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Guest Post: Kids Can Cook- Homemade Pasta

Kids can Cook- Homemade Pasta

By Megan Hogan www.TakeoutIntervention.com


Makes approximately 80 gnocchi and Serves 6

Homemade pasta is something we often relate to times long ago or places far away. Most people simply open a box of the dried stuff and reserve the pasta making for fancy chefs and the Italians actually living in Italy.

While I’m a huge advocate for convenience, this homemade gnocchi recipe is a fun way to spend a winter night making and enjoying a delicious dinner. Homemade gnocchi is super simple and just messy enough that your kids will love to make it.

This recipe was inspired and adapted from Jessica Seinfeld’s Book, Deceptively Delicious. I’ve modified it to make it simpler and easier to substitute ingredients. It’s a great way to use up an open can of pumpkin puree or an open jar of pasta sauce.

Here’s what you’ll need

• 1(15-ounce) container part-skim ricotta cheese or cottage cheese

• ½ cup sweet potato puree or pumpkin puree

• 2 large eggs

• ¼ cup grated Parmesan cheese

• ½ teaspoon baking powder

• ¼ teaspoon salt

• 2 cups whole-wheat all-purpose flour, plus ¼ cup to roll out the dough

• 1 (24-ounce) jarred pasta sauce, heated or at room temperature

A Note for Mom and Dad. Putting the water on to boil is always at the beginning of the to-do list. You’ll need a large pot to make sure the gnocchi don’t stick.

Here’s what the kids can do. If your children are too young to crack an egg, they’ll need your help.

Note: A great way to guarantee your family won’t be eating eggshells is to use a separate bowl to crack the eggs into. That way the shells are much easier to see and fish out.

1. In a large bowl, mix the ricotta cheese, sweet potato puree, eggs, parmesan, baking powder, and salt.

2. Add the flour and mix with a wooden spoon until the flour is just absorbed, the puree is well combined, and a soft sticky dough forms.


3. Cut or break apart the dough into 8 equal pieces. They’ll be about the size of a tennis ball.


4. On a lightly floured counter, roll the dough into a log about 12 inches long and 1 inch thick. Slice off 2-inch pieces of dough to form the gnocchi.


5. Add half the gnocchi (so that they don’t stick) to the boiling water and gently stir. Cook until the pasta is tender and no longer translucent in the center, 4 to 6 minutes. The gnocchi should be floating. Lift them out with a slotted spoon (Don’t drain the water. You’ll need it to cook a second batch.) and transfer to a large serving dish. Cover with aluminum foil. Repeat with the remaining gnocchi.


6. Top with sauce. Serve immediately.

Want to know more? Megan Hogan is a Savvy Kitchenista who can make a meal that tastes amazing, doesn’t cost a fortune, and won’t make you fat…in less time than calling for takeout. And she teaches people who love great food as much as she does how to do the same.

Visit www.takeoutintervention.com to receive a complimentary three-part video recipe series featuring Three Super-fast Desserts that won’t Make you Fat.