Meals and Courses

Classic Potato Gnocchi

prep 30 mins, plus resting cook 30 mins
  • 1 kg (2 lb) floury potatoes, such as King Edwards or Maris Piper
  • ¼ nutmeg, freshly grated
  • 150–300 g (5–10 oz) plain flour, plus extra for dusting
  • 2 eggs
  • salt and black pepper

Put the unpeeled potatoes in a saucepan and cover with cold water. Cover with a lid and bring to the boil. Reduce the heat and simmer for 20 minutes, or until cooked through. Drain.

Peel the potatoes while still warm and pass them through a mouli or ricer to make a light, smooth mash. Put in a large bowl, add the nutmeg and season. Sift in 150 g (5 oz) flour, crack in the eggs and gently but quickly work the mixture through your fingers until it reaches a lumpy breadcrumb consistency.

Knead gently on a clean work surface to make a soft, smooth, pliable dough. Add more flour if the mixture is too wet. Be careful not to overwork the dough or the gnocchi will lose their light quality.

Divide the dough into 3 pieces and roll each piece into finger-thick lengths. Cut into 2.5 cm (1 inch) pieces with a sharp knife. Transfer to a floured baking sheet and leave to rest for 10–20 minutes.

Bring a large saucepan of salted water to the boil. Add the gnocchi and cook for 3–4 minutes, or until they rise to the surface. Remove with a slotted spoon and drain. Serve immediately with your sauce of choice.

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