Potato Gnocchi

Preparation info

  • Difficulty


  • Serves


    , as a main course

Appears in


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


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 pieces down the back of the prongs of a fork, and make a small indentation in the centre of each with your thumb. Drop a few gnocchi at a time into the pan of simmering water, and remove with a slotted spoon as soon as they rise to the surface.

These gnocchi are good tossed in melted butter or a fresh tomato sauce. You will need about oz / 100 g melted butter or ¼ pt / 140 ml.tomato sauce for the quantity of gnocchi in this recipe. Hand round freshly grated Parmesan to sprinkle over the gnocchi.