Gnocchi Rosa {Pink Gnocchi}


Gnocchi Rosa (GNYO-KEY ROW-SA) is Italian for {Pink Gnocchi} It’s Gnocchi with a pale pink veil of color glistening in a creamy buttery Sage Sauce! OH MY GOODNESS! I just can’t help it. Yes, it’s good! No, it’s better than good! It’s Semplicamente Delizioso! What’s not to love right? Potatoes, Cheese, Butter, Sage & just for good measure a little Grappa thrown in! Schweet.


I know, I know, this isn’t the easiest of recipes to make BUT fear not my sweet potatoes, it’s doable. It’s MESSY I will warn you, but TRUST me, you’ll be so happy when you’re eating a plateful at the end. I would have loved to have taken some more photos of the steps for you all BUT like I said it is messy and cameras plus sticky, ooey, gooey hands just really don’t go together! Now, if Canon would like to send me a tripod & a remote I’d be more than happy to provide them with my address *wink wink* Just a suggestion… It’s all to help you, my little sweet potatoes *insert big grin here*

A couple of things. Don’t get discouraged, you’ll get this…DO keep your flour & tomato paste nearby. You’ll need to adjust the levels of this (more than likely above the suggested amounts) There’s simply no way to give exact measurements because potatoes will absorb different amounts. It’s not me, it’s the potato LOL!


If you can’t find Grana Padano cheese you can substitute Parmigiano Reggiano cheese. Which we all know by now I can’t live without. Here’s a fun fact: did you know that in Italy some banks would take Parmigiano Reggiano wheels as collateral? Seriously! It’s that good! And lastly if you don’t have a gnocchi board -which is just a piece of wood with ridges (I think I probably could have made a few of these in woodworking class had I known) – anyway a fork will do just fine if not.

Hang in there. They might not be pretty the first time around unless of course you’re a master Gnocchi maker or Nonna! But they will be DELICIOUS & that’s what’s important right?

I’d love to see your Gnocchi Creations! So why not post your pics on the links below or feel free to post them on our Facebook Fan Page. You are a fan, right? tee hee!


There will def be more Gnocchi in the future here at bell’alimento…There are so many varieties of Gnocchi…Can’t wait!


What you’ll need:
750g of Potatoes
250-300g of Flour
3-4 Tbsp Tomato Paste
1 Tbsp Grappa
1 egg – slightly beaten
100g or approx 1 stick of Unsalted Butter
2 large handfuls Grana Padano Cheese – Grated
4-6 large fresh Sage leaves

What to do:
Wash your potatoes and put them into a large stockpot. Cover them well with water. Cover pot with a lid & turn on high heat. From the moment the water boils cook for approx 40 minutes. Drain the potatoes and immediately run them under cold water. Peel the potatoes & push them through a potato masher. If you do not have a potato masher you can use your food processor with a grating attachment (you are looking for a hash brown type cut). Remove the potato mixture & place it onto a WELL floured surface. Create a well in the middle and allow potatoes to COOL. Once potatoes are cool to touch, sprinkle with flour & add the Grappa & the slightly beaten egg into the well.

Knead alternately the tomato paste & flour into the mixture until it forms a dough like consistency. This could take a bit. Be patient. NOTE: because there is no way of knowing how much the Potatoes will absorb you’ll need to adjust the levels of tomato paste & flour if necessary above the suggested amounts. You’re looking for a sticky but not tacky dough consistency. Once your dough is combined, knead in 2 handfuls of the Grana Padano grated cheese.

Once your dough is ready, put on a large pot of water to boil. Season it well with salt.

WHILE the water is coming to a boil you will roll out your gnocchi. You will take small sections of the dough and roll them into ropes with your hands onto a well floured surface. I like to work with manageable size ropes of about 12″ with a thickness of my thumb. Once you have your ropes rolled out you’ll need to cut them into pieces. I like to cut mine into 1″ sections. If you have a gnocchi board you will GENTLY roll the pieces onto the board to imprint with the grooves. If you do not have a gnocchi board you can simply run them GENTLY over the prongs of a fork!

Once your water is boiling and your Gnocchi are ready, place them into the boiling water. CAREFUL not to crowd the pot. Do this in stages. When the Gnocchi FLOAT to the top, they are done! This will only take a few minutes. I like to remove my Gnocchi with a skimmer. Continue cooking Gnocchi until all are cooked.

WHILE your Gnocchi is cooking, melt the butter & sage leaves into a large enough saute pan to hold the Gnocchi. Once the Gnocchi has cooked, drain them & place them into the butter mixture. Toss & serve immediately. Garnish with more freshly grated Grana Padano!

