How to make gnocchi

How to make gnocchi

How to make gnocchi

Gnocchi are small potato dumplings most commonly associated with Italian cuisine. They are often considered a type of pasta and can be served with traditional pasta sauces, although they are really a pasta alternative and can be served in many different ways.


Preheat the oven to 180°C/gas mark 4
Place the potatoes on a baking tray and bake for 30–40 minutes (depending on their size) until completely cooked through
While they are still hot, cut the potatoes in half and scoop out the flesh, pushing through a drum sieve or potato ricer into a large bowl
Fold in the egg, followed by the flour and salt so that the mixture comes together as a dough
Turn out on to a clean work surface and fold over a couple of times to ensure all the flour is fully incorporated
Cover the dough with a tea towel or cloth to stop it from drying out while you work with it in portions
Take a quarter of the dough and roll into a 2cm thick sausage shape, then cut into 3cm pieces of gnocchi
Roll each piece on a gnocchi board, or along the back of a fork, to create the traditional indentations, then transfer to a lightly floured tray. Repeat with the rest of the dough
Bring a wide, shallow pan of salted water to the boil, then reduce to a simmer and whisk the water to create a whirlpool effect
Gently roll the gnocchi into the water and cook for 2–3 minutes, or until the gnocchi float to the surface
Drain the gnocchi from the pan – these can be served now with a sauce, baked or pan-fried. They can also be stored for later, simply refresh the cooked gnocchi in iced water for 2 minutes, then drain well and mix with a little olive oil and store in an airtight container in the fridge for up to 2 days


One of the best things about gnocchi is its versatility. Depending on the Italian region they can be made with or without potato and a varying quantities of flour.

Like pasta, gnocchi can also be coloured with ingredients such as spinach and squid ink. Beetroot gnocchi is particularly popular with our Italian chefs, with its addition to the dough resulting in dramatic pink dumplings.

Serving suggestions

Emanuele Scarello served Gnocchi with garlic sauce and black truffle for a decadent starter, while Teresa Buongiorno stuffs gnocchi with a pesto for her Pink gnocchi with a green core and ricotta cream. Fish and gnocchi complement each other wonderfully as they both have a subtle flavour, Paul Welburn serves Sea bass with seaweed dumplings, clementine and lemon foam, while Dominic Chapman serves up halibut with gnocchi and wild mushrooms for an indulgent main course.