Gnocchi

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.

Gnocchi

Once you’ve nailed the technique, give it a go in this Mediterranean-style dish or try our creamy gnocchi with mascarpone and pancetta.

  • Serves icon Serves 4
  • Time icon 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.

Once you’ve nailed the technique, give it a go in this Mediterranean-style dish or try our creamy gnocchi with mascarpone and pancetta.

Nutrition: per serving

Calories
367kcals
Fat
3.8g (0.9g saturated)
Protein
10.6g
Carbohydrates
73.6g (2.1g sugars)
Fibre
6.1g
Salt
1.9g

Ingredients

  • 1kg floury potatoes such as maris piper, unpeeled
  • 2 large free-range egg yolks
  • 175g ‘00’ grade flour, plus extra for dusting
  • 1½ tsp fine sea salt
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Heat the oven to 170°C/ 150°C fan/gas 3½. Lightly prick the potatoes with a fork several times, then cook for 1 hour 15 minutes until the tip of a thin, sharp knife goes right through a potato without resistance (this will depend on the size of your potatoes so check after an hour and keep an eye on them).
  2. Cool for a few minutes, then peel. Push the flesh through a ricer or sieve into a large bowl, then add the egg yolks, flour and salt. Bring together in the bowl to form a dough, then turn out onto a clean, lightly floured work surface and roll into a thick sausage shape about 20cm long.
  3. Cut the dough into 4 pieces, then cut one of the pieces in half. Form into a small sausage shape, then gently roll out into a thinner, longer log until it’s about 1.5cm thick. Using a very sharp knife, cut into 2cm lengths (see Know-how, below). Repeat for the other pieces of dough. Pinch each piece slightly in the centre to give it its classic shape, then put in a single layer in a tray lined with baking paper (you may need 2 trays).
  4. To cook the gnocchi, bring a large pan of salted water to the boil, then lift the baking paper by the corners to create a bag, and tip the gnocchi into the water. Leave to boil. When, after 1-2 minutes, they float to the top, scoop out using a slotted spoon.

Nutrition

Nutrition: per serving
Calories
367kcals
Fat
3.8g (0.9g saturated)
Protein
10.6g
Carbohydrates
73.6g (2.1g sugars)
Fibre
6.1g
Salt
1.9g

delicious. tips

  1. 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.

  2. 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.

  3. 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.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Gnocchi

Gnocchi gratin with broccoli and spinach

Gnocchi, mixed with broccoli and spinach, then smothered in a...

Save recipe icon Save recipe icon Save recipe

Italian vegetarian

Gnocchi al pesto

Barbara Gallani’s homemade gnocchi recipe has been handed-down by her...

Save recipe icon Save recipe icon Save recipe

Vegetarian comfort food

Baked gnocchi with cream, mushrooms and blue cheese sauce

This recipe of soft, pillowy gnocchi baked in a creamy...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.