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Potato Gnocchi

  • 4
Potato Gnocchi


  • 1 kg even-sized potatoes, skins on
  • 50 grams butter
  • 1 egg, beaten
  • 1 cup flour
  • 2 tblsp chopped fresh parsley or thyme
  • 1 cup grated fresh parmesan or cheddar cheese
  • salt and pepper to season


  1. Cook the potatoes in their skins in boiling water until tender. Cool and peel. Mash well with the butter.
  2. Add the egg, half the flour, the fresh herbs and half the cheese. Season with salt and pepper and mix well.
  3. Knead until smooth, gradually adding the remaining flour. Roll into sausage-style cylinders about 2.5cm wide and cut into 2-3cm pieces. Flatten the pieces, pinching the ends to form crescents.
  4. Poach 4-5 gnocchi at a time in simmering, salted water for 2-3 minutes, or until they float to the surface. Remove and place in a greased, oven-proof serving dish. Cover and keep warm. Poach remaining gnocchi.
  5. Sprinkle over remaining cheese then grill until golden. Serve hot with your favourite fresh tomato sauce.

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