Tiny potato gnocchi with tomato, ricotta and basil sauce (for babies)
Published on 5 May 2026
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I made these tiny gnocchi for my little grandson, who has started weaning, and he liked them very much. In fact, the recipe is like classic gnocchi, but I left out the salt and made them very small, about the size of a large blueberry. It takes a little patience. I kept them very soft; the original warns that a firm consistency makes them rubbery and creates a choking risk, so add the flour gradually.
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Ingredients
INGREDIENTS FOR 2 PORTIONS
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GNOCCHI
SAUCE
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Method
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I peel the potato, cut it into pieces and cook it. I use the microwave with a little water, but you can boil or steam it in the usual way.
I press it through a potato ricer onto the work surface with a little flour.
I let the potatoes cool slightly so they absorb less flour and stay softer. I add a little flour and put the egg in the centre.
I add the flour gradually and knead, keeping a little for dusting. I form a dough that should not stick but should still be soft.
I form the usual ropes and cut the gnocchi into very small pieces.
I dust them with flour and arrange them on a floured chopping board.
I put a tablespoon of oil in a saucepan, add the tomato sauce and cook over a low heat for 5 minutes. I add the ricotta and finely chopped basil leaf; another couple of minutes and it is ready.
I cook the gnocchi in unsalted water, adding them to the pan and draining when they float. I dress them with the sauce and add a tablespoon of oil and one of grated Parmesan.
I made 2 portions; halve the quantities if you only want one. If you have not made them very small, cut them into little pieces before giving them to your baby: better not to take risks.
Original source: https://incucinaconlilly.com/2026/05/05/gnocchetti-di-patate-con-sugo-di-pomodoro-ricotta-e-basilico-per-baby/