HT CD MC ACC Italian
Serves 4 as a main course or 8 as a side dish (accompaniment)
Hot Cold Vegetarian Vegetables Herbs Main
Course Accompaniment Dairy Free Italy Europe
675g/1½lb Floury Potatoes e.g. Maris Piper, King Edwards
Up to 4 Egg Yolks (Optional)
2-3 tbsp Freshly Chopped Herbs such as Parsley, Chives, Chervil, coriander or
Salt and Pepper
22gg/8oz Plain Flour plus extra
1. Cook the potatoes until completely tender. This can be done by baking or
boiling in their skins or cooking in the microwave. Whichever method you choose,
the potatoes should be as dry as possible once cooked. Microwaving in their
skins (pierced with a fork or scored with a knife) is recommended as it quickere.
2. Once cooked, peel the potatoes then mash with a fork or potato masher until
smooth or pass through a ricer. Do not beat the mixture or add any milk or
3. Whilst still warm, place the potato in a large mixing bowl season with salt
and pepper then add the eggs if using, herbs and ¾ of the flour and start mixing
together with a knife.
4. Using your fingertips, continue adding more flour until the dough is no
longer sticky. You may have to add less flour or more flour, depending on the
wetness of your potato mixture but do not knead or overwork the dough.
5. Once you have a non-sticky dough, divide the mixture into 4 or more portions.
Working 1 portion at a time, transfer the dough to a well floured work surface
and roll into a sausage shape, no thicker than 2cm/ ¾ “ in diameter then cut the
sausage into pieces no longer than 2.5cm/1”.
6. Lightly dust all the pieces with flour then make ridges in each piece with
the tines on the back of a fork. Roll the dough off, lightly fold in half of
roll and set aside on a lightly floured flat tray or plate. Repeat with all the
pieces before moving on to the next portion, making sure you keep the formed
gnocchi separate once they have been formed.
7. Once all the dough has been shaped into gnocchi, cook as soon as possible.
Alternatively, you can freeze the gnocchi at this stage by placing them in a
single layer on a flat tray, freeze for an hour or until hardened, then transfer
to polythene bags.
8. To cook -bring a wide pan of around 10cm/4” deep of salted water or stock to
the boil. Whilst the water is still at a rolling boil, add the gnocchi stir
gently a couple of times then leave to cook for a few minutes or until they rise
to the surface. It’s best to cook in batches so you don’t over crowd the pan
otherwise the pieces will stick together.
9. Once cooked, drain with a slotted spoon and transfer to a warm dish before
cooking the rest of the gnocchi. Make sure you bring the cooking liquid back to
a rolling boil before adding the next batch.
Serve hot with melted butter, grated cheese or a sauce of your choice or allow
to cool at room temperature, dress with a little olive oil and refrigerate until
ready to serve. Can be used as cold pasta in salads etc.
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