Gnocchi de Pommes de Terre

Potato gnocchi

Preparation info
  • Serves


    as a first course
    • Difficulty


    • Ready in

      1 hr 40

Appears in
The Cooking of Provence

By Patricia Lousada

Published 1995

  • About

Because Italy is a neighbour of Provence, it is not surprising that many Italian dishes have slipped across the border and have become part of Provençal cuisine. The name ‘gnocchi’ comes from the Provençal word ‘inhocs’ so this may in fact be a case of Italy adapting itself most successfully to a French invention.


For the sauce

  • 1.05 kg ( lb) good-flavoured tomatoes, quartered
  • 3 tablespoons


To make the gnocchi, preheat the oven to Gas Mark 6/200°C/400°F and bake the potatoes for 1 hour, or until very tender.

Meanwhile, to m