I love to meet people and talk about (making) food! That happens quite a lot. No wonder.

Last month in London I met food-lover: J. The best-brownies-ever and gnocchi were the topics. As we were talking I understood J. made (as in REALLY MADE) his own gnocchi. Something that I assumed was pretty time-consuming and complex (never made my own pasta before). I was impressed. But good news: it’s not that difficult at all!!!!

Real home made gnocchi

By the time I discovered he actually heated up the already-made-gnocchi, I already had in mind to make it from scratch. And that’s what I did. Once again, it’s easy peasy. And SUPER TASTY.

So this is the recipe (there you go J. ;)). The gnocchi is nice with a basic sauce like eggplant and tomato sauce or just some good olive oil, Parmezan and rucola.


Gnocchi dough


Cook Time: 1 hour

Category: Dinner


  • 500 gr. floury potatoes
  • 2 eggs
  • 100 gr. flour
  • 110 gr. Parmesan cheese
  • 1 teaspoon salt


  1. Peel the 500gr potatoes. Cut the potatoes into equal pieces and cook them in 25 minutes in plenty of salted water until tender. Drain and let them evaporate for 10 minutes with the lid on the pan. Mash them and let them cool slightly.
  2. Add an egg. Split a second egg and add the yolk together with 100 grams of flour, 110 grams of freshly grated Parmesan cheese and 1 teaspoon salt to the potatoes and stir. Work surface with flour. Spoon the mashed potatoes on the surface and knead for 2 minutes to a smooth dough.
  3. Divide the dough into 4 pieces. Roll each piece into 1.5 cm thick. Cut them into pieces of 1 cm. Make with the tines of a fork on one side of the gnocchi a ripple pattern .
  4. Bring a pan of water to the boil and add some salt and the gnocchi in 4 portions. They are cooked when they rise to the surface after about 2 minutes. Serve with melted butter, grated Parmesan cheese and some rucola.



Gnocchi with tomato sauce & Parmesan


Gnocchi with olive oil, Parmesan & rucola



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