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Potato Gnocchi

Kristine Czak Messig

For Dinner ( Potatoes, Italian )


Published on

30 minutes to prepare and 4 minutes to cook

Serves 4


This is a really simple recipe that tastes great and can be served with any sauce.


1 kilogram of potatoes peeled
50g of grated parmesan cheese (optional)
1 free range egg
300g of plain flour (you may need to add more or less depending on the consistency of the dough)


1. Boil the potatoes in salted water, remove when cooked through
2. Mash the potatoes until smooth
3. Add the parmesan, flour and egg and mix well. If the mixture is too soft or sticky add more flour.
4. On a floured board, roll the dough into long sausage shapes and cut with a knife into about one inch sized pieces (or whatever size you prefer)
5. Boil water in a large pot and add salt
6. Add the gnocchi half a batch at a time. When the gnocchi float to the surface allow them to cook for another 1-2 minutes before removing with a slotted spoon. *If you remove them too soon they may taste a little raw, if you cook them too long they may fall apart.
7. Toss with a little olive oil or butter to prevent sticking and serve with your favourite sauce. *I like to serve mine with a homemade vegetable sauce topped with extra parmesan cheese.
8. Serve immediately!


If your gnocchi fall apart or go mushy while boiling you have either cooked them too long or not added enough flour. You can also boil the potatoes in their skins and remove the skin after boiling if you want but I find it easier to peel them first. If you are restricted on cooking time you can cube the potatoes before boiling and they will cook quicker :)


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