Martin’s Gnocchi

Martin’s Gnocchi

This simple gnocchi recipe is from our chef Martin from Diemersdal Farm Eatery’s cookbook. It’s made from potatoes, flour, and egg. Serve them tossed with butter as a side dish or with your favourite pasta sauce for a main course.

Ingredients (Serves: 5-6)


  • 6 – 7 medium potatoes (+-1 kg)
  • 200 g pasta or cake flour (450 ml)
  • 2 ml salt
  • 2 ml white pepper
  • 2 large eggs
  • Canola Oil
  • Olive Oil
  • Spray & Cook



Cover potatoes with salt and oil , then bake potatoes in their jackets for 80 minutes or until an inserted knife comes out cleanly with just a little resistance.
Cut in half and push through a sift, so that it is a very fine consistency.
Weigh out 900g of mash and mix in the flour, salt, pepper and egg to a manageable but warm and soft dough, adding more flour only if necessary. Do not over mix!
Working on a well-floured work top, roll the dough into many 2cm thick sausages, and then cut off 3cm pieces. *Tip – one can use a piping bag with a big nozzle to create the thick sausages.
Cover the mash mixture with flour.
Set aside on a floured tray until all the dough is used.
Drop about 10 at a time into salted boiling water, and when they rise to the top, after about 10 – 15 seconds, remove with a slotted spoon into to ice water, to cool down and remove. Continue with more.When cooking is complete, drizzle over olive oil so that it does not stick together. *Tip – one can keep the gnocchi in the fridge for 4 – 6 days.
Warm a pan, add Spray & Cook and bit of oil and add Gnocchi to pan. Fry till slightly brown on each side and remove.
Serve immediately.

Serve with your favourite pasta sauce or include the following: Goats cheese, Asparagus, Grilled Cherry tomatoes, Grilled onions, Pea Puree, Chimichurri and a Basil-infused Cream.