Homemade Gnocchi
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Homemade Gnocchi with Sausage Bolognese Sauce

Homemade Gnocchi with Sausage Bolognese is so easy to make, I enlisted my 10 year old to show you how to make it yourself.
Course Main Entree
Cuisine Italian
Keyword pasta, sausage
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12
Author Carrie's Experimental Kitchen


For the Gnocchi

  • 4 Medium Sized Russet Potatoes
  • 1/3 c. Eggs, beaten
  • 1-2 c. All Purpose Flour
  • 2 tbsp. Pecorino Romano Cheese, grated
  • 1/2 tsp. Kosher Salt
  • Prepared Sausage Bolognese

For the Sausage Bolognese Sauce

  • 6 Links Italian Sweet Sausage, casings removed
  • 1 tbsp. Extra Virgin Olive Oil
  • 1 Scallion, chopped
  • 2 Cloves Garlic, minced
  • 1 tbsp. Fresh Basil, chopped
  • 3 c. Tomato Sauce, homemade or store bought
  • 2/3 c. Asiago Cheese, shredded
  • Kosher Salt, to taste
  • Fresh Ground Pepper, to taste


For the Gnocchi

  • Boil the potatoes with the skins on until they are fork tender. Do not cool the potatoes. Remove from the hot water one at a time, peel off the skins (carefully, they'll be extremely hot!) and using the tines from the back of a fork, gently mash the potatoes. Repeat for each potato, add to a bowl, then let cool 10-15 minutes. 
  • Form the potatoes into a ball shape, form a well and add the cheese, egg and salt. 
  • Next add 1 cup of the flour and gently keep folding all of the ingredients together with a spoon until it is all incorporated. The dough shouldn't be too sticky. If it is, gradually add more flour as needed. (It all depends on the actual size of your potatoes)
  • Cut the dough into ten pieces. Take one of the pieces and turn it onto a floured board. Gently roll lengthwise forming a log shape the thickness of your thumb. From there, cut into eight pieces (about the size of the tip of your thumb to the first joint). Gently using the back of the fork, make an indentation on the top. Repeat for all ten segments of dough.
  • Next, bring a pot of water to a boil. Gently drop in the Gnocchi. They are done when they start floating, approximately 2-3 minutes. Drain the water or pull them out using a slotted spoon and add the gnocchi to the sauce, gently mixing so not to break the pasta. Makes approximately 11-12 dozen.

For the Sausage Bolognese

  • In a large, non-stick frying pan, heat the oil and add the sausage. Break the sausage apart by using the back of a wooden spoon as it cooks. 
  • Once sausage has cooked and there is no longer any pink center, add the garlic, scallions, basil, sauce and cheese. Mix well, reduce heat to low and simmer for approximately 30 minutes, stirring occasionally.


*If you aren't going to cook the gnocchi right away, place them in a single layer on a floured cookie sheet in the refrigerator until you are ready to do so or layer them with parchment paper sprinkled with corn meal and place in a shirt box in the freezer.