Homemade gnocchi

Homemade gnocchi: little soft potato dumplings, much better than shop-bought. Easy to shape, they go well with a simple tomato sauce or a drizzle of oil and sage.

Preparation: 40 min  |  Cooking: 15 min  |  Servings: 4  |  Difficulty: Medium

Calculated per portion from the Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 372 kcal · 12 g protein · 72 g carbohydrate · 2 g fat

Ingredients

• 800 g potatoes
• 200 g flour
• 1 egg
• salt
• 1 pinch of nutmeg

Method

1. Cook the potatoes, mash them and leave to cool slightly.
2. Add the flour, egg, salt and nutmeg and form a soft dough.
3. Roll into ropes, cut into pieces and mark with a fork.
4. Drop into boiling water: they are cooked when they float to the surface.

Nutritional benefits

Homemade gnocchi avoid the additives of industrial versions. Made from potato, they are low in fat and filling. Served with a homemade tomato sauce and vegetables rather than cream, they make a balanced dish.

Variations and substitutions

• With tomato and basil sauce.
• Pan-fried with sage.
• Sweet potato gnocchi.
• Made with semolina (Roman-style gnocchi).

Storage and making ahead

Raw, they freeze very well (spread out flat, then bagged); cooked, they keep for 2 days.

💡 Good to know

Handle the dough as little as possible and do not add too much flour: overworked, the gnocchi turn tough instead of staying soft.

Read more

Discover more vegetarian recipes · healthy & balanced recipes.

The foods in this recipe: potatoes · flour · egg · salt · nutmeg.

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