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Welcome back to my A-Z of Potatoes, and we’ve reached the letter G! Many of you guessed this one as who doesn’t love a bit of Gnocchi? Is there anything more wonderful than the meeting of pasta and potato?! Double carbs = double portions. This is probs why me and my boyfriend now have gym memberships.

If you’re looking to make your own pasta from scratch, this is a great option for beginners as you don’t need any specific equipment and it’s kinda fun and therapeutic. I like to shape my gnocchi into little cute pillowy shapes but feel free to get creative and roll with the back of a fork to get that ribbed effect. Is ribbed the right word….grooves maybe? Anyway, once you pick a size and shape, keep it consistent so they all cook evenly!

For more Italian inspired dishes that deliver on the carb front, give my pasta e patate a go – it’s soupy, cheesy and full of hidden veggies #health


metric imperial
  • 9oz baked mash potato (I'd use around 4 medium Yukon Gold potatoes)
  • 250g baked mash potato (I'd use around 4 medium Maris Piper potatoes)
  • 1 large egg
  • 1 large egg
  • Pinch of ground nutmeg (optional)
  • Pinch of ground nutmeg (optional)
  • 1oz finely grated parmesan
  • 20g finely grated parmesan
  • 3oz '00' flour (pasta flour), plus extra for dusting
  • 80g '00' flour (pasta flour), plus extra for dusting
  • Salt and pepper
  • Salt and pepper


  1. Firstly, Pre-heat your oven to 180°C Fan.
  2. Bake off your potatoes for 40-60 minutes until soft and cooked through. Once cooked, scoop out the soft inside and pass through a fine sieve onto a clean surface. Weigh off 250g/9oz.
  3. Whilst still hot, add your Parmesan and plenty of salt and pepper to the spuds and mix. Then make a well in the centre of this mixture and crack your egg into the well. Get it all combined by hand.
  4. Once fully combined, add in half of your flour and start to form a dough. Once it begins to come together, add in the other half. As soon as this dough is no longer sticky, stop kneading.
  5. Take a quarter of the dough and put the rest under a tea towel or cling film so it doesn’t dry up. With your quarter of the dough, gently roll it into a long even shaped sausage, take a knife and cut even-ish sized pillows of soft gnocchi about an inch long. You can leave them like this or use the back of a fork and roll the gnocchi down the back of it to make ridges.
  6. Continue this with the rest of your dough (keep the dough and gnocchi pieces covered when not using them to prevent them drying up or sticking). Also, keep them on a floured board so they don’t stick!
  7. In a deep saucepan get some salted water up to the boil.
  8. Once the water is boiling, cook the gnocchi off. They are ready when they float to the top, this usually takes around 1-2 minutes.