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Linda’s Homemade Gnocchi

Name: Linda’s Homemade Gnocchi
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Ingredients: 300 g 00 flour; 1 kg potatoes; 1 egg; 1 pinch salt

Making potato gnocchi at home is both easy and relatively fast. The recipe is straightforward, and by following a few simple tips, you can create gnocchi that are both tasty and perfectly textured. Use a gnocchi board to achieve the traditional ridges, but if you don’t have one, no worries: a fork or even a cheese grater works just as well. When I was younger, weekends were all about cooking with my mum, especially making gnocchi from scratch. Every Saturday, the kitchen would come alive with the smell of freshly boiled potatoes and flour dust covering the countertops. I always looked forward to those moments because it felt like our little tradition—just the two of us, creating something simple yet special. “The secret is in the temperature,” she’d say, reminding me to let the potatoes cool before adding flour, “or else they’ll absorb too much and get heavy.”

Cook

1h

Ingredients

Method

Turn cooking mode on

Step 1

Wash the potatoes and boil them with the skin on for about 40 minutes.

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For

4

M

I

300

g

00 flour

1

kg

potatoes, red or old

1

egg, medium

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Cook along with all of our recipes

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Notes

Use red potatoes or old potatoes. Mash the potatoes while they are still hot, but wait for them to cool down before working with them, otherwise they will absorb too much flour and end up “doughy.” And try not to overwork the dough, or the gnocchi will turn out tough when cooked.

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Linda’s Homemade Gnocchi

Making potato gnocchi at home is both easy and relatively fast. The recipe is straightforward, and by following a few simple tips, you can create gnocchi that are both tasty and perfectly textured. Use a gnocchi board to achieve the traditional ridges, but if you don’t have one, no worries: a fork or even a cheese grater works just as well. When I was younger, weekends were all about cooking with my mum, especially making gnocchi from scratch. Every Saturday, the kitchen would come alive with the smell of freshly boiled potatoes and flour dust covering the countertops. I always looked forward to those moments because it felt like our little tradition—just the two of us, creating something simple yet special. “The secret is in the temperature,” she’d say, reminding me to let the potatoes cool before adding flour, “or else they’ll absorb too much and get heavy.”

Cook

1h

Ingredients

Method

Turn cooking mode on

Step 1

Wash the potatoes and boil them with the skin on for about 40 minutes.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

4

M

I

300

g

00 flour

1

kg

potatoes, red or old

1

egg, medium

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.