Recipe for Gnocchi di patate

Gnocchi di patate

1.5kg desiree or pontiac potatoes
450g approx. orgaic unbleached flour
1 egg
1 tablespoon olive oil 1 teaspoon salt
Boil whole potatoes with skins until tender
Peel while still hot.

Place flour onto clean surface bench and spread into shape of a volcano. Push potatoes through Italian potato ricer into the crater of flour. Place egg, oil and salt on top. Mix using 2 large forks until you have a mass, then knead with well-floured hands to bring dough together.

With knife or spatula cut out fist-sized lumps of dough and roll out to thumb-sized sausage shapes.

Cut gnocchi into smaller pieces adding extra flour if he dough is too sticky. Keeping gnocchi separate, bring salted water to boil, gently adding the gnocchi. When they rise to the top, remove with slotted spoon onto plates or bowl.

Add your favourite sauce.

Note: Fresh gnocchi cooks quickly and has no comparson to commercial gnocchi.


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