Potato gnocchi

Season: All year

Type: Pasta

Difficulty: Easy

Serves: 6 at home or 30 tastes in the classroom

Fresh from the garden: potatoes, eggs

Recipe source: Adapted from a recipe by Teresa Oates


  • metric measuring spoons & cups
  • chopping boards & non-slip mats
  • 1 medium knife, 1 butter knife
  • large saucepan
  • scales
  • colander
  • potato ricer or potato masher
  • bowls – 1 small, 1 large
  • 2 forks
  • baking tray
  • slotted spoon
  • serving dishes

  • 1 kg large Desiree potatoes
  • approximately 350 g plain oo flour
  • 1 egg
  • extra flour for kneading
  • 1 tablespoon salt


What to do

  • Set out your equipment and ingredients.

Cook the potatoes

  • Wash the potatoes and boil them in their skins for 35 minutes until soft. Drain the potatoes into the colander and allow them to cool slightly before peeling and cutting each potato in half.

Make the dough

  • Put half a potato in the ricer and squeeze it closed over a large bowl. Repeat with the remaining pieces of potato.
  • (Note: If you are using a potato masher be careful not to over-mash the potato or the potato with become too gluey and your gnocchi will be heavy, not light.)
  • Break the egg into the small bowl and lightly whisk with a fork.
  • Pour the flour onto a clean surface and empty the mashed potato over the flour.   Add the egg. Knead the mixture until a soft dough forms. You may need a little extra flour to stop the mixture sticking to the surface.

Shape the gnocchi

  • Cut the dough into four even pieces, then roll each piece into 3 cm wide logs.
  • Using a butter knife, cut the logs at 3 cm interval to create gnocchi, then press each lightly over a fork to create ridges on the gnocchi.
  • Dust them with a little more flour to stop them sticking. Lay them on a baking tray dusted with flour.

Cook the gnocchi

  • Place a saucepan of water on high heat and bring to the boil.
  • Add a tablespoon of salt, then carefully add the gnocchi making sure they do not stick together (dropping them in individually will help). If you don’t have a saucepan large enough you may need to cook two batches to avoid crowding the saucepan.
  • The gnocchi are cooked when they rise to the surface. Spoon them out with a slotted spoon and place directly on you sauce, or into a serving dish.

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