45 minutes


  • 1kg large floury potatoes
  • 150g of spinach
  • 350g of 00 flour
  • 1 tsp salt
  • extra virgin olive oil
  • Parmesan


Peel and chop the potatoes into 2 inch chunks and then boil til soft
While the potatoes are boiling clean the spinach and pop it into a colander
Use the hot water from the boiled potatoes to wilt it, drain off the water and then whizz it into a puree in a food processer
Mash the potatoes and then mix the pureed spinach through
Add the salt and pasta flour til you get a smooth dough. It should all come together with the liquid from the spinach
Sprinkle some flour over a clean work surface, take a ball of the dough and roll it into a long sausage shape about 1.5 – 2cm wide
Now using the long edge of a ruler, chop off 1cm chunks. If you flick the ruler as you cut you will end up with one slightly longer edge to your chunk. It doesn’t really matter though what shape they are. Just try to keep them around 1.5 cm as they will inflate slightly in the water
When all your ñoquis are made, bring a pan of water to the boil and then pop in batches of the ñoquis. They should take approx. 2 minutes to float to the surface and this is how you know they are done so take them out with a slotted spoon into your serving bowl