Prep time
Cook time
Total time
Serves: 4
  • 450g potatoes
  • 115g plain flour
  • continental flour (for dusting, optional)
  1. Put the potatoes, skin on in a large pot of water and bring to the boil. Cook until tender – avoid testing too often as puncturing them makes them waterlogged.
  2. When they are done, drain and mash (or run through a potato ricer) while still hot. If you are using a ricer, you don’t even have to remove the skins.
  3. Add most of the flour to the potatoes and knead just until it forms a smooth mixture – do not overwork the dough. Some potatoes absorb less flour than others, so it’s best not to add all the flour until you know exactly how much they will take. Stop adding flour when the mixture has become soft and smooth, but is still slightly sticky.
  4. Dust the work surface lightly with flour. Break off a portion of dough and roll into a long thing sausage shape about 2.5cm thick. Slice the rolls into 2cm lengths.
  5. Holding a fork in one hand (or a gnocchi board if you have one) press each cushion of dough into the fork to make ridge on one side and a finger indent in the other. When gnocchi are shaped in this manner, the middle section is thinner and more tender in cooking, while the ridges become grooves for the sauce to cling to.
  6. To cook the gnocchi, bring a big pot of water to the boil, and salt it. When boiling, drop in just two or three gnocchi – ten seconds after they have floated to the surface, drain them and taste. If they are too floury, add 2-3 seconds to the cooking time and if they are too sloppy/disintegrated/almost dissolved, subtract 2-3 seconds from the cooking time.
  7. Cook 2-3 dozen gnocchi at a time, drain and set aside in a 100C oven- either in a platter with a sliver of warmed butter, or with a bit of sauce you are planning to serve it in.
Recipe by A Kitchen Cat at