Gnocchi

Gnocchi is one of those things that looks intimidating until you realise it’s just potatoes and a bit of restraint.

There’s no machine. No complicated technique. Just how gently you handle it. The key is to not overwork it. The more you knead, the denser it gets. You can shape them if you want, but honestly, they cook just fine without it!

A little fun fact: Gnocchi didn’t always use potatoes. Earlier versions in Italy were made with things like semolina or breadcrumbs. Potatoes came in much later, but they stuck — because they made gnocchi softer, lighter, and a lot more forgiving.

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Ingredients

Gnocchi

• 400 g potatoes (about 2–3 medium)

• 1 egg

• ¾ cup (90–100 g) all-purpose flour (add gradually)

• Salt, to taste

Sauce

• 1 tbsp olive oil

• 4 cloves garlic, grated

• 1 tbsp tomato paste

• ½ cup (120 ml) cream

• ½ tsp chili flakes

• ½ tsp dried oregano

• ¼ cup sun-dried tomatoes, chopped

• 1 cup spinach

• Salt, to taste

Method

1. Make the gnocchi

Boil the potatoes until fork-tender. Peel and rice them while still warm.

Add the egg and mix. Gradually add flour and bring it together into a soft dough.

Don’t overwork it — just enough for it to come together.

Let the dough rest for 30 minutes.

2. Shape

Divide into portions, roll into logs, and cut into pieces (~¾ inch each).

3. Cook

Bring salted water to a boil. Add gnocchi — they’ll sink first, then float when done.

Remove as they float and set aside.

4. Make the sauce

In a pan, heat olive oil. Add garlic and cook briefly till fragrant. Add tomato paste and cook for 1–2 minutes till slightly darkened.

Add:

• cream

• chili flakes

• oregano

• sun-dried tomatoes

• spinach

Let this simmer for 3–4 minutes till it comes together.

5. Finish

Add the cooked gnocchi to the sauce. Toss gently to coat. Adjust salt and serve immediately!