I’ve loved gnocchi for years. I love the cross between dumpling/potato/pasta. YUM! I’ve been making my own homemade gnocchi for awhile now, but have never shared my recipe. I’ve made a homemade gnocchi appetizer that is drool-worthy with my recipe. You can eat the gnocchi with sauce, or add cheese, ravoli and an olive to make this tasty appetizer.

I’m so excited to be partnering with Bertolli® to feed my family delicious food AND feed hungry kids!It’s easy for YOU to be part of it as well. For each photo shared via social media using #MyTuscanTable throughout October, Bertolli® will make a $1 donation to help end childhood hunger in America through a partnership with No Kid Hungry. With each dollar, No Kid Hungry will provide 10 healthy meals to kids in need, up to a half a million meals. No Kid Hungry is ending childhood hunger in America by ensuring kids have the healthy food they need, every day. The Bertolli® brand is proud to lend its passion for uniting people over food to help connect kids struggling with hunger to the nutritious meals they need to grow and thrive. 

This little homemade gnocchi appetizer was pretty easy to create.  Using toothpicks, layer gnocchi, olives, ravioli {mine are store-bought} and mozzarella cheese. Then dip in the amazing Bertolli® Riserva Marinara sauce for a real kick of flavor!

Never made homemade gnocchi? I’ll walk you through it.

Yield: 6

Homemade Gnocchi Appetizer

Print

Prep Time 45 minutes

Cook Time 5 minutes

Total Time 50 minutes

Ingredients

• 4 medium potatoes
• 1 TSP salt {for water}
• 1.5-2 cups flour
• 1 egg
• Butter and Parmesan cheese for topping

Instructions

1. Place unpeeled potatoes in a large pot of salted water. Bring to a boil and cook until tender. 20-25 min. Drain and peel. In a bowl mash the boiled potato with a fork, mix in flour starting with 1.5 cups. Break egg into the mix and knead. Add more flour if too sticky. You should be able to roll without getting your hands covered in sticky potato. Lightly flour the counter and take a handful of potato mixture. Roll into a log on counter. Cut into .5" pieces. Press each piece with a fork to add texture. Boil more water in a large pot, add more salt to water. Put in several gnocchi, but not too many, they should not touch. After 3-5 min. they should rise to the surface, then they are ready. Remove from water with a slotted spoon and place on board to dry. Brush with butter and sprinkle with parmesan cheese. Serve with sauce or as an appetizer on toothpicks.

The Bertolli® Riserva Marinara sauce is seriously SO good! Gnocchi in itself is not overly flavorful, but with this sauce, ooo yum!!

Prepare a small bowl of heated sauce for dipping the homemade gnocchi appetizers.

Dip and enjoy!

You can add your own ingredients to the skewers if you like other items. These were easy and what I had on hand. The Ravioli with spinach filled, so that adds another great flavor.

It’s been more than 150 years since Francesco Bertolli began selling his olive oil in the small town of Lucca, Italy. In 1865, Francesco opened a small storefront business selling regional foods such as olive oil, wine, cheese and olives. In the late 1800s, Italian immigrants in America, unable to find the products to which they were accustomed, wrote to Bertolli asking for crates of olive oil. In reply, Bertolli sent orders to America and thus became the first exporter of olive oil. From its beginnings in olive oil, Bertolli today has grown to also include a broad range of Italian-inspired pasta sauce and skillet meals. Today, more than 150 years since Francesco Bertolli began selling his olive oil in Lucca, Italy, the original “Villa Bertolli” at piazza S. Donato still stands – just as Bertolli remains at the heart of the Italian-inspired cuisine enjoyed at home by millions of families around the world.

Join us in celebrating 150 years of delicious food, friends and family. Felice Anniversario and Buono Appetito!