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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

400 g or 12.5 oz. Potato (Yukon gold, King Edward Potatoes or similar, dry potato with starch, mealy potatoes like russets - well washed).  Boiled for around 40 minutes - depend on  potatoes size. (check with a toothpick the cooking point – to be soft) and keep worm ready for the cooking class.

110 g all-purpose flour or 3.5oz. Keep a bowl of flour handy to use during the cooking class.

1-egg yolk, keep in a little bowl. Additional    

50 g or 1.75 oz.     (1/2 Cup) grated   Parmigiano cheese.

1 pinch of Nutmeg       

1 pinch of black pepper 

2 g of salt   or 1 teaspoon


Gnocchi with tomato sauce.

For the San Marzano Tomato sauce

1 Can Of San Marzano Tomatoes 400g crushed.     

30 g of Extra Virgin Olive Oil

30 g of Grated Parmigiano or Grana Padano cheese

2 Cloves of garlic, crushed 

4 leaves of fresh basil  

more grated Parmigiano or Grana Padano cheese by taste


           Salt, ground fresh pepper


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

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.


Wash well the potatoes and then  for 40 minutes, check the cooking point with a toothpick and keep warm. (Cover with a rag for the cooking class). This steep must be done before the class starts.

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, add the grated cheese, 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 kitchen mixing spoon

1 sauté pan around 9 inch 30 cm.


For the tomato sauce: in a saucepan heat the extra virgin olive oil and add 2 crushed garlic cloves. Sauté gently without bur or roast the garlic than add the crushed San Marzano tomatoes. Stir with a food kitchen spoon and crush more if needed. Add salt and pepper. Cook in medium heat for around 10 minutes. Add the basil leaves,  taste and adjust the seasoning if needed.


Put the gnocchi in the pot with salted boiling water; keep cooking until the gnocchi over float, remove with a spider (skimmer) and transfer into the sauté pan, where you toast with the San Marzano tomato sauce . Add some grated Parmigiano/Grana Padano cheese  and toast well.

Serve in the plate with fresh black pepper more gartered cheese and a leave of basil.

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