Little potato gnocchi (Topini di patate) from Florentine: The True Cuisine of Florence (page 160) by Emiko Davies

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • IvyManning on December 12, 2025

    Okay, but stuck to the sheet pan so it was a mess transferring them to simmering water. I froze half and those fell apart completely when I cooked them. Frustratingly vague recipe.

  • Yildiz100 on July 12, 2019

    A nice straight forward recipe for gnocchi with the classic ratio of potatoes and flour. I simplified it even further: first, I peeled and chopped my potatoes before boiling. I know that all recipes say that this causes them to retain too much water, but I hate peeling hot potatoes. So, after lots of experience cooking peeled potatoes I have realized that unless you cook them until they start to break down, they really don't absorb much water at all. (Try weighing them before and after. There is no difference. Further confirmation-I did not need any extra flour.) Second, I didn't roll the individual gnocchi into balls, I left them as they were after slicing. Served with pesto. Delicious!

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