How to make gnocchi

You will need

1 kg floury potatoes, scrubbed
Sea salt, to taste
2 free-range egg yolks
2 T Parmesan, grated
125–185 g plain flour

Step 1

Preheat the oven to 200°C. Pat dry the 1 kg of floury potatoes and place on a large baking tray. Prick numerous times using a fork, then sprinkle with salt, to taste. Bake for 50 minutes to 1 hour, or until light and fluffy. Hold the potatoes in a dishcloth and scoop out the flesh.

Step 2

Using a potato ricer, mash the flesh, then mix in the 2 free-range egg yolks and 2 T of grated Parmesan.

Step 3

Gradually stir in 125 g plain flour and, when a loose dough forms, transfer to a lightly floured surface and knead gently.

Step 4

Work in enough extra flour to make a damp, pliable but not overly sticky dough. Divide into 6 portions and roll out “ropes”, about 1.5 cm thick. Cut into 1.5 cm-long pieces, then press a finger into each piece to create a concave shape. Gently press one side of each dumpling with the tines of a fork.

Step 5

Add the gnocchi to a saucepan of boiling water in small batches and cook for 1–2 minutes, or until they float to the surface. Remove using a slotted spoon and drain.

Serves 4

Here are 3 gnocchi recipes to try:

1. Lamb ragù with gnocchi

This lamb ragù by Clement Pedro is the perfect sauce to spoon over your homemade gnocchi. Adding olives to the ragù gives the dish depth, amplifying the meaty flavour and helping a little lamb go a long way.

Find the recipe for lamb ragù with gnocchi here.

2. Roast feta gnocchi

Based on the viral baked feta pasta of 2020, this gnocchi by Hannah Lewry has lovely puttanesca flavours, plus it’s super easy to make.

Find the recipe for roast feta gnocchi here.

3. Gnocchi with crispy pancetta and creamy shallots

This recipe by Khanya Mzongwana was a very successful fridge raid where all the ingredients aligned in the most perfect way. All my favourite flavours come together in this delicious bowl of comfort

Find the recipe for gnocchi with crispy pancetta and creamy shallots here.