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Gnocchi making classes - always lots of laughs

Learn to make traditional potato gnocchi with us, and some of your friends of course!

We're not sure what it is about this particular class, but we usually end up in fits of laughter. Maybe it's the wine ... What we know for sure is how soft and silky the gnocchi are, nothing like the hard ones you sometimes get when dining out. All they need is a simple tomato pasta sauce. Or my favourite, olive oil with dried rosemary. Mmm.

See our Classes page for more details and to book. Or click here.

Recipe below. Serves 4.


3 Brushed potatoes

Plain flour

Salt to taste

Potato masher

Trays or flat plates

Tea towels


Large pot

Gnocchi board or fork


Slotted spoon


1. Wash potatoes and place into large pot of water. Bring to boil. Salt to taste.

2. Once cooked, drain water, peel potatoes.

3. Mash potatoes to a smooth consistency, spread out to cool. Add more salt if needed.

4. Mound up mashed potatoes and add flour. Knead into a ball of dough – see notes.

5. Lightly flour bench & cut dough into 8 sections.

6. Roll each section into 2.5cm thick rolls.

7. Cut into pillows on an angle, about 2cm each.

8. Roll gently with fork or over a gnocchi board.

9. Place directly onto trays or plates with semolina on the base.

10. Cover with tea towels and refrigerate.


• Add flour to the mashed potatoes as you go by look and feel so that you form a ball of dough that can be kneaded easily by hand. Should not be too wet or too dry.

• The indents on the gnocchi pillows may be done by gently rolling them with a fork or over a gnocchi board. Or you may leave them simply cut. NB: indenting them helps catch the sauce better.

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