Walnut Gnocchi

Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

Serve these gnocchi with lots of fried mushrooms in a cream sauce with garlic and parsley, for example.


  • 250 g (8 oz) potatoes, hot mashed
  • 1 egg
  • 2 tbsp walnut oil
  • 50 g (approx. 2 oz/½ cup) ground walnuts
  • 100 g (approx. 4 oz/⅔ cup) strong flour, type 00
  • freshly ground pepper and salt
  • 2 tbsp good-quality olive oil
  • 2 generous tbsp butter


In a large bowl, combine the mashed potatoes with the egg, oil, ground walnuts and enough flour to make a firm ball. Add more walnut oil as needed. Season with salt and pepper. Quickly roll out into a 2-cm (1-inch) thick rope. Cut it in small slices and press these slices gently on the back of a fork to create ridges. Cook in a pan with plenty of salted water and boil for 2–3 minutes until done. Rinse under cold running water and fry in a mixture of butter and good olive oil until crunchy. Serve with fried mushrooms and a cream sauce, as desired.