Firm and Tender Potato Gnocchi with Cream Sauce

Firm and Tender Potato Gnocchi with Cream Sauce

Make slightly larger pieces of gnocchi to highlight the texture! Use up your leftover potatoes with this gnocchi. This cream sauce is very tasty.

Ingredients: 2-3 servings

3 (about 300 g)
Strong flour (or plain flour)
80 g
● Egg yolk (if you use 4 potatoes use a whole egg)
● Nutmeg
a small amount
● Salt
1/4 teaspoon
● Parmesan cheese
1 tablespoon
[Cream Sauce]
◎ Double cream
4 tablespoons
◎ Milk
100 ml
◎ Grated Parmesan cheese
3-4 tablespoons
◎ Nutmeg
a small amount
◎ Sliced cheese
2 slices
◎ Salt and coarsely ground pepper
to taste
Finely chopped parsley
as needed


1. Clean the potatoes and cook or microwave with the skin on. Cook until they're tender when you check them with a toothpick. Remove the skin and mash until smooth.
2. Pass the potatoes through a sieve. If you like a rough texture you don't need to do this. After allowing to cool, add ● ingredients and stir in the strong flour little by little.
3. Knead the dough until it's about the same consistency as your earlobes. Roll the dough into a 2 cm thick long sausage shape on the floured surface. Cut into 1 cm pieces and sprinkle with some flour.
4. Press the back of a fork onto a piece to indent it. Cook the gnocchi in plenty of boiling salted water. When they bob up to the surface, continue to cook for about another minute.
5. Once they are cooked, drain and place into iced water to cool. Drain in a colander.
6. Place ◎ ingredients in a frying pan and turn the heat on. Stir with a wooden spatula and melt the cheese. Add the gnocchi.
7. Check the seasoning and add more grated parmesan cheese if necessary. Mix in the chopped parsley and transfer onto a serving dish. Sprinkle with coarsely ground black pepper.
8. If you want to freeze the gnocchi, flour them and place them in a container without overlapping them. When they are frozen, they will stick to each other. Use a spoon to separate them.
9. Add some egg to make a carbonara style sauce. Use the same amount of cheese and milk. Add some eggs at the end and use more grated parmesan cheese.
10. I like gnocchi with tomato sauce.
11. You can make gnocchi with sweet potatoes, too.

Story Behind this Recipe

Which is better for making gnocchi, plain or strong flour? I made it using both. The gnocchi became slightly firmer using strong flour, so I think using strong flour is better. Serve with cream sauce.