Yield
    • 5 servings
    • Difficulty
    • Intermediate


  • 1 cup Premium Natural Hickory Smoked Ham
  • 1 pound peeled, cooked, and mashed potato
  • ½ egg
  • Dash of salt and pepper
  • 3/4 cup flour
  • 1/4 cup cornstarch
  • 2 tablespoons mayonnaise
  • 1/4 cup water
  • 1/4 teaspoon paprika
  • 1/4 teaspoon turmeric
  • 1/4 cup parsley
  • 1 teaspoon lemon juice


  1. Combine potato, egg, salt, pepper, flour, and cornstarch together.
  2. Mix into a dough.
  3. Roll out to 1/2inch thick and cut into 1/2inch x 1/2inch cubes.
  4. Using a fork: Roll of the backside to create lines.
  5. Cook in simmering water for 2 minutes.
  6. In a sauté pan: Combine mayonnaise, water, spices, parsley, salt, pepper, and lemon juice. Bring to a boil and turn down to a simmer.
  7. Toss dumplings with sauce and add 1 cup of chopped ham.
  8. Serve and enjoy.

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Potato Gnocchi
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