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Adjust Servings:
300 grams potatoes dry cooking once are great
90 grams all purpose flour
1 egg yolk
white pepper from the mill
nutmeg freshly grated
potato starch
Olive Oil
1 mesh strainer
piping bag
dinner fork
  • Serves 6
  • Medium




Potato Gnocchi were originally served as an extra course or pasta/warm appetizer course during a traditional Italian meal. These days they are often used as an starch / side dish to main courses. Potato Gnocchi are fairly easy to prepare, can be done ahead of time. They are very versatile in the sense that they can be flavored with anything from Spinach to smoked salmon and because they are fairly bland in it’s original taste they suit any sauce that they may be served with.  Below is our version of proper Gnocci Recipe.

  1. Cook the potatoes in salt water with the skin until soft. Strain and set aside until cool enough to handle. Peel and cut in wedges. Place the wedges on a tray an let them steam out.
  2. Mash the flour and the potatoes and incorporate the flour and the egg yolk.
  3. Season with salt, pepper and nutmeg and let mixture “rest” on a cool place.
  4. Place the mixture in a piping bag and pipe long approximate1/2 inch (1.5 cm) diameter long straight lines onto a well dusted working surface. Cut into approximately 3 cm (1 inch) long pieces.
  5. Dust your hand surface well with potato starch and roll the pieces of gnocchi mixture round balls. With the index finger of your other hand indent the potato ball and roll one edge over the other one for the typical olive shape of gnocchi.
  6. Roll the gnocchi over the back of a fork and directly into simmering salt water.
  7. Poach until they “swim” at the surface and are firmly cooked. Strain the gnocchi and immediately cool them down in ice water.
  8. Strain and rub with olive oil before storing in the refrigerator.
  9. Sautee the gnocchi at service time in olive oil, sprinkle with parsley and adjust seasoning.
  10. Serve on tomato sauce, gratinated with grated Parmesan or tossed in 4 cheese cream sauce or (as shown in picture) on forest mushroom ragout.

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986. What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990. For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world - Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with. Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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