Gnocchi di Patate – Potato Gnocchi

Serves 6-8

3 lb (1.5 kg) mealy potatoes
2 eggs
2½ cups (300 g ) flour


  • Boil the potatoes in their skins until soft. Drain, leave until cool enough to handle, then peel and mash. 
  • Mix in the eggs and salt and then add the flour and knead into a dough.
  • Divide the potato mixture into 10 equally – sized portions and roll each portion into long strings about as wide as your thumb. 
  • Cut up the dough string into pieces of about 1 inch (2½ cm) in length and dust with flour.
  • Using the back of a fork, pattern the pieces with the typical ribbed gnocchi design.
  • Cook the gnocchi in moderately sized portions in boiling salted water. 
  • They are down when they rice to the surface. 
  • Remove from the water with a slotted spoon and drain well.
  • Serve with sage butter, or a tomato or meat sauce. 

      Tip: The amount of flour needed depends on the kind of potato used. New potatoes are
      unsuitable for gnocchi, as they absorb far more flour 
      than older varieties.