Gnocchi… potato gnocchi

Who doesn’t love a good and tasty plate of  gnocchi. 

I feel my self very lucky because coming from Italy and having a Napoletano back ground I was having gnocchi very often.

I used to look at my Granma making them in the morning. 

Actually she was really good at making them. I can still smell the Sunday lunch when the gnocchi where finished and baked in the oven with mozzarella. Delicious.

So here we come with me sharing with you my knowledge, I want to give you my personal recipe, developed in few years of experience ( 15 years), not many yet.

I have seen so many ways of making gnocchi in my life, and of course my recipe is a mix of all of them. 


  • 1 kg cooked potatoes
  • 20 g salt
  • 20 gr oil or butter
  • 3 eggs
  • 50 grams Parmesan
  • Grounded pepper
  • Nutmeg ( if you like it)
  • 300 g flour

I like to bake the potatoes on a bed of herbs and rock salt with the skin on. Bake them until they are soft. You can boil them or steam them.

Now the most important step of all:

You have to absolutely mash them when they are burning hot. What I usually do if I have a drum sieve is cut them in a half and pres them down with the skin facing up.

If you do not have a drum sieve you can use the old tomato moulin sieve, but you’ll have to peel them completely ( use a towel to handle   the potatoes while you peel them).

Once you have your potatoes ready and still hot you can either add some butter or olive oil. It’s up to you and your palate. Add the Parmesan.

When the potato are room temperature  you can first add the eggs and salt pepper and nutmeg, mix it with your hands, and add the flour. Do not ever over mix the gnocchi dough or it will became rubbery or wet.

It should look like this:

Now it’s time for you to shape them, usually cut a small amount of dough and roll it trough your hands, cut them in dice of your favourite size, try to make them the same size otherwise that will cook in different times.

Once you have a fare amount of gnocchi cut you can cook them.

Cooking and cooling procedure:

You can boil them in a hot boiling salted water, and cool them down in icy water if you want to use them in the future. If instead your idea is to use them straight away once they float on top of the boiling water pop them in your favourite sauce.

Enjoy them….

You can even fry the dough and have that as a snack, seasoned with some paprika cheese and salt.

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