Prep Time 30 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 35 mins
Cuisine High Fiber, Low Sodium, Mediterranean, Vegetarians
Servings 6 People


  • 1 Kilogram Potatoes Unpeeled
  • 1 Piece Egg Yolk
  • 3/4 Cup Plain White Flour
  • 1/2 Tsp salt


  • Preheat the oven to 200°C.
  • Prick the unpeeled potatoes with a fork and bake for one hour.
  • Remove from oven; while still warm, peel and mash. Put in a food processor and blend to a smooth paste. Make a well in the centre and add the egg yolk, most of the flour and the salt. Work in by hand.
  • When mixture is a dough consistency, transfer to a lightly floured surface and kneed gently with lightly floured hands. Work in the remaining flour.
  • Divide into eight equal portions. Roll each piece into a 20cm sausage. Cut into 1cm pieces with a floured knife. Place each piece on a fork and pres down and roll the dough with your finger.
  • Dust with flour after putting on a tray - do not overlap.
  • Cook the gnocchi in a large saucepan of boiling water for 2-3 minutes, or until they float.
  • Serve hot with your favourite pasta sauce.


Calories :190
Fat :1
Carbohydrate :36
Protein :7
Cholesterol :37
Sodium :174
Fiber :3.5
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