Potato Gnocchi

Potato Gnocchi

Cook your potatoes in a microwave! It's easy to make tasty gnocchi. Serve with a sauce you like.

Ingredients: 2 servings

300 g
Plain flour
80-95 g (mix with some semolina flour if available)
1/4 heaping teaspoon


1. Peel the potatoes and place in a heat proof dish. Cover and microwave for 3-4 minutes. Mash while they're hot. Mix with the flour, egg and salt.
2. The amount of flour you will need will depend on the potatoes. Start by adding about 80 g first. If you add too much, the resulting gnocchi will be stiff.
3. Mix gently until the dough is about the same consistency as your earlobes. Do not overwork at this point, otherwise the gnocchi will be tough later.
4. Form the dough into a ball and divide it in half on a floured (not listed in the ingredients) surface.
5. Roll the divided dough into two long sausage shapes and cut them in half. Cut the dough into bite-sized pieces.
6. Place a piece of dough onto the back of a fork. Press the piece with your index finger to indent the gnocchi (see the photo). This allows the sauce to stick to it better.
7. Cook the gnocchi in plenty of boiling salted water. Once the gnocchi floats up to the surface it is ready (just like making shirotama dumplings).
8. Remove the gnocchi from the boiling water and drain in a colander. Toss in a sauce you like and serve.
9. An example of a sauce: Place 200 ml of double cream and 50-100 g of Gorgonzola cheese in a frying pan and melt. Season to taste with salt and pepper. Add some white wine to your taste and some gnocchi. Mix all together and transfer onto a serving dish. Grind black pepper on top.

Story Behind this Recipe

I referred to a recipe in a German cookery book and changed the amount of ingredients to suit my taste.