Homemade gnocchi warms in cold weather

Audrey Weiss

Like most college students, I don’t have a ton of time on my hands. But with the free time I do have, I spend it watching cooking videos. Most recently, I watched a video all about Italian gnocchi and developed my own personal take on the potato dumplings.

What’s for dinner: homemade gnocchi with a lemon garlic butter sauce.



3 large russet potatoes

            $3.09 5lb bag

1 cup flour

            $1.89 for 2lb bag

6 tbsp unsalted butter

            $5.59 for 1lb

½ a lemon

            $2.99 for 2lb

¼ cup Yellow Tail Chardonnay


            $6.99 per bottle


            $3.49 for 6oz bag

3 cloves garlic

            $2.00 for a head

Salt and pepper to taste

Total: $24.15


  1. Start by boiling the potatoes on high heat for 30 minutes, or until tender when punctured with a fork. Set aside in a bowl and cool. When the potatoes are cool to touch, peel of the skins with your hands. I waited about 30 minutes before peeling mine.

2. Use a fork to mash your potatoes. Add salt as desired and incorporate flour gradually. Knead by hand until the potatoes form a doughy consistency and come together into a ball. If the dough is still pretty sticky, add more flour one tablespoon at a time. Let your dough rest.

3. Bring a quart of water to a boil on high heat. Salt as desired.

4. Put four tablespoons of butter into a pan on medium heat.

5. Peel your garlic cloves. Take a large knife and lay flat on the side of your garlic. Press down firmly until it pops, and the garlic is open. Repeat with all three cloves.

6. Toss the garlic into the pan with salt and pepper. Add the wine. Yes, Yellow Tail is cheap, but cooking with expensive wine is pointless because it’ll cook off anyway. Add the juice of the lemon, and the remaining butter, and lower the heat to a simmer.

7. Form small balls with your dough. Press a fork into the dumpling to form ridges along one side of the dumpling. This will allow a place for the sauce to cling to. Throw your dumplings into the pot and cover. When the dumplings float to the top, they are ready to be served.

8. Pour your sauce over the gnocchi dumplings in a bowl, top with parmesan and enjoy!

Audrey Weiss can be reached at entertainment@collegian.com and on Twitter @sarahehrlich96.