Preparation: 15 minutes
Cooking time: 2 minutes
  • 400 g of Gnocchi Mix
  • 400 ml of cold water
  • 1 egg (as desired)


Slowly pour 400 g of Gnocchi Mix and 400 ml of cold water into a bowl, while mixing with a wooden spoon. To improve the kneading process and the cookability of the gnocchi, add a fresh egg during the kneading phase. Knead for a few minutes until the dough is solid and smooth. Roll out the dough on a lightly floured surface, cut it into small pieces, and form little rolls of pasta, about as thick as a finger. Cut into 2 or 3 cm-long cylinders, and press the gnocchi over a fork or the underside of a grater to give them the desired shape. The gnocchi can easily be frozen. Cook the gnocchi in a saucepan, in plenty of boiling, salted water, for 1 or 2 minutes, and take them out when they rise to the surface. Drain, season to taste (excellent with gorgonzola cheese, walnuts and speck), and serve immediately.

Gnocchi sprint