Wholemeal Gnocchi

I love gnocchi. After a previous, shamefully poor effort at making pasta, I decided to start from a walk instead of a sprint, and I’d heard that gnocchi is an easier first move.

It’s a cross between pasta and mashed potato, with the taste benefits of both, and tastes a little like clouds.

As you’ll see from the photos, mine were ugly as sin, but were light, fluffy and better than supermarket gnocchi to taste.


Serves two, but easily adjustable!

300g potato, peeled and diced
1 egg, lightly beaten
80g strong wholemeal flour, plus more for dusting


Boil the potatoes until they are falling apart, then mash until smooth- use a ricer if you have one, they are God’s gift to the lazy masher.

Leave to cool for two minutes, then quickly stir in the beaten egg. You have to wait till it’s a little cooler, as otherwise you’ll just end up with scrambled egg mixed with potatoes.

Nest, stir in the flour with a wooden spoon, then your hands until it forms a slightly sticky dough. Transfer this to a dusted surface.

Knead this for one minute. It feels short, but any longer will make the gnocchi chewy.

Roll it out into long sausages about 2cm thick, and cut these into 3cm long pieces. Push indents into these pieces with the back of a fork- this increases the surface area, and helps it catch more sauce.

In a large pot of boiling water, add the gnocchi, around 8-10 at a time. When they’re cooked, they float to the top, so remove with a slotted spoon, and replace with an uncooked one.

I had no good photos of this...

When they’re all done, stir into a warmed ragu or sauce, and enjoy.

I went for a sauce of chorizo, thyme, cream and grana padano, which was okay, but I think perhaps tomato would work best with the delicious gnocchi.


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