Makes: 6 portions
Prep time:
Cook time:
Total time:
  • 1000 gr potatoes
  • 3 egg yolk
  • 300 gr flour
  1. Bake the whole potatoes at 180°C until thoroughly cooked.
  2. Let them cool, peel and mash with a potato ricer.
  3. Lay 2 baking sheets with baking paper.
  4. On your work surface, mix together the cooked dry mashed potatoes, flour, egg yolk and salt and pepper to taste.
  5. Knead the dough for 4 to 5 minutes or until the dough comes together without sticking and it’s very soft and smooth.
  6. Tear about a golf ball piece of dough and roll it out into a rope as thick as your thumb.
  7. Cut little pieces about 2 cm thick and roll them either on a gnocchi board or on a fork.
  8. Lay all your gnocchi on your prepared baking sheets and allow them to sit out and dry out for about an hour.
  9. When ready to serve, cook them in salted boiling water for just a couple minutes or until they float to the surface.
  10. Drain and toss with your favourite sauce.
Stuff to know
The amount of flour needed depends on the potatoes used and will vary.
It is important that the mash is as dry as possible. Baking the potatoes rather than boiling them will make for a much dryer mash.
Add herbs like rosemary or sage to the mash.