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Cover: Mamma Mia!

30Jul 12

Potato Gnocchi

Potato Gnocchi
Potato Gnocchi
are light potato dumplings which were my grandmother’s specialty, a typical Sunday lunch at her table. They are an Italian tradition, differing in ingredients and form according to the region. You can serve it up with different sauces; Pomodoro, Pesto and Gorgonzola are three classics.

Gnocchi is a versatile dish, and to get it perfect requires practice and a little patience, as they should be light and delicate rather than heavy and rubbery. But when you get it right, Mamma, are they good!

If you like Gnocchi you could also try my Baked Dolcelatte and Broccoli recipe.

Potato Gnocchi
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2
Light potato dumplings, gnocchi is a typical winter Sunday lunch dish in Italy.
  • 400g Floury potatoes - Maris Pipers or Desiree are good options. Try to pick the same size potatoes so they cook at the same time
  • 100g plain flour (plus some extra for the work surface)
  • 1 Egg
  • Salt
  1. Place the unpeeled potatoes in a pan of slightly salted, cold water and bring to the boil (15-20 minutes). They are ready when the skins starts to crack and you can insert a knife without resistance.
  2. Drain the potatoes and place them on a kitchen towel.
  3. Peel and mash them into a bowl, making sure they are lump-free. It’s easier to mash while still hot. Let them cool for 10 minutes.
  4. Spread a layer of flour onto a clean work surface and put the mashed potato onto the flour.
  5. Next crack an egg into a bowl and whisk. Add a small amount (a couple of tablespoons) to the centre of the mash. Add a little flour and mix the ingredients with your hands. Repeat until you have used all the flour, but keep back a little egg.
  6. Knead the mixture for 6-7 minutes until the dough reaches a good consistency – smooth and elastic, not sticky. Add an extra spoonful of egg if the mixture appears dry.
  7. Divide the dough into 3 pieces and roll each piece into a ball.
  8. Re-flour the work surface and roll your ball, making long sausage strips approximately the width of your thumb.
  9. Cut the strips into pieces of around 2½cm in length. Lay them onto the floury surface, not touching each other!
  10. Shape each piece into a rounded Gnocchi. You can flatten them slightly with a fork for a pillow shape.
  11. They are now ready to be boiled. You can boil them straightaway or leave them on a floured plate in the fridge to cook them later.
  12. Bring a large saucepan of salted water to a gentle boil and add the Gnocchi – a few at a time. You will know they are cooked as soon as they start to float to the surface. This should take a couple of minutes, and they should be soft and light. Leave for 30 seconds and spoon out with a slotted spoon into your chosen sauce.
  13. Gently stir for 20-30 seconds, add basil leaves to garnish and serve immediately.


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  1. Cheese and potatoes – in any form, they are fantastic!

  2. Very creamy! Comfort food at its finest!

  3. I agree!


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About Gianluca Dievole

My Badge: Assistant


Buon' giorno! Welcome to my Italian food blog. I am Italian, and proud of it! Italy has so much going for it: with one foot quite literally in the beautiful Mediterranean, my country’s climate and location give us an amazing cornucopia of ingredients, which is why our culture is steeped in a hearty romantic culinary tradition. My wife and I love our food, so all my recipes are designed for two. If you're cooking for an average sized modern family - perhaps not the traditional extended Italian family - just double the quantities.