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  • 400g king Edwards or Maris piper floury potatoes
  • 100g unbleached organic flour (more to texture and dust)
  • Pinch of sea salt



Boil a large pan of salted water. Add the potatoes into the pan with the skins still on. Simmer for 30 minutes until tender to prick and ready to mash.


Remove from the heat and drain. The skins will rub off to remove. Allow you steam cool for 10 minutes. Mash the potatoes to a fine mash and begin to add a pinch of salt and the flour 1 table spoon at a time combining after each spoon. Keep adding flour until the dough is no longer sticky to touch and retains its shape when a small piece is balled.


Empty the dough on to a flour dusted counter and roll into a long sausage two finger widths wife. Cut at one finger lengths and roll into small ovals then press gently.


Add to salted boiling water for two minutes (the gnocchi will float when ready) drain using a slotted ladle and serve with pesto, marinara sauce or in a bake.

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