Preparation: 40 mins
Cooking: 8 mins
For 2 servings


    • 300 g potatoes
    • 50 g flour (type 405)
    • 50 g durum wheat semolina
    • 1/2 tsp salt


    • Peel and quarter the potatoes. Cover with cold water in a large pot, bring to the boil and then simmer for 20 minutes. Afterwards drain the water and let cool down completely.
    • In a bowl, mash the potatoes evenly and finely. Add flour, durum wheat semolina and salt and knead to a smooth dough with your hands.
    • Cut the dough in half. Roll out each piece to a roll of 2 cm diameter. Cut them into pieces of about 1 – 2 cm width.
    • Then slightly push in each piece with a fork. Place on a lightly floured surface and cover with a cloth. Then let it rest for 10 minutes.
    • Bring a pot with plenty of salted water to a boil.
    • Add the gnocchi to the boiling water. As soon as they float on the surface, remove them from the water. Fry them directly in a pan over medium heat with some olive oil or vegan butter for 5 minutes until golden brown.

About this recipe

Traditional Italian gnocchi can be made fresh at home with a little practice. They are also versatile and can be combined with pesto, tomato sauce or bolognese.

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