Traditional Potato Gnocchi

Traditional Potato Gnocchi Recipe by Salvatore from Nonna Maria’s Pasta


1 Kilo of brushed potatoes

1 Whole egg

600 g Extra White 00 Flour (or plain flour)

Extra flour for dusting

Pink of salt


  1. Place rinsed potatoes in a pot of water and bring to boil until cooked (soft)
  2. Drain potatoes and cool
  3. Peel skin of potatoes when cooled down slightly  (easy to touch)
  4. In a large bowl mash potatoes using  a potato ricer* (preferred) or using a potato masher
  5. Add egg and pinch of salt and combine.  Add flour in batches and combine until firm and easy to roll
  6. Place mixture on floured bench until soft and pliable.  If dough to soft add extra flour and remember  to not overwork the dough (this will make the gnocchi dense)
  7. Roll the dough out into long 30 cm logs and cut about 2 cm apart.  Place on dusted tray until ready to cook.   


Bring a saucepan of salted water to the boil, add gnocchi (do not over crowd) and cook until gnocchi rise to the top (approx. 3 – 5 minutes).

Use a slotted spoon to drain and transfer to a bowl and mix/serve with your favourite sauce.  We love to serve our gnocchi with simple Napolitano sauce finished with parmesan cheese or a blue cheese and cream sauce again finished with parmesan cheese.

Enjoy or as we say in Italy Bon Appetito!

Handy tips

*Potato ricers can be purchased in kitchen shops or available at Ikea for a small cost.

* Gnocchi can be frozen in single layers (not touching each other).  When ready to cook, follow the same cooking instructions as above.  Do not defrost before cooking.

See you soon!