In Rome “Gnocchi” is the traditional dish on Thursday as the saying goes “gnocchi on Thursday, Friday fish (like “chickpeas and cod”), Saturday tripe”.

To get the potato gnocchi to the right, soft, smooth consistency you’ll have to use a very good, yellow old potato (the best one in Italy is the one from Avezzano in Abruzzo). It is very important to balance the quantity of flour as it depends on how watery is the potato, so please note that the amount written in the recipe could change accordingly.


  • 1 kg potatoes
  • 6 tbsp all purpose flour
  • 1 egg (of your choosing)


Place the potatoes in a pot and cover with cold water, bring to boil and cook until tender, about 30 minutes.

Drain, peel, pass through a ricer onto a counter, and cool to room temperature. Add salt and knead until smooth, adding the egg and flour a little at a time (the more flour you add the heavier the gnocchi will be).

Roll into 10 logs, cut each log into 1/4 inch pieces and toss with flour on a backing sheet.

Cook the gnocchi in boiling salted water until they float to the surface (about 1 minute) and then remove with a slotted spoon to a bowl. Fold the gnocchi in the tomato sauce or in the melted butter with sage and sprinkle with parmigiano cheese.