Hand-made Gnocchi

By Jackie DeKnock  ,   

August 26, 2015

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  • Yields: Serves 8+


4 pounds Russet ‘riced’ or mashed potatoes (or use mealy baking potatoes such as Idaho)

4 cups organic all-purpose flour

1 teaspoon sea salt

1 teaspoon finely ground white pepper

4 organic eggs beaten

4 tablespoons truffle oil or extra virgin olive oil (if you don’t happen to have truffle oil…who does?)


Steam the potatoes in their skins in a large sauce pan (rather than boiling them). Place the potatoes into a metal colander or bamboo steamer, add water to cover the bottom of the pan to just underneath the potatoes and bring to a boil. Check water levels periodically. The potatoes will be done in 30-45 minutes 30 Minutes, when a fork penetrates and they are still slightly firm. Strain the water, place potatoes in a metal bowl and cover with a cloth to retain their heat – potatoes must be used while they are still very warm.

Peel them and mash them while they’re still hot (a potato ricer works very well here or just use a potato masher). Mash potatoes so that the potatoes are quite ‘fine,’ almost rice-like texture.

Mix flour, salt and pepper in a medium-sized bowl. In another bowl, beat eggs and add oil.

Add salted flour to mashed potatoes, followed by the egg mixture. Roll your sleeves up and start hand mixing, slowly knead together about 8 times so that the dough is holding together (no more than 8 times though)! There should be enough flour to obtain a fairly firm, smooth, non-sticky dough -- exactly how much flour will depend upon how moist the potatoes are.

Roll the dough out into long ‘snakes’ about as thick as your finger, cut into one-inch pieces, pinching dough as you go, making gnocchi 'pillows'.

Cook the gnocchi in salted boiling water, removing them with a slotted spoon a minute or two after they rise to the surface. Drain well and serve with your favourite sauce. Mmmm.

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