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Gnochi Making

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As part of an Italian themed night cubs make Gnochi - small potato dumplings.


Potatoes: Baked in their skins and allowed to cool. Approximately 100g (half a large potato) per child should be enough as a trial. The floury type such as King Edwards are better
Flour: Approximately 1-2 tablespoons per child
Eggs: 1 per six children, beaten
Each child should be given a small desert bowl, a small plate an eating knife, a fork and a teaspoon.
Cooking stoves
Parmesan Cheese (grated)
Jar of Italian tomato cooking sauce.


Ensure children wash hands thoroughly before they start

Children carefully scoop the potato out of the skins with the teaspoon into the bowl, taking care not to get any skin into the bowl

Using the fork, the potato should be mashed up

Mix in a tablespoon of flour and a couple of teaspoons of egg.

The children will need to use their hands at this point to kneed the ingredients into a dough. If the dough is too sticky and sticks to their hands, add more flour. If it falls apart add more egg. The children need to ensure that the eggs and flour are well mixed so the dough is smooth

The dough can now be rolled out into something the size and shape of a sausage.

The sausage shape is then sliced into 2cm pieces. Gently press down on each piece with a fork to put a pattern into the gnochi.

At this point - Italians would allow the dough to rest for 30 minutes, but there may not be time for this.

Boil some water on the cooking stoves, and using a slotted spoon the children should carefully lower their Gnochi into the boiling water. They will sink to the bottom After about 3 minutes the gnochi will start to float up to the top, indicating that they are cooked.

They should be served warm with some sauce and cheese.


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