Chef Anthony’s Homemade Gnocchi shopping ingredients and recipe.

Preparing for two, please do not multiplicate the  ingredients, that may create confusion in other participants.

For the Gnocchi

Although the Gnocchi are not so difficult to make, I put double ingredients because if the first time the recipe fails we have a chance to start over.

350 g x 2 (times)   -  2 x 12.5 oz     Potato (Yukon gold, King Edward Potatoes or similar, dry potato with starch, mealy potatoes like russets).  Boiled for 40 minutes (check with a toothpick the cooking point) – to be soft) and keep worm ready for the cooking class.

100 g x2 all-purpose flour   2x3.5oz all propose flour   Keep a bowl of flour handy to use during the cooking class.

2#       2-egg yolk, keep separately in a little bowl.    

2x50 g             2x1.75 oz     (1/2 Cup)   Parmigiano Reggiano grated cheese.

1 pinch of Nutmeg       

1 pinch of black pepper 

2 g of salt   or 1 teaspoon


For the Cheese Sauce

300 ml of milk           

60g of butter           

20 g of flour or one tablespoon

40 gr of grated parmigiano cheese or 2 tablespoon

30 gr of grated gorgonzola cheese or 1 tablespoon

30 gr of grated asiago cheese or 1 tablespoon


           Salt, ground fresh pepper


Homemade gnocchi with cheese sauce, TheItalian Elixir

Keep handy a baguette Bread so we can prepare some crostini with the spread

Here is the PDF version of the receipt.  Download


Large chopping  board or flat working table

 Microplane grater, potato masher or a big fork

 Some little trays and plates to hold  the food.


Large pot with boiling water and salt to be ready during the class

Skimmer to remove the gnocchi after boiling.

Cheese grater


Boil the potatoes for 40 minutes, check the cooking point with a toothpick and keep warm. (Cover with a rag for the cooking class).

Starting the class, we peel off the skin. Pass through a potato ricer or masher or press with a fork while still warm - try not to overwork the potato, keeping it as light as possible. Add the flour and the egg yolk, season with salt and pepper and nutmeg, gently mix with the fingers, and then combine into a dough.

Roll into sausage shapes around 2cm thick. Cut into 2cm short pillow-shaped gnocchi and store on greaseproof (or baking) paper in the fridge until ready to cook.


1 small-medium saucepan

1 kitchen mixing spoon

1 sauté pan around 9 inch 30 cm.


For the cheese sauce; heat the butter and melt in the saucepan, add the flour and cook for 3 minutes and give light brown color. Add the milk and keep hitting, boil 3 minutes after the mixture start the boiling point.  Add the cheeses and keep mixing fast, remove from the hit and keep mixing until cheeses are melted and the sauce is smooth.

Put the gnocchi in the pot with salted boiling water; keep until the gnocchi over float, remove and put into the sauté pan, where you toast with the sauce. If the sauce is too thick, add some milk or cooking water.

Serve in the plate with fresh black pepper.

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