Classic Italian Gnocchi

20 min.
300 g
Baby potatoes
500 g
1 pc.
2 tbsp.


  1. Cut peeled potatoes into 2-3 cm cubes and put in a large saucepan with cold water. Add salt and put on high heat. 
  2. When the water boils, turn off the heat and let it boil for 12-13 minutes. 
  3. Drain water using a colander, and return the potatoes to the pan over medium heat. This will help get rid of excess moisture in the potatoes. Stir for 2-3 minutes. 
  4. Remove from the heat, mash the potatoes well and cool to room temperature. There is no need to add milk or butter. 
  5. Pour a pile of high grade flour on a table, then make a round cavity in the center, and add cooled mashed potato from above in the center. 
  6. Build a kind of a volcano, and add an egg and a pinch of salt in the center of the formed crater.  
  7. Knead the dough well until homogeneous. The dough should not be too dry, soft, but not sticky. This can be adjusted by flour, so it is important not to use all the flour from the beginning. 
  8. Sprinkle a little flour on the board or table, and roll long strips 2 cm thick from the dough. 
  9. Cut the formed long strips into small uniform pieces using a knife so that the gnocchi look like pads 3 cm long. Lightly sprinkle with flour so that they do not stick together. 
  10. Take the fork, press it with the teeth against the board and roll each pad of gnocchi from the top from the handle down to the end so that the teeth of the fork leave corrugated traces around the circumference. These grooves will help spread the sauce better over the surface of the gnocchi.
  11. Cook gnocchi in a large amount of salted water for 3-4 minutes. Serve with almost any sauce, either creamy, meat or tomato. Buon appetito!