Recipe - Caffe e Cucina's Gnocchi

Recipe - Caffe e Cucina's Gnocchi

Recently On The Chopping Board (OTCB) attended a Gnocchi cooking class at Caffe e Cucina.  Read the full review of our experience at the Gnocchi cooking class here.  Check out the recipe below and give the gnocchi making a try for yourself! We’d love to see how your gnocchi turned out, let us know when you’ve made them by tagging @onthechoppingboard in your social media posts.

Gnocchi with a Tomato Sauce


1kg of potatoes

250g of ‘00’ flour

50g of grated parmesan

1 egg yolk


Begin by boiling the potatoes in salted water for approximately 20 minutes. Peel the potatoes while they are still hot. Mash the potatoes until there are no lumps using a potato ricer/masher or a fork. Place potatoes on a surface in a mound then add flour, parmesan and egg yolk. Mix ingredients by using your hands, knead until soft and smooth. If mixture is still sticky, add a little more flour (CRUCIAL: be careful with the amount of flour you use, too much flour will make the cooked gnocchi heavy and tough, too little flour will cause gnocchi to disintegrate whilst boiling). Cover the ball of dough with cling wrap and rest in the fridge for twenty minutes.

Flour your work surface, then cut the dough into 4 equal sized pieces. Using your hands, gently roll each piece out to form a log about 2cm wide. Using a lightly floured knife cut each log into 2cm long pieces. Place on a tray and sprinkle with flour to avoid sticking.

Bring a large saucepan of salted water to boil, then add the gnocchi. Lightly stir trying to avoid touching the gnocchi. As the gnocchi cooks, they will rise to the surface of the water. Continue cooking gnocchi at the surface for about 10 seconds then remove and drain well. Pair with your chosen sauce (and wine, of course) and bon appetit!


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