Making gnocchi is easier than you think.
Yet it intimidates many people, which is a shame. With just a few ingredients, you can create a dish that is soft, flavorful, and pure.
Gnocchi is also all about feeling and technique. That’s exactly why this recipe fits so well with Keizer Culinair and our cooking workshops in Amsterdam.
Cooking together is at the heart of it
A dish like gnocchi invites care and collaboration. You feel the dough, work together, and taste the result immediately.
That’s exactly what Keizer Culinair is all about. In our cooking workshops, it’s all about cooking together, learning, and enjoying.
Looking for more inspiration? Check out our other recipes.
Ingredients (serves 4)
- 1 kg floury potatoes
- 250 g flour (tipo 00 or plain flour)
- 1 egg
- Salt
- 80 g butter
- Fresh sage
- Parmesan cheese (for serving)
Making Gnocchi in 5 Steps
1. Cook the potatoes
Boil the potatoes in their skins until tender.
Drain them and let them steam dry for a moment.
Peel them while they are still warm.
This is important. It keeps the dough light and airy.
2. Make the dough
Mash the potatoes until smooth, preferably using a potato ricer.
Then add the egg, salt, and flour.
Mix everything briefly.
Do not knead for too long, or the gnocchi will become tough.
3. Shape the gnocchi
Divide the dough into portions.
Roll each portion into long ropes, then cut them into small pillows.
Optionally, press grooves into the gnocchi with a fork. This helps the sauce stick better.
4. Cook the gnocchi
Bring a large pot of salted water to a boil.
Cook the gnocchi in batches.
Once they float to the surface, they are cooked.
Remove them from the water immediately.
5. Make the sage butter
Meanwhile, melt the butter in a pan.
Add the sage leaves and let them crisp up.
Toss the gnocchi in the butter.
Finally, serve them with Parmesan cheese.
Serving suggestions
- Add lemon zest for a fresh touch
- Combine with mushrooms or spinach
- Make the dish completely vegetarian (like this recipe).
Want to learn these techniques live? Check out our Masterclasses in Amsterdam and cook alongside our chefs.
