Gnocci di Patate -- Potato Dumplings

Gnocci di Patate -- Potato Dumplings
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Recipe for Gnocchi di Patate - Potato Dumplings. The recipe also works well as a side dish.


  • 1lb (500 g) potatoes
  • 4 ounces (125 g), plain (all-purpose) flour
  • 1 teaspoon salt
  • 7 ounces (200 g) Castelmagno cheese (or other semi-hard cheese) for topping


  1. While the potatoes are still warm, mash them. Make a hole in the middle of the mashed potato mound, add flour and salt. Knead the mixture until it become a smooth and soft dough. Cut off small pieces from this mixture and roll them on a floured surface, using your hands. The result should consist of small cylinders, about as thick as fingers. Use a knife to cut the cylinders into pieces about 1 inch long. Cook in boiling water for about 2 or 3 minutes.
  2. Drain the gnocchi and serve hot with cubed Castelmagno cheese (if you do not manage to get hold of Castelmagno, any other semi-hard cheese will do).

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