Herb and cheesy Gnocchi

Cheese and Gnocchi
Herb & Cheese Gnocchi

I spend about 4 weeks in Italy every year and each time I am taught something incredible by my Italian relatives in Puglia – literally standing over Nonna Macchitella’s shoulder as she deftly creates incredible Southern Italian classics.

These bad boys will knock your socks off – Gnocchi or ‘little lumps’ are an amazing alternative to a pasta course and there are a few tips and tricks that you need to know in order to make light and fluffy Gnocchi but the first is that Gnocchi is NOT a ‘left over spud’ dish!

The big problem with gnocchi is that they can tend to be heavy but not if you follow this recipe – you will have light Gnocchi every time.


3 medium spuds – roosters are perfect
1 handful of fresh parsley
1 handful of fresh basil
1 egg yolk
100 grams ’00’ flour
50 grams Parmesan cheese
50 grams Provelone cheese


To make light Gnocchi you need to bake the spuds – if you boil ’em they take on to much water and will make for heavy Gnocchi. First wet the spuds and cover with salt, stab the spuds all over with a sharp knife and sling into a pre-heated oven at 180c for about 60 minutes of until a skewer goes straight through.

Bake spuds

Split the spuds in half and scoop out the flesh – do not get rid of the skins, deep fry them and serve with sour cream and sweet chili sauce……but that’s for another time 😉

Dry and fluffy
Dry and fluffy

Next, don’t just mash the spuds you gotta rice them or sling them through a mouli – this is the next step in getting light gnocchi

Mouli or Ricer required
Mouli or Ricer required

Combine the spuds with the egg and herbs and season really well – taste the mix and adjust as you need.

Combine Gnocchi mix
Combine Gnocchi mix

Next add in the flour – it HAS to be ’00’ flour or forget about it!! You need just enough to bind everything together and make a dough – it shouldn’t be to wet or dry so you can add water if you need to but add the flour in small batches

Add the 'oo' flour
Add the ‘oo’ flour

Form the dough into 2 balls and sling them in the fridge to firm up for about 20minutes

Gnocchi Dough
Gnocchi Dough

Roll the dough balls into long sausage shapes about 2 cms thick then ‘clip’ out the Gnocchi with a knife – you’ll end up with little pillow shapes. If you want the traditional round just roll ’em with the back of a fork

Little pillows
Little pillows

Get a pot of salted boiling water on the go and drop in the Gnocchi in a couple of batches – when they float the are ready.

Rolling boil
Rolling boil

Drain the gnocchi and arrange in whatever dish you are serving in then scatter over the freshly grated cheeses and sling under a grill until the cheese melts and is gooey. Eat immediately!

Cheese and Herbs
Cheese and Herbs

4 thoughts on “Herb and cheesy Gnocchi

  1. I was able to “get” that rooster potatoes are red potatoes from the photos (although I’ve never heard them called that), but what is the American equivalent of 00 flour? Nonetheless, those gnocchi look incredibly yummy!

    1. Hey Kathryn,
      00 flour is just flour that has been extra ground – it is as light as talc!! You might find it as ‘Tipo’ flour in your part of the world.

      It is essentially the same flour you would use to make pasta.


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