• Nicole Short

Homemade Gnocchi

Handcraft your own gnocchi, like a true Italian! This simple recipes will make you a pro on the first attempt, trust me!

Potato gnocchi is a true Italian classic. The patato must be mashed and passed through a sift while hot. This make the dough easier to knead and softer. They should be cooked in lightly salted water to prevent them from disintegrating. A very soft boil in your water. They should be added in a few at a time and lifted out gradually with a slotted spoon as they rise to the surface.

Basic Gnocchi Recipe

serves 4


1 kg Potatoes, peeled and kept whole.

200g plain flour, plus extra for dusting

1 egg and 1 egg yolk, lightly beaten



Steam the potatoes for 1 hour.( If your potatoes are very large you can cut them in half. The reason we keep them large is to make sure they don't pick up too much moisture) You want you potato very soft. mash your potato through a ricer or sift while hot.

Stir in the egg, the flour and a large pinch of salt. Be very careful with the ratio of flour to potato. If there is too much flour then the gnocchi will my tough and if too much potato , they tend to disintegrate while cooking. If you are very unsure just test a small piece in a pot of simmering water.

Shape the dough onto a floured surface, into long rolls just over 1.5 cm in diameter and cut into 2cm lengths. Press the pieced gentled onto a fork or a grater and arrange on the teatoowl/wax pater dusted with flour.

Bring a large pot of salted water to a boil, add the gnocchi, a few at a time, and remove with a slotted spoon as they rise to the surface. Drain, put on a serving dish and pour over your chosen sauce.

Some sauces for you to try!

Burnt Butter with Fresh Sage


8 Tbspoons unsalted butter, cut into 1-inch cubes

18 large fresh sage leaves

1 tsp. finely grated lemon zest

Kosher salt

Freshly ground black pepper


Take a pan and place over medium-high heat and add the butter. When the butter has almost completely melted, stir in the sage leaves. Cook, stirring occasionally, until the butter turns a light brown color (be careful not to let it burn) and the sage leaves darken and crisp up slightly, 2 to 3 minutes. Remove from the heat.

Add the gnocchi and the lemon zest to the pan and toss to coat well. Season to taste with salt and pepper.

Serve immediately.

Fresh Tomato and Basil Classic Sauce


300g cherry tomatoes

80ml extra virgin oil oil

20 fresh basil leaves, finely sliced

1 tsp balsamic vinegar


Parmesan (optional)


Place the cherry toms and olive oil into a pot , put it on a medium heat with the lid on.

The tomatoes should start to blister and burst. Toss accationally to get an even colour on the toms.

After about 10 minutes, Add your balsamic and cook for 1 minutes, then, take off the heat and mush the tomatoes with a fork to get some of those yummy juices out.

Add your fresh basil, then coat your gnocchi and serve immediately with some grated parmesan!

Hope you enjoy this trip to Italy!

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