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Potato Gnocchi

Trupp the Chefs Table | Potato Gnocchi

A lot of us are afraid of making their own gnocchi. It often only needs one or two failed attempts to undermine somebody’s gnocchi making confidence forever. Anyhow, you will not experience those downfalls.

Choose potatoes, which are suitable for mashing, firmly fleshed potatoes, do not make good potato dough. Mix the dough with the other ingredients while the potatoes are still warm, so the potatoes absorb the other ingredients much better. 

Knead the dough until all the ingredients are just mixed together, long kneading destroys the starch, and the dough will become sticky and gluey with an awful texture. In-between bring a pot with plenty of water to boil and season it with salt. Then carefully add the gnocchi to the boiling water.

After approx. 1 minute shake the pot, so the gnocchi will rise to the top. Once the water boils again only boil the gnocchi for 20-30 seconds. Then turn the heat off and place a lid onto the pot. The gnocchi will cook through which takes approx. 4-5 minutes. 

After, remove them with a slotted spoon, place them onto a tray or bowl. 

Either serve the gnocchi straight away or let them dry for a few minutes so they will firm up again.  

To reheat cooked gnocchi either place them again in boiling hot (salted) water or place little water into a pan (you need very little for freshly cooked gnocchi and a bit more for gnocchi’s which you store for a day or two in the fridge).

Add the gnocchi and 1 tablespoon of butter (or palm fruit oil or coconut oil).

Stir occasionally, tossing heat them through. 

If you want roasted gnocchi cook them further because when all the water has evaporated the gnocchi will roast golden brown and will have a creamy soft texture.

Preparation Time:       30 minutes

Completion Time:       40 minutes      

Makes:                        4 serves


400 grams peeled potatoes (mashing potatoes)

220 grams wholegrain flour from wheat or spelt (use buckwheat if you are gluten intolerant)

1 egg

2 tablespoon butter



  • Place the potatoes into a stockpot cover with water, cover the pot with a lid and bring to boil.  The potatoes are cooked when you can easily spike them with a knife tip all the way through. When the potatoes are cooked, strain and pass through a fine sieve.
  • Add the flour, egg, butter and salt and quickly knead it to a smooth dough.
  • Roll the dough on a floured surface into thumb thick sausage rolls, cut each roll into 1 cm long pieces.  (If you like roll the dough pieces over the backside of a fork to press some lines into the gnocchi).
  • Bring a large pot with plenty of water to boil, season with 1 tablespoon of salt. 
  • When the water boils add the gnocchi, shake the pot from time to time, when the gnocchi rise to the top (and the water has boiled for a few seconds), turn the heat off, place a lid onto the pot and let them sit in the water for 4 – 5 minutes. 
  • Remove the gnocchi with a slotted spoon and place them onto a plate to dry or serve straight away.


Gnocchi lasts for up to three days in the fridge and are easily reheated.

Dedicated to bringing the Chef out in you! Walter Trupp

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Trupp the Chefs Table | Potato Gnocchi
April , 2024
Trupp the Chefs Table | Potato Gnocchi