Potato gnocchi
Light, pillowy homemade potato gnocchi made with baked potatoes and Parmesan, quick to cook and perfect with tomato sauce, pesto or a rich ragu.
Updated : 09 February, 2026
Easy
More than 1 hour.
Ingredients
4
Potato
20 grams
Parmesan
1
Eggs
80 grams
Flour
to taste
Salt
to taste
White pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 200C.
Step 2
Bake the potatoes for 40-60 minutes, until completely soft and cooked through. While still hot, cut them in half and scoop out the fluffy flesh with a spoon. Pass the potato through a fine sieve, then weigh out 250g/9oz of the baked potato mash and place it on a clean work surface.
Step 3
While the potato is still warm, add the Parmesan along with plenty of salt and freshly ground black pepper and mix well. Make a well in the centre, crack the egg into it and use your hand to bring everything together.
Step 4
Add half of the flour and begin forming a dough. As it starts to come together, add the remaining flour. Knead gently and stop as soon as the dough is smooth and no longer sticky.
Step 5
Divide off a quarter of the dough and keep the rest covered with a clean tea towel or cling film to prevent it drying out. On a lightly floured surface, roll the dough into a long, even sausage. Cut into soft gnocchi pillows about 2.5cm/1in long. Leave them plain or roll each piece down the back of a fork to create ridges. Place the shaped gnocchi on a floured board as you go.
Step 6
Repeat with the remaining dough, keeping both the dough and shaped gnocchi covered when not in use so they don’t dry out or stick.
Step 7
To cook, bring a large deep saucepan of well-salted water to the boil. Add the gnocchi and cook over a high heat for 1-2 minutes. They are ready as soon as they float to the surface.
Step 8
Drain well and serve as you like. They’re delicious with a simple tomato and basil sauce, tossed with pesto, Parmesan and black pepper, or even fried after boiling for a crisp finish.
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