These traditional potato gnocchi are soft and fluffy and go perfectly with a variety of sauces. A simple recipe that always impresses.
Boil the potatoes in a large pot of salted water until soft. Drain and let them steam off for a few minutes.
Press the warm potatoes through a potato ricer or mash finely with a masher.
Knead the potato mixture with flour, egg, salt and nutmeg into a soft dough. Add more flour if needed until the dough no longer sticks.
Shape the dough into long, thin rolls on a floured work surface. Cut into 2 cm pieces and press lightly with a fork to get the typical shape.
Bring salted water to a boil in a large pot. Add the gnocchi in batches and cook until they rise to the surface.
Lift the cooked gnocchi out with a slotted spoon and serve with olive oil and parmesan.
💡 Make sure to let the potatoes steam off well to avoid excess moisture.