Thursday? It must be gnocchi! In restaurants throughout Italy, Thursday specials are typically reserved for the pillowy potato dumpling. Gnocchi originates in Northern Italy, where the colder climate was better for growing potatoes than grain.

With the chilly evenings now setting in, it could be time to give the beloved gnocchi a spot in your kitchen creation line up. And foodie James, from Encore Events Centre assures you, this recipe couldn’t be easier!


  • 500g of peeled Desiree potatoes
  • 150g of Plain flour
  • 2 Eggs
  • Nutmeg ½ teaspoon
  • Cracked Pepper
  • Fine salt


Bring a large saucepan of water to the boil. Cook potatoes for 15 minutes until tender but still slightly firm. You can check this by placing a fork into your potatoes. Drain your potatoes and leave to cool. Once cooled, mash the potatoes until smooth.

In a large bowl, combine the mashed potato, flour and egg. Mix together with your hands and then knead until a ball forms. Cut the dough into quarters. On a lightly floured surface roll one of the dough pieces into a long sausage shape roughly 1 1/2cm thick. With a butter knife, cut your gnocchi pieces into 1cm squares. Repeat this step three times until all the dough has been used.

Bring a large saucepan of heavily salted water to the boil. Cook the gnocchi in two batches for 3 to 5 minutes or until the gnocchi float to the top of the water and then cook for a further 1 minute. Remove with a slotted spoon, drain well and serve with your favourite gnocchi sauce


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