Basic gnocchi

Basic gnocchi

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  • 4
  • Easy
  • Fat conscious
  • 30 minutes
  • 1 hour
  • Woolworths Italian White


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

Cooking Instructions

Preheat the oven to 200C. Pat dry the potatoes and arrange them on a large baking tray.
Prick them numerous times using a fork, then sprinkle with salt. Bake for 50 minutes to 1 hour, or until light and fluffy. Cool for 15 minutes before removing the skins.
Using a potato ricer, mash the flesh and mix in the egg yolks and Parmesan.

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

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 to make deep ridges.

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

Make sure to check out our slideshow of this recipe here: How to make basic gnocchi

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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