5 from 1 vote

Potato gnocchi

Course First course, Vegetarian
Cuisine Italian
Prep Time 30 minutes
Cook Time 2 minutes
Total Time 32 minutes
Servings 6
Author Giulia


  • 1 kg of starchy potatoes, I like the yellow ones
  • 250 g of flour
  • Salt
  • Grated nutmeg


  • Peel the potatoes, cut them into cubes and steam in a pressure cooker for about 10 minutes.
  • Let them cool slightly and then mash thoroughly with a potato masher or a fork and a lot of patience. Remove any lumps, the secret is all there. Season with salt and a generous pinch of grated nutmeg.
  • Sprinkle some flour on the working surface, scoop the mashed potatoes onto the flour and gradually mix in the remaining flour. I've used about 250 g of flour, though it will depend on the potatoes you chose and how you cooked them, if steamed, baked or boiled in water.
  • Cut the dough into 6 pieces, dust your hands with flour and roll gently each piece into a 1 cm thick sausage shaped log. Use a knife to cut pieces every 2 cm and dust with more flour.
  • You can leave the gnocchi as they are, or press them onto a fork or a special grater to impress tiny ridges on them. Alternatively, you can simply press them with a thumb to make them hollow: it will catch the sauce later...
  • Leave them in the fridge for about half an hour, then boil the gnocchi in salted water. Cook them in batches.
  • When they pop back up to the top they'll be ready, drain gently and season with your favourite dressing: I love a simple tomato sauce.
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