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Potato Gnocchi

Serves 4
Prep time: 45 minutes
Cooking time: 8 minutes

The trick with these velvety potato dumplings is to work as quickly and lightly as possible. Making gnocchi and scones is similar – you need to get that feel factor (it comes with practice).



  • 500 grams floury potatoes, scrubbed
  • 1 small egg yolk (optional)
  • 1¼ cups flour
  • 1½ cups store-bought tomato passata, heated
  • Parmesan cheese
View the method
  1. Boil the potatoes until tender, about 35-40 minutes. Drain and as soon as you can hold the potatoes, scrape off their skins using a small, sharp knife.
  2. Put a large saucepan of salted water on to boil. Pass the potatoes through a potato ricer or hand mouli directly on to your bench top. Alternatively, mash with a potato masher and whip with a wooden spoon. Add the egg yolk, if using.
  3. Sprinkle over the flour.
  4. Mix and work lightly into a dough.(See box overleaf for testing consistency of dough). Cut the dough in half.
  5. Roll each piece of dough into a long rope then cut into 3-4cm pieces.
  6. Slip 6 pieces of gnocchi at a time into the boiling water and once they sink to the bottom, give them a gentle stir. As the gnocchi rise to the surface (allow 1½-2 minutes), lift them out with a slotted spoon. Sit the spoon on kitchen paper to drain off excess water then tip into a lightly buttered serving dish. Continue to cook the remaining gnocchi.

To Serve: Pour the heated tomato passata over the gnocchi. Spring with freshly grated Parmesan cheese; serve immediately.

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