Making Gnocchi with Chef Renato & Harry Connick, JR.


Renato the Italian chef joined Tra' and Harry to show them how to make the perfect gnocchi.

POTATO GNOCCHI – Traditional recipe

4 people


4/5 medium size potato ( 1kg - 2,2 punds )


1 egg ( medium )

Flour 00 from Italy ( 300 gr. circa )

Making it:

Boil the potatoes and smash them . Add half hand full of salt

Add 1 egg when cold

Add the flour till you form a compact dough a little bit sticky

Take a medium size piece and make the snake, then cut the gnocchi and give them a flour bath before to

put in a baking pan with parchment paper if possible.

Boil the water and add the salt ( only when it is boiling) – half hand full of salt

Put the gnocchi in and with a wooden spoon make a cross in the pot . Delicate please

The gnocchi will be ready after 2 minutes. Drain them and put in the pan where the sauce is.