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Potato Gnocchi recipe

January 17, 2012

Plain potato Gnocchi – Makes approx 4-6 portions/approx 60 gnocchi balls

A step by step guide can be seen here in another post of mine.

  • 300g “dry” potato mash
  • 50g plain white flour
  • 50g/1 large egg, preferably free range or organic
  • fine salt and freshly ground black pepper


For the “Dry” potato mash… By this I mean a home-made potato puree that is purely potato with no butter, milk, cream or anything else added.

  • Firstly, set oven to 200c/400f/gas mark 6
  • Take 600g of floury potatoes to give you a yield of 300g dry mash – Maris piper, desiree or similar in variety
  • Ensure they are washed well, leave the skin on and prick with a fork or knife and place on the oven shelf at medium height
  • Cook potatoes all the way through then cut in half, just as you would a jacket potato
  • Using a spoon, cut potatoes in half whilst still hot. (Note, the mash must be warm when mixing with the flour and egg to ensure the correct texture and a non waxy result)
  • Food safe gloves can be worn at this stage, or leave no more than 10 mins before handling. Scrape out the cooked potato and pass through a fine sieve or use which ever kitchen utensil you normally use for mash potato.

Going back  a step… Meanwhile while your potatoes are cooking you can weigh out rest of your ingredients and prepare your work space and utensils for completing the gnocchi.

You will need a bowl, wooden spoon, plastic or baking  tray with baking paper for storing the gnocchi, a  saucepan for cooking the gnocchi.

  • You can make the gnocchi directly onto a work surface, or in a bowl or mixer. For this recipe, I will explain rustic style, in a bowl…
  • Ensure the bowl is clean and dry and with plenty of work space free around you
  • When your dry potato mash is ready, tip the flour into your bowl making a hole in the centre approx 2-3 inches wide
  • Add the egg, followed by the dry mash, salt and pepper
  • Working quickly using  a sturdy spoon or your hands, mix well until your gnocchi dough is formed. It should not be too wet or dry.
  • Cut dough into 4 pieces and with each piece roll into an even log shape approx 2 cm in width
  • Cut each log shape into pieces which will form your gnocchi balls, approx 1cm in width
  • Working 1 log at  a time, roll each gnocchi ball off the back of a fork forming lines on the gnocchi ball
  • If the balls are sticking to the fork, you can rub the back of the fork in some plain flour and proceed with the formation
  • Once each of your gnocchi balls are formed, place onto a floured tray or  a tray covered in baking paper
  • After you have completed making your gnocchi balls, bring some salted water to the boil in a medium-sized pan
  • Place a few gnocchi in the water, taking care not to over crowd the pan
  • When they rise to the surface after a minute or so, remove the gnocchi and place into a bowl of ice-cold water to stop the cooking
  • Continue this cooking process until all the gnocchi balls are cooked and in the iced water
  • Drain off the balls, then place on a clean kitchen cloth to absorb the water
  • The gnocchi will at this point, keep well in the fridge for 24 hrs before oxidising and developing  grey/black spots in colour to them
  • They can at this point be frozen on  a flat tray, then transferred to a food safe container with lid on for future use

For cooking and serving

  • However you wish to serve your gnocchi and with what, you need just a couple of minutes to reheat your gnocchi, even if using straight from the freezer
  • For boiled gnocchi, just place back in a pan of boiling, salted water for approx 2-3 mins until heated all the way through
  • For pan-fried gnocchi, dust the gnocchi in flour, salt and pepper
  • Pre-heat a non stick pan toa medium heat
  • Add oil of your choice and just before smoking point of the oil, add the floured gnocchi, taking care to control the heat during cooking
  • Turn the gnocchi once a golden colour is achieved
  • If your preference is butter with the frying, add once the gnocchi is coloured on one side
  • You may wish to add fresh herbs or crushed garlic too at this point as well as many other last-minute touches

Very interested to know how you like to serve yours and with what?

Happy cooking all!

"herdy gurdy.. herdy gurdy..!"


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