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Potato pasta, gnocchi, is hearty and warming. The dumplings can be served small or large, fried after cooking or left as they are. They are lovely with a simple tomato and caper sugo. Potato dough feels lovely when it's just done: still a little warm to the touch, soft and smooth. It can be cut immediately. If you let it rest, some of the water in the potato might be released and you'll need to add more flour to keep it manageable. The less flour, the stronger potato flavour.
Recipe type: Pasta
Cuisine: Italian
Serves: 1-4
  • Use 1 part flour to 2 parts potato (so 200 grams 00 to 400 grams potato).
  1. The trick to perfect gnocchi is the right kind of potato: ones with yellow flesh (typically waxy) are good.
  2. Boil the potatoes whole, then, when they are done, pour off the water and return them to the pan, put a lid on and let them cool a little. That way, they dry out a bit.
  3. Peel while still warm and put through a ricer.
  4. Mix with the flour.
  5. Kneed on a floured surface until soft and elastic.
  6. Shape.
Recipe by Edinburgh Foody at