Gnocchi means “lumps” in Italian, which is fitting. There is a lot of confusion about gnocchi being pasta, which it is, but there’s a type of gnocchi which is made from potato, which is what most people think of when talking about the dish. This recipe is the potato variety, not pasta!
Boil the potatoes with skins on for about 40 minutes. Take them off the heat when they are tender enough to slice through without resistance. Drain and peel then mash the potatoes well and crack the egg over them.
Don’t fully stir in the egg, just mix it in so that the mixture becomes sticky. Add 1 cup of the flour in gradually to ensure the dough has a firm (but not dry) consistency. Keep a little flour aside for final gnocchi rolling.
Judging the amount of flour can be a little tricky but the less flour you use, the more tender the gnocchi will be.
Once the dough is ready, break it apart and roll into cylinders, then cut the cylinders into small pieces. Powder them in flour and mould the pieces into small cylinder shapes.
Boil a large pot of water and add a pinch of salt and our olive oil.
Add the freshly made gnocchi and boil until gnocchi starts to float, this should take two minutes.
Drain gnocchi and drizzle with sauce or a generous dash of our Extra Virgin Olive Oil.
We recommend watching the instructional video first before trying to make this recipe!
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