Potato Gnocchi & Potato and Spinach Gnocchi

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Potato Gnocchi, & Potato and Spinach Gnocchi

The less flour you use, the lighter the gnocchi will be, but the more likely it will be to go mushy while you wait to cook it, handle it and when it is cooking in the water. For a kilo of potatoes, you can use anything from 200g to 300g (from 1 2/3 to 2 1/2 cups) flour.

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 1 hour
  • Yield: 6


Potato gnocchi:

  • 1kg (2 lb) potatoes (use old potatoes)
  • 220g (1 3/4) plain (all purpose) flour

Potato and spinach gnocchi:

  • 1kg (2 lb) potatoes
  • 300 g (2/3 lb) spinach
  • 250g (2 cups) plain (all purpose) flour
  • 1 tsp salt


  1. If you are making the spinach version, boil the spinach and leave to cool, squeezing all the water out very, very well. Mince very finely.
  2. Boil, steam or bake the potatoes in their skins, until tender. Leave to cool just a little, then peel.
  3. Use a potato ricer to finely mash the potatoes. Add the spinach if using. Mix well.
  4. Using your hands (you can use rubber gloves – the potatoes are hot!), work in the flour into the potato mixture, thoroughly but with a light touch.
  5. When the flour has been worked in well, roll pieces of the dough into little “eel-like” cylinders, around one inch (1.5 cm) in diameter.
  6. Cut the cylinders into gnocchi, around 1.5 inches (2 cm) in length. Touch each of these lightly with a fork to make grooves for the sauce.
  7. Place on well-floured dishcloths so that the gnocchi does not stick.
  8. Cook in in plenty of boiling, salted water. The gnocchi are ready when they float to the surface of the water. You can add more as you scoop the cooked ones out, but careful not to put too many in at once.
  9. Serve with a simple sauce (sage and butter or tomato) so that you can really taste the gnocchi. Parmesan cheese is a must!

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