On this episode of The Recipe Box, we dive into the story behind gnocchi. We’ll talk about where it comes from, how it’s made, and how it’s served. We welcome our guest, Maggie Stacy, who shares her family’s gnocchi recipe that uses potato flakes, which is such a smart twist on the traditional method.

More than anything, we end up talking about how recipes connect us to the people who taught us to cook. These dishes carry stories, memories, and little techniques that get passed down without anyone recording them. It’s a reminder to try your own variations, ask questions, and share your family’s food stories while you can.

• 1½ cups water
• 1½ cups potato flakes
• 2 egg yolks
• 2 cups all‑purpose flour (plus extra for dusting)

Bring the water to a boil and add the potato flakes and stir until the mixture looks like mashed potatoes. Let it cool for a minute so it’s warm, not hot.

Stir in the egg yolks until fully incorporated. The mixture should be soft and a little sticky.

Add the flour and gently knead until the dough comes together. It should feel soft and pliable.

Divide the dough into 3–4 pieces. Roll each piece into a rope about ¾ inch thick. Cut into bite‑sized dumplings. If you like, roll them over a fork or gnocchi board for ridges.

Bring a pot of salted water to a boil. Drop in the gnocchi and cook until they float to the surface, about 1–2 minutes. Scoop them out with a slotted spoon. Use them in your favorite dish.

Production: Benjy Jeffords, SIU School of Journalism and Advertising

Marketing: Salukis AdLab

Music: MisunderStudios https://www.misunderstudios.com/

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