Home-Made Gnocchi

All you need is patatas — eh, potatoes and flower

We followed Nigel Slater’s simple gnocchi recipe as seen on The Guardian and ended up in heaven. If you’ve never made gnocchi yourself before, you’ll be amazed of how easy it is, and you will feel like the king of the kitchen. Promise

recipe information beetroot gnocchi


  • 500 g potatoes
  • 125 g flower tipo 00
  • A pinch of flaky sea salt
  • Olive oil
  • Some herbs

How to make it 

  1. Scrub the potatoes and boil them in salt water, ca. 20 minutes. Then remove the peel after boiling, so the potatoes don’t get too watery. Do this while potatoes are still hot.
  2. Mash potatoes into a bowl, using a ricer or coarse wire sieve.
  3. Fold the flour into the potato mash, add salt and mix thoroughly, then roll on a flowered board into long, thin “sausages”.
  4. Slice the sausages diagonally into short, ca. 3cm long pieces.
  5. Bring a large pan of salted water to boil. Lower gnocchi, half a dozen at a time, into the water. Use a draining spoon to scoop them out once they come to the surface — that means they are readily cooked. Drain briefly in a sieve and set aside.
  6. Heat up a pan with olive oil and herbs. Add gnocchi and gently fry them on all sides.
  7. Serve with a sauce of your liking. It goes well with tomato sauce, but any type of herbal cream sauce is great too

Recipe by Nigel Slater