Italian Patato gnocchi

Italian Recipe For Potato gnocchi

Homemade potato gnocchi is the first course of Italian Cousine tradition. They are prepared quickly and can be seasoned in the most varied ways, with meat sauce or cheeses, fish-based sauces, sautéed vegetables, or simply plain with oil or butter and sage.

Excellent au gratin after being sprinkled with cheese, butter, and sage or with the addition of bechamel.

Potato Gnocchi

Cuisine: ItalianDifficulty: Easy


Prep time


Cooking time




  • 1 kg of potatoes

  • 150 grams of flour 0

  • 1 egg

  • 1 pinch of nutmeg

  • salt to taste

How to make potato gnocchi

  • In a saucepan, put the potatoes with all the peel. Cover them flush with water, add a pinch of salt and cook over low heat. Once cooked, remove the peel of the potatoes and pass them in a potato masher by dropping them into a bowl.
  • Let them cool then add the egg, salt, and nutmeg.
  • Also, add the flour a little at a time.
  • Mix all the ingredients well until you get a homogeneous mixture.
  • Transfer the dough onto a floured work surface and cut into long cords with a diameter of approximately 2.5 cm. Cut the roll into gnocchi about 1.5 cm in size with a spatula.
  • Pass them one by one with a fork to give them the classic decoration. Cook the gnocchi in lightly salted boiling water, when they are cooked they will float by themselves. Collect them with a slotted spoon and drain them directly in a pan with some butter and a few sage leaves. Cook well and serve on plates with grated Parmesan cheese.