Italian Potato Gnocchi

by Editorial Staff

Summary

Prep Time	1 hr
Cook Time	45 mins
Total Time	1 hr 45 mins
Course	Side Dish
Cuisine	European
Servings (Default: 3)

Ingredients

Instructions

Peel the potatoes, chop them roughly and cook in salted water for 20 minutes (counting from the time they are cooked). Drain and let steam out. Squeeze through a potato press into a bowl. Knead into a dough with the flour and egg yolk. Season with marjoram, salt and white pepper.
Bring water to a boil in a large saucepan and season with salt. Using 2 tablespoons, shape the dough into roughly walnut-sized dumplings and pour them into the gently simmering water. When the gnocchi rise to the surface, skim them with a skimmer and place in a greased baking dish.
Pour the cream over the gnocchi in the baking dish and rub the cheese over it. Put the butter in small flakes on top. Bake at 220 ° C (top / bottom heat) for 15 minutes.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.