Gnocchi are fluffy, Italian-style dumplings made of potatoes, flour, or semolina. A classic Italian dish, these versatile dumplings are beautiful baked, fried, sautéed, dressed, or boiled. Try a special dinner with this simple gnocchi recipe served with the traditional tomato sauce and parmesan cheese.
The word gnocchi comes from the Italian word nocca meaning knuckle. This is associated with the traditional process of shaping tiny balls of potato into a ridged loop using a special, wooden board and your thumb. The shape renders gnocchi a light, airy texture while the ridges help absorb more of the sauce’s flavour.
Perfect any time of the day, gnocchi are versatile and easy to serve with anything from butter to pesto to light creamy sauce.
Perfect your gnocchi dish by learning the basics of cooking and shaping pasta’s pillowy brother at our workshop. Learn more here.
- Large saucepan or pot
- Potato ricer
- Large mixing bowl
- Slotted spoon
- Gnocchi board or stainless steel fork
- Measuring cups
- Measuring spoons
- 1.5kg floury potatoes, unpeeled
- 150g butter, melted
- 1 tbsp salt
- 350g plain flour, plus extra to dust
- A bottle or can of tomato passata
- A knob of mozzarella, cubed
- Parmesan, grated
- Boil the unpeeled potatoes in a large saucepan or pot and cook for 15 minutes, or until tender. Drain and leave until cool enough to handle, then remove the skin.
- Mash the potatoes using a potato ricer.
- When done, combine the mashed potato, melted butter and salt in a bowl, then sift in the flour. Carefully mix to create a soft dough, dusting with extra flour until smooth but not elastic. Be mindful not to overwork the dough or your gnocchi will be tough.
- Divide the dough into four. Dust the bench and your hands with flour, then roll the first portion into a long snake, about 2cm wide. Use a sharp knife to cut it into approximately 2cm-long portions.
- If you have a gnocchi board on hand, use it to shape the potatoes. Apply a little bit of pressure with your thumb whilst rolling a piece on the board. Otherwise, use the concave side of a fork.
- Place the gnocchi on a flour-dusted tray. Arrange in a single layer, then repeat with remaining dough.
- Working in small batches, cook the gnocchi in a large pot of boiling salted water for about 2 minutes, or until they float to the surface. Transfer to a tray with a slotted spoon.