Buon Appetito!

Goes great with:
A glass of wine!

Come on, you know you want to share this with everyone, right? Of course you do! We’ll we’ve made it super easy for ya the buttons are right below. Go, on get to spreadin that share lovin’! Mwah!


  1. 1

    I’ve not even had my first sip of coffee this morning, and this I’m dying for this. Oh how I love gnocchi! And grappa…:)

    • 1.1

      Ah, thanks Ellise! Something oh so magical about Gnocchi, and well Grappa… LOL

  2. 2

    Gee, gnocchi with grappa in it! Now that says something! These look so pretty (and delicious!)

    • 2.1

      Thanks so much Elaine! I know, quite an unexpected ingriedient. When I asked why the Grappa was in the recipe I just got a wink LOL. So i don’t dare take it out 🙂

  3. 3

    You’ve outdone yourself!! This looks like such an amazing recipe which, as soon as I have time, I”ll be making! Thanks Paula!

    • 3.1

      Ah, thanks Mara! Mwah. It makes A LOT of Gnocchi. So invite some friends over (if you want to share LOL) 🙂

  4. 4

    Looks SO lovely!

    • 4.1

      Thanks VeggieGirl! There’s something so comforting about Gnocchi 🙂

  5. 5

    Oh that looks and sounds incredibly delicious. I think you read my mind, because I just did a search for gnocchi on your blog last week and came up blank. I’ll definitely be trying this!

    • 5.1

      Ah, thanks Christine! I’m def going to have more Gnocchi variations in the future!

  6. 6

    sounds so wonderful! And I love the pink color! Very edgy! 🙂

    • 6.1

      Thanks Janice! I adore all things Pink myself! The color will vary depending on the amount of tomato paste you use. It’s fun to see what shade of pink you’ll get 🙂

  7. 7

    Wonderful post. Pics are outstanding! Hubby and I were just talking about gnocchi the other day. We both grew up on Italian foods. I’m ok with home made pastas but never tried gnocchi. If he sees this post I’ll have to try my hand at it… scary!

    • 7.1

      Ciao Kathy! Well if you can make homemade pasta you can def make Gnocchi! Let me know how they turn out 🙂

  8. 8

    This looks so delicious! My husband loves gnocchi and he would love it if I made this for him. Thanks for the great recipe!

    • 8.1

      Thanks Nicole! I hope you both love it! Can’t wait to work on more Gnocchi recipes 🙂

  9. 9

    I have been thinking about making gnocchi over the last month or so and you have inspired me! It is spring here in New Zealand and I have lots of fresh silverbeet in the garden so I thought that perhaps I could colour the gnocchi green. Thanks for the recipe!

    • 9.1

      Ciao Emma! That sounds fabulous! Can’t wait to see how it turns out!

  10. 10

    That looks sooooo tasty! Gnocchi is my favorite!

    • 10.1

      Thanks Maria! I think I’m going to do a Ricotta version next! I think

  11. 11

    How cool!! Pink gnocchi!! I’ve never had them made for me so when I make them, I have noooo idea if they’re right LOL.

    • 11.1

      Hi Danielle! Yes, I do love everything pink (even my laptop is hot pink – tee hee) I’m sure you’ll do great! The Gnocchi are dee-lish & you’ll know if they’re right 😉

  12. 12

    A couple of comments:

    Dinner tonight (Thursday) will be gnocchi (but it will be ricotta gnocchi, not potato; mostly because I had bought some sheep’s milk ricotta from our greenmarket this past weekend).

    Lovely blog and pictures. I’ve added your blog to my feed.

    I do believe this is the first time I’ve seen tomato gnocchi. Looks good and I’m sure it tastes divine.

  13. 13

    MMmmmmmm I love gnocchi!

  14. 14

    ok you’ve touched my heart with this recipe. Gnocchi is my favorite absolute dish of all favorites. I eat gnocchi once a week. Give me plate of gnocchi and “You’ve made my day”! :-)))
    Im going to try this recipe , thanks for sharing.

    • 14.1

      Grazie Mara! I LOVE Gnocchi too! It’s a def a happy dish! I hope you really enjoy it!

  15. 15
    misseesippee /

    Mmmm! When dining out, my favorite dish is “Chicken Saltimbocca with Gnocchi al Pesto”. I will definitely try this recipe and your pesto @ home. Thanks!

    • 15.1

      Thanks Missee! I hope you love them! I have got to put Saltimbocca on my list of recipes to get to. It’s so good!

  16. 16
    Jaime /

    wow, it’s only 10:30, and I already want dinner! lol

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