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| Servings: 3


  • 6 medium potatoes
  • 1 large egg
  • 2 cups all purpose flour
  • 2 tablespoons Extra Virgin olive oil
  • 1 teaspoon salt

Wash, peel and cut potatoes and into halves. Boil the potatoes in a pot of salted water until you are able to stick a fork through them.

Tip: the potatoes must be almost falling apart.

Run cold water over the potatoes for 1-2 minutes. Continue to allow potatoes to cool off for 10 minutes. They must still be warm while making the gnocchi dough.
Meanwhile, beat your egg and prepare your flour.
Rice the potatoes with a rice masher or with a fork.
In a mixing bowl, combine the riced potatoes, egg, olive oil and salt. Mix well and slowly start to add flour and work with your hands until a smooth dough is formed.
Turn dough onto a lightly floured surface and work two to three more times. When pulled apart, dough should be only slightly sticky in the middle. Add more flour if needed, until dough is smooth and workable.

Cut and divide the dough into several pieces. Roll each piece into a long ½-inch rope. With either a knife or pasta cutter, cut the rope into 2-centimeter pieces. Each rope should yield around 10-15 pieces.
Dust gnocchi with flour and allow to set for 15 minutes. Make sure gnocchi are separated to avoid sticking.

Meanwhile, boil salted water in a large pot.
Place gnocchi gently into the pot of boiling salted water until they are all floating on the top (should take 3-4 minutes). Drain and serve with sauce of choice.

Note:  Use only Reggiano not Grana Padano, not the same quality
Alternative: Just add bolognaise sauce for another lovely dish

  • TOMATO SAUCE for another version:
  • 2 tins peeled tomatoes
  • 8 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 clove garlic clove

Place oil in pot, add onion and garlic, sauté for 5 min. Add tomatoes and let it cook on low heat for 45 min.
Optional you can add chopped basil leaves.

Photo and recipe: Sabrina Merli

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