This simple potato, flour and egg recipe is one my family has used for generations. An Italian classic. The potatoes can also be steamed until knife point tender as they absorb too much water when boiled.
396 people made this
2 potatoes, peeled
280g (2,1/4 cups) plain flour
Directions Prep:30min › Cook:30min › Ready in:1hr
Bring a large saucepan of water to the boil. Cook potatoes until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
Combine mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Cut dough into quarters and, working with one piece at a time, roll into a rope about 1.5cm thick. Cut lengths into 1cm pieces.
Bring a large saucepan of lightly salted water to a boil. Cook the gnocchi in batches if necesary, for 3 to 5 minutes or until gnocchi float to the top, cook further 1 minute. Remove with a slotted spoon,drain well and serve with your favourite sauce.