potato gnocchi
  • 1 hour 20 mins

  • Medium difficulty

  • 6-8 serves



1000g floury POTATOES (=35,27oz= 3 large potatoes)

300g PLAIN FLOUR (=10,58oz=2 ⅓ cups)

40g PDO PARMIGIANO REGGIANO 24 months (=1,41oz=⅓ cup) 

1 EGG 

COARSE SALT to taste

NUTMEG to taste


Wash the potatoes and boil them with skin in salted water (I use about 4 litres=141,10oz water and 5g=0,18oz=¼tbsp coarse salt) over high heat for about 30-40 minutes (you can check the potatoes softness with a fork or a toothpick, but it would be better not to let water in).

Flour a pastry board.

Once cooked, peel the potatoes and mash them with a potato masher directly on the pastry board. Let them cool down. 

Add grated nutmeg, egg and freshly grated PDO Parmigiano Reggiano.

Start adding flour little by little as you might not need it all. On the contrary, if you feel you need more flour there might be a problem: too much flour compromises the good result of the recipe. If the potatoes are too humid it means they are not the right ones to make gnocchi: never ever use new potatoes to make gnocchi.

Once the dough becomes soft, homogeneous and not too humid, cut a piece and roll it with the hands to get to a “rope” shape. Cut into small pieces. You can keep this cylindrical shape or you can stripe them with a fork or with a “rigagnocchi”. In both cases you just have to press down one small piece at a time.

Make sure to flour the board any time you feel the dough sticks to the surface. Keep the small gnocchi separated and keep flouring them.

You can cook them or you can freeze them (all or some) laying them separated on paper trays. Once partially frozen, you can store them all together in a frost bag.

To cook gnocchi, put on the stove a pot with water and let it boil. Once it boils, add a pinch of coarse salt. Once it boils again, throw the gnocchi in (either fresh or frozen ones, the process is the same one) and stir gently with a perforated spoon. As soon as they start floating on the surface (about 1 or 2 minutes), strain them with the perforated spoon.

Once the gnocchi are ready, mix gently with a sauce of your choice and serve sprinkling some PDO Parmigiano Reggiano on top.

Have a look at the POTATO GNOCCHI WITH BUTTER & SAGE SAUCE video on Youtube and at other gnocchi recipes available on our website!

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