Perfect potato gnocchi

Perfect potato gnocchi

Little Kitchen
Jacqui Melville

For really light, smooth gnocchi, it’s a good idea to use a mouli or potato ricer; you can buy them from specialty food stores.


Quantity Ingredient
500g potatoes, peeled and roughly chopped
3 tablespoons plain flour, for dusting the work surface
1/4 teaspoon salt
1 cup plain flour, (use Tipo ‘00’ flour, if possible)
50g butter
1 1/2 cups grated parmesan


Quantity Ingredient
sharp knife and chopping board
small saucepan
tea towel
large saucepan with lid
measuring spoons
mouli or potato ricer
slotted spoon
measuring cups


  1. Ask a grown-up to help you prepare the potatoes and bring a large saucepan of water to the boil. When the water is boiling, carefully add the potatoes. Stand well back, in case there is any splashing.
  2. Cook the potatoes until they are soft. It will probably take about 8–10 minutes. Drain the potatoes in a colander and leave them to cool slightly.
  3. Sprinkle the 3 tablespoons of flour onto the work surface. Ask a grown-up to help you put the potatoes into a mouli or potato ricer and push them directly onto the floured work surface.
  4. Sprinkle the salt and ¹⁄³ cup of flour over the potato. Make sure your hands are very clean then mix it in quickly. Add the rest of the flour in two more batches, mixing each in quickly and lightly; you don’t want to overwork the gnocchi dough.
  5. Divide the dough into thirds and roll each into a long rope, about 2 cm thick. Cut each rope into 2 cm pieces.
  6. Ask a grown-up to help you bring another large saucepan of water to the boil. Carefully drop in half the gnocchi. After a few minutes they will start to rise to the surface. As they do, use a slotted spoon to lift them out and place them on a clean tea towel to drain. Repeat until all the gnocchi are cooked.
  7. Put the butter into a small saucepan and ask a grown-up to help you melt it over a medium heat until it turns a light golden brown. As soon as it does, take the pan off the heat to stop the butter from burning.
  8. Divide the gnocchi among 4 shallow serving bowls and ladle on the hot butter. Top each portion with parmesan cheese and serve straight away.
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