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Nanna’s Gnocchi Recipe

The Nanna Diaries

Main meals
A serving bowl full of gnocchi in a Napoli sauce sits on a checked black and white table cloth.
A plate of gnocchi with a fork holding a single potato dumpling to camera with a bite taken out, revealing it's pillowy centre.

Two lessons we’ve learned from Nanna: don’t overcook your potatoes, and always make extra gnocchi. This cosy classic is fluffy, doughy perfection — delicious with any Italian sauce but best served with a generous ladle of Nanna’s Napoli sauce.

You will need

Serves 4

  • 1kg potatoes (Nanna recommends Sebago, ideally same sizes)
  • 1 - 1 1/2cups 00 flour, plus extra as needed and for dusting
  • 1 teaspoon salt, plus extra for cooking

To serve, optional

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Directions

1 hour to prep

15 mins to cook

  1. Step 1

    Place unpeeled potatoes in a pot and cover with cold water. Add a pinch of salt. Bring to a boil, then uncover and simmer until fork-tender. Avoid overcooking — they should be soft but not cracking.

  2. Step 2

    While still warm, peel the potatoes.

  3. Step 3

    Flour a clean work surface with about 1 cup of flour.

  4. Step 4

    Mash the potatoes until smooth using a masher, ricer, or food mill. We typically cut one or two potatoes into small pieces and process them through a food mill straight into the flour to avoid sticking.

  5. Step 5

    Add the remaining flour and 1 teaspoon salt. Gently mix and knead the dough, adding more flour as needed until it’s soft and smooth, but not sticky. Flour amount may vary depending on the potatoes.

  6. Step 6

    Re-flour the surface. Divide dough into 4–6 pieces. Roll each into long ropes.

  7. Step 7

    Cut ropes into bite-sized gnocchi on a diagonal. Lightly toss with flour and spread out on a floured surface.

  8. Step 8

    If using immediately, transfer to a tea towel. To freeze, place gnocchi in freezer bags in a single layer and lay flat on a tray.

  9. Step 9

    Cook gnocchi in boiling salted water. Once they float, remove with a slotted spoon and toss with your favourite sauce.

  10. Step 10

    Cook from frozen the same way — no need to thaw.

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Recipe: Nanna Mirella

Photography: Rainbow Nourishments

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