Cooking, Italian
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Recipe: Homemade Potato Gnocchi

Homemade gnocchi (another phone photo - my camera was stolen a few weeks ago so bear with me!)

Homemade gnocchi (another phone photo - my camera was stolen a few weeks ago so bear with me!)

Homemade gnocchi (another phone photo – my camera was stolen a few weeks ago so bear with me!)

Gnocchi were a mystery to me until I went to Italy. The ones that I had tried before (this was before I moved to London before you roar), were leaden and rubbery and I could never see what the appeal was. I mean, everyone else must be wrong, right?

Wrong. I was just eating crap processed gnocchi.

The joys of gnocchi were revealed to me for the first time at the tender age of 22 on a trip to Naples to stay with a friend, her Neapolitan boyfriend and his family. Andrea’s Dad (the Neapolitan), ex military and the most wonderful and tender home cook, cooked for us every day. 3 courses for lunch with wine, an aperitif, and then us Irish girls had to go to bed for a bit because we were not used to this at all. Lunch in Ireland before then had been one course at lunchtime with no alcohol and back to business.

Everyday, Andrea’s Dad got up early in the morning to head to the shop to get buffalo mozzarella, straight from Campania and fresh every day. The shop owner would depart at 4am to get the best and the freshest and we would have it for lunch, cut thick like steaks and weeping sweet milk. I was in food heaven. Andrea and Shelley said, this is nothing, wait until you try his pumpkin gnocchi. And I did.

The pumpkin gnocchi were tiny, tender and divine. Light as sweet puffs of air, they were so delicate and beautiful to eat. I was determined to make them at home and quickly discovered that these were tricky and took practice (my recipe for them is in Comfort & Spice).

I have since experimented lots, with potato gnocchi, sweet potato gnocchi, and all sort of others. The pumpkin and the potato are traditional and best. Such frugal offerings, 4 potatoes, a little flour and an egg will offer sustenance for days or for lots of people. My sister thought that she didn’t like gnocchi but I made these for her, and she proclaimed them better than those she had in Italy, which is very high praise (or lies). I am going for praise.

The trick here is in the technique. Imagine that you are making the finest pastry and use the lightest hands. Work quickly while the potatoes are still hot. Use floury potatoes only (I am in Ireland and used Golden Wonders which worked very well), and make sure you have a mouli or potato ricer to pass the potatoes through. A potato ricer will cost about £12 and will render the stubborn potato fluffy and soft. For best results pass it through a few times, I passed mine through 3 times, working as quickly as I could. The heat is important.

When cooking the potatoes, be careful not to push them too far. Floury potatoes are guzzlers and once soft, will take in as much water as they can, rendering them a sorry soggy mess. Cook them until you can pierce them with a fork and they still resist a touch without being too hard. Peel immediately, if you don’t have asbestos paws like me use a tea towel.

How to eat them? However you want. Make a gratin with cream and blue cheese and cover with a good melting cheese. Perfect winter fare. Or make a tomato sauce and serve simply with the gnocchi and some parmesan on top. I did this today, making a sauce which started with a sauté of very finely chopped rosemary, garlic and red chilli, then a tin of good chopped tomatoes, a teaspoon of balsamic vinegar and a teaspoon of sugar. I cooked it for a couple of hours adding water when it got too thick every now and then. The secret to good tomato sauce is good tomatoes, flavour enhancer (chilli and garlic), balance (vinegar and sugar), time, and a good sprinkle of sea salt.

They are worth the effort and don’t be dismayed if you don’t get them right the first time. Once you crack them, you will be thrilled with yourself, and so will your family and friends.

Recipe: Homemade Potato Gnocchi


750g floury potatoes (I used Golden Wonder which are commonly available in Ireland) – approx 4 potatoes
1 egg or 2 egg yolks for a more decadent richer taste, beaten briefly
125g flour, with extra just in case
sea salt
potato ricer or mouli


Boil the potatoes in their skins until just cooked, a knife or fork should just pierce them but there should still be some resistance. It is very easy to over shoot this so keep an eye on them.

Drain the potatoes and while still hot, peel them quickly before passing them though a mouli or potato ricer. If using a ricer do it at least twice.

Season with a generous pinch of sea salt. Then make a well in the centre and add the egg and about half of the flour. Using your fingers and a very light touch (like you are handling the tiniest millipede or silkworm, or in culinary terms very delicate pastry). Gently bring everything in together, kneading softly. Add more flour if required until the mixture resembles a dough and no longer fluffy potato.

