Gigantic Gnocchi

What is better on a cold autumn night than italian Gnocchi with a sage butter sauce and fresh parmesan cheese? Keeps you warm and makes you happy.

Preparation time: 45 mins.

Servings: 4


  • 500g potatoes
  • rough sea (I use Maldon)
  • 1 egg
  • 50g parmesan cheese
  • 250g flour
  • salt, pepper, nutmeg

How to:

  1. Turn oven to 200°C
  2. Wash and dry potatoes.
  3. Add rough sea salt to pan, loosely cover bottom and place potatoes on them.
  4. Put in oven for 30 minutes until they turn wrinkly.
  5. Scrape out soft potatoe and mix together with flour, parmesan, flour, egg, salt, pepper & nutmeg.
  6. Devide dough into 3 pieces and work on them some more on a clean and even surface. Sprinkle with flour so dough does not stick to it. Form into a roll and cut into pieces.
  7. Form gnocchi as you wish. The classical shape is done by rolling the gnocchi over a fork.
  8. Let dry for 10 minutes before cooking them in salty water for 3 minutes.
  9. Enjoy with any kind of sauce or just olive oil and parmesan!

Note: Gnocchi freeze well. You can just take them out in portions as you need to.

xx, Ännie



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