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Parsley Potato Gnocchi

A simple and speedy alternative to pasta, but just as filling.



  • 300g cooked potatoes
  • 1 free range egg
  • 75g ‘00’ grade flour
  • ½ bunch fresh flat leaf parsley
  • Salt and pepper to taste

Method (click to mark as completed)


  1. Put the cooked, cooled potatoes in a bowl and mix in the egg and seasoning. Add the flour and mix being careful not to over mix. Stir in the parsley.
  2. Sprinkle some flour onto the worktop and take the gnocchi dough out of the bowl. Divide the dough into four equal pieces. Roll each piece into a cylinder about 1 cm in diameter. Cut the cylinders into 1cm pieces then roll each piece into a ball. Place each ball on the back of a fork and apply a little pressure then roll one end to meet the other to form the gnocchi.
  3. Place the gnocchi onto baking paper cut to fit the steamer basket and steam them for 3-4 minutes. Once cooked put them into iced water.
  4. To serve, pre-heat the grill, brush the plates with a little oil and brown the gnocchi on each side.

Completed steps (click to remove last step)