Go Back

Spelt gnocchi

Simple yet deliciously more-ish spelt gnocci. My children love to cut up the gnocci, which is great for them and saves me a job! Serve with home-made pesto for a lovely, nutritious meal.
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Main
Cuisine Italian
Servings 4 servings


  • 500 g potatoes
  • 15 g fresh basil leaves finely chopped (optional)
  • 200 g white spelt flour
  • salt and freshly ground black pepper


  • Boil the potatoes for 10-15 minutes until tender then drain.
  • Mash the potatoes well (important because lumps will be noticeable in the gnocchi, so use a potato ricer if you have one, or mash the potatoes thoroughly to as smooth a texture as possible).
  • Sprinkle over the basil, plenty of salt and black pepper and the spelt flour. Using a wooden spoon or your hands, bring together to make a firm dough. Knead the dough gently for a couple of minutes.
  • I use a breadmaker which makes this bit incredibly easy - just throw all the ingredients in and use the dough function.
  • Roll out into sausages about 1cm thick. Cut the sausages into pieces 2.5cm long.
  • Gently cook the gnocchi in a pan of simmering water for a minute or two until they rise to the surface. Scoop them out as they rise.
  • This goes really well with homemade spinach or kale pesto.