Newsletter # 74 – Potato Gnocchi

by Ken · September 13, 2026

If you were perusing a lunch or dinner menu, whether it is printed or blackboard, you would generally find gnocchi grouped with pasta. Even then there may only be a choice of one, which is disappointing for a person who likes gnocchi.
Strictly speaking potato gnocchi is not pasta, but ‘pasta like’, for it contains similar ingredients and it is cooked in a similar way. With a history going back to Ancient Rome, the coarse textured semolina flour originally used was gradually replaced by the 19th century with potato and finer wheat flour, particularly in northern and central Italy.
Perhaps the two biggest differences between potato gnocchi and pasta is that gnocchi is made and sold fresh and there is basically one shape available, which is similar to a small dumpling. While manufacturers will vacuum pack or freeze freshly COOKED gnocchi, I have yet to see a dried version in the same way you can purchase pasta.
While not limited to the traditional potato variety, restaurants will feature gnocchi made with other vegetables such as pumpkin and sweet potato and it could be sautéed (after boiling) or served with any number of different sauces.
Shopping recently I noticed that the two varieties of gnocchi available were both flavoured, which limited your options for an accompanying sauce. A basic gnocchi recipe gives you flexibility.
For any of our readers who have asked for something less involved, potato gnocchi can be prepared with as little as five ingredients and you should have them already in your in pantry/fridge.
Today we can also look at a shortcut in cooking the potatoes with the added benefit of using less energy use. Firstly, we will microwave the potatoes for 10 minutes at 1000 watts; then follow up in the air fryer for 20 minutes at 1500 watts giving a total of 0.66 kwh. Compare that to your average oven minimum of 3000watts for 45 minutes for the same potatoes. Total 2.25kw. That is a saving of more than1.5kwh.

Potato Gnocchi

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Servings: 4 servings

Course: Main Course

Ingredients Method

Ingredients

1 kg Sebago potatoes scrubbed and washed
30 ml olive oil
salt and cracked pepper
1 egg
250 g plain flour plus 50g extra

Method

Assemble ingredients
Rub the unpeeled potatoes all over with oil and place on a baking sheet
Microwave the potatoes for 10 minutes
Next, in your air fryer, bake the potatoes for 20 minutes, or until the potatoes give to a firm press
When cooked, handle the hot potatoes with a clean tea towel or paper hand towel
Split the potatoes and scoop out the cooked potato straight into a sieve. (reserve the skins)
Pass the potato through the sieve with the back of a spoon
Place the sieved potato on a clean flat surface (like a pastry sheet) or in a mixing bowl, or stand mixer with a dough hook
Season with salt and pepper
Add the egg
Mix well
Gradually work in 25% of the flour
Repeat until all the 250g flour has been mixed in
Work the dough until you have a smooth ball of dough that is not sticky
In a saucepan bring to the boil two litres water with a generous pinch of salt
Now on a floured board divide the dough into 4 portions
Roll each ball into long sausage shapes
Cut into 10 equal pieces
Gently roll the pieces into barrel shapes
Drop the pieces into the simmering water
Depending on the size of each piece they should cook in about 5 - 6 minutes
When they are cooked they will float
Remove them with a slotted spoon
Repeat the process with the next batch
You can then use them ‘as is’ in a pre-prepared sauce or sauté them with your own designer ingredients
Notes:
It is also OK to make your gnocchi smaller – say 1/3 the size of the mine. The cooking time should be a little less.