Potato Gnocchi

800 g floury potatoes

200 g Italian ‘00’ flour

1 medium egg

salt and pepper, to taste


  1. Preheat the oven to 200°C
  2. Pierce the potatoes a few times with a knife, place in the oven and bake for 1 hour until tender
  3. Allow potatoes to cool under able to be handled
  4. Scoop the cooked flesh out of skin into a bowl and mash to a smooth purée
  5. Mix the potato purée with the flour and egg. Work it together, kneading with your hands, until well combined
  6. Using a small amount at a time, on a floured surface, form thin sausages of dough
  7. Cut 2cm pieces with a knife
  8. To create a more traditional shape, press lightly and roll with the tines of a fork – see note below
  9. Place the finished gnocchi on a clean pre-floured cloth.
  10. Cook the gnocchi in plenty of boiling salted water.
  11. After 30 seconds to one minute the gnocchi will swim up to the surface of the water. They are now cooked through. Scoop them out with a slotted spoon and place into desired sauce

Note – to “roll” the gnocchi with a fork start by gently placing the very ends of the tines in the middle of the piece

Press gently and pull the fork towards you rolling the dough piece under the fork creating an indent over the whole surface

This allows the gnocchi to absorb more of the delicious sauce of your choosing