Master the art of making potato pasta!

8 months ago


Literally pronounced as nyo-ki, these soft dough dumplings are a thrill to eat. Gnocchi is made mainly from flour, potato and sometimes added with cheese and breadcrumbs for added flavor and texture. It’s a fun alternative to pasta because of it’s firm bite. When making these potato lumps from scratch, always remember to shape them against a fork or a cheese grater since the ridges can help in holding the sauce.



Makes 3-4 servings


1 kilo Potatoes, scrubbed clean

1 Large egg

2 cups Flour, plus more for kneading

1 Tbsp Salt

  1. Put the potatoes into a medium-size pot and cover with enough water to cover potatoes by about two inches. Bring to a boil and let simmer until potatoes are fork tender. Drain well and peel the potatoes. Put the potatoes through a ricer or a food mill. Set aside.
  2. Turn out the mashed potatoes unto a working surface and pour the egg over the potatoes. Add about 1 ½ cups flour initially and about a tablespoon of salt. Bring the mixture together with your hands and knead for about 4-5 minutes until it forms a dough. Slowly add the remaining ½ cup of flour, as needed. Knead the dough until it becomes smooth and elastic.
  3. Pat the dough into a rectangle about 2-3 inches thick. Divide the dough into six pieces lengthwise with a scraper.
  4. Gently roll each piece between the palms of your hands to form a rope until it is about ½-1 inch in diameter. Cut each rope into 1-inch pieces crosswise to form little pillows of dough. Traditionally, each piece is rolled over a fork, so that one side will have indentations.
  5. Cook the gnocchi just like pasta: bring a stockpot of water to a boil and add a generous amount of salt. Drop each piece into the pot and wait until it rises to the top. Wait for a minute after the pieces float then scoop each piece with a slotted spoon and drain excess water. Put into a serving bowl.
  6. Serve gnocchi mixed with sauce like marinara or simply toss in some melted butter and sage. Top with shaved or grated Parmesan cheese and garnish with basil leaves or parsley.


Recipe by Atty. Gaby Concepcion

Photographed by John Ocampo


Love traditional pasta? Then these dishes are for you:

Prosciutto Cream Pasta

Lemon and Asparagus Pasta with Salmon

Pizza Mac N’ Cheese

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