Whole Wheat Potato Gnocchi and Marsala Turkey Meatballs

I might be super ambitious, or just really crazy, because Monday night after work I decided to have a few friends over to make gnocchi…from scratch. If you’re not familiar with gnocchi, they are little heavenly pasta-like pillows of dough made from flour, potato and egg. Difficult to make, no, but time consuming–yes. So starting this project at 5:30 wasn’t the greatest idea, but with 3 helping hands we still sat down to dinner before 8 p.m.

I manned the sauces while BJ and Novin rolled and cut the gnocchi dough, and Traci…well Traci showed up late and ended up “stirring the sauce.”

It’s fun to cook with friends, but I recommend reserving this recipe for a Saturday or Sunday afternoon.

I made enough gnocchi for 12 people with the intention of having leftovers, but just scale down the ingredients if you want to make less.

Whole Wheat Potato Gnocchi


About 3 medium russet potatoes (or 3 cups mashed)

3 eggs

6 cups flour (I used about 3 1/2 cups whole wheat flour, and 2 1/2 cups white flour. If you don’t like the nutty flavor of wheat flour you can substitute more white flour)

1/2 tsp. salt (to add to boiling water when cooking potatoes)

Boil potatoes in salted water just until they start to fall apart when poked with a fork. Mash until there are no chunks.

In a big bowl add potatoes, flour and egg. Mix all ingredients until it forms a cohesive dough. The dough will be slightly tacky but still easy to work with.

Roll out sections of dough into “logs.” On a floured surface, cut logs into 1/2 inch pieces.


In a large pot of boiling water (and a sprinkle of salt to season), add gnocchi. Cook for 3 to 5 minutes or until the gnocchi float to the top.

Top with your favorite pasta sauce, and enjoy!



Marsala Turkey Meatballs


Ingredients for meatballs:

1 pound lean ground turkey

1 tsp. onion powder, or 1/2 cup finely chopped onion

1 tsp. garlic powder

1/2 cup milk (I used rice milk)

1 egg

1 cup bread crumbs (I used whole wheat)

1 tsp. chopped rosemary

1/2 tsp. salt

pepper to taste


Preheat oven to 350 degrees. Mix all ingredients well in a bowl. Form meat into 1 to 2 inch balls and place on a greased cookie sheet (You can use wax paper or aluminum foil on the cookie sheet to avoid a mess).

Bake for 30 minutes or until no longer pink in the middle.


Ingredients for marsala sauce:

1 pound crimini mushrooms (or your favorite mushroom), sliced

2 1/2 cups dry marsala wine (You can find this in the wine section at the grocery store. I bought mine at Trader Joe’s for $4.99. You can also use the marsala cooking wine that can be found in the aisle near the vinegars. Not suitable for drinking, and they WILL still ask for I.D.)

about 4 T butter

3 T flour

1/4 cup water

1 tsp fresh chopped rosemary

2 T fresh chopped parsley

1 clove garlic, smashed

pepper to taste


In a large pan, saute mushrooms in 2 T butter over medium heat, until soft.


Add marsala wine, smashed garlic clove and remaining 2 T butter and bring to a boil (make sure garlic clove is still somewhat intact because you will need to remove it at the end of cooking). Add rosemary, and turn down heat. In small bowl, mix together flour and water, making sure there are no globs or chunks. Add flour/water mixture to pan. The sauce will begin to thicken like a gravy. Add chopped parsley, pepper to taste, and serve over meatballs or gnocchi.






3 responses

  1. The gnocchi is time consuming, but always turns out well. It’s a really good base recipe and it can be fun to alter it. I added some mascarpone to the dough the second time I made it which made it so much creamier. Brown butter and basil is a great topping/sauce.

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