On the left a picture of finished gnocchi, and on the right the ingredients to make it. @intothesauce, Into the Sauce, Tori Falzon, #intothesauce

I'm happy when I’m eating gnocchi! And it's actually super simple to make your own. Pairs well with um…anything? Bolognese, burnt butter and spring vegetables, a super simple tomato and butter sauce, pesto, creamy mushroom, vodka sauce, gorgonzola, etc. 


  • 1kg floury potatoes (such as red desiree potatoes)
  • 200g ‘00’  flour
  • 40g Parmesan, finely grated
  • 1 egg yolk


  1. Bring potatoes to a simmer in a pot of cold, salty water.
  2. Cook potatoes until tender (40-50 mins). Test they are cooked by inserting a skewer or small knife.
  3. Halve potatoes and push through a potato ricer (or use a masher).
  4. Allow potatoes to cool on a tray in the fridge, covered with a tea towel.
  5. In a bowl, gently combine potatoes with remaining ingredients (make sure you don’t overwork the dough here).
  6. Cut dough into four pieces and roll each piece out onto a floured surface, then cut into pieces using a bench scraper or knife.
  7. Cook in boiling water, straining when they float to the top. If you do not wish to use immediately, lift into a bowl of iced water using a slotted spoon, then strain and toss through oil to prevent sticking together and store in the fridge or at room temperature.

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