Gnocchi Italian pasta

Servings: 4


  • 3 ½ tablespoons all-purpose flour
  • 2 potatoes
  • 1 egg
  • ACADO™ oil
  • Grated Cheese
  • Salt to taste


  1. 1 - Place potatoes in a pot and completely cover with cold salted water, stopping when the water is 1 inch above the potatoes. Bring to a boil and simmer until tender (or when a knife enters easily), about 50 minutes.
  2. 2 - Let it cool until they can be handled. Peel and put them through a ricer or food mill.
  3. 3 - Combine hot peeled potatoes with flour, egg and salt. Turn dough out onto a floured cutting board and cut into 3 portions.
  4. 4 - Gently roll each portion into a long log about 3/4 inch thick. Cut each log into 3/4-inch pieces with a floured knife.
  5. 5 - Press a piece of dough against tines of a floured fork, and push with a floured thumb in a forward motion toward end of tines, letting gnocchi fall from fork onto a floured kitchen towel. Repeat with remaining pieces of dough.
  6. 6 - The gnocchi should be cooked in salted water, well drained, then dressed with a generous helping of ACADO™ oil and Parmesan cheese.
  7. 7 - Add (to taste) tomato sauce or even better still, fresh cherry tomatoes browned in butter.