Gnocchi, Mark's Recipe

Total Time
1hr 35mins
Prep 1 hr
Cook 35 mins

We have a new chef at work, and it seems I'm his food buddy;-) He and I made these for our dinner last night. They aren't on the menu, but they were good! They stay together well in your sauce, but melt in your mouth when you eat them. Don't use a waxy potato.

Ingredients Nutrition


  1. Bring a large pot of water to the boil to poach your gnocchi.
  2. Choose potatoes of a similar size, and a pot just big enough to hold them so they don't bump around.
  3. Boil in salted water until just cooked through, then mash very well with the butter.
  4. Gradually add the flour, parmesan cheese and herbs, mixing very well.
  5. Add the eggs one at a time mixing well with each addition.
  6. Take about 1/4 th of the mixture, place on your well floured counter and gradually work and roll it out to a long sausage; it's very soft, so you'll be pushing rather than rolling.
  7. When your sausage is about 3/4 inch diameter, cut it into 1 inch lengths.
  8. Poach these pieces in the large pot of boiling water until the gnocchi all float to the top-about 2 minutes.
  9. Remove with a slotted spoon or spider, and plunge into the bowl of cold water.
  10. Drain.
  11. Repeat with the remaining mixture.
  12. Serve gently reheated in the sauce of your choice for a few minutes.
  13. These will keep for a few days, or freeze in a single layer and reheat really well after defrosting.


Most Helpful

Yum! We had these with some pasta sauce and it was a perfect dinner! We served this with your recipe #268457. This recipe was much easier to make than I had anticipated. I had never made gnocchi before so was a bit intimidated at first - but was so happy I plowed on ahead. I will be making these again. DH did comment that he thought they were a little on the bland side - so I will add some extra salt/herbs next time. Can't wait to freeze some to have on hand! :) Made for the June 2010 Aussie/NZ recipe swap.

Chef on the coast June 17, 2010

Very good recipe my measurements my have been a little off because I was changing it from metric to U.S. did not use butter but olive oil as that is what my grandma did. Also did not add the dry herbs picky eaters. We made the with about 10 lbs. done in five lb batches and flash froze them. They were delicious fresh and when used frozen. Thank you for the wonderful recipe.

Take a Letter Maria February 16, 2006

I have made this recipe twice now and love it. Superbly light gnocci with a very nice flavour given by the addition of the parmesan and herbs - went great with my homemade marinara. I have kept them in the refrigerator for 5 days without a problem.

evelyn/athens November 20, 2005

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