Italian Menu, Menu, Pasta, Recipes

Potato Gnocchi

Potato Gnocchi

"And I'm a little girl again"

Italian gnocchi with tomato and basil, selective focus

When I was a child, my mother used to prepare gnocchi for special occasions: birthdays, dinners with friends, parties. We called them the mice “i Topini”, and they were never enough! The recipe is simple, hard to screw up. I Topini warms your heart and soul!

Tips To prepare a perfect potato gnocchi dish, it’s important to choose the most suitable potato: the pulp must be firm and maintain its consistency for a long time.
My mother used white-flesh potatoes, rich in starch and a little aged as they are lower in water.
But potatoes with red skin are also perfect. They also require less water and have a very firm pulp.

Potato Gnocchi

Prep Time 30 mins
Cook Time 40 mins
Course first course
Cuisine family food
Servings 4


  • 800 gr potatoes
  • 240 gr all purpose flour
  • salt


  • Peel and chopped the potatoes. Transfer in a large potof cold water and bring it to boil add salt.
  • Cook the potatoes until not too tender but still firm. Drain well.
  • Pass through the fine disk of a potato masher, knead in enough flour to obtain a fairly firm, smooth, non-sticky dough.
  • Roll the dough out into snakes about as thick as your finger, cut the snakes into one-inch pieces.
  • Cook the gnocchi in abundant salted boiling water, removing them with a slotted spoon after they rise to the surface. Drain them well and serve them with ragù or pomarola, or pesto.
Keyword gnocchi, potato

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