Potato Gnocchi

Potato Gnocchi

From   Firangi Tadka

Prep: 1 hour 30 minutes

Cook: 35 minutes

Method: Moderate

Course: Main Course

Type: Italian

It does take a little effort to make the gnocchi but the end result is well worth it


  • Medium potatoes, rubbed with oil and baked in the oven for 1 hour 4
  • Refined flour (maida) 1 cup
  • Egg yolk 1
  • Nutmeg (jaiphal) powder ½ tsp
  • Olive oil ½ tsp
  • Semolina (suji/rawa) 1 cup
  • Pumpkin cubes, roasted ½ cup
  • Processed cheese, grated ½ cup
  • Salt to taste
  • Black pepper powder to taste
  • Gnocchi sauce
  • Milk 1 cup
  • Fresh cream 1 cup
  • Salt to taste
  • Nutmeg (jaiphal) powder 1 pinch


  • Peel and mash the potatoes and put into a bowl. Add egg yolk, salt, ¼ tsp nutmeg powder and mix. Add refined flour, 1 tbsp at a time, and knead into a dough.
  • Divide dough into 2 portions. Dust worktop with a little dry flour and roll each portion into a cylinder. Apply very little pressure while rolling so that it does not break.
  • Cut 1 inch thick pieces. Press and roll each piece on the back of a fork to give the gnocchi traditional Italian shape.
  • Spread semolina a plate or tray and put the gnocchi over it. Keep the plate or tray in the refrigerator for 10 minutes so that the gnocchi become firm.
  • To make the gnocchi sauce, take milk, fresh cream, salt and nutmeg powder in a in a bowl and mix well.
  • Preheat oven at 200º C. Grease a baking dish.
  • Boil sufficient water in a deep non-stick pan, add salt and ¼ tsp nutmeg powder and mix well. Add gnocchi and cook for 2 minutes only. Strain the gnocchi and place them on a plate.
  • Spread a layer of sauce in the baking dish. Spread the gnocchi on top, followed by pumpkin cubes and more sauce on top.
  • Sprinkle grated cheese, salt and pepper. Keep the dish in the preheated oven and bake for 20 minutes.
  • Transfer into individual serving plates and serve hot.