Potato Gnocchi

Preparation info

  • Serves


    , as a main course
    • Difficulty


Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About


  • 1 lb / 455 g cooked mashed potato about 8 oz / 230


Put a large saucepan of salted water on to boil. Mix the potato and flour until you have a kneadable dough. More or less flour may be required, depending on the amount of moisture in the potatoes. Knead the dough lightly for a few minutes, and allow it to rest, covered, for 30 minutes. Divide the dough into four, and roll out each piece, using your hands. Cut into cherry-sized pieces. Roll the