Gnocchi di Milano | Italian sons and daughters of America

Gnocchi di Milano |  Italian sons and daughters of America

This recipe comes from Chef Marla Monzo-Holmes, who goes by “Marla the Chef in Red.” She has been teaching cooking classes for 25 years. Chef Marla has learned how to cook many dishes, but her favorite recipes are the ones her Nonna Elisa DiCaprio passed down to her. She also teaches students how to make other ethnic recipes such as Hungarian Nut Roll and French Macarons.

Marla went to cooking school at the Scuola di Cucina Lorenzo de’ Medici-Firenze (Lorenzo Di Medici School of Cooking in Florence, Italy). For more information about Marla, visit her website: She offers both in-person and virtual cooking classes.

Gnocchi di Milano

This recipe is from Mrs. Victoria Porcelli, who is from Piedimonte d’Alife, a small Italian village near Naples, where Chef Marla’s maternal grandparents once lived. “Hope you will enjoy this recipe! I’ve been making the regular potato gnocchi for years. Once I had this recipe I never went back! I have taught this recipe to over 100 people and they all love it,” Chef Marla shouted to us. Enjoy your dinner!


4 c flour

1 tsp pepper

2 tsp salt

1 c grated Parmesan cheese

2 (15 oz.) containers of ricotta cheese

2 tbsp soft butter

2 egg yolks

Travel directions

  1. Mix dry ingredients together. Put aside. Combine Ricotta, butter and egg yolks. Mix all ingredients in a large bowl with a wooden spoon or in a mixer until a dough forms.
  2. Shape the dough into a ball. Cut the ball into 4 pieces and divide the pieces. Roll the pieces on a floured board into cigar-width tubes. Cut into 1- to 1-inch pieces and use a gnocchi board or fork to make the lines on each gnocchi. (Note that many restaurants these days don’t take the time to make the lines on the gnocchi, but traditional gnocchi have the lines and it holds the sauce better).
  3. Place the gnocchi on a baking tray lined with baking paper. Cook immediately by dropping into boiling water lightly salted with 1 tbsp olive oil added. When the gnocchi floats to the top, it is cooked through.
  4. If you’re not cooking right away, you can place the gnocchi on a baking sheet and put it in the freezer. Once the gnocchi has frozen (about 30 minutes later), place it in a zip-top bag lightly floured.

Butter Sage sauce for the Gnocchi di Milano

Amazing, flavorful sauce that gives a warm, sophisticated flavor to your pasta.


1 knob of butter or more to taste

5-7 fresh whole sage leaves

(Can use dried sage if you can’t get the fresh leaves.)

¼ tsp freshly ground black pepper, or to taste

½ tsp salt

1 c hot water from your pasta cooking pot

Travel directions

Melt the butter in the pan, then add salt and sage leaves. Cook over low heat until the butter has melted and the flavors are blended. Add 1 c pasta water and stir. Serve over your gnocchi.

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