Split the mixture in 3, and one at a time on a floured board, roll into a log, cutting each log into segments about the size of a walnut. If the dough is still too fluffy (it might be once you start to cut it), knead each piece gently, then roll in a ball. Place the ball on the top of your finger and gently press the tines of a fork on it, and drag it slightly across, indenting the bottom with your finger and leaving the trace of the fork tines on top. This will help the gnocchi grip on to the sauce.

Boil a pot of salted water and boil the gnocchi in batches. When they rise to the top they are done. They will bubble about in the middle for a bit, but wait until they rise to the very top. Then remove them with a slotted spoon on to a waiting plate. Do not let them in the water after they have floated to the top as the potato will continue to take in water and they will get fuzzy and soggy.

If you are not going to eat them immediately (they will keep for a few days in the fridge), drizzle them with a little extra virgin olive oil. Do this with all of your gnocchi, and then you are done.

Serve as suggested above: in tomato sauce, as a gratin, al forno, with brown butter and crispy sage. Whatever floats your boat. Most of all enjoy them.




  1. Thanks for this, Niamh! I’ve been practicing gnocchi for a while, and I’m ready for the breakthrough moment, haha. Where can we find the pumpkin gnocchi you were talking about? I’ve got a couple of butternut squash I don’t know what to do with, and I’m considering a gnocchi experiment. Pumpkin and butternut squash seem similar enough…

    • They are in my book, Comfort & Spice – linked at the side of the blog or in the post. Most of the recipes in that book have never been published online :)

      Enjoy your gnocchi journey!

      • randle says

        Oh, thanks! The link didn’t load for me at first, but now I see it. :)

    • I have a pumpkin gnocchi one in my book, Comfort & Spice. I love them. And sweet potato are really good too. They are wetter so I tend to do them through a piping bag and snip them into the water.

    • Andrea! Oh, I always think of that time in Naples, your fathers wonderful food, hanging out with your brother and his girlfriend at night, the pizza, the dreamy mozzarella, visiting your aunts for tea and looking out the window at Vesuvius, and climbing Vesuvius too! Such good times. I hope you are well and hope to see you at some point soon too. xx

  2. Gorgeous. Have no idea why I’ve never made gnocchi, maybe because I don’t have a ricer, which I will have to correct soon. Had some amazing gnocchi in truffle butter in Soho the other day and it opened my eyes to how good it can be. Needed a little sleep after though!

    • They sound delicious! It is really worth mastering these and investing in a ricer for brilliant mash as well as gnocchi :)


  3. andreamynard says

    I must buy a potato ricer now! Can’t believe I love cooking Italian food but have never made gnocchi, I think it’s because when I’ve eaten them in restaurants I’ve been disappointed. These look wonderful though. AND I have lots of floury potatoes still in the ground that need digging and eating, what a perfect way to make good use of them.

    • Enjoy Andrea. Gnocchi are very work intensive so unless you are going to a proper Italian restaurant they won’t be homemade. I hate the rubbery ones. Don’t give up on your first try.

  4. nicolabrady says

    Looks gorgeous! I love making gnocchi but for some reason don’t do it too often. I’ll follow this the next time I do!

    When I do resort to the vacuum packed ones, I’ve taken to frying them in oil and butter once cooked, to get them really crispy. Man, that’s good! Think it was a recipe on Liberty London Girl, with mozzarella and cherry tomatoes.

  5. Great gnocchi making tips. My potato ricer is a ‘must have’ tool in the kitchen. No home should be without one :)

  6. Pingback: A Fall Neapolitan Style Dinner | jovinacooksitalian

    • It is important but isn’t much good to you if your dough is heavy. Getting the dough right is the most important thing, I think.

  7. I had the most incredible gnocchi last month in Siena. I usually shy away from gnocchi, it can be so stodgy and heavy but I felt here in a tiny restaurant in the heart of Siena it was going to be glorious. It was. It was lighter than light, with a taleggio sauce and served in a thin crispy bread basket. Oh yeah, with half a fresh truffle shaved on top of it in front of me. I died and went to heaven. When they are good, they are so good. Ive just started a blog to cover my food obsessions. Check it out!?

  8. I think I should give it another go. After a previous failed attempt, this sounds like the info I need for success.
    A number of years back,I had in 15 London, ‘The lightest Gnocchi with something or other’. I do remember it was like a pillow, I think it was Semolina Gnocchi. Other nice Gnocchi I have had from Italian Deli on V.Market Munich. They were Potato. I am keen to have such an experience again, this post could be way forward.

    • Do! Give them a go again. They take a few attempts and then you understand it. Easy after that :)

Over to you! Your comments - I would love to hear from you :)