Gnocci are a wonderful Italian speciality that are easy to make at home. Our recipe today for delicious gnocci comes from Paul Ivic, the chef of the vegetarian restaurant Tian in Vienna. His gnocci are a wonderfully hearty yet light version, perfect for lunch or dinner.

Not only are these gnocci easy to prepare, they are also a great way to use seasonal vegetables. The only variation on my part from the original recipe is the use of gluten-free flour.

Preparation time: 45 minutes



250 g of potato

40 g Quark

100 g flour, glutenfree

3 egg yolks

Salt, nutmeg




  1. Cook the potatoes in the oven at 160 degrees for 40-60 minutes.
  2. Cooling down, peel the potatoes, press them through a potato press.
  3. Add eggs, quark, salt, nutmeg and mix quickly.
  4. Add the flour and form a ball of dough.
  5. Form gnocchi, boil in boiling water.