• Cooking Time:
  • Servings:
  • Preparation Time:



  • potato gnocchi:
  • 1kg potatoes
  • 150 g flour
  • 3 eggs
  • nutmeg
  • 1 tblspon extra vergin olive oil
  • 2 tblspoons grated Parmiggiano Reggiano
  • 150 ml cream
  • salt, pepper


  • Wash the potatoes and boil them for 20 mins.
  • When they are cooked, peel them and mash. Add flour and mix well with a wooden spoon. Add eggs, one at a time, and mix well every time. Add salt, pepper and ground nutmeg.
  • Leave it to cool completely.
  • Flour the surface and divide the gnocchi pasta into smaller pieces. Roll each piece out to form a finger-thick "sausage". Cut the "sausage" into 3cm long chunks and form gnocchi pressing them against a fork or gnocchi tool. Put the gnocchi on a floured trey (they shouldn't be touching each other) and leave them dry for about 1 hour.
  • Cook gnocchi in boiling salted water, they are ready when they come up to the surface.
  • Put the drained gnocchi into an oiled oven-proof dish.
  • In a small bowl mix the cream with 2 spoons of flour, salt, pepper, and Parmiggiano Reggiano. Pour over gnocchi and bake in a preheated oven for about 15 mins.

Categories: Italian  Oven  Potato 
© 2006-2017 BakeSpace, Inc. All Rights Reserved