Potato Gnocchi

Gnocchi di Patate

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 1 kg/ lb floury potatoes, mashed
  • 1 whole egg
  • 250 g/9 oz plain flour
  • generous pinch of nutmeg
  • salt and freshly ground pepper


Boil the potatoes in their skins in salted water and peel them whilst they are still warm. Pass them immediately through a vegetable mill (mouli-légume). You should have 1 kg/ lb mashed potato.

Add the egg, flour, and salt and pepper and work in well. Take pieces of the potato mixture and roll into thumb-thick rolls, then cut into short pieces 2–3 cm/1 in long. Now with the tip of the index finger, roll each cylinder over the inside curve of a long pronged fork. While pressing the potato cylinders with your finger, flip it away towards the handle, and let it drop onto a lightly floured tray. Do not be put off–it is not as complicated as it sounds. This “rolling” keeps the gnocchi light.

Boil the gnocchi in plenty of salted boiling water and as soon as they rise to the surface, remove them with a perforated spoon.

Serve gnocchi with tomato sauce, with shredded basil added to taste and freshly grated Parmesan cheese.

The potatoes can be cooked in their skins in a plain or convection microwave; it is really better than the boiling method.