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Make Perfect Gnocchi at Home

Sorrento style gnocchi made with potato and completed with a simple tomato based sauce. Follow the tips I learned at La Cucina del Gusto Cooking School to make perfect gnocchi at home every time.
Course Main
Cuisine Italian
Prep Time 20 minutes
Cook Time 3 minutes
Total Time 23 minutes
Servings 2
Author Kyrstie - A Fresh Legacy


  • 1 medium sized potato - cooked (boiled with skin on), cooled and peeled
  • 1/4 - 1/2 cup 00 flour
  • 1 egg yolk
  • pinch salt
  • 1 tablespoon olive oil


  1. Set a pot of water to boil and ensure you have ice cubes available to use
  2. Put the cooked potato into a potato mouli or ricer and make a pile with it on a clean bench
  3. Add some of the flour around the outside of the potato. Do not use all of the flour. Start with half.
  4. Make a hole in the middle of potato and add the egg yolk, salt and oil
  5. Mix with a fork until well combined bringing the flour into the mix
  6. Add more flour if the dough is too sticky. It should feel quite silky and be a smooth texture.
  7. Gently massage the dough into a ball
  8. Break or cut the dough into 6-8 pieces
  9. Roll into logs of an even width
  10. Cut into small cubes 1 cm in length
  11. Set a pot of water to boil on the stove
  12. Add a pinch of salt and the gnocchi
  13. Use a slotted spoon to remove the gnocchi as it floats to the surface of the pot (a couple of minutes)
  14. Put the gnocchi into a bowl with about 6 ice cubes and wait until the cubes melt
  15. Gently drain the water from the gnocchi and place the gnocchi into a bowl
  16. Drizzle generously with olive oil and mix it through with your fingers to coat the gnocchi. This prevents it sticking together.
  17. Place in the fridge covered with a plate until required
  18. To serve make your sauce, then add the gnocchi to the pan to warm

Recipe Notes

Sorrento style sauce is tomato, basil, mozzarella and parmesan
We were taught that the way to assemble this dish to serve is to make the sauce, add the gnocchi and some mozzarella to the pan. Top with parmesan and bake for 15 min. I have been making it in a pan, either way is perfectly perfect.