Gnocchi properties

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.

How to make gnocchi


Typical Mediterranean cuisine. Gnocchi are a very energetic and nutritious food that provides calories and vitamins of group B, with energy function.

Because they contain less flour than a conventional pasta and the digestibility of the potato pulp is very high, it is better to digest that durum wheat pasta.

People showing more digestive difficulties can take in moderation. They will probably tolerate it better than wheat dough because of the demulcent properties of potato.

Whom is gnocchi good for?

It is an ideal dish for the diet of children, students, youth, athletes, adults, seniors and people with stress.


Ingredients for gnocchi

  • 750g. potato

  • 200g. white wheat flour. More flour may be needed to sprinkle the dough.

  • Table salt.

Preparation of gnocchi



Wash and peel the potatoes. It is preferable to use red skinned potatoes, firm and plump. They should not be budding.

Bring water to a boil and cook the potatoes whole for 30 minutes with salt.

Drain the potatoes, let them cool for 10 minutes and puree them with the help of the blender.

Add the flour gradually, kneading with hands constantly.

In a prefloured board, place the dough and press it.

Perform various beads thick as a thumb.

Cut the dough into portions the size of a marble or a cherry tomato. Round shape with your hands and, with the help of a fork, you can sink the surface somewhat, so that the resulting cavity can save more sauce when we add it.

* Related recipe: Gnocchi au pesto.

* Related information: Mediterranean diet characteristics.

punto rojo More information on Mediterranean diet.

Written by Editorial Botanical-online team in charge of content writing

22 April, 2019

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