Chef: Text replacement - "|thumb|middle|none|alt=Electus" to "|middle|none|alt=Electus"

2026-01-30T11:55:03Z

New page

{{#seo:
|title=Basic gnocchi, an Italian recipe
|titlemode=replace
|keywords=#flour #potatoes #gnocchi #egg #boiling #simmer #mash #dough #boiledorsimmered #sauces #litres
|hashtagrev=032020
|description=This dish is the basic recipe for making potato gnocchi to which you can add a sauces of your choice
}}
This dish is the basic recipe for making potato gnocchi to which you can add a [[sauces]] of your choice.
{{recipesummary
|TotalCalories = 635
|PortionCalories = 158
|DatePublished=12th April 2013
|Author=Chef
|ImageComment = Preparing gnocchi
|Servings = Serves 4 as a [[starter]]
|Difficulty = 2
|TotalTime = 1 hour
|PrepTime = 20 minutes
|CookTime = 40 minutes
|Image = [[Image:Preparing gnocchi.jpg|middle|none|alt=Electus]]

}}
</table>
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">

 
====Best recipe review====

''I prefer pasta!''

3/5

A lot of work for an indifferent result - I much prefer home-made pasta to this.

[[User:Klapaucius|Klapaucius]] 
</tr></td>
</table>

{{RecipeIngredients
| 275 g (10 oz) [[potatoes]], ideally Desiree or King Edward
| 1 [[egg]], beaten
| 95 g (3½ oz) [[plain flour]], sifted
| [[Salt]] and [[freshly ground black pepper]]
}}
===Method===

{{RecipeMethod
| In a large pan, cover the unpeeled [[potatoes]] with [[boiling]] water [[salted]] water
| ([[Boiling]] in their skins prevents too much water being absorbed into the [[potatoes]] so try not to damage the skins)
| Bring back to the [[boil]], cover and [[simmer]] for 25 minutes
| Drain, pat dry on a tea-towel and allow to cool so they can be handled safely
| Run the skins off and pass through a [[potato ricer]] or use a hand whisk to break up into a very fine [[mash]]. It's worth taking care over this you will have lumpy [[gnocchi]]
| Add the sifted [[flour]] and half of the beaten [[egg]]
| Knead with your hands to a soft [[dough]], correcting with extra [[egg]] or [[flour]] if too wet or dry
| Transfer to a [[flour]]ed cutting board, dry and dust your hands with extra [[flour]]
| Divide into four and roll each piece into a sausage about 1 cm (1/2") diameter then cut into 2.5 cm (1") sections
| Using the times of a fork, press flat into each piece to make the [[sauce]]-holding pattern, the rougher the better, we want rustic!
| Cover and chill until required
| ([[Gnocchi]] does not keep well without discolouring so only make what you are going to use on the day)
| Warm a serving dish in the oven
| In a large pan, bring 4 [[litres]] (7 [[pints]]) of water to a [[simmer]]
| Add the [[gnocchi]] and cook for 3 minutes, they will float after 2 but still need another minute
| Drain, transfer to the warm serving dish
| Drizzle your chosen sauce over the gnocchi and serve immediately
}}
{{Gnocchi-See also}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Pasta recipes]]
[[Category:Italian recipes]]
[[Category:Egg recipes]]
[[Category:Starters]]
[[Category:Vegetarian recipes]]
[[Category:Vegan recipes]]
[[Category:Vegetable recipes]]
[[Category:Boiled or simmered]]

<code 'hashtagrev:12032020'>[[Special:Search/flour|#flour]] [[Special:Search/potatoes|#potatoes]] [[Special:Search/gnocchi|#gnocchi]] [[Special:Search/egg|#egg]] [[Special:Search/boiling|#boiling]] [[Special:Search/simmer|#simmer]] [[Special:Search/mash|#mash]] [[Special:Search/dough|#dough]] [[Special:Search/boiledorsimmered|#boiledorsimmered]] [[Special:Search/sauces|#sauces]] [[Special:Search/litres|#litres]]
</code>

Basic gnocchi recipe - Revision history

Chef: Text replacement - "|thumb|middle|none|alt=Electus" to "|middle|none|alt=Electus"