Fresh Gnocchi - Recipes | Smeg UK

Fresh Gnocchi



  • 1kg King Edward Potatoes
  • 2 egg yolks
  • 100g plain flour


  1. Drop the potatoes into a large pan of cold water. Cover with a lid and bring to the boil.
  2. Once the water has reached a rolling boil, turn the heat to a simmer and allow the potatoes to cook for 30 minutes, or until tender. 
  3. Once the potatoes are cooked, drain and peel the skin. If the potato is too hot, use a tea towel to hold it whilst you peel. 
  4. Once peeled, finely grate the potatoes, or push through a ricer, to ensure there are no lumps. 
  5. Add two egg yolks and stir through the flour.
  6. On a floured work surface, very gently knead the dough until well combined. It is important to only knead it as much as it needs, to prevent creating tough gnocchi.
  7. Cut off 1/4 of the dough and ro into a thin sausage. 
  8. Using a knife, slice into small 1-2cm cubes.
  9. The gnocchi can be left in this shape, or rolled down a fork to create ridges for holding sauce. 
  10. Either boil the gnocchi until they float to the surface, or pan fry until golden.