Recipes

Homemade Potato Gnocchi

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Gnocchi is one of those traditional Italian comfort foods, and like all comfort foods, it tastes better homemade. It is so simple and only requires a few ingredients that we all have in our kitchens probably all the time. Gnocchi can either be served just boiled, but I also like to fish fry them and give them a little extra crisp. They are best served with simple sauces, I tend to use a simple tomato sauce but they are also great with a basic butter and sage sauce.

One thing to keep in mind is that not all potatoes will give good gnocchi. You need to use dry and starchy potatoes like Yukon Gold and Russet Potatoes. Another thing to keep in mind is that the flue measurement is an approximate, add it in bit by bit until you get a soft, non sticky doughy texture.
You will need:

  • 2 large potatoes
  • 2.5 cups of plain flour
  • 1egg
  • Salt and pepper

Bring a large pot of water to the boil and add in your potatoes. Cook until tender. Drain and let them cool.

With a potato masher start mashing them and then mash them with your hands, try get rid of all lumps. If you have a potato ricer just use that.

Spread the mashed potato out on a clean surface and let it rest for about 30minutes so the moisture can evaporate.

Once that’s done gather it all in a mound with a hole in the middle, add your egg into the hole, season it and beat it. Add in 1 cup of the flour and start kneading. Keep adding flour as you knead until the mixture is all incorporated. It should easily be shaped into a ball that doesn’t feel sticky and can be easily shaped.

Divide the dough into 4 equal pieces. Roll a piece at a time into long rope on a lightly floured surface. Keep the surface well floured as you don’t want the gnocchi to stick. Using a butter knife cut the dough into 1 inch pieces. Leave the pieces on a floured surface and use as is if you like or using a fork you can press some ridges into them. The ridges will help to grab the sauce and look pretty on the plate.


Once you have your gnocchi prepared it’s time to cook them. Bring a large pot of salted water to the boil and drop your gnocchi in it. They are cooked when they start floating to the surface, drain them. Heat up some oil in a flat frying pan and toss the gnocchi in the oil, give them a little crisp. Add your sauce in the pan and serve with some fresh basil leaves and Parmesan.

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