Learn how to make classic gnocchi with our simple step-by-step recipe. It’s really easy once you know how.
Gnocchi is small dumplings made from potato and semolina and is just perfect topped with your favourite Bolognese recipe or drizzle in pesto and stir before serving.
Once you’ve learnt how to make gnocchi, you can try more of our delicious gnocchi recipes
- 1kg waxy potatoes, unpeeled
- 2 egg yolks
- 200g plain flour
- semolina, for dusting
Simmer the potatoes, in their skins, in salted water until tender (around 30 mins). Drain and peel, setting aside in the pan to dry out. Pass the potatoes through a ricer, or mash by hand.
Season, then beat in the egg yolks and work in the flour with your hands until you have a smooth, sticky dough.
Tip the dough out onto a worksurface dusted with semolina and roll out to form sausage-shaped logs around 1cm thick. Cut into chunks about 2cm long – you should have enough dough for around 170 pieces. Press onto a fork to make a slight indent.
Cook in boiling water for around 1 min, or until they rise to the surface. Quickly run under cold water for a few seconds and then add to your sauce.