Healthy Kids

Basic gnocchi recipe

Making fresh, soft gnocchi is easier than you think. Roll them up and experiment to your heart's content.

Written by Stephanie Alexander Kitchen Garden Foundation
  • Serves: 6

  • Fresh from the garden: Eggs, potatoes

  • Season: All

Rolling and cutting fresh, soft gnocchi dough is a wonderfully tactile experience. This simple recipe shows how easy it is.

Note: To save time, cook the potatoes in advance.


Nothing beats using your own fresh produce or materials around the house.
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What to do

    1. Place the potatoes in their skins in a stockpot, cover with water and boil until tender.

    2. Drain the potatoes and allow them to cool slightly in a colander before peeling. (Note: If using a ricer you will not need to peel the potatoes.)

    3. Put the potatoes into a large bowl and mash them until smooth, or pass them through a ricer or Mouli. Do not over-mash or the potato will become sticky and your gnocchi will be heavy.

    4. Rinse and refill the stockpot with water and bring it to the boil.

    5. Pour the flour onto a clean workbench, reserving 2 tablespoons to use later if required.

    6. Put the mashed potatoes on top of the pile of flour. Add the egg.

    7. Knead the mixture into a soft dough. If necessary, sprinkle a little extra flour to stop the dough sticking to the workbench.

    8. Divide the dough into four, then roll each piece into a 2 cm-wide log.

Written by Stephanie Alexander Kitchen Garden Foundation

The Stephanie Alexander Kitchen Garden Foundation is a not-for-profit charity whose vision is to see children form positive food habits for life. The Foundation provides the inspiration, information, professional development and support for educational institutions to deliver pleasurable food education, in conjunction with educators, partners and the wider community.

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