Potato Gnocchi Recipe


  • 5 Desiree or Sebago potatoes (or ~1kg floury potatoes)
  • 250g Plain flour
  • Sea salt
  • Black pepper


  1. Place the unpeeled potatoes into a saucepan and cover with cold water. Bring the water to the boil using high heat and cook the potatoes for 20 minutes until tender.
  2. Drain the water and begin hand peeling the potatoes (while still hot). Using a mouli puree the potatoes into a separate bowl.
  3. Add the flour to the potatoes and, using your hands, knead into a dough. Add flour until the dough is of the right consistency.
  4. Cut the dough into four or five roughly equally sized parts. Roll out each of the pieces to create a 2cm wide log of dough. Cut each log into 1.5cm pieces.
  5. Roll each of the gnocchi balls over a forks prongs
  6. Boil a saucepan of water. Add half the gnocchi and wait until they rise to the surface. Cook them on the surface for a further half a minute then take them from the water. Repeat for the other half.
  7. Serve the potato gnocchi as soon as possible with a pasta sauce.