Homemade Gnocchi with Sausage Bolognese

Homemade Gnocchi takes a lot of time to make, but I am hoping that you will give it a try. This recipe is pretty easy to follow, and once you have plated those delicious pillows of cheesy, goodness it will be ALL WORTH IT.

Lately for me it’s been very therapeutic for me to cook in the kitchen, listening to my favorite Spotify playlist and really put some love in what I am cooking for my husband and I to enjoy together.

Gnocchi is pasta made with potatoes and this homemade version with Sausage Bolognese is so easy!!

Ingredients for Gnocchi:

  • 4 Medium Sized Russet Potatoes
  • 1/3 cup eggs, beaten
  • 1-2 cups All Purpose Flour
  • 2 tbsp Pecorino Romano Cheese, grated
  • 1/2 tsp salt

Ingredients for Bolognese:

  • 1 lb of bulk Italian Sweet Sausage, or 6 links (casings removed)
  • 1 tbsp EVOO
  • 1 scallion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp. fresh basil, chopped
  • 3 c. tomato sauce, homemade or store bought
  • 2/3 c. Parmesan cheese, shredded
  • Salt and pepper to taste


For this recipe, you’ll need Russet potatoes, eggs, all purpose flour, grated Pecorino Romano cheese and Kosher Salt. 

  • Start by boiling 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 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. Pull them out using a slotted spoon.

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 the freezer.


To prepare, I recommend boiling your potatoes for the gnocchi first; then while they are cooking, prepare your sauce so you can let it simmer while you roll out the dough.

For this recipe you’ll need 1 lb. Bulk Sweet Italian Sausage (or 6 links with the casings removed), EVOO, scallion, garlic, fresh basil, tomato sauce (homemade or store bought) and shredded Asiago cheese. 

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 until you’re ready to add it to your gnocchi. 

You can plate this dish any way you really want. If you want to combine the gnocchi into the sauce pan and stir, Go for It! If you want to plate your gnocchi first, then top with sauce, Do It! Either way you enjoy this dish, you will LOVE it!!!! From start to finish it took about 90 minutes to complete this dish. Not ideal for a busy weeknight meal but for a weekend, Sunday Dinner it was perfect. You can alway make your gnocchi first, freeze them and cook ’em up during week when you want.

Enjoy – see you in the Kitchen!

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