Creamy Potato Gnocchi

Creamy Potato Gnocchi

This dish ticks every box in the flavour game: Creamy, salty, rich, sweet and with those delicate, fluffy pillows of Gnocchi heaven...I just wish we saved enough for tomorrow's lunch! This is one recipe that even Nonna will approve of! Buon Appetito!


  • Potatoes | 6 (Peeled)
  • Salt & Pepper | To season
  • Egg | 1 (Large)
  • Plain Flour | 1 1/2 Cups
  • Olive Oil | 1 Tbsp
  • Chicken Breast | 400gm
  • Garlic | 1Tbsp (Minced)
  • Mushrooms | 1 Cup (Sliced)
  • Sun-dried Tomatoes | 125gm (In Oil)
  • Cooking Cream | 100g
  • Cheese | 100g (Cheddar)
  • Basil | 1 Bunch



STEP 1 | In a large pot boil potatoes until tender, remove from the pot and let cool. Then peel, quarter and mash well.

STEP 2 | Add salt, pepper and one large egg to the mashed potatoes and mix together with a fork. Then add the flour and mix through again.

STEP 3 | Knead lightly until dough is manageable and not too sticky. Add a little more flour if the dough is too moist. Break the dough into four equal portions and with each one, roll to 1 cm in thickness on a floured board. Cut into 3 cm lengths and roll into a ball.

STEP 4 | Place on a floured tray until ready to use.

STEP 5 | Cook the gnocchi in batches in a large pot of salted boiling water. Remove with a slotted spoon as they rise to the top.


STEP 1 | In a large pan heat the oil over medium-high heat. Add the sliced chicken breast, minced garlic, salt & pepper, mushrooms, sun-dried tomatoes and stir well.

STEP 2 | Cook until the chicken has turned white, then add some extra flour (to thicken the sauce), cream, cheese, basil and stir through.

STEP 3 | Following the method above, and the cooked gnocchi to the sauce, then gently mix through.

STEP 4 | Garnish with a few more basil leaves and lightly roasted pine nuts.

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