Potato Gnocchi

Recipe by Talia Sacks

Despite the seemingly difficult pronunciation of ‘gnocchi,’ this alternative to traditional pasta noodles requires minimal ingredients and is relatively easy to make! With its rounded cute form and pillow-y soft texture, gnocchi is definitely worth a try — you can even add decorative elements by rolling the dough bits down a fork to create added texture. Have fun with it!

Introduction by Janet Lee


  • white potatoes, boiled until soft 250 grams
  • double zero flour 25 grams, any fine flour will work
  • salt
  • black pepper
  • Directions


    Wash your potatoes thoroughly before adding them to a cold pot with salt and enough water to cover


    Bring heat to high and allow water to boil, cooking potatoes until a fork can be inserted and removed easily (fork tender), 10-15 minutes


    When the potatoes have cooled, remove the skins.


    Mash the potatoes and transfer to a large clean board


    Sprinkle over the flour then season well with sea salt and black pepper


    Combine until a dough starts to form and add more flour as needed (dough should still be soft)


    Roll the doll into a sausage about 2cm thick and slice into pieces of 3cm lengths – this is your basic gnocchi. Place on a floured tray.


    Cook the gnocchi in a pan of boiling salted water for 2 to 3 minutes – as soon as they come up to the surface they’re ready.


    Remove with a slotted spoon and serve with any sauce or toppings you wish.