An Italian classic


  • 1 kg floury potatoes , such as Maris Piper, King Edward

  • 100 g Plain flour , plus extra for dusting

  • 1 tsp salt



  • Cook potato in a large pan of boiling salted water for 20 to 25 minutes or until tender

  • Drain and leave until cool enough to handle, then remove the skins

  • Mash the potatoes using a potato ricer or masher on to a large clean board

  • Sprinkle over the flour, season well with sea salt and black pepper, then scrunch and push the mixture together with clean hands

  • Depending on the potatoes, you may need to add a little more flour

  • Knead on a flour-dusted surface for a few minutes until pliable, then divide into 4 equal pieces and roll each into a sausage about 2cm thick

  • Slice into 3cm lengths – this is your basic gnocchi.

  • Now you can gently roll each piece down a butter pat, the back of a fork or a fine grater to add grooves, which will help your sauce to stick, or simply roll into balls Cook in a pan of boiling salted water for 2 to 3 minutes – as soon as they come up to the surface they’re ready

  • Serve with a tomato sauce!

  • Enjoy!

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