Baby Gnocchi

Followers on my Instagram and facebook pages will have noticed that I have been getting crazy into making my own Gnocchi recently. I promise that it is worth the effort and is a great alternative to pasta. Plus it is a million times better for your little ones than the ready-made versions that you can buy in the supermarkets -I spent a while explaining the reasons for that in my previous post so won’t go too much into that now…

I admit that this recipe will probably make an Italian master Gnocchi maker cringe – I read somewhere that skilled gnocchi makers make perfectly formed fluffy gnocchi with as little as 100g flour per 1kg potato, which quite frankly I can’t even get my head around. Also, I don’t own a potato ricer or potato mill so I wait until my potato has cooked down and use my beloved NUTRiBULLETto make a creamy potato purée but I have it on good authority that mashing by hand works fine if you don’t own a food processor.

Although it may not be strictly traditional I promise that this gnocchi recipe is simple to follow for those of us working with standard tools in a standard family kitchen and will be loved all the more because you took the time to create it with your own hands.
Buon appetito!

Kelly and Little Chickpea Xxx


Ingredients: (makes 2 adult + 2 baby portions)

  • 3 medium potatoes (approx. 500g)
  • 240g buckwheat or wholemeal flour


  • Set your oven to 200C
  • prick each potato several times with a sharp knife and place in the oven for an hour until the insides are fluffy.
  • Use a blender to turn the potato into a purée, or, if you don’t have a blender, you can mash it up or push it through a sieve to achieve the creamy consistency required to make gnocchi. If using a blender allow the potato to cool down sufficiently to avoid an explosion!
  • Add flour to the puréed squash and mix to form a dough.
  • Turn the dough out into a floured surface and divide into 4-5 sections so that you can easily roll the dough into long sausage shapes on your surface and cut each sausage into little rectangular pillows approx. 1 cm long.
  • Bring a large pan of water to the boil.
  • Once  the water is boiling add your Gnocchi to the water. After 2-3 min your Gnocchi should start to rise to the surface. When this happens remove you Gnocchi from the water.
  • If you are planning to cook your Gnocchi another day you should now allow the Gnocchi to cool before placing it in an airtight container and putting it into the fridge.

 To prepare the Gnocchi:

  • Heat 1 tsp of oil in a pan and add the Gnocchi for 4-5 min whilst stirring to heat through before adding your favourite pasta sauce.


Why not pair the baby gnocchi with vegan kale pesto to make a quick weekend dinner packed with nutritional goodness.


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