- June 2015
- Serves 4
- Hands-on time 30 min, oven time 1 hour 15 min
Our homemade gnocchi recipe is impressive, with a texture far superior to even the best quality store-bought stuff. Try making it for your next dinner party.
- Dairy-free recipes
- 3.8g (0.9g saturated)
- 73.6g (2.1g sugars)
Use potatoes that are roughly the same size so they cook in the same time.
We used ‘00’ grade (very fine) flour, but plain flour will also do.
The gnocchi dough, uncut and tightly wrapped in cling film, will keep overnight in the fridge. It may be a little sticky when you use it the next day and require a good dusting of flour to roll it out. The cut gnocchi pieces will keep in a single layer in a well floured or baking paper-lined tray in the fridge for up to 6 hours. In both cases, the gnocchi won’t be quite as light as freshly made stuff, but it will still be great.
If you’re going to make gnocchi a regular thing, it’s worth investing in a potato ricer or mouli – nothing else will give you that perfectly smooth finish. See Cook School for our top choice.
Don’t use waxy potatoes. Floury potatoes such as maris piper or rooster are good.
Don’t worry too much about using the exact four quantity with gnocchi – add just enough to bring the dough together (if it starts to crack a little, just rework it lightly).
Roll the gnocchi dough gently, using even pressure and slowly spreading your fingers out in a smooth, continuous motion.
Cut the gnocchi to around the length of the top joint of your thumb.
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