Chef Annie takes you through how to make gnocchi from scratch. Gnocchi are small dumplings made of dough, potato, semolina, flour, egg, or similar ingredients and are used in Italian cuisine. The word gnocchi comes from the Italian word nocca, meaning knuckle, which is used because of the way the small pieces of dough with lines or ridges appear.

Gnocchi goes all the way back to the ancient Roman times. Originally, a semolina and egg dough were used. It wasn’t until much later when potatoes were introduced to Europe that they were used in gnocchi.

Gnocchi are typically eaten as a first course although they can also be used as a part of a side dish accompanying a main course.

Dishes and cuisines from across Europe and even South America incorporate gnocchi. In this recipe, I will go over how to make the potato gnocchi from scratch as well as two methods of serving them: with a brown butter sage sauce and by pan searing them.

In addition, as a bonus, Chef Annie has included a lesson on how to make her master marinara sauce. This versatile sauce can be used on just about any pasta dish (including the gnocchi in this recipe), chicken, or even as a starter pizza sauce. Impress your friends by making homemade sauce rather than buying it in a jar!

Whether you are a novice cook or an expert chef, this course is for you!