Basic Potato Gnocchi

This recipe works for me every single time I make it. I often cheat by peeling and boiling the potatoes and allowing then to steam dry in a sieve and they still work every time. The trick is to make sure they are dry before mashing them which is why steaming is preferred.


  • 1 kg potatoes washed but not peeled
  • 200g plain flour
  • 1 egg
  • Salt


Steam the potato until soft and then remove skins when cool enough to handle but still warm, then mash, allow to cool. Once the potato is cool stir in the flour, add the egg and salt and kneed or a soft dough.

On a floured bench top take a piece of dough and roll into a long roll, cut into small pieces about 2 cm long. Repeat until all dough is cut.
Bring a large pot of water to the boil and gently drop the gnocchi in. When the gnocchi rises to the top remove with a slotted spoon and place in a bowl. Add your favourite sauce and serve.
Hint: be careful with the quantities of flour to dough – too much flour will make the gnocchi hard and to much potato with make it too soft and it will fall apart when cooking.