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TN&M in the Kitchen: Potato Gnocchi

By: Jasmine Boni-Ball Writer & Journalist | Specialist Fashion & Travel


Potato & Sausage Ravioli

Serves 4 - Cook in 2 hours  


- 900g potatoes, boiled and peeled 

- 300g ‘00’ flour (or all purpose flour) 

- 1 egg (optional)

- 20g ground nutmeg 

- Salt 


Step 1

Bring a large pot of salted water to a boil. Cook the potatoes with their skins until tender but still firm. You can also bake the potatoes in a dry, hot oven until they are soft. Drain, peel, cool and mash with a fork or potato masher. (N.B. Chef Francesco recommends using chilled potatoes as they will require less flour and remain fluffy, light and flavourful).

Step 2

Combine mashed potato in a mixing bowl with flour, egg (optional), ground nutmeg and salt. Knead until dough forms a homogeneous ball. On a floured surface, shape small portions of the dough into cylindrical “snakes”, cut into half-inch pieces and leave to rest for half an hour.

Step 3

Bring a large pot of salted water to boil, drop the gnocchi in and cook for 3-5 minutes until they rise to the top. Drain and serve with the sauce of your choice. Buon Appetito!

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