This dish is the basic recipe for making potato gnocchi to which you can add a sauces of your choice.

Basic gnocchi recipe
Preparing gnocchi
Servings:Serves 4 as a starter
Calories per serving:158
Ready in:1 hour
Prep. time:20 minutes
Cook time:40 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:12th April 2013

Best recipe review

I prefer pasta!


A lot of work for an indifferent result - I much prefer home-made pasta to this.



Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. In a large pan, cover the unpeeled potatoes with boiling water salted water
  2. (Boiling in their skins prevents too much water being absorbed into the potatoes so try not to damage the skins)
  3. Bring back to the boil, cover and simmer for 25 minutes
  4. Drain, pat dry on a tea-towel and allow to cool so they can be handled safely
  5. Run the skins off and pass through a potato ricer or use a hand whisk to break up into a very fine mash. It's worth taking care over this you will have lumpy gnocchi
  6. Add the sifted flour and half of the beaten egg
  7. Knead with your hands to a soft dough, correcting with extra egg or flour if too wet or dry
  8. Transfer to a floured cutting board, dry and dust your hands with extra flour
  9. Divide into four and roll each piece into a sausage about 1 cm (1/2") diameter then cut into 2.5 cm (1") sections
  10. Using the times of a fork, press flat into each piece to make the sauce-holding pattern, the rougher the better, we want rustic!
  11. Cover and chill until required
  12. (Gnocchi does not keep well without discolouring so only make what you are going to use on the day)
  13. Warm a serving dish in the oven
  14. In a large pan, bring 4 litres (7 pints) of water to a simmer
  15. Add the gnocchi and cook for 3 minutes, they will float after 2 but still need another minute
  16. Drain, transfer to the warm serving dish
  17. Drizzle your chosen sauce over the gnocchi and serve immediately

See also

Gnocchi & gnocchi related recipes:

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