Potato Gnocchi

Cooking Time 2 hours

Serves 8 to 10


  • 3.5kg potato
  • 1kg ricotta
  • 400g parmesan
  • 3 egg yolks
  • 2 whole eggs
  • 1kg of flour
  • Â 1 x Tinned tomatoes
  • 1 brown onion
  • 3 cloves of garlic
  • 1 red chilli
  • 250g fontina cheese
  • 500ml cream.

White Potatoes

Yellow Potatoes



  1. Cook potatoes in the skin until soft (do not boil). Dry potatoes in oven. Peel potatoes while still warm. Press the potatoes with potato press.
  2. Make a well of potatoes in a bowl. Add eggs and ricotta and slowly kneed into the potatoes. Sprinkle flour over the top and using a butter knife drag the flour thorough the potato mix. Put a finger into the dough and if it comes out clean it’s ready.
  3. Roll the dough into a sausage shape and cut, forming little pillow shapes. Roll on to a floured tray to prevent Gnocchi sticking. Refrigerate for an hour.
  4. Place Gnocchi into boiling water. When they cook they will float and are ready to be coated.

Fontina cream:

  1. Cut cheese into cubes, bring the cream to heat. Stir through cheese cubes. Strain.

Tomato sugo:

  1. Cut onions garlic and chilli into a fine dice and sweat off.
  2. Pour in canned tomatoes and reduce.
  3. With a bar mixer blend the sauce until smooth.

TIP: Don't boil the potatoes for too long - only cook them until just tender - otherwise the skin may split causing the flesh to become waterlogged, resulting in heavy, dense gnocchi.

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