Hazelnut & Potato Gnocchi

Not so difficult to make - and unbelievably easy to eat!! These Hazelnut Gnocchi are delicious, and better for you than usual because of the helpful hazelnut addition... Nuts, remember (!) are ever so good for you, and although do contain cholesterol - it is definitely of the good-for-you variety.


  • 750g ish Potatoes
  • 1 Free Range Egg
  • 200g ’00′ Pasta Flour
  • 50g Hazelnuts
  • Semolina (optional)

Boil the Potatoes with skins on until just soft to the point of a knife… You’re after cooked Potato but not filled with water and overcooked Potato

While they are cooking, prepare the Hazelnuts by dry frying them until roasted – peeling them – and whizzing them up in the food processor – I think the finer the crumb, the better the Gnocchi

When the Potatoes are cooked – drained – and slightly cooled – mash them very carefully – or use a Ricer (I definitely don’t own one of these!!) so you don’t end up with any lumps

While the Mash is still hot – mix with the Flour, Hazelnuts and the Egg (also some Salt & Pepper) – and quickly work into a dough

Roll out into long sausage shapes and then cut into 2 cm chunks

You can put them on a plate, sprinkled with Semolina, which will help them not stick

When you are ready to cook – bring a very large pan of salted water to the boil and when boiling – drizzle in some Olive Oil before adding the Gnocchi

When they rise to the surface – they are cooked!  Serve with Tomato Sauce and some delicious salad…

[These Gnocchi are particularly good when fried after being boiled... although 'frying' this step is optional! Drain the cooked Gnocchi briefly on kitchen paper to get rid of excess water, and then transfer to a hot pan with some Olive Oil.  Fry for a few minutes on each side, until a light crust appears on the Gnocchi.  Serve as before!]

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