Potato Gnocchi

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  • 1 kg of delicious red potatoes with boiled skin
  • 3 cups plain flour
  • 1 egg
  • 1 pinch of salt and pepper


  1. Peel and mash the cooled potatoes, and place them in a large bowl.

  2. Add flour, egg, and salt and pepper to taste. Combine well

  3. Knead lightly until the dough is manageable and not too sticky.

  4. Add a little more flour if the dough is too wet.

  5. Break a portion of dough and roll up to 1 cm thick on a floured board. Cut into 3 cm lengths and bleed each piece on a fork.

  6. Place on floured tray until ready to use.

  7. Continue this process until all of the dough is depleted.

  8. Cook the gnocchi in batches in a large pot of boiling salted water.

  9. Remove with a slotted spoon as they rise to the top.

  10. Serve with tomato paste sauce and Parmesan cheese.


  • 1 bowl
  • 1 slotted metal spoon


My grandmother used to make them when we were kids. Once you've done it a couple of times, it doesn't take that long. Any raw gnocchi can be frozen. Freeze them in a single layer covered with merry wrap and then put them in freezer bags. It is not necessary to defrost them before cooking.